Dietary and dining expectations of residents of long term care facilities

Case, Timothy; Gilbert, Lesley

doi:10.1016/s0899-9007(97)83022-5

Cited by 5 publications

(4 citation statements)

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“…The EDP posits that individuals determine satisfaction by comparing their expectations regarding a product or service to their actual experience [ 55 ]. Accordingly, we drew upon research by Case and Gilbert who explored resident expectations regarding the food and dining experience during item generation [ 57 ]. The Importance-Performance Model (IPM) suggests that satisfaction is related to a combination of perceived importance and performance (quality) rather than expectations or values.…”

Section: Discussionmentioning

confidence: 99%

“…Additionally, the three factors are also consistent with previous research into food service satisfaction in this setting. Case and Gilbert suggest four themes contribute to resident satisfaction: (1) meal quality (taste, temperature, appearance); (2) individualization (adequate choice, access to familiar or culturally appropriate meals); (3) dining setting (décor, staffing, adequate assistance); and (4) socialization (ability to choose dining companion) [ 57 ]. Each of these themes are reflected in the FSSQ with Factor One addressing meal quality, Factor Two addressing food choice/availability and Factor Three consolidating the elements of dining setting and socialization.…”

Section: Discussionmentioning

confidence: 99%

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Measuring Food Service Satisfaction amongst Residents Living in Nursing Homes—A New and Valid Person-Centered Approach

Pankhurst

Yaxley²,

Miller³

2023

Nutrients

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Resident satisfaction with food services contributes to health and wellbeing. Measuring resident satisfaction is important; however, the small number of existing food service satisfaction questionnaires (FSSQs) are outdated, lack rigorous psychometric testing and do not reflect the shift to person-centered care. This study aimed to develop a valid and reliable FSSQ. Content validity was established by conducting interviews with residents, a systematic literature review and consultation with an expert panel. Data from 387 residents were used to establish construct validity (Principal Components Analysis), internal consistency (Cronbach’s alpha) and temporal stability (Gwet’s AC). The result was a three factor, 25-item scale with good/excellent internal consistency: Factor One (13 items–good food/service, α = 0.896), Factor Two (seven items–resident choice/food availability α = 0.648) and Factor Three (five items–resident participation/staff assistance, α = 0.729). Temporal stability was good/very good (Gwet’s AC 0.6242–0.9799 (p < 0.001). This is the first FSSQ available to nursing homes that meets the COSMIN® standards for excellence and incorporates person-centered care. The questionnaire is simple to use and interpret, providing food service managers with an accurate and reliable measure of resident satisfaction and assisting them in providing a meal and dining experience that supports the health and wellbeing of residents.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Measuring Food Service Satisfaction amongst Residents Living in Nursing Homes—A New and Valid Person-Centered Approach

Pankhurst

Yaxley²,

Miller³

2023

Nutrients

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“…For individuals living in institutions the ways in which food is provided and the environment associated with dining may be important in maximising patients' dietary intakes. Case & Gilbert (1997) have summarised the dining expectations of residents of long-term care facilities. The strategies that have been considered include: providing a pleasant atmosphere for dining (e.g.…”

Section: Environmental Changes (Including Music)mentioning

confidence: 99%

Should food or supplements be used in the community for the treatment of disease-related malnutrition?

Stratton

2005

Proc. Nutr. Soc.

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Strategies are needed for community-based treatment of disease-related malnutrition (DRM), which is a common debilitating condition that in the UK is estimated to cost > £7 · 10 9 annually. Whilst dietary fortification and counselling are often used as a first-line treatment for malnutrition, the numbers of dietitians available to undertake and oversee such practices are currently insufficient to address the extent of DRM in primary care. Although dietary fortification and counselling can improve nutritional (primarily energy) intake, the evidence base for this practice is weak and it needs addressing with well-designed trials that assess clinically-relevant outcome measures and costs. Liquid oral nutritional supplements (ONS) are increasingly used in the community, often in combination with dietary counselling. The larger evidence base of trials that have assessed ONS suggests that nutritional intake and some functional outcomes can be improved in some patient groups in the community. Although meta-analysis indicates significant reductions in mortality (odds ratio 0 . 59 (95% CI 0 . 48, 0 . 72), n 3258) and complication rates (odds ratio 0 . 41 (95% CI 0 . 31, 0 . 53), n 1710) with ONS v. routine care, few of these studies are community based. Thus, the impact of ONS on clinical outcome, healthcare use and costs requires further assessment. Similarly, the clinical and cost efficacy of other strategies (e.g. sensory enhancement, music, behavioural therapy), alone or in combination with other treatments, requires greater investigation in order to meet the challenge of treating DRM more effectively and cheaply in the future.

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“…can monitor the consumption of meals for all residents or target those who have a higher risk for malnutrition, dehydration, and other nutrition-related outcomes. [12][13] The registered dietitian can determine if a resident's decreased intake is secondary to drug-nutrient interactions, changes in preferences, or changes in disease state. If drug-nutrient interactions occur, the dietitian may inform the pharmacist who can recommend medications and/or order appetite stimulants to counteract the possible negative outcomes produced by the interactions.…”

Section: "A Positive Dining Experience Should Foster Independence Promote Self-esteem and Make The Resident As Comfortable And Safe As Pomentioning

confidence: 99%