Improving hospital nutrition care through “Indigenous cultural safety” of menu options: Results of a cross‐sectional survey of Indigenous people in Western Canada
Results showed that offering cultural or traditional foods on hospital menus is considered important by Indigenous people, and that a wide range of foods would be desired. Specific cultural foods to include on menus were salmon, traditional meats, or traditional teas. Foods not to include were also identified. Improving future nutrition care and services will require menu modifications to provide culturally safe options for Indigenous patients.
Authors
- Sinead Feeney
- Dean Tian (ORCID: https://orcid.org/0000-0002-1407-6351)
- Caroline C. Kaufman (ORCID: https://orcid.org/0000-0002-5683-1415)
- Annalijn Conklin (ORCID: https://orcid.org/0000-0002-6532-8790)
- Alena Spears
- Naomi Johnson
- V. Janzen
Institutions
- Providence Health Care (CA)
- University of British Columbia (CA)
- St. Paul's Hospital (CA)
- British Columbia Centre of Excellence for Women's Health (CA)
Publication Details
- Journal
- Nutrition in Clinical Practice
- Published
- 2025-07-19
- DOI
- https://doi.org/10.1002/ncp.11352
- Primary Topic
- Indigenous Studies and Ecology
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Providence Health Care
- Innovative Research Group Project of the National Natural Science Foundation of China
- Michael Smith Health Research BC