Measuring Nursing Home Resident Satisfaction With Food and Food Service: Initial Testing of the FoodEx-LTC

Crogan, Neva L.; Evans, Bronwynne C.; Velasquez, Donna

doi:10.1093/gerona/59.4.m370

Cited by 39 publications

(23 citation statements)

References 17 publications

(16 reference statements)

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“…In terms of this subject, also specific services such as food (Crogan et al 2004) or the use of free time by the elderly (Borowska 2010) were the areas of interest.…”

Section: Introductionmentioning

confidence: 99%

Prospective Quality Attributes of Nursing Home Care Services

Ejdys

2016

9th International Scientific Conference “Business and Management 2016”

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Abstract. One of the forms of care for the elderly are the nursing homes, long-term care homes. Still, in many countries the low level of quality of such services is still the main criterion for the perception of objects as a final option, in the absence of alternative forms of care for an older person. The aim of the article is to seek answers to the questions about the expected quality of the services offered by nursing homes. The article presents the results of research on the expectations of the society in terms of quality of services, carried out on a sample of 602 Polish citizens. The study allowed to identify the key characteristics that determine the quality of services from the perspective of the future decisions related to the choice of the resort.

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“…In terms of this subject, also specific services such as food (Crogan et al 2004) or the use of free time by the elderly (Borowska 2010) were the areas of interest.…”

Section: Introductionmentioning

confidence: 99%

Prospective Quality Attributes of Nursing Home Care Services

Ejdys

2016

9th International Scientific Conference “Business and Management 2016”

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“…Food and meals involve a complex array of attributes which go beyond the simple provision of nutritious food. While food quality and choice (Lengyel, Smith, Whiting & Zello, 2004) are known factors influencing resident satisfaction with meals (Crogan, et al, 2004), organisational factors can also have an impact on resident satisfaction. These included flexible options for meal delivery, relating to attributes such as timing of meals, amount of food and temperature (Campbell, 2005).…”

Section: Quality Of Foodservicesmentioning

confidence: 99%

“…Resident satisfaction with meals and foodservices has a number of significant social and health outcomes (Crogan, et al, 2004;Lengyel et al, 2004). Satisfaction with meals depends on organisational factors such as food quality and presentation and staff attitudes during dining room services (Crogan, et al, 2004).…”

Section: Quality Of Menu and Meal Planningmentioning

confidence: 99%

“…Satisfaction with meals depends on organisational factors such as food quality and presentation and staff attitudes during dining room services (Crogan, et al, 2004). Why residents fail to eat could be contributed to the quality of care including the time taken for staff and resident interaction during the meal service and the provision of foods that residents enjoy.…”

Section: Quality Of Menu and Meal Planningmentioning

confidence: 99%

“…Residents wanted to have a say about menu items and choice (Crogan, et al, 2004). Good resident-staff interaction can help decrease issues related to the menu and lack of food choice by giving residents more food when requested, listening to complaints and needs, intervening with mistakes in the kitchen, asking the resident if they need help, providing treats and trying their best to accommodate everyone.…”

Section: Quality Of Menu and Meal Planningmentioning

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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