Foodservice and Seniors in Meals on Wheels Programs and Congregate Meal Sites: A Service with Challenges

Food Safety ◽  
2016 ◽  
pp. 385-396
Keyword(s):  
Meals On Wheels

Study of food preferences of an elderly population receiving meals on wheels in Nottinghamshire

1994 ◽  
Vol 18 (1) ◽  
pp. 31-43 ◽  
Author(s):  
COLIN H. TILSTON ◽  
ROGER J. NEALE ◽  
KEITH GREGSON ◽  
ALISON PRICE
Keyword(s):  
Elderly Population ◽  
Food Preferences ◽  
Meals On Wheels

Evaluation of dietary fibre in meals‐on‐wheels meals in Melbourne

1989 ◽  
Vol 150 (4) ◽  
pp. 173-174
Author(s):  
Che Sam Lo ◽  
Mark L. Wahlqvist ◽  
David R. Briggs
Keyword(s):  
Dietary Fibre ◽  
Meals On Wheels

scholarly journals Serve Size and Estimated Energy and Protein Contents of Meals Prepared by ‘Meals on Wheels’ South Australia Inc.: Findings from a Meal Audit Study

Foods ◽  
2018 ◽  
Vol 7 (2) ◽  
pp. 26 ◽  
Author(s):  
Tony Arjuna ◽  
Michelle Miller ◽  
Stijn Soenen ◽  
Ian Chapman ◽  
Renuka Visvanathan ◽  
...  
Keyword(s):  
South Australia ◽  
Meals On Wheels

scholarly journals “It’s Not Just a Simple Meal. It’s So Much More”: Interactions Between Meals on Wheels Clients and Drivers

2018 ◽  
Vol 39 (2) ◽  
pp. 151-158 ◽  
Author(s):  
Kali S. Thomas ◽  
Emily A. Gadbois ◽  
Renee R. Shield ◽  
Ucheoma Akobundu ◽  
Andrea M. Morris ◽  
...  
Keyword(s):  
The United States ◽  
Case Managers ◽  
Qualitative Research Study ◽  
Personal Benefit ◽  
Meals On Wheels ◽  
Clear Insight ◽  
Additional Support ◽  
Insight Into ◽  
Made In ◽  
Meal Delivery

Background and Objectives: Meals on Wheels (MOW) programs provide home-delivered meals to over 1.5 million older adults; yet, very little is known about the drivers who make meal deliveries possible. Specifically, we do not have clear insight into their interaction with clients or the benefits that they may receive through their service. The objective of this article is to describe the characteristics of MOW drivers, the interactions among drivers and clients, and the benefits of the program to both. Research Design and Method: This qualitative research study reports on interviews with 84 MOW staff (leadership, case managers/client assessors, volunteer coordinators) and drivers at six geographically and operationally distinct programs across the United States. Results: Qualitative analysis of the interviews with MOW staff and drivers revealed the following key themes: (a) clients have multiple vulnerabilities; (b) clients appear to derive social, as well as nutritional benefit from receiving meals; (c) drivers report they provide additional support to their clients beyond delivering the meal; (d) social bonds between drivers and clients were reported to strengthen over time; (e) drivers claim that they, too, derive validation and personal benefit through their meal delivery. Discussion and Implications: This research highlights the significant contributions that meal delivery drivers made in the lives of MOW clients beyond the actual meal itself. This research also spotlights the perceived benefits experienced by the drivers and points to the importance of conducting further research to determine the effects of meal delivery on client and drivers’ outcomes, more broadly.

scholarly journals Together in Care: An Enhanced Meals on Wheels Intervention Designed to Reduce Rehospitalizations among Older Adults with Cardiopulmonary Disease—Preliminary Findings

2022 ◽  
Vol 19 (1) ◽  
pp. 458
Author(s):  
Panagis Galiatsatos ◽  
Adejoke Ajayi ◽  
Joyce Maygers ◽  
Stephanie Archer Smith ◽  
Lucy Theilheimer ◽  
...  
Keyword(s):  
Social Engagement ◽  
Medical Center ◽  
Food Delivery ◽  
Chronic Obstructive ◽  
Socioeconomically Disadvantaged ◽  
Obstructive Pulmonary Disease ◽  
Meals On Wheels ◽  
Hospital Expenditures ◽  
Access To Food ◽  
The Impact

Rehospitalizations in the Medicare population may be influenced by many diverse social factors, such as, but not limited to, access to food, social isolation, and housing safety. Rehospitalizations result in significant cost in this population, with an expected increase as Medicare enrollment grows. We designed a pilot study based upon a partnership between a hospital and a local Meals on Wheels agency to support patients following an incident hospitalization to assess impact on hospital utilization. Patients from an urban medical center who were 60 years or older, had a prior hospitalization in the past 12 months, and had a diagnosis of diabetes, hypertension, heart failure, and/or chronic obstructive pulmonary disease were recruited. Meals on Wheels provided interventions over 3 months of the patient’s transition to home: food delivery, home safety inspection, social engagement, and medical supply allocation. Primary outcome was reduction of hospital expenditure. In regard to the results, 84 participants were included in the pilot cohort, with the majority (54) having COPD. Mean age was 74.9 ± 10.5 years; 33 (39.3%) were female; 62 (73.8%) resided in extreme socioeconomically disadvantaged neighborhoods. Total hospital expenditures while the cohort was enrolled in the transition program were $435,258 ± 113,423, a decrease as compared to $1,445,637 ± 325,433 (p < 0.01) of the cohort’s cost during the three months prior to enrollment. In conclusion, the initiative for patients with advanced chronic diseases resulted in a significant reduction of hospitalization expenditures. Further investigations are necessary to define the impact of this intervention on a larger cohort of patients as well as its generalizability across diverse geographic regions.

IMPROVEMENT IN NUTRIENT INTAKE BY ELDERLY MEALS-ON-WHEELS PARTICIPANTS RECEIVING A LIQUID NUTRITION SUPPLEMENT

1998 ◽  
Vol 33 (1) ◽  
pp. 37 ◽  
Author(s):  
Lori Y. Yamaguchi ◽  
Ann M. Coulston ◽  
Nancy C. Lu ◽  
Lori Beth Dixon ◽  
Lisa D. Craig
Keyword(s):  
Nutrient Intake ◽  
Meals On Wheels ◽  
Nutrition Supplement
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