Factors Affecting Meal Service in Nursing Facilities

Gilmore, Shirley Ann; Russell, Carlene M.

doi:10.1300/j052v11n01_02

Cited by 5 publications

(8 citation statements)

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“…Research on factors affecting meal service in the nursing home from staff surveys (Gilmore and Russell 1992) and participant observation by nurse observers (Rantz et al 2004) have focused on the organizational factors of dining room environment, meal scheduling and delivery, personnel management issues, and efficiency of service. Notably, staff in the Gilmore and Russell (1992) study-including dietitians, dietary managers, and foodservice supervisors-all felt that it was important to understand resident food preferences and the adjustments residents have made to the facility.…”

Section: Need For the Resident's Perspective On Organizational Issuesmentioning

confidence: 99%

“…Notably, staff in the Gilmore and Russell (1992) study-including dietitians, dietary managers, and foodservice supervisors-all felt that it was important to understand resident food preferences and the adjustments residents have made to the facility. From a secondary analysis of perspectives on food service using ethnographic field techniques with residents and staff in a Swedish hospital, Sidenvall (1999) suggested that when the elderly are admitted to long-term care, they must change the way they traditionally think about and manage meals (habitus), to fit their new environment.…”

Section: Need For the Resident's Perspective On Organizational Issuesmentioning

confidence: 99%

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Organizational Issues Related to Satisfaction with Food and Food Service in the Nursing Home from the Resident's Perspective

Shultz

Crogan

Evans³

2005

Journal of Nutrition For the Elderly

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This paper reviews organizational factors that potentially affect food quality and food service in the nursing home. A model is proposed for assessing the influence of organizational technology on resident satisfaction with food and food service from the resident's perspective. Findings from an exploratory phenomenological case study applying the model are presented. Staff knowledge of how to prepare and serve food properly, and staff availability to serve food on time, were key constructs. Resident-staff interactions appeared to moderate resident control over food and food service. Recommendations are suggested for improved communication between residents and staff to address certain limitations and enhance empowerment of residents.

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Section: Need For the Resident's Perspective On Organizational Issuesmentioning

confidence: 99%

Section: Need For the Resident's Perspective On Organizational Issuesmentioning

confidence: 99%

Organizational Issues Related to Satisfaction with Food and Food Service in the Nursing Home from the Resident's Perspective

Shultz

Crogan

Evans³

2005

Journal of Nutrition For the Elderly

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“…Quality of life encompasses optimal health and wellbeing and incorporates many dimensions of human experiences, ranging from those associated with obtaining the necessities of life, food, shelter and clothing to those associated with fulfilment (Gilmore & Russell, 1992). Nutrition status is strongly correlated to quality of life (Keller, Ostbye & Goy, 2004).…”

Section: Section Six System Outputsmentioning

confidence: 99%

“…Few would discount its value in terms of social interaction as well as emotional satisfaction (Saunders, Stattmiller & Kirk, 2007). The meal environment in aged care homes provides an opportunity to enhance the quality of life of residents by ensuring the outcomes of the system meet the expectation of residents (Gilmore & Russell, 1992;Wright, et al 2010).…”

Section: Quality Of the Meal Environmentmentioning

confidence: 99%

“…Food is an important quality aspect for most residents, especially when they do not have a lot of control or the ability to exercise choice (Ball et al, 2000). Meal services provides the opportunity for residents to express food preferences and to make a choice, the ability to feed themselves, receive attractive food and experience a pleasant dining atmosphere (Cluskey & Dunton, 1999;Gilmore & Russell, 1992). Lengyel et al found elderly satisfaction with meals and food service was related to a number of quality of life issues.…”

Section: Quality Of the Meal Environmentmentioning

confidence: 99%

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Australian residential aged care foodservices menu design, quality and standards - a time for action

Abbey¹

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Residential aged care homes (RACH's) operate in a very complex systems model with many systems having to work together. One of the largest of these is the meal environment system. The complexity of resident care, heterogeneous nature of the resident population, and the quest to provide meals within a home-like environment for a group of people sharing a common space while still recognising the needs of the individual is no small challenge.A comprehensive understanding of the significance of the meal environment system in RACH's is mostly unknown in Australia. This thesis provides the first unique look at the system which underpins the way the meal environment system functions. The Aged Care Standards are the governing system controlling the meal environment. For any system to work and achieve the nominated system goals, such as providing high level of quality care for the residents needs and allow them to maintain a high quality of life.One of the most important controlling aspects to the meal environment system is the menu, which is the underpinning aspect for any foodservice operation. Through a critical realism case study model the menu and the meal environment system was examined utilising a national survey, paper base audits, observational data collection and analysis of the Aged Care Standards.The findings indicated that the Aged Care Standards underpinning the control of the meal environment system are compromising the way in which this system operates. The outcomes-based nature of the expected outcomes and associated supporting documents allows for a wide interpretation of RACH's within the meal environment system. The outcome natures of the standards does not set a strong minimum compliance and this is evident by the lack of information written on menus, choice provided by the menu being inconsistent, poor compliance to any relevant tools which are available to support RACH's. Observational data further highlighted the inconsistent nature of standard interpretation of service delivery, high plate waste, poor food consumption, and temperature of meal, dining room set up, menu mistake and the poor communication of the menu.While menu planning for the general menu was laced with inconsistency and poor planning, the state of the vitamised/puree menu highlighted the plight of residents who received no choice with the menu frequently utilised left-overs as well as the same meals twice in one day. This was substantiated by the reduction in variety of foods and increased menu repetition. The Aged Care Standards have minimal in terms of expected outcomes which support the menu planning for vitamised/puree meals.iii For the meal environment system to be successful and operational, the Aged Care Standards underpinning this system need to be re-written or supported with guidelines which ensure that the meal environment system operates with a minimal standard eliminating factors as described in this thesis.Clearly, the current interpretation of the existing framework allows too much variation within the syst...

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Tray Service Generates More Food Waste in Dining Areas of a Continuing-Care Retirement Community

Hackes¹,

Shanklin²,

Kim³

et al. 1997

Journal of the American Dietetic Association

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Factors Affecting Meal Service in Nursing Facilities

Cited by 5 publications

References 0 publications

Organizational Issues Related to Satisfaction with Food and Food Service in the Nursing Home from the Resident's Perspective

Organizational Issues Related to Satisfaction with Food and Food Service in the Nursing Home from the Resident's Perspective

Australian residential aged care foodservices menu design, quality and standards - a time for action

Tray Service Generates More Food Waste in Dining Areas of a Continuing-Care Retirement Community

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