The Influence of Cognitive Status on Elder Food Choice and Meal Service Satisfaction

Crogan, Neva L.; Short, Robert; Dupler, Alice E.; Heaton, Grace

doi:10.1177/1533317512461556

Cited by 6 publications

(5 citation statements)

References 13 publications

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“…Meal choice, as an example of a personalised meal, is reported to help increase body weight ( 17 ) and meal satisfaction ( 18 ). Findings from these and other studies describe a notable relationship between quality indicators of nutritional care practice such as food service satisfaction, nutritional status and food choice ( 7 , 17 - 19 ).…”

Section: Introductionmentioning

confidence: 76%

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Quality indicators of nutritional care practice in elderly care

Josefsson

Nydahl

Persson

et al. 2017

The Journal of nutrition, health and aging

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ObjectivesThe aim is to explore the effects of antecedent, structural and process quality indicators of nutritional care practice on meal satisfaction and screened nutritional status among older adults in residential care homes.DesignData for this Swedish cross-sectional study regarding older adults living in residential care homes were collected by i) a national questionnaire, ii) records from the quality registry Senior Alert, iii) data from an Open Comparison survey of elderly care in 2013/2014. The data represented 1154 individuals in 117 of 290 Swedish municipalities.MeasurementsMeal satisfaction (%) and adequate nutritional status, screened by the Mini Nutritional Assessment Short Form (MNA-SF), were the two outcome variables assessed through their association with population density of municipalities and residents’ age, together with 12 quality indicators pertaining to structure and process domains in the Donabedian model of care.ResultsMeal satisfaction was associated with rural and urban municipalities, with the structure quality indicators: local food policies, private meal providers, on-site cooking, availability of clinical/community dietitians, food service dietitians, and with the process quality indicators: meal choice, satisfaction surveys, and ‘meal councils’. Adequate nutritional status was positively associated with availability of clinical/community dietitians, and energy and nutrient calculated menus, and negatively associated with chilled food production systems.ConclusionMunicipality characteristics and structure quality indicators had the strongest associations with meal satisfaction, and quality indicators with local characteristics emerge as important for meal satisfaction. Nutritional competence appears vital for residents to be well-nourished.

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Section: Introductionmentioning

confidence: 76%

“…However, the problem of finding appropriate measurement strategies has been discussed, since older adults living in residential care homes might have difficulty expressing themselves, due to suffering from dementia or other cognitive impairments ( 45 ). These residents are also less inclined to complain about meals ( 19 ).…”

Section: Discussionmentioning

confidence: 99%

Quality indicators of nutritional care practice in elderly care

Josefsson

Nydahl

Persson

et al. 2017

The Journal of nutrition, health and aging

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“…Providing choice in daily selection and incorporation of a steam table in the dining room influence the quality of food consumed. 60 Having an accurate understanding of their needs, perspective, and experience is crucial to practice development. Engaging more people with dementia to participate in research will be much needed.…”

Section: Discussionmentioning

confidence: 99%

The Role of Physical Environment in Supporting Person-centered Dining in Long-Term Care

Chaudhury

Hung

Badger

2013

Am J Alzheimers Dis Other Demen

102

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The physical environment of dining rooms in long-term care facilities is increasingly recognized as an important catalyst in implementing a culture based on person-centered care philosophy. Mealtimes are important opportunities to support residents' personhood in care facilities. This article presents a critical review of the literature on evidence-based physical environmental interventions and examines their implications for creating a more person-centered dining environment, specifically for residents with dementia. The review identifies the role of a supportive dining environment to foster: a) functional ability, b) orientation, c) safety and security, d) familiarity and home-likeness, e) optimal sensory stimulation, f) social interaction, and g) privacy and personal control. It is clear from this review that there is a growing body of research to support the importance of certain physical environmental features in the dining context that can foster positive resident outcomes. The evidence indicates that well-designed physical settings play an important role in creating a person-centered dining environment to support best possible mealtime experience of residents. Gaps in the literature and directions for future research are discussed.

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“…Meal choice, as an example of a personalised meal, is reported to help increase body weight (17) and meal satisfaction (18). Findings from these and other studies describe a notable relationship between quality indicators of nutritional care practice such as food service satisfaction, nutritional status and food choice (7,(17)(18)(19).…”

Section: Introductionmentioning

confidence: 82%

Quality Indicators of Nutritional Care Practice in Elderly Care

Josefsson¹,

Nydahl²,

Persson³

et al. 2017

Care Weekly

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Objectives: The aim is to explore the effects of antecedent, structural and process quality indicators of nutritional care practice on meal satisfaction and screened nutritional status among older adults in residential care homes. Design: Data for this Swedish cross-sectional study regarding older adults living in residential care homes were collected by i) a national questionnaire, ii) records from the quality registry Senior Alert, iii) data from an Open Comparison survey of elderly care in 2013/2014. The data represented 1154 individuals in 117 of 290 Swedish municipalities. Measurements: Meal satisfaction (%) and adequate nutritional status, screened by the Mini Nutritional Assessment Short Form (MNA-SF), were the two outcome variables assessed through their association with population density of municipalities and residents' age, together with 12 quality indicators pertaining to structure and process domains in the Donabedian model of care. Results: Meal satisfaction was associated with rural and urban municipalities, with the structure quality indicators: local food policies, private meal providers, on-site cooking, availability of clinical/community dietitians, food service dietitians, and with the process quality indicators: meal choice, satisfaction surveys, and 'meal councils'. Adequate nutritional status was positively associated with availability of clinical/community dietitians, and energy and nutrient calculated menus, and negatively associated with chilled food production systems. Conclusion: Municipality characteristics and structure quality indicators had the strongest associations with meal satisfaction, and quality indicators with local characteristics emerge as important for meal satisfaction. Nutritional competence appears vital for residents to be wellnourished.

show abstract

The Influence of Cognitive Status on Elder Food Choice and Meal Service Satisfaction

Abstract: The MMSE scores did not influence the resident's ability to actively participate in the rate the food process or choose the foods they liked and preferred to eat. Cognitive impaired older adults experienced weight gain similarly to higher functioning elderly individuals.

Cited by 6 publications

References 13 publications

Quality indicators of nutritional care practice in elderly care

Quality indicators of nutritional care practice in elderly care

The Role of Physical Environment in Supporting Person-centered Dining in Long-Term Care

Quality Indicators of Nutritional Care Practice in Elderly Care

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