Food, nutrition and dining information on residential aged care facility websites: A website analysis.

Autor: Tan ZKS; School of Human Movement and Nutrition Sciences, The University of Queensland, Brisbane, Queensland, Australia., Pashley A; School of Human Movement and Nutrition Sciences, The University of Queensland, Brisbane, Queensland, Australia., Ball L; School of Human Movement and Nutrition Sciences, The University of Queensland, Brisbane, Queensland, Australia.; Centre for Community Health and Wellbeing, The University of Queensland, Brisbane, Queensland, Australia., Wright ORL; School of Human Movement and Nutrition Sciences, The University of Queensland, Brisbane, Queensland, Australia.; Centre for Community Health and Wellbeing, The University of Queensland, Brisbane, Queensland, Australia., Bartrim K; School of Human Movement and Nutrition Sciences, The University of Queensland, Brisbane, Queensland, Australia.; Centre for Community Health and Wellbeing, The University of Queensland, Brisbane, Queensland, Australia.
Jazyk: angličtina
Zdroj: Australasian journal on ageing [Australas J Ageing] 2024 Dec 15. Date of Electronic Publication: 2024 Dec 15.
DOI: 10.1111/ajag.13388
Abstrakt: Objective: High-quality food, nutrition and dining are essential tenets of residential aged care facilities (RACF). Residential aged care facilities provide website information on their services for prospective residents, which may offer insight into food, nutrition and dining practices. This study aimed to describe the food, nutrition and dining information on RACF websites.
Methods: A cross-sectional website analysis was conducted on Southeast Queensland (SEQ) RACF websites. Food, nutrition and dining data were extracted verbatim under domains of nutrition care processes, food and menu planning, eating assistance and mealtime experiences, with further subdomains under each. Quantitative content analysis was conducted to describe the information reported on websites, descriptive statistics were used to describe RACF characteristics, and Pearsons χ 2 analyses were performed to detect associations between different food, nutrition and dining practices and RACF characteristics.
Results: A total of 268 websites were reviewed. Food, nutrition and dining information were limited, with no subdomains mentioned by all websites. The most frequently mentioned subdomains were the foodservice model (64%, n = 171), allied health services (72%, n = 173) and communal dining (73%, n = 193). Assistive/adaptive equipment to support independence (0%, n = 0), personalised nutrition care plan (0%, n = 1) and reference to food, nutrition or food safety standards (2%, n = 5) were the least mentioned subdomains. Facility characteristics had minimal associations with subdomains.
Conclusions: There are opportunities for RACF to improve the information on food, nutrition and dining information on websites to increase transparency to future residents. The subdomains developed in this study could provide guidance to RACF to enhance online information.
(© 2024 AJA Inc’.)
Databáze: MEDLINE
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