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Creating a positive dining experience for care home residents
- Author:
- WALES. Welsh Government
- Publisher:
- Welsh Government
- Publication year:
- 2017
- Pagination:
- 6
- Place of publication:
- Cardiff
This document provides advice to help care homes make the most of meal times for their residence. It looks at ways of ensuring that mealtimes are an enjoyable experience for older people living in a care home, that offer more choice and an opportunity for involvement and social interaction. (Edited publisher abstract)
Nutritional monitoring of residents
- Author:
- GRANTHAM Christine
- Journal article citation:
- Nursing and Residential Care, 14(2), February 2012, pp.80-81.
- Publisher:
- MA Healthcare Ltd.
- Place of publication:
- London
A good nutritional care plan is key to the effective management of residents at risk of malnutrition. This article explores the role of nutritional monitoring and considers the appropriate use of prescribed oral nutritional supplements within the care pathway.
Dignity in care: nutrition for older people in care homes
- Author:
- SOCIAL CARE INSTITUTE FOR EXCELLENCE
- Publisher:
- Social Care Institute for Excellence
- Publication year:
- 2015
- Pagination:
- 12 minutes 20 seconds
- Place of publication:
- London
This film highlights the role of good nutritional care and hydration for older people living in residential care homes. The film promotes the use of the Malnutrition Universal Screening Tool (MUST) in identifying those at risk of malnutrition through a simple body mass index calculation. Where height and weight are difficult to measure, the tool suggests alternatives. Food and meal times can be very important to older people. By listening to what older people want to eat and preparing fresh food, the meal time experience can be enhanced. The benefits of good hydration are also highlighted. This film was previously available under the title 'Nutritional care for older people.' (Edited publisher abstract)
Shaping nursing home mealtimes
- Authors:
- HARNETT Tove, JONSON Hakan
- Journal article citation:
- Ageing and Society, 37(4), 2017, pp.823-844.
- Publisher:
- Cambridge University Press
A number of studies stress the importance of positive mealtime experiences for nursing home residents. However, the components that comprise an ideal nursing home meal remain unclear, reflecting the ambiguity of whether nursing homes should be framed as institutions, domestic settings or a type of hotel. In this study, nursing home meals were viewed as situations that the involved parties could continuously modify and ‘work on’. The aim was to analyse how the staff and residents shaped mealtimes by initiating frames and acting according to established social scripts. The study was based on semi-structured interviews with staff and residents and on ethnographic data, consisting of 100 hours of observations at two nursing home settings in Sweden. The analysis revealed how staff and residents interactively shaped meals using institutional, private or restaurant frames. There were three important findings: (a) an institutional meal frame was dominant; (b) there were substantial difficulties in introducing private frames and established private scripts for meals, since such meal versions are personal and not easy to transport into collective settings; (c) successful creation of private or home-like meal situations illustrates an often overlooked skill in care work. Making meals as ‘care-free’ as possible can be viewed as a way to operationalise the goal of providing a non-institutional environment in nursing homes. (Publisher abstract)
Time to listen in care homes: dignity and nutrition inspection programme 2012
- Author:
- CARE QUALITY COMMISSION
- Publisher:
- Care Quality Commission
- Publication year:
- 2013
- Pagination:
- 40
- Place of publication:
- Newcastle upon Tyne
Report of an inspection of 500 care homes, which were inspected on five standards: respecting and involving people who use services; meeting their nutritional needs; safeguarding them from abuse; staffing; and records. Almost two-thirds (316) of the homes inspected met all the standards checked. This meant that staff were respecting and involving people and that people’s nutritional needs were being met. To support this, homes had enough skilled and knowledgeable staff, they had taken steps to protect people from the risk of abuse, and they kept accurate records to support people’s care. However, people living in one in six of the care homes (80 homes) did not always have their privacy and dignity respected or were not involved in their own care. All the inspections were unannounced, each scheduled to include a mealtime. Excerpts from individual inspection reports illustrate what worked well and what needed to improve. (Original abstract)
Time to listen in care homes: dignity and nutrition inspection programme 2012: summary
- Author:
- CARE QUALITY COMMISSION
- Publisher:
- Care Quality Commission
- Publication year:
- 2013
- Pagination:
- 5
- Place of publication:
- Newcastle upon Tyne
Report of an inspection of 500 