Are Therapeutic Diets in Long-Term Care Affecting Resident Food Intake and Meeting their Nutritional Goals?

Wu, Sarah; Morrison‐Koechl, Jill; Lengyel, Christina; Carrier, Natalie; Awwad, Sarah; Keller, Heather

doi:10.3148/cjdpr-2020-015

Cited by 4 publications

References 20 publications

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A Comparison of Status of Nutrition Management in Long-Term Care Facilities With and Without Dietitian

Kwon¹,

rah-il²,

Ryu³

2022

J Health Info Stat

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Objectives: The study was performed to compare the status of nutrition management with and without dietitian in residential facilities in order to provide basic data for high quality of nutrition management services across the country.Methods: Among long-term care facilities with claims of benefits, 747 samples were extracted through a proportionate stratified sampling method based on region, agents of foundation, types of food service, and facility size.Results: The subjects of the survey were dietitian, general managers, or facility directors. Nutrition evaluation, nutrition intervention, and nutrition monitoring were performed by professional staff at the residential facilities with a dietitian. On the other hand, it was found that the rate of nutrition management performance was relatively low in residential facilities where no dietitian was assigned, and it was performed by non-professional personnel such as nurse aids and social workers.Conclusions: The results of this study suggested that developing strategies is required to reinforce the safe minimal standard of dietitians’ staffing levels for systematic nutrition management.

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A Comparison of Status of Nutrition Management in Long-Term Care Facilities With and Without Dietitian

Kwon¹,

rah-il²,

Ryu³

2022

J Health Info Stat

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Comparison of Food Service Provision by Food Service Operational Types for Residential Facilities

Kwon¹,

rah-il²,

Jeong³

et al. 2022

J Health Info Stat

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Objectives: The purpose of this study aimed to compare the status of food service provision by residential facilities’s food service operational type. Methods: Data were collected by fax or web-based surveying nutritionists or facility managers working in 731 residential facilities in Korea. Residential facilities were extracted through a proportionate stratified sampling method based on region, establishment entity, types of food service, and facility size. Data analysis was performed using SAS program. Results: Among long term care facilities, self-operational food service types were 74.6% and outsourced service types 25.6%. It was found that outsourced service types were mostly chosen by private and independent establishments facilities. In addition, it was found that there were differences in food service personnel (full-time cooks, part-time cooks, and food service quality management managers), physical environments (senior living dining and cooking place), meal-related expenses, and providing food and nutrients(planing menu, compliance of menu plan, diabetic diet provision, served within 2 hours, identifying resident opinions) for each food service operation method. Finally, It was found that there were no differences in nutritional management (evaluation of nutritional status, nutrition intervention, food and nutrition service, nutrition education, nutrition counseling, multidisciplinary nutrition management by food service operational type. Conclusions: It is suggested that regulatory reforms are needed to establish a continuous monitoring and evaluation system for the quality of food service and nutrition management services for each food service type. In addition, it is suggested that a study to analyze whether there are differences in meal satisfaction, nutritional status, functional status and health status of subjects food service operational type.

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The Nutritional Challenges in Dysphagia: Not Only a Matter of Nutrients

Germain¹

2022

Dysphagia - New Advances

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Oropharyngeal dysphagia can significantly affect food ingestion. Texture-modified foods and thickened fluids are proposed to alleviate this difficulty. The nutritional density of adapted foods is often insufficient to maintain adequate nutritional intakes. The current scientific knowledge relies on a weak correlation between clinical assessment and meals consumed by patients as well as few clinical trials to support the efficacy of any treatment. The negative organoleptic perceptions associated with dysphagia diets further exacerbate undernutrition and malnutrition. Over the years, scientist in food science, nutritionists, psychologists and other health professionals have proposed parameters when formulating novel foods for the treatment of dysphagia. Beyond the nutritional composition of adapted foods for the treatment of dysphagia, this chapter will present multidimensional factors affecting food intake, sensory evaluations, rheological parameters as well as the available research to date with respect to optimizing nutritional treatment of dysphagia. To date, extrapolation to everyday food formulations remains a real challenge. To ensure success, thorough, individualized nutritional care plans need to be implemented and monitored regularly. An international knowledge transfer database must be considered to help document the innovations proposed in texture-modified foods and thickened fluids in order to benefit patients of all ages and origins.

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Are Therapeutic Diets in Long-Term Care Affecting Resident Food Intake and Meeting their Nutritional Goals?

Cited by 4 publications

References 20 publications

A Comparison of Status of Nutrition Management in Long-Term Care Facilities With and Without Dietitian

A Comparison of Status of Nutrition Management in Long-Term Care Facilities With and Without Dietitian

Comparison of Food Service Provision by Food Service Operational Types for Residential Facilities

The Nutritional Challenges in Dysphagia: Not Only a Matter of Nutrients

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