Provision of Indigenous foods in Australian hospitals, a cross-sectional study.

Abstract

Aims: The primary aim of this project was to investigate the provision of Indigenous food items on hospital menus to improve Aboriginal and/or Torres Strait Islander patient meal experiences within Australian public and private hospitals. The secondary aim was to explore other inclusion initiatives at the hospitals.

Methods: A cross-sectional study was completed by surveying food service dietitians from inpatient hospitals around Australia to collect data regarding the provision of Indigenous menu items and cultural practices. A convenience sample of dietitians was used, followed by snowball sampling to increase responses. Closed survey question data was analysed using simple descriptive statistics and free text comments via inductive content analysis.

Results: 67 surveys were completed covering all Australian states and territories. 19% (n = 13) of hospitals provided specific food items for Aboriginal and/or Torres Strait Islander patients while 72% (n = 48) provided Halal and 52% (n = 35) provided Kosher meals. The majority (45%) of responses were from Victoria (n = 30); yet only one Victorian hospital included Indigenous offerings. 72% of hospitals (n = 48) reported they had not considered the needs of Aboriginal and/or Torres Strait Islander patients when it came to food provision.

Conclusions: This study was the first to explore current trends in food provision for Aboriginal and/or Torres Strait Islander patients and highlights the gap in hospital food provision that meets these cultural considerations.