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J. Krassie - One of the best experts on this subject based on the ideXlab platform.
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“It could probably help someone else but not me”: A feasibility study of a snack programme offered to Meals on Wheels clients
Journal of Nutrition Health & Aging, 2013Co-Authors: Karen E Charlton, Karen Walton, Leah Moon, Anne T Mcmahon, Faye Ralph, Melinda Stuckey, Fiona Manning, K. Smith, J. KrassieAbstract:Objectives Community-based services, such as Meals on Wheels (MOW), allow older adults to remain in their homes for as long as possible. Many MOW recipients experience decreased appetite that limits intake at mealtimes. This pilot study aimed to determine the feasibility of providing high protein high energy snacks to improve nutrient intakes of MOW clients in a regional centre of New South Wales, Australia.
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it could probably help someone else but not me a feasibility study of a snack programme offered to Meals on Wheels clients
Journal of Nutrition Health & Aging, 2012Co-Authors: Karen E Charlton, Karen Walton, Leah Moon, Anne T Mcmahon, Faye Ralph, Melinda Stuckey, Fiona Manning, K. Smith, J. KrassieAbstract:Objectives Community-based services, such as Meals on Wheels (MOW), allow older adults to remain in their homes for as long as possible. Many MOW recipients experience decreased appetite that limits intake at mealtimes. This pilot study aimed to determine the feasibility of providing high protein high energy snacks to improve nutrient intakes of MOW clients in a regional centre of New South Wales, Australia.
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a review of the nutritional needs of Meals on Wheels consumers and factors associated with the provision of an effective Meals on Wheels service an australian perspective
European Journal of Clinical Nutrition, 2000Co-Authors: J. Krassie, Carmel E Smart, D C K RobertsAbstract:A Review of the nutritional needs of Meals on Wheels consumers and factors associated with the provision of an effective Meals on Wheels service—an Australian perspective
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A Review of the nutritional needs of Meals on Wheels consumers and factors associated with the provision of an effective Meals on Wheels service—an Australian perspective
European Journal of Clinical Nutrition, 2000Co-Authors: J. Krassie, C Smart, D C K RobertsAbstract:Objective : A review of the literature was undertaken to identify the nutritional needs of elderly MOW consumers and factors affecting the ability of existing programs to meet those needs. The focus was on the Australian experience but drawing on the world literature. Design : Keyword search of English language based computer databases of the medical and health literature. Results : Several studies suggest the nutritional intake of MOW consumers is below recommended levels, although the risk of nutritional deficiency has not always been identified. The literature indicates the effectiveness of Meals on Wheels programs are affected by a range of issues including the appropriateness of nutritional standards, menu selection, portion control, level of consumption and customer satisfaction. The literature recommends control of time and temperatures associated with food handling procedures, along with education of providers and customers, to assist in the provision of a safe food supply. Conclusions : Meals on Wheels is an important service, providing Meals to housebound consumers. While the effectiveness of such programs is dependent on a range of variables, the nutritional impact of the service and the standard of food hygiene are fundamental assessment criteria. Sponsorship : This work was supported by a grant from the NSW Meals on Wheels Association, Australia. European Journal of Clinical Nutrition (2000) 54 , 275–280
Karen E Charlton - One of the best experts on this subject based on the ideXlab platform.
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Meals on Wheels who s referring and what s on the menu
Australasian Journal on Ageing, 2019Co-Authors: Karen Walton, Karen E Charlton, Melissa Tjong, Joanne NorthAbstract:OBJECTIVE: To describe referral source, meal ordering patterns and the nutrient composition of Meals from a regional Meals on Wheels (MOW) service. METHODS: Referral sources were obtained via retrospective chart audit and compared for 2008 and 2012. Nutrient content of the three most common meal combinations was compared against MOW recommendations of one-third daily energy and one-half daily protein requirements. RESULTS: There was a decline in overall uptake and referrals from hospitals. The "main meal" alone was the most popular meal choice, but did not meet energy requirements for men or women, nor protein requirements for men. The combination of a soup, main and dessert met the MOW recommendations for women only. ConCLUSIonS: Investigation into how older people access MOW services is required. Innovative strategies are required to increase the nutrient content of Meals, within the context of meal ordering preferences of consumers.
