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The future for meals on wheels? Reviewing innovative approaches to meal provision for ageing populations
- Authors:
- WINTERTON Rachel, WARBUNTON Jeni, OPPENHEIMER Melanie
- Journal article citation:
- International Journal of Social Welfare, 22(2), 2013, pp.141-151.
- Publisher:
- Wiley
The global phenomenon of population ageing is impacting on how community care is delivered, and a key component of health and social care services for the frail elderly is Meals on Wheels (MOW), a service that has traditionally encompassed delivering meals to older people in their homes. However, aspects of this conceptualisation of MOW are being redefined in order to address challenges posed by tightening global financial contexts, a reliance on volunteers and increasing social isolation among ageing populations. Through a review of the literature and websites from selected countries (UK, USA, Canada, Australia), this article explores and critically evaluates models of MOW delivery addressing these challenges. Findings suggest that MOW services are utilising a marketised approach, moving outside of the home and incorporating diverse volunteer roles. These findings demonstrate how services such as MOW can develop sustainable approaches to service delivery in a contemporary context. (Publisher abstract)
Pathways to service for older persons
- Authors:
- COLE Susan A., MILLER Baila
- Journal article citation:
- Journal of Gerontological Social Work, 32(4), 2000, pp.61-83.
- Publisher:
- Taylor and Francis
- Place of publication:
- Philadelphia, USA
This American study examines the use of home-delivered meals as a case study to gain insight into the process of service use from the recipients' point of view. It explores the research question: what are the pathways by which older persons acquire home delivered meals? Narrative analyses of structured and unstructured questions asked to thirty frail older persons suggested that the process of acquiring home delivered meals was accompanied by patterns of adjustment in shifting between independence and dependence in managing loss of physical function, and themes of isolation, loss and abandonment. The results provide insights for social workers in providing the support needed for the role transition that service acceptance symbolizes for older adults.
Canada - a comparative model
- Author:
- CAMERON Elizabeth
- Journal article citation:
- Community Care, 8.2.90, 1990, pp.24-25.
- Publisher:
- Reed Business Information
The Saskatchewan home care programme offers five services : assessment and case management; home nursing; home care; meals services; and home maintenance - aids and adaptations.
Staff engagement for practice change in long-term care: evaluating the Feasible and Sustainable Culture Change Initiative (FASCCI) model
- Authors:
- CASPAR Sienna, et al
- Journal article citation:
- Journal of Long-Term Care, March 2020, pp.30-41. Online only
- Publisher:
- King's College London
- Place of publication:
- London
Context: Interventions aimed at increasing the provision of person-centred care in long-term care (LTC) homes, that do not address contextual and system issues, most often fail. Promoting positive change in LTC homes requires requires a multilevel, systems approach. Objectives: Evaluate the effectiveness of the Feasible and Sustainable Culture Change Initiative (FASCCI) model for improving the provision of person-centred mealtime practices in a LTC home. Methods: A single-group, time series design was used to assess the impact of the FASCCI model for change on outcome measures across four time periods (pre-intervention, 2-month, 4-month and 6-month follow-up). Differences in scores from baseline were assessed utilizing Wilcoxon signed-rank tests. Interviews (n = 21) were also conducted to examine treatment fidelity and to ascertain the study participants’ perceptions of the process for making improvements using the FASCCI model. Findings: This study observed increases in care staff’s capacity to consistently provide relational and person-centred care during mealtimes. Mealtime environment scores started increasing immediately following the intervention, with statistically significant improvements in all mealtime environment scales by six-months, including: the physical environment (W = 55.00, p = 0.008); social environment (W = 55.00, p = 0.008); relationship-centred care (W = 45.00, p = 0.014); and overall quality of dining environment (W = 55.00, p = 0.010). Analysis of data from qualitative interviews demonstrated that use of the FASCCI model resulted in improved team leadership, communication, and collaborative decision-making. Limitations: Generalizability is limited due to the small sample size and use of convenience sampling methods. Implications: Outcomes indicate that the FASCCI model seems promising in its ability to improve PCC mealtime practices in LTC homes and is worthy of a larger scale study. The results further demonstrate the value of supportive team environments in quality dementia care. (Edited publisher abstract)