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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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July 2008
Restorative Dining Programs can Improve Outcomes, Promote Well-being, Reduce Risk, and Boost Payment
All people involved in the caregiving process must be focused on the purpose of caregiving in the broadest sense to help the resident be as comfortable and functional for as long as possible. Restorative programs…
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December 2009
The holidays can be a time of excitement for all of us when we are surrounded by family and friends. Along with great company, the holidays are synonymous with our favorite foods. Below are some tips to avoid increasing your waistline while still enjoying all of your favorite foods!Stay hydrated:…
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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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June 2009
Diabetes Teaching GuidelinesApproximately 6.5 million Americans have been diagnosed with diabetes and it is estimated that 50% of all persons in the United States who have diabetes are undiagnosed. Diabetes is the fourth killer in the United States, usually related to coronary heart disease or stroke. It is the chief…
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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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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…
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June 2010
The menu is the cornerstone of the food service department. Effective planning and established systems result in a productive operation, reduced food cost, and enhanced customer satisfaction by providing variety in the menu and consistent quality in the meals served. In addition to menus being nutritious, safe, and cost effective;…
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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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April 2009
How to Cool Food ProperlyLimiting the time food spends in the temperature danger zone (41° F to 140° F) is a way in which facilities can prevent food borne illnesses. Food that will not be used immediately need to be cooled quickly and stored in the refrigerator or freezer. Slow…
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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…
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