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“It could probably help someone else but not me”: A feasibility study of a snack programme offered to Meals on Wheels clients
Journal of Nutrition Health & Aging, 2013Co-Authors: Karen E Charlton, Karen Walton, Leah Moon, Anne T Mcmahon, Faye Ralph, Melinda Stuckey, Fiona Manning, K. Smith, J. KrassieAbstract:Objectives Community-based services, such as Meals on Wheels (MOW), allow older adults to remain in their homes for as long as possible. Many MOW recipients experience decreased appetite that limits intake at mealtimes. This pilot study aimed to determine the feasibility of providing high protein high energy snacks to improve nutrient intakes of MOW clients in a regional centre of New South Wales, Australia.
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what s on the tray nutritional intake of Meals on Wheels clients
Nutrition & Dietetics, 2013Co-Authors: Sarah Galea, Karen Walton, Karen E Charlton, Anne T McmahonAbstract:A letter to the editor. Meals on Wheels (MOW) is a community-based not-forprofit organisation that delivers nutritious Meals to vulnerable clients in the community, to enable them to maintain their health and independence within their own home. MOW Meals aim to provide at least one-third of the recommended dietary intake (RDI) for energy, fibre and calcium, and one-half of the RDI for protein, vitamins and minerals.1 A variety of options are provided to their clients to allow self-selection from a large menu choice of soups, main Meals and desserts and a range of meal delivery options, ranging from 1 to 5 days per week. MOW also provides variation in types of Meals provided (hot, chilled or frozen), as well as being able to support special dietary meal requirements, such as texture modified variations. Studies from Australia and other countries have demonstrated that even with the provision of home-delivered Meals, some MOW clients still have a poor nutritional status because of their multiple medical and social risk factors.
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it could probably help someone else but not me a feasibility study of a snack programme offered to Meals on Wheels clients
Journal of Nutrition Health & Aging, 2012Co-Authors: Karen E Charlton, Karen Walton, Leah Moon, Anne T Mcmahon, Faye Ralph, Melinda Stuckey, Fiona Manning, K. Smith, J. KrassieAbstract:Objectives Community-based services, such as Meals on Wheels (MOW), allow older adults to remain in their homes for as long as possible. Many MOW recipients experience decreased appetite that limits intake at mealtimes. This pilot study aimed to determine the feasibility of providing high protein high energy snacks to improve nutrient intakes of MOW clients in a regional centre of New South Wales, Australia.
D C K Roberts - One of the best experts on this subject based on the ideXlab platform.
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a review of the nutritional needs of Meals on Wheels consumers and factors associated with the provision of an effective Meals on Wheels service an australian perspective
European Journal of Clinical Nutrition, 2000Co-Authors: J. Krassie, Carmel E Smart, D C K RobertsAbstract:A Review of the nutritional needs of Meals on Wheels consumers and factors associated with the provision of an effective Meals on Wheels service—an Australian perspective
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A Review of the nutritional needs of Meals on Wheels consumers and factors associated with the provision of an effective Meals on Wheels service—an Australian perspective
European Journal of Clinical Nutrition, 2000Co-Authors: J. Krassie, C Smart, D C K RobertsAbstract:Objective : A review of the literature was undertaken to identify the nutritional needs of elderly MOW consumers and factors affecting the ability of existing programs to meet those needs. The focus was on the Australian experience but drawing on the world literature. Design : Keyword search of English language based computer databases of the medical and health literature. Results : Several studies suggest the nutritional intake of MOW consumers is below recommended levels, although the risk of nutritional deficiency has not always been identified. The literature indicates the effectiveness of Meals on Wheels programs are affected by a range of issues including the appropriateness of nutritional standards, menu selection, portion control, level of consumption and customer satisfaction. The literature recommends control of time and temperatures associated with food handling procedures, along with education of providers and customers, to assist in the provision of a safe food supply. Conclusions : Meals on Wheels is an important service, providing Meals to housebound consumers. While the effectiveness of such programs is dependent on a range of variables, the nutritional impact of the service and the standard of food hygiene are fundamental assessment criteria. Sponsorship : This work was supported by a grant from the NSW Meals on Wheels Association, Australia. European Journal of Clinical Nutrition (2000) 54 , 275–280
Virpi Timonen - One of the best experts on this subject based on the ideXlab platform.
