ArticleBMC health services research2025
Improving hospital food and meal provision: a qualitative exploration of nutrition leaders' experiences in implementing change.
Article in BMC health services research, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Article
- A critical realist exploration of hospital staff experiences of using nutrition dashboard technology.BMC health services research · 2026Article
- Factors influencing invasive arterial blood pressure monitoring accuracy: a qualitative study using the i-PARIHS framework and personas.BMC nursing · 2026Article
- Correcting the "light-diet default": nutrient density gaps in hospital-based postpartum nutrition services in China and system-level responses.Frontiers in public health · 2026Article
- A Retrospective Study: Do Hospital Menus Carry a Risk of Malnutrition?Food science & nutrition · 2025Article
- Exploring Patient Mealtime Experience in an Acute Care Setting Using the Modified Austin Health Patient Mealtime Experience Tool.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2025Article
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Authors and funding
4 authors.
Funding
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Abstract
backgroundRecently, numerous initiatives have been taken to improve food and meals for hospital inpatients. Research providing in-depth knowledge on leading such improvement initiatives and implementing changes, specifically through facilitation within this multilevel context, is essential. This study aims to explore nutrition leaders' experiences in implementing changes to improve food and meal provision for hospital inpatients, focusing on facilitation activities.
methodThis is a qualitative interview study within the social constructivist paradigm. Participants were recruited through professional networks, advertisements, and snowballing. Eighteen semi-structured interviews were conducted individually with participants in leadership roles of food and meal improvement initiatives at Swedish hospitals. The interviews were transcribed verbatim and analysed thematically through an i-PARIHS lens.
resultsThree themes of facilitation activities were identified: 'Building Relationships', 'Placing Food and Meals on the Agenda', and 'Cultivating Skills'. Building relationships involved establishing connections between the service and clinical divisions. Creating common structures and multidisciplinary teamwork enabled collaboration across organisational boundaries. Placing food and meals on the agenda involved both initial and ongoing communication activities, as food and meal tasks were often considered low priority. Cultivating skills encompassed creating learning opportunities for implementing lasting changes, tailored to specific contexts and adopted within everyday practices.
conclusionsCollaboration between foodservice and clinical professionals, along with the dissemination of knowledge, appears to be important for implementing changes. Active leadership supports successful implementations by providing structured approaches, including feedback systems, and by contributing to the recognition of improvement initiatives, according to experiences shared during interviews.
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