Nutrition Care Systems - Food For Thought

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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

July 2008
Providing a 'Good Meal' Means More Than Filling a Residents Stomach or Maintaining Weight

Introduction
Nursing home residents have many special needs, perhaps none more important than nutrition. A person's appearance, mood, resistance to illness and self-esteem can be improved through good general nutrition, the lack of…
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August 2008
The Hospitality Concept and Health Care Food Service

The long term care industry provides meal services to thousands of residents daily. Providing a meal service that complies with state and federal regulations can be daunting. It is easy to get so caught up with meeting regulations and day…
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September 2008
Food Safety and Sanitation Training in Long Term Care

With recent requirements in the state of Illinois and others, that an employee with Sanitation Certification Training—in Illinois, the Food Service Sanitation Manager Certification (FSSMC)—be on duty in a Category 1 or “High Risk” facility whenever food…
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September 2009
Accurate Weight Measurements - a MUST HAVE for LTC!Accuracy of weight measurements is essential to the nutrition assessment of a resident in long-term care and sets the stage for nutrition intervention. Weight measurement is used to calculate energy, protein and fluid needs; used as an indicator of nutritional and health…
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April 2009
HydrationNext to oxygen, water is the nutrient most needed for life. A person can live without food for a month, but most people can survive only three or four days without water. Water helps you to maintain body temperature, metabolize body fat, aids in digestion, lubricates and cushions organs, transports…
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October 2008
Nutrition and Aging-The decline in the senses of taste and smell

Nutrition is vitally important for all age groups but is especially a concern for the elderly population. Proper menu planning is critical for providing the essential nutrients that a resident so desperately needs. Older adults…
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June 2010
ProcurementA well planned menu and standardized recipes provide the basis for food purchasing. However careful planning is also necessary to ensure the needed food items are available and in the appropriate quantity for food production. Remember the goal is to purchase “the right product, at the right time, in the…
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June 2010
Financial accountability is essential to a successful food service operation. When you create a budget you determine a standard or a goal. When you compare actual food cost to the budget you create an early warning system to potential food cost problems. When you benchmark costs such as food cost…
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June 2010
Production records, standardized recipes and controlled portions minimize waste and lowers food cost. Empower your staff to deliver a quality cost effective menu and meal service by establishing quality standards, conducting employee training, providing the necessary equipment and tools, and implementing a formal written production system. To consistently produce wholesome,…
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November 2009
You Are What You EatThe old adage, though many would like to believe otherwise, is very true… we are what we eat. One of the main reasons people become overweight or obese is overeating. And for those who eat out frequently, portion size can be a detriment contributing to…
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