In 2023, I completed a Bachelor of Nutrition Science Honours at Australian Catholic University, achieving a First Class Honours result. My research focused on approaches to improving mealtime experiences for residents in aged care facilities and resulted in my thesis: 'Developing a Pictorial Menu for Enhanced Mealtime Experiences and Quality of Life in Residential Aged Care, a project in collaboration with St Vincent’s Hospital Melbourne.’

Abstract
Aims: This study aimed to develop a pictorial menu design for use in residential aged care facilities, informed by the literature and the perspectives of key stakeholders. The goal of the new pictorial menu design is to make it easier for residents to understand, facilitating their meal selections and consequently increasing their autonomy, and contributing to improved mealtime experiences and an increased quality of life.

Methods: This study followed a multifactorial approach to intervention development and was organised into four stages. Stage one involved the initial prototype design, followed by stage two, a key stakeholder focus group, stage three involved one-on-one interviews with residents and finally actioning the feedback into the new menu design as stage four. Qualitative data from the focus group were thematically analysed with an inductive approach, and a deductive approach was used to thematically analyse the qualitative data from the one-on-one interviews.

Results: The focus group had 17 participants, which included two representatives of the aged care facility’s residents and 15 staff members. Three residents participated in the one- on-one semi-structed interviews. Thematic analysis found three primary themes regarding the menu designs: accuracy, efficiency, and accessibility. Participants expressed that photographs of the meals should accurately reflect what residents receive to avoid disappointment and dissatisfaction with mealtimes. It was also recommended for food items to be pictured separately, rather than as a plated meal to avoid confusion. The theme of efficiency centred around menu-handling and order-taking processes. It was also noted that many residents have mobility issues limiting their dining room attendance therefore accessibility of the menu needs to be addressed. However contradicting views were expressed in the interviews with two of the participants unable to fault the current menu design and ordering processes. A revised pictorial menu design was designed utilising the results from the analysis of the focus group and interviews.

Conclusion: The findings of this study highlight the importance of consumer involvement in the design of tools and resources within aged care. It is recommended an intervention trial of the new menu design is conducted to further explore the pictorial menu’s efficacy in improving resident’s mealtime experiences and quality of life.