Nutrition Care Systems - Food For Thought

Food For Thought - Newsletter Archives

Nutrition Services for the Healthcare Industry of the Future

The healthcare industry, especially long-term care, is actively changing as the needs and the expectations of its resident populations continue to change. It’s no secret that the U.S. population is aging. The population over 65 years old reached 35.9 million in 2003 and is expected to reach 71.5 million in 2030. The 85+ population is predicted to increase from 4.6 million in 2002 to 9.6 million in 2030. As Americans’ life expectancy is increasing so is their demand for quality of life and dining choices. These changes will have dramatic effects on healthcare and nutrition care of the nation’s older adults.

We’re facing unprecedented challenges with nutrition-related illnesses. The June 2006 Diabetes Care reports nearly one-third of the U.S. adult population are pre-diabetic. The National Kidney Foundation states that 1 in 9 Americans suffer from chronic kidney disease and another 20 million are susceptible due to risk factors such as diabetes, high blood pressure, cardiovascular disease, family history of kidney disease and racial or ethnic heritage.

Residents in long-term care settings often suffer from a host of chronic and acute diseases and conditions. They are also likely to experience a number of problems (physical, social, acute, chronic) that exacerbate poor health and compromise quality of life. Food and nutrition are at the heart of controlling diseases and providing a high quality of life. An unacceptable or unpalatable diet can lead to poor food and fluid intake, resulting in weight loss and malnutrition and a spiral of negative health effects. The quality of life and nutritional status of older residents in long-term care facilities may be enhanced by liberalization of the diet prescription. Optimal nutritional status ultimately depends on adequate food intake. A diet cannot be effective if it is not eaten. If a resident is non-compliant and does not support the prescribed medical nutrition therapy, the diet may be ineffective and frustrating for both the resident and the healthcare team. In addition, if a resident’s appetite is extremely poor or if significant weight loss is a problem, treatment of malnutrition may override concern for an elevated cholesterol level or a history of hypertension.

Nutrition care in long-term settings must meet two criteria: maintenance of health and promotion of quality of life. Medical nutrition therapy must balance medical needs and individual desires and maintain quality of life. Facilities are adopting new attitudes toward providing care. Resident-centered care involves residents in decisions about schedules, menus, and dining locations. The recent shift from restrictive institutions to vibrant communities for older adults requires health care professionals to be open-minded when assessing risks vs. benefits of therapeutic diets. It should be considered that the resident may have established eating habits and preferences over the years that could interfere with his/her acceptance of a restricted diet. Food preferences, regional, ethnic or religious beliefs should be kept in mind when diets are prescribed and menus are planned. Allowing residents to follow liberalized diets can provide nutrient needs, while simultaneously increasing the desire to eat and enjoyment of food, thus decreasing the risks of weight loss, malnutrition, and other potential negative effects of poor nutrition and hydration. Increased resident satisfaction with the meals can, in the end, save facilities from survey citations and litigation.

Food For Thought - Newsletter Archives

Previous Newsletter Articles

November 2009
Thermometer CalibrationFoods cooked, stored and held at the proper temperatures do not allow bacteria to grow. If bacteria do not grow, then people who eat the food will not get food borne illness. Proper use of a thermometer can help assure that the food prepared in your kitchen is safe…
Read more...
March 2009
When In Doubt, Throw It OutAs consultant dietitians, we are asked many questions regarding food spoilage: How long can I keep leftovers in the refrigerator? How long can I keep meat in the freezer? How can I prevent food spoilage? Don’t let spoiled food spoil your business. Read more for…
Read more...
March 2009
Salmonella Outbreak in Peanut ButterRecently, the Food and Drug Administration (FDA) and the Centers for Disease Control (CDC) recommended that products containing peanut butter be eliminated from consumer’s diets until further information becomes available. At least 474 people in 43 states have been sickened by peanut butter and peanut paste,…
Read more...
August 2008
F 325 Nutritional Status - Advance copy of Guidelines released

The Center for Medicare and Medicaid Services (CMS) has recently released the newly revised nutrition and sanitation regulations and investigative guidelines to surveyors. Slated to become effective September 1, 2008, the intent of F 325 ( previously…
Read more...
December 2008
Keeping Residents Safe from Foodborne Illnesses

According to the Federal Food Code 2001, 76 million people in the U.S. become ill from foodborne illness (FBI) and there are 325,000 hospitalizations annually. According to the Centers for Disease Control (CDC ) there are an estimated 5000-9100 deaths related…
Read more...
July 2008
CDC Announces Updated Guidelines for Isolation Precautions

Preventing transmission of infectious agents in healthcare settings 2007

The Guideline for Isolation Precautions: Preventing Transmission of Infectious Agents in Healthcare Settings 2007 updates and expands the 1996 Guideline for Isolation Precautions in Hospitals. The transition of healthcare…
Read more...
September 2008
Protein Intake and Chronic Kidney Disease (CKD) in the Elderly Resident

Can there be too much protein?

It has long been recognized that adequate protein intake is needed throughout the life cycle and a necessary nutrient in tissue building and repair. For residents in…
Read more...
August 2009
Alcoholism and NutritionAlcoholism is a complex problem that affects nearly 17.6 million adults in the United States. Heavy alcohol use has adverse affects on nutrition both because it displaces other, more nutritious foods in the diet and because chronic use impairs absorption and metabolism of many nutrients. Over many years…
Read more...
July 2009
Alternate Forms of Hydration in the Summer MonthsIn these hot summer months, the body is begging for liquids. But instead of reaching for a glass of water, why not eat a slice of watermelon? A suitable daily allowance for water in adults is 2.5 liters per day, or approximately 2.5…
Read more...
June 2009
Liberalized Renal Diets in Long-Term Care FacilitiesThe American Dietetic Association recommends that long-term care facilities liberalize therapeutic diets to maximize meal intake of residents who are at nutritional risk. In many cases a regular diet improves meal intake, minimizes struggles over dietary compliance, and improves a patient’s quality of life. …
Read more...