Optimising nutrition in residential aged care: A narrative review

Agarwal, Ekta; Marshall, Skye; Miller, Michelle; Isenring, Elisabeth

doi:10.1016/j.maturitas.2016.06.013

Cited by 52 publications

(31 citation statements)

References 112 publications

(132 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Increasingly, the focus is on meeting residents’ needs and preferences, and providing choice and flexibility in care. Additionally, approximately half of all residents in aged care homes have been identified as malnourished due to poor appetite, dietary intake, and nutrient absorption (Agarwal, Marshall, Miller, & Isenring, ). Increasing understanding of the significant impact of malnutrition on physical health and morbidity in this population has led to calls for improvements to food provision in the sector.…”

Section: Introductionmentioning

confidence: 99%

Taste, choice and timing: Investigating resident and carer preferences for meals in aged care homes

Milte

Ratcliffe

Chen

et al. 2018

Nursing & Health Sciences

Self Cite

View full text Add to dashboard Cite

There has been little empirical investigation of the preferences of people living in aged care homes for food services. The aim of the present study was to elicit consumer preferences and their willingness to pay for food service in aged care homes. Current residents or their family members were invited to take part in the discrete choice experiment questionnaire administered via interview. Of the 109 eligible residents and 175 eligible family members approached for consent 121 (43%) participated, including 43 residents. Participant preferences were influenced by food taste, choice in relation to serving size, timing of meal selection, visual appeal, and additional cost. Participants indicated they would be willing to pay an additional $24 (US$18.42) per week for food which tasted excellent and $8 (US$6.14) per week to have choice in serving sizes. The study found that respondents were willing to pay a premium to receive food that met their expectations of taste, and for a high level of control over serving sizes, which has implications for the funding and provision of food and dining in long-term care in the future. K E Y W O R D Sconsumer, discrete choice experiment, food service, informal carer, long-term care, service design

show abstract

Section: Introductionmentioning

confidence: 99%

Taste, choice and timing: Investigating resident and carer preferences for meals in aged care homes

Milte

Ratcliffe

Chen

et al. 2018

Nursing & Health Sciences

Self Cite

View full text Add to dashboard Cite

show abstract

“…There is limited literature addressing the clinical presentation of older adults with diabetes, however, dietary management of this group has come under much scrutiny over the last 20 years . This is particularly as a result of the high rates of malnutrition seen in RAC settings, with literature suggesting approximately half of all institutionalised older adults are at risk of malnutrition or malnourished . Therapeutic diabetic diets have traditionally imposed some restriction in food choice or macronutrient distribution for optimal glycaemic and weight control and therefore this cohort have been particularly highlighted as a vulnerable group for malnutrition risk …”

Section: Introductionmentioning

confidence: 99%

“…3,4 This is particularly as a result of the high rates of malnutrition seen in RAC settings, with literature suggesting approximately half of all institutionalised older adults are at risk of malnutrition or malnourished. 5 Therapeutic diabetic diets have traditionally imposed some restriction in food choice or macronutrient distribution for optimal glycaemic and weight control and therefore this cohort have been particularly highlighted as a vulnerable group for malnutrition risk. 6 Subsequently, current best practice recommendations for RAC 7 have been revised to encourage a standard menu for all residents without dietary restriction, which incorporates nourishing meals and snacks.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of older adults with diabetes: What does the current aged care resident look like?

Farrer

Yaxley

Walton

et al. 2018

Nutrition & Dietetics

Self Cite

View full text Add to dashboard Cite

show abstract

“…16,17 Diminished sensory perception along with the physiology of ageing may increase malnutrition risk. 18 However, there is emerging evidence that food insecurity or the limited ability to access adequate, safe, tasty, nutritious and culturally appropriate food may also be implicated in the aetiology of malnutrition in residential aged care. 19 Ever-tightening aged care budgets may be impacting food insecurity and food spends and should not be overlooked as part of the problem.…”

Section: Introductionmentioning

confidence: 99%

What does it cost to feed aged care residents in Australia?

Hugo

Isenring

Sinclair³

et al. 2017

Nutrition & Dietetics

Self Cite

View full text Add to dashboard Cite

Aim: Funding cuts to the aged care industry impact catering budgets and aged care staffing levels, which may in turn affect the nutritional status of aged care residents. This paper reports average food expenditure and trends in Australian residential aged care facilities (RACFs). Methods: This is a retrospective study collecting RACFs' economic outlay data through a quarterly online survey conducted over the 2015 and 2016 financial years. Results: Data were compiled from 817 RACFs, representing 64 256 residential beds and 23 million bed-days Australia-wide. The average total spend in Australian Dollars (AUD) on catering consumables (including cutlery/ crockery, supplements, paper goods) was $8.00 per resident per day (prpd) and $6.08 prpd when looking at the raw food and ingredients budget alone. Additional data from over half the RACFs (n = 456, 56%) indicate a 5% decrease in food cost ($0.31 prpd) in the last year, particularly in fresh produce, with a simultaneous 128% ($0.50 prpd) increase in cost for supplements and food replacements. Current figures are comparatively less than aged care food budgets internationally (US, UK and Canada), less than community-dwelling older adults ($17.25 prpd) and 136% less than Australian corrective services ($8.25 prpd). Conclusions: The current spend on food in RACFs has decreased compared with previous years, reflecting an increasing reliance on supplements, and is significantly less than current community food spend.

show abstract

Optimising nutrition in residential aged care: A narrative review

Cited by 52 publications

References 112 publications

Taste, choice and timing: Investigating resident and carer preferences for meals in aged care homes

Taste, choice and timing: Investigating resident and carer preferences for meals in aged care homes

Characteristics of older adults with diabetes: What does the current aged care resident look like?

What does it cost to feed aged care residents in Australia?

Contact Info

Product

Resources

About