We don’t work in a facility, we work in their home. Phrases like “culture change” and “resident centered living” have been popping up in meetings, newsletter, and research regarding how we manage long term care facilities. What do all of these words mean and why all of this change now? Resident centered living is focused on giving the consumer a more homelike atmosphere with more choices, more privacy, and more control over their lives. They mean that health care professionals are starting to look at long term care facilities not in a clinical sense but in a personal sense. These facilities are the resident’s homes, and we as professionals are trying to find ways to make it feel less like a hospital and more like home. As for why, the “baby boomers” are entering their 60’s this year, which is an opportunity for nursing homes to generate more business in long term care, as well as, rehabilitation. The benefits of these changes have already been seen in facilities and quantified. Facilities that have adopted changes have measured improved quality of life for their resident’s. In addition, staff absenteeism and staff turnover has decreased. Some of the easiest culture changes that can be made are in the foodservice and dining department. Let’s take a few moments to see how we may be able to adopt changes within our own facility. 

In order to make dining in a long term care facility more resident centered, choices need to be given back to the resident. Some of the choices that can be given are when they eat, how often they eat, who they eat with, what they eat, and where they eat.  It is important to take into account all aspects of the dining experience including the sights, sounds, smells, and of course taste. While making sure the ambiance is set, converse with the residents. Asking how they are doing. Discuss their feelings about the food being served. A question as simple as “is there anything I can do to make this meal better for you?” can really make a huge difference in how the resident will feel about the dining experience. 

So what changes can you make today? Try to stay flexible in the beginning of the process. Assign the same serving staff to the same residents. The more the staff can get to know individual residents, the better you will be able to individualize and personalize service.  Another idea is open dining hours and restaurant style dining. Keeping dining options available 24 hours a day is optimal with formal meals times included. If a restaurant style menu is not possible do not be discouraged. Other options for your facility may include trying to make a special menu item of the day, a soup of the day, or providing a snack or dessert cart.

Although this may seem like an impossible undertaking, it is not! Ask the head of your food service department sit down with your staff, talk about goals of your department, make a plan, and stay positive!