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it is nice to see someone coming in exploring the social objectives of Meals on Wheels
Canadian Journal on Aging-revue Canadienne Du Vieillissement, 2010Co-Authors: Virpi Timonen, Ciara OdwyerAbstract:Malgre le fait que La Popote roulante a des aspects nutritionnels et sociales, il y a un manque de recherche sur les objectifs sociaux de ce service. Cette etude a pour but de developper une comprehension des objectifs sociaux du programme et d’explorer l’etendue a laquelle ils sont remplis par La Popote roulante en Irlande. Un examen de la litterature a suggere que potentiellement le service peut repondre a trois objectifs sociaux: (a) offrant des repas aux destinataires avec contact social, (b) aidant a revigorer un interet dans les repas en les faisant plus reguliers et (c) aidant a developper l’acceptation du service. Des entrevues ont ete menees avec 66 destinataires de repas a explorer ces themes et les augmenter si necessaire. Les resultats de l’etude montrent que les destinataires des repas derivent du service un contact social limite; que les heures des repas bien reglees n’etaient pas important pour la plupart des destinataires; et meme que beaucoup etaient peu disposes a accepter le service. Abstract: Despite the fact that Meals-on-Wheels have both nutritional and social aspects, research on the social objectives of the service is lacking. This study set out to develop an understanding of the social objectives of Meals-on-Wheels and to explore the extent to which they are met by Ireland’s Meals-on-Wheels services. A literature review suggested that Meals-on-Wheels services can potentially meet three social objectives: (a) providing Meals recipients with social contact, (b) helping to restimulate an interest in Meals and regularising mealtimes, and (c) helping to develop acceptance of the service. Interviews were conducted with 66 Meals recipients to explore these themes and augment them as necessary. Study results show that Meals recipients derive limited social contact from the service; regularising mealtimes was not important to most recipients; and many were reluctant to accept the service. The three objectives are therefore minimally met within the Irish system at present.
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‘It is nice to see someone coming in’: Exploring the Social Objectives of Meals-on-Wheels *
Canadian Journal on Aging-revue Canadienne Du Vieillissement, 2010Co-Authors: Virpi Timonen, Ciara O'dwyerAbstract:Malgre le fait que La Popote roulante a des aspects nutritionnels et sociales, il y a un manque de recherche sur les objectifs sociaux de ce service. Cette etude a pour but de developper une comprehension des objectifs sociaux du programme et d’explorer l’etendue a laquelle ils sont remplis par La Popote roulante en Irlande. Un examen de la litterature a suggere que potentiellement le service peut repondre a trois objectifs sociaux: (a) offrant des repas aux destinataires avec contact social, (b) aidant a revigorer un interet dans les repas en les faisant plus reguliers et (c) aidant a developper l’acceptation du service. Des entrevues ont ete menees avec 66 destinataires de repas a explorer ces themes et les augmenter si necessaire. Les resultats de l’etude montrent que les destinataires des repas derivent du service un contact social limite; que les heures des repas bien reglees n’etaient pas important pour la plupart des destinataires; et meme que beaucoup etaient peu disposes a accepter le service. Abstract: Despite the fact that Meals-on-Wheels have both nutritional and social aspects, research on the social objectives of the service is lacking. This study set out to develop an understanding of the social objectives of Meals-on-Wheels and to explore the extent to which they are met by Ireland’s Meals-on-Wheels services. A literature review suggested that Meals-on-Wheels services can potentially meet three social objectives: (a) providing Meals recipients with social contact, (b) helping to restimulate an interest in Meals and regularising mealtimes, and (c) helping to develop acceptance of the service. Interviews were conducted with 66 Meals recipients to explore these themes and augment them as necessary. Study results show that Meals recipients derive limited social contact from the service; regularising mealtimes was not important to most recipients; and many were reluctant to accept the service. The three objectives are therefore minimally met within the Irish system at present.
