Food and Nutrition Champions in Residential Aged Care Homes Are Key for Sustainable Systems Change within Foodservices; Results from a Qualitative Study of Stakeholders
| Autor: | Danielle Cave, Sandra Capra, Karen L. Abbey |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Adult
Male food fortification media_common.quotation_subject aged care foodservices Article Residential Facilities Nursing Stakeholder Participation Sustainable systems Homes for the Aged Humans TX341-641 Staff Development Aged care implementation Qualitative Research older adults Aged media_common Teamwork Nutrition and Dietetics Nutritional Support Nutrition. Foods and food supply Food Services Champion Middle Aged Leadership Work (electrical) Sustainability Female Thematic analysis Psychology Food Science Qualitative research |
| Zdroj: | Nutrients, Vol 13, Iss 3566, p 3566 (2021) Nutrients |
| ISSN: | 2072-6643 |
| Popis: | The role of foodservices in aged care is difficult to understand, and strategies to improve the nutritional care of residents are often unsustainable. In particular, food-first strategies such as food fortification are poorly executed in everyday practice and its execution relies upon the foodservice system in aged care homes. The aim of this study was to explore the perspective of staff on the role of foodservices in aged care and gauge the level of skills, education, access, time, and ability to deliver food fortification. Semi-structured interviews were conducted with foodservice managers, foodservice workers, dietitians, carers, and other managers who work in aged care homes across Australia. Participants were recruited purposively through email and through snowballing. Interviews (n = 21) were recorded, transcribed verbatim, and analyzed using inductive thematic analysis. Three themes and six sub-themes were identified. The three themes include the role of foodservices being more than just serving food, teamwork between all staff to champion nutrition, and workplace culture that values continuous improvement. These themes identify how staff perceive the role of foodservices in aged care and provide an important perspective on the long-term sustainability of food fortification strategies and how to improve current practice. |
| Databáze: | OpenAIRE |
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