How Widely are Supportive and Flexible Food Service Systems and Mealtime Interventions Used for People in Residential Care Facilities? A Comparison of Dementia-Specific and Nonspecific Facilities

被引:10
作者
Milte, Rachel [1 ,2 ,3 ]
Bradley, Clare [1 ,2 ]
Miller, Michelle [4 ]
Farrer, Olivia [4 ]
Crotty, Maria [1 ,2 ]
机构
[1] Flinders Univ S Australia, Rehabil Aged & Extended Care, GPO Box 2100, Adelaide, SA 5001, Australia
[2] Univ Sydney, Hornsby Ku Ring Gai Hosp, Dept Rehabil & Aged Care, NHMRC Partnership Ctr Dealing Cognit & Related Fu, Palmerston Rd, Hornsby, NSW 2077, Australia
[3] Univ South Australia, Inst Choice, Sch Commerce, GPO Box 2471, Adelaide, SA 5001, Australia
[4] Flinders Univ S Australia, Nutr & Dietet, GPO Box 2100, Adelaide, SA 5001, Australia
基金
英国医学研究理事会;
关键词
aged care; nursing homes; dementia; food; food services; NURSING-HOME RESIDENTS; QUALITY-OF-LIFE; AGED-CARE; NUTRITIONAL CARE; OLDER-ADULTS; MEALS; EXPERIENCE; MENU;
D O I
10.3390/healthcare6040140
中图分类号
R19 [保健组织与事业(卫生事业管理)];
学科分类号
摘要
While improved mealtime practices can reduce agitation, improve quality of life, and increase food intake for people in aged care, the degree of implementation of these strategies is unknown. This study describes food service practices in residential aged care facilities, focusing on units caring for people with dementia. An online survey was distributed to residential aged care facilities for completion by the food service manager (n = 2057). Of the 204 responses to the survey, 63 (31%) contained a dementia-specific unit. Most facilities used adaptive equipment (90.2%) and commercial oral nutritional supplements (87.3%). A higher proportion of facilities with a dementia-specific service used high-contrast plates (39.7%) than those without (18.4%). The majority of facilities had residents make their choice for the meal more than 24 h prior to the meal (30.9%). Use of high contrast plates (n = 51, 25%) and molds to reform texture-modified meals (n = 41, 20.1%) were used by one-quarter or less of surveyed facilities. There is a relatively low use of environmental and social strategies to promote food intake and wellbeing in residents, with a focus instead on clinical interventions. Research should focus on strategies to support implementation of interventions to improve the mealtime experience for residents.
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页数:14
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