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nutritional status of irish older people in receipt of Meals on Wheels and the nutritional content of Meals provided
Journal of Human Nutrition and Dietetics, 2009Co-Authors: C Odwyer, Clare A Corish, Virpi TimonenAbstract:Background: Research has suggested that Meals-on-Wheels recipients can be at risk for poor nutritional status. Despite this, few countries have statutory minimum requirements for the nutrient content of Meals-on-Wheels. This study examined both the nutritional status of a sample of Irish recipients and the nutrient content of a sample of Meals provided to determine whether Irish recipients would benefit from statutory minimum nutritional standards. Methods: The study had two phases. First, a nutritional assessment was carried out to analyse the nutritional status of a sample of Irish Meals-on-Wheels recipients (Mini Nutritional Assessment and 24-h dietary recall with 63 self-selected respondents). Second, an assessment of the nutrient content of a sample of 46 Meals from eight Meals-on-Wheels services was undertaken to characterise the nutritional content of the Meals. Results: Over one-third of recipients (38.5%) were malnourished or at-risk of malnutrition and over half (52.3%) were overweight or obese. The mean (SD) energy [kJ (kcal)] content of the Meals assessed was 3008 (498) kJ [719 (119.1) kcal], contributing 35–40% of the recommended dietary allowance (RDA) for males aged 65 years and over and 42–45% of the RDA for females aged 65 years and over. In the Meals assessed, the levels of vitamin C (25.3%), vitamin D (11.6%), folate (24.8%) and calcium (20.9%) were below one-third of the Irish RDA for these nutrients. Conclusions: Irish recipients may not be receiving adequate micronutrients from Meals-on-Wheels. Legislation that sets out minimum standards for the nutrient content of Meals-on-Wheels and greater variation in the portion sizes offered may benefit recipients.
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Doomed to Extinction? The Nature and Future of Volunteering for Meals-on-Wheels Services
VOLUNTAS: International Journal of Voluntary and Nonprofit Organizations, 2009Co-Authors: Ciara O’dwyer, Virpi TimonenAbstract:خدمات توصيل الوجبات في أيرلندا ومناطق أخرى تعتمد بشكل كبير على المتطوعين في عملها. خدمات توصيل الوجبات التي تعتمد إعتماداً كبيراً على مساهمات المتطوعين تستفيد من زيادة الرأسمال الإجتماعي داخل المجتمعات المحلية. إستناداً على المقابلات التي أجريت مع المتطوعين والمنسقين المدفوعين الأجر والموظفين التي أجريت في أوائل ٢٠٠٧، المقالة تدرس: (١) تعيين و إستبقاء المتطوعين؛ (٢) الدوافع للعمل التطوعي؛ (٣) طبيعة مساهمات المتطوعين؛ و، (٤)الدور المستقبلي للعمل التطوعي في إطار الخدمة. المقالة تناقش الخطر الذي يواجه العمل التطوعي في إمداد الوجبات لكبار السن في أيرلندا. تعيين وإستبقاء المتطوعين قد يتحسن إذا إكتسب مقدمي الخدمات فهم أفضل لدوافع المتطوعين ووضع إستراتيجيات لضمان أن تتاح الفرصة للمتطوعين للمشاركة في العمل الذي يتطابق مع الدوافع الأصلية، هذا يشمل تعزيز الرأسمال الإجتماعي في مجتمعهم. Los servicios de reparto de comida a domicilio para ancianos que no pueden moverse en Irlanda y en otros países dependen considerablemente de los voluntarios para poder funcionar. Este tipo de servicios, que se vale masivamente de la aportación de los voluntarios, se beneficia del capital social de las comunidades a la vez que contribuye a aumentarlo. A la luz de las entrevistas realizadas a principios del 2007 a coordinadores y empleados, tanto voluntarios como remunerados, este artículo analiza: (1) el reclutamiento y la conservación de los voluntarios; (2) las motivaciones de los voluntarios; (3) el tipo de aportación de los voluntarios; y (4) la futura labor de los voluntarios dentro del servicio. El artículo argumenta que la actividad voluntaria en el reparto de comidas para ancianos en Irlanda se encuentra en crisis. El reclutamiento y conservación de voluntarios puede mejorarse si los proveedores del servicio comprenden mejor sus motivaciones y desarrollan estrategias que garanticen a los voluntarios la oportunidad de desempeñar trabajos que colmen sus motivaciones originales, lo que requiere la mejora del capital social de sus comunidades. アイルランドやその他の地域における配食サービスはボランティアに強く依存している。ボランティアの貢献によって配食サービスは利益を獲得するとともにコミュニティーの社会資本を増大させている。2007年前半に実施された配食サービスの有償ボランティアのコーディネーターとスタッフのインタビューを、(1) ボランティアの補充と維持、(2) ボランティアの動機付け、(3)ボランティアの貢献度、(4) ボランティアサービスの将来の役割 のように調査した。本論文ではアイルランドの高齢者に対する食事支給におけるボランティア活動が危機的状況であると主張する。サービスプロバイダーがボランティアの動機付けをより理解し、ボランティアは自分たちの動機付けを保証するという戦略を発展させれば、コミュニティーの社会資本を向上させ、ボランティアの補充と維持が改善されるかもしれない。 