Background and context
There has been a rapid surge in the number of indigenous Māori, Pacific and Chinese people residing in New Zealand.
This influx in both indigenous and other ethnic minority groups generates a demand for culturally appropriate healthcare services, particularly within the hospital setting.
Since hospital foodservice satisfaction contributes to overall patient satisfaction, it is important that the cultural food preferences of these ethnic groups are taken into account when developing or revising New Zealand hospital menu standards.
Results
The current menu for New Zealand public hospitals was not considered culturally appropriate by the majority of Māori, Pacific and Chinese participants, with the lack of cultural foods, poor menu variety, small food portions and cold food temperatures identified as significant concerns.
Although the majority of Māori, Pacific and Chinese participants had most of their meals supplied by the hospital, hardly anyone reported finishing their hospital meal at any point in time and most were supplied with family-made meals. The most disliked meal was breakfast, including cold toast and cereal, and the most enjoyed meal across ethnic groups was dinner, with favoured meals being chicken-based dishes.
Māori, Pacific and Chinese population groups expressed a strong preference for cultural foods when unwell or in hospital. This preference was retained despite evidence of dietary acculturation following exposure to western dietary patterns:
- since colonization for Māori
- upon migration to NZ for Pacific and Chinese groups.
A variety of Māori, Pacific and Chinese cultural food preferences were identified as appropriate for hospital menu incorporation:
- for Māori and Pacific, starchy vegetables such as taro or kumara, and seafood such as fish and mussels
- for Māori, fried bread and boil-up
- for Pacific, chop suey and supo povi or pisupo
- for Chinese, rice-based dishes and thin soups such as congee and chicken soup.
Food textures and temperatures were also of great importance to Chinese groups, as hot, liquid-based foods were prescribed by their traditional Chinese medicine practices when unwell.
For all ethnic groups, cultural food preferences contribute to their identity, health and wellbeing.
Conclusion
Foodservices within public hospitals can be improved to sufficiently meet the cultural needs of Māori, Pacific and Chinese groups residing in New Zealand.
The Māori, Pacific and Chinese cultural food preferences and hospital foodservice improvement suggestions from this research study may be used for future menu developments and reviews of the National Nutrition Standards in New Zealand public hospitals.
Providing culturally-appropriate meals in hospital would improve the hospital experience and foodservice satisfaction levels for Māori, Pacific and Chinese populations residing in New Zealand.