Menu Planning in Residential Aged Care—The Level of Choice and Quality of Planning of Meals Available to Residents
Autor: | Sandra Capra, Karen L. Abbey, Olivia Wright |
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Jazyk: | angličtina |
Rok vydání: | 2015 |
Předmět: |
Food Handling
media_common.quotation_subject Control (management) Staffing Nutritional Status lcsh:TX341-641 Context (language use) Sample (statistics) Choice Behavior Article Quality of life Nursing Surveys and Questionnaires Homes for the Aged Humans Medicine Quality (business) Meals choice health care economics and organizations Quality Indicators Health Care Accreditation media_common Nutrition and Dietetics business.industry Australia Feeding Behavior menu planning quality Aged Care Standards Health Care Surveys Practice Guidelines as Topic Quality of Life Observational study Guideline Adherence business lcsh:Nutrition. Foods and food supply Delivery of Health Care Nutritive Value Food Science |
Zdroj: | Nutrients; Volume 7; Issue 9; Pages: 7580-7592 Nutrients Volume 7 Issue 9 Pages 7580-7592 Nutrients, Vol 7, Iss 9, Pp 7580-7592 (2015) |
ISSN: | 2072-6643 |
DOI: | 10.3390/nu7095354 |
Popis: | Background: Choice of food is an imperative aspect of quality of life for residents in Residential Aged Care Homes (RACHs), where overall choice and control is diminished upon entering a home to receive care. The purpose of this study was to examine the current strategies of menu planning in a range of RACHs in Australia, and whether this facilitated appropriate levels of choice for residents receiving texture modified and general diets. Methods: The study comprised a National Menu Survey using a new survey instrument collecting general information about the RACH and foodservice system, menu information and staffing information (n = 247) a national menu analysis (n = 161) and an observational case study of 36 meal environments. Results: Choice was low for the entire sample, but particularly for those receiving pureed texture modified diets. Evidence of menu planning to facilitate the inclusion of choice and alternatives was limited. Discussion: Regulation and monitoring of the Australian Aged Care Accreditation Standards needs to be strengthened to mandate improvement of the choice and variety offered to residents, particularly those on pureed texture modified diets. Further research on how menu choice and a lack of variety in meals affects the quality of life residents is needed in this context, but current evidence suggests the effect would be detrimental and undermine resident autonomy and nutritional status. |
Databáze: | OpenAIRE |
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