Les services de repas ambulants en Irlande et ailleurs ont un besoin impérieux pour leur fonctionnement de travailleurs bénévoles. Leur fonctionnement qui dépend en plus grande partie des contributions des donateurs bénéficient et augmentent le capital social au sein des communautés. En se basant sur des interviews menées auprès des donateurs, des coordinateurs et des équipes au début de l’année 2007, cet article examine: (1) le recrutement et maintien des volontaires; (2) les motivations du volontariat; (3) la nature des contributions des volontaires; et (4) le rôle à venir du volontariat dans le cadre du service. Cet article expose les raisons pour lesquelles le volontariat quant au don en nourriture pour les adultes d’un certain âge en Irlande est en crise. Le recrutement et le maintien des volontaires peuvent être améliorés si les fournisseurs de services bénéficient d’une meilleure compréhension des bénévoles et développent des stratégies pour s’assurer que les bénévoles trouvent ainsi une chance de s’engager dans un travail qui correspond à leurs motivations, ce qui comprend l’amélioration du capital social de leurs communautés. Essen-auf-Rädern-Service in Irland und anderswo ist stark auf ehrenamtliche Helfer angewiesen. Essen-auf-Rädern-Services, die erheblich auf die Mitwirkung von Ehrenamtlichen setzen, profitieren von und erhöhen das soziale Kapital innerhalb der Kommunen. Basierend auf Anfang 2007 durchgeführten Interviews mit ehrenamtlichen und bezahlten Koordinatoren und Mitarbeitern von Essen-auf-Rädern-Services untersucht dieser Artikel: (1) die Rekrutierung und Bindung von Ehrenamtlichen, (2) die Motivation für das Volunteering, (3) die Art der Beiträge der Ehrenamtlichen und (4) die zukünftige Rolle des Volunteerings innerhalb des Services. Dieser Artikel argumentiert, dass das Volunteering bei der Versorgung von älteren Erwachsenen mit Essen in Irland sich in der Krise befindet. Die Rekrutierung und Bindung von Ehrenamtlichen dürfte verbessert werden, wenn die Dienstleistungsanbieter die Motivation der Ehrenamtlichen besser verstehen lernen und Strategien entwickeln, die sicherstellen, dass Ehrenamtliche eine Möglichkeit haben, sich für Arbeit zu engagieren, die ihrer ursprünglichen Motivation entspricht, was die Verbesserung des Sozialkapital ihrer Kommunen beinhaltet. Meals-on-Wheels services in Ireland and elsewhere rely heavily on volunteers to operate. Meals-on-Wheels services that draw extensively on volunteers’ contributions both benefit from and augment social capital within communities. Based on interviews with voluntary and paid Meals-on-Wheels coordinators and staff carried out in early 2007, this article examines: (1) the recruitment and retention of volunteers; (2) motivations for volunteering; (3) the nature of the contributions of volunteers; and, (4) the future role of volunteering within the service. The article argues that volunteerism in Meals provision for older adults in Ireland is in crisis. The recruitment and retention of volunteers may be improved if service providers gain a better understanding of the motivations of volunteers and develop strategies to ensure that volunteers have an opportunity to engage in work that corresponds to their original motivations, which includes enhancing the social capital of their communities. アイルランドやその他の地域における配食サービスはボランティアに強く依存している。ボランティアの貢献によって配食サービスは利益を獲得するとともにコミュニティーの社会資本を増大させている。2007年前半に実施された配食サービスの有償ボランティアのコーディネーターとスタッフのインタビューを、(1) ボランティアの補充と維持、(2) ボランティアの動機付け、(3)ボランティアの貢献度、(4) ボランティアサービスの将来の役割 のように調査した。本論文ではアイルランドの高齢者に対する食事支給におけるボランティア活動が危機的状況であると主張する。サービスプロバイダーがボランティアの動機付けをより理解し、ボランティアは自分たちの動機付けを保証するという戦略を発展させれば、コミュニティーの社会資本を向上させ、ボランティアの補充と維持が改善されるかもしれない。
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doomed to extinction the nature and future of volunteering for Meals on Wheels services
Voluntas, 2009Co-Authors: Ciara Odwyer, Virpi TimonenAbstract:Meals-on-Wheels services in Ireland and elsewhere rely heavily on volunteers to operate. Meals-on-Wheels services that draw extensively on volunteers’ contributions both benefit from and augment social capital within communities. Based on interviews with voluntary and paid Meals-on-Wheels coordinators and staff carried out in early 2007, this article examines: (1) the recruitment and retention of volunteers; (2) motivations for volunteering; (3) the nature of the contributions of volunteers; and, (4) the future role of volunteering within the service. The article argues that volunteerism in Meals provision for older adults in Ireland is in crisis. The recruitment and retention of volunteers may be improved if service providers gain a better understanding of the motivations of volunteers and develop strategies to ensure that volunteers have an opportunity to engage in work that corresponds to their original motivations, which includes enhancing the social capital of their communities.
