Life enrichment programme; enhanced dining experience, a pilot project

International Journal of Health Care Quality Assurance

Volumn 19, Issue 5, 2006, Pages 420-429

  Ruigrok, June ^a   Sheridan, Lorraine ^b  

^a Lusk Community Unit   (Ireland)

^b Beechfield Nursing Home ^*  (Ireland)

Author keywords

Diet; Elderly people; Experiential learning; Nutrition

Indexed keywords

AGED; CATERING SERVICE; DIET; HUMAN; INFORMATION PROCESSING; IRELAND; LENGTH OF STAY; NURSING HOME; NUTRITIONAL STATUS; ORGANIZATION AND MANAGEMENT; PATIENT SATISFACTION; PILOT STUDY; PROBLEM BASED LEARNING; REVIEW;

AGED; DATA COLLECTION; DIET; FOOD SERVICES; HUMANS; IRELAND; LENGTH OF STAY; NURSING HOMES; NUTRITIONAL STATUS; PATIENT SATISFACTION; PILOT PROJECTS; PROBLEM-BASED LEARNING;

EID: 33746911545     PISSN: 09526862     EISSN: None     Source Type: Journal    
DOI: 10.1108/09526860610680067     Document Type: Review

References (18)

1. Allison, S. (2002), "Current opinion", Clinical Nutrition and Metabolic Care, Vol. 5, pp. 31-4.
2. American Dietetic Association (2000), "Position of the American Dietetic association: 'nutrition, aging and the continuum of care'", Journal of the American Dietetic Association, Vol. 100 No. 5, pp. 580-95.
3. American Dietetic Association (2005), "Position of the American Dietetic association: 'nutrition across the spectrum of aging'", Journal of the American Dietetic Association, Vol. 105 No. 4, pp. 616-32, available at: www.eatright.org.
4. Baldwin, S. (2003), "Two can dine at Riverview", The OMNIway, December, available at: www.omni-way.com.
5. Dorner, B. (1996), "Dignity in dining: feeding techniques for elderly and disabled clients", Dietary Manager, May/June.
6. Henshaw, M.M. and Calabrese, J.M. (2001), "Oral health and nutrition in the elderly", Nutrition in Clinical Care, Vol. 4 No. 1, pp. 34-41.
7. Herzberg, S.R. (1997), "The impact of the social environment on nursing home residents", Journal of Aging and Social Policy, Vol. 9 No. 2, pp. 67-80.
8. Kayser-Jones, J., Schell, E.S., Porter, C. and Barbaccia, J.C. (1999), "Factors contributing to dehydration in nursing homes: inadequate staffing and lack of professional supervision", Journal of the American Geriatrics Society, Vol. 47 No. 10, pp. 1187-93.
9. Marken, D. (2004), "Enhancing the dining experience in long-term care: dining with dignity program", Journal of Nutrition in the Elderly, Vol. 23, pp. 99-109.
10. Pearson, A., Fitzgerald, M. and Nay, R. (2003), "Mealtimes in nursing homes: the role of nursing staff", Journal of Gerontological Nursing, Vol. 29 No. 6, pp. 40-7.
11. Rosenzweig, L. (2003), "Ask the experts: improving the dining experience in meal services to older adults", National Policy & Resource Centre on Nutrition and Aging, Florida International University, Miami, FL, available at: www.fiu.edu.
12. Thomas, D.R. and Morley, J.E. (2002), "Regulation of appetite in older adults", Council for Nutrition, Clinical Strategies in Long Term Care, Supplement to Annals of Long-Term Care July, available at: www.LTCnutrition.org.
13. American Dietetic Association (2002), "Position of the American Dietetic Association: 'liberalized diets for older adults in long-term care'", Journal of the American Dietetic Association, Vol. 102 No. 9, pp. 1316-23.
14. Evans, B.C., Crogan, N.L. and Schultz, J.A. (2005), "The meaning of mealtimes: connection to the social world of the nursing home", Journal of Gerontological Nursing, Vol. 31 No. 20, pp. 11-17.
15. Illinois Council on Long Term Care, Family Resource Center (2004), "Nutrition: strategies for helping residents at risk", available at: www.nursinghome.org.
16. NHS Estates (2004), "Food as treatment: making the links" NHS Estates Conference Proceedings, Queen Elizabeth II Conference Centre, London, January.
17. Peaselee, K. (2001), "Emerging tastes: restaurant style dining meets the changing needs of residents", Assisted Living, available at: www.alsuccess.com.
18. Snyder, Y.M. and Fjellstrom, C. (2005), "Food provision and the meal situation in elderly care - outcomes in different social contexts", Journal of Human Nutrition & Dietetics, Vol. 18, pp. 45-52.