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Food For Thought - Newsletter Archives
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Making Your Facility Feel Like ‘Home’
 Step Up to the Challenge!
Food is an important part of our everyday lives. It’s not just about nutrition and hydration. Food is about psychological, ethnic, cultural and religious issues. Food is about socialization.Because of this, facilities that don’t have a good dining program, that meets all of these needs, may have a significant number of residents who don’t eat well. If residents don’t eat well, they may lose weight and develop other problems related to inadequate nutrition and to weight loss.
Buffet-style dining, restaurant-style dining, family-style meal service, open dining hours, and food/snack or beverage bars are all options that addresses the social and psychological needs of the resident. All of these options have been successfully used in LTC facilities with the biggest problem being “weight gains”, not weight losses as had been feared by some staff when the programs began. This gives the resident more choices as to what they eat, how large are their portions, they can frequently see the food items before making their selections (such as in a buffet or in sample plates), and when they eat (as in open dining hours). Facilities also see an increase in census when prospective residents and their families observe a pleasurable dining service area where the resident has options.
The dining option decided upon in a facility must include an evaluation of the physical space available, the mobility and cognitive capabilities of the residents and the facility staffing. Start with even 1 thing that you can do to make the dining experience more homelike and less institutional. Perhaps a dessert cart going around at the end of the meal—offering several regular and “diet” options, a restaurant-style meal for even 1 meal per week where residents are given a printed menu to select from at least 2 entrees, vegetables, starches, etc.; a bread basket on the table with a variety of bread choices including muffins, biscuits, or croissants. Family-style dining is being used in a number of facilities, especially dementia units, where a staff member actually sits at the table with the residents and assists with passing the food bowls around and assists them if they need help serving themselves. Dementia and Alzheimers residents respond well to this more normal type of meal service rather than the typical institutional tray service.
Consider the Food and Nutrition Services Department a “Hospitality” service. Hospitality and customer service can be accomplished with a food service director who is dedicated and creative—and willing to do the training and supervision it takes to succeed in making the dining services a hospitality service.
If you haven’t already, start now with changes that can enhance the dining experience in your facility. Think outside the proverbial “box” and make significant improvements in resident satisfaction with the services they receive in the facility. The residents and their families will thank you! |
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Food For Thought - Newsletter Archives
Previous Newsletter Articles
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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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October 2008
A Calibrated Thermometer is an Essential Tool in Food Service
The regular and consistent use of a calibrated probe thermometer in any food service is an indispensable tool. It helps any food service protect their customers from foodborne illnesses which are a major health concern to…
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August 2009
Procedure for Holding Food Safely during Meal ServiceAll potentially hazardous foods, especially those items that are cooked and held for service, need to be maintained in order to prevent the growth of bacteria. It is important to remember that microorganisms can grow at temperatures between 41oF and 135oF, so to…
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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,…
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September 2009
Identifying the Need for Feeding AssistanceResidents in long-term care are encouraged to maintain their independence and feed themselves whenever possible. There are, however, many reasons why a resident may require feeding assistance. Depending on the severity of the symptoms, from physical problems such as being unable to hold the fork,…
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December 2008
Making Your Facility Feel Like ‘Home’
Food is an important part of our everyday lives. It’s not just about nutrition and hydration. Food is about psychological, ethnic, cultural and religious issues. Food is about socialization. Because of this, facilities that don’t have a good dining program, that…
Read more...
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December 2008
Controlling Unintentional Weight Loss
The health and well-being of its residents is the major concern for any long-term care (LTC) facility. Unintentional weight loss (UWL)—along with poor nutritional status—is a threat to the resident’s quality of life and significantly increases the risk of death in nursing home…
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September 2008
Prepare for the Baby Boomer Generation!
A new group of health care consumers has begun to utilize the services of long term care. These are the Baby Boomers who total approximately 78 million, born between 1946 and 1964. These men and women, some of whom have reached…
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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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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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