Karen Walton - One of the best experts on this subject based on the ideXlab platform.
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Meals on Wheels who s referring and what s on the menu
Australasian Journal on Ageing, 2019Co-Authors: Karen Walton, Karen E Charlton, Melissa Tjong, Joanne NorthAbstract:OBJECTIVE: To describe referral source, meal ordering patterns and the nutrient composition of Meals from a regional Meals on Wheels (MOW) service. METHODS: Referral sources were obtained via retrospective chart audit and compared for 2008 and 2012. Nutrient content of the three most common meal combinations was compared against MOW recommendations of one-third daily energy and one-half daily protein requirements. RESULTS: There was a decline in overall uptake and referrals from hospitals. The "main meal" alone was the most popular meal choice, but did not meet energy requirements for men or women, nor protein requirements for men. The combination of a soup, main and dessert met the MOW recommendations for women only. ConCLUSIonS: Investigation into how older people access MOW services is required. Innovative strategies are required to increase the nutrient content of Meals, within the context of meal ordering preferences of consumers.
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“It could probably help someone else but not me”: A feasibility study of a snack programme offered to Meals on Wheels clients
Journal of Nutrition Health & Aging, 2013Co-Authors: Karen E Charlton, Karen Walton, Leah Moon, Anne T Mcmahon, Faye Ralph, Melinda Stuckey, Fiona Manning, K. Smith, J. KrassieAbstract:Objectives Community-based services, such as Meals on Wheels (MOW), allow older adults to remain in their homes for as long as possible. Many MOW recipients experience decreased appetite that limits intake at mealtimes. This pilot study aimed to determine the feasibility of providing high protein high energy snacks to improve nutrient intakes of MOW clients in a regional centre of New South Wales, Australia.
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what s on the tray nutritional intake of Meals on Wheels clients
Nutrition & Dietetics, 2013Co-Authors: Sarah Galea, Karen Walton, Karen E Charlton, Anne T McmahonAbstract:A letter to the editor. Meals on Wheels (MOW) is a community-based not-forprofit organisation that delivers nutritious Meals to vulnerable clients in the community, to enable them to maintain their health and independence within their own home. MOW Meals aim to provide at least one-third of the recommended dietary intake (RDI) for energy, fibre and calcium, and one-half of the RDI for protein, vitamins and minerals.1 A variety of options are provided to their clients to allow self-selection from a large menu choice of soups, main Meals and desserts and a range of meal delivery options, ranging from 1 to 5 days per week. MOW also provides variation in types of Meals provided (hot, chilled or frozen), as well as being able to support special dietary meal requirements, such as texture modified variations. Studies from Australia and other countries have demonstrated that even with the provision of home-delivered Meals, some MOW clients still have a poor nutritional status because of their multiple medical and social risk factors.
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it could probably help someone else but not me a feasibility study of a snack programme offered to Meals on Wheels clients
Journal of Nutrition Health & Aging, 2012Co-Authors: Karen E Charlton, Karen Walton, Leah Moon, Anne T Mcmahon, Faye Ralph, Melinda Stuckey, Fiona Manning, K. Smith, J. KrassieAbstract:Objectives Community-based services, such as Meals on Wheels (MOW), allow older adults to remain in their homes for as long as possible. Many MOW recipients experience decreased appetite that limits intake at mealtimes. This pilot study aimed to determine the feasibility of providing high protein high energy snacks to improve nutrient intakes of MOW clients in a regional centre of New South Wales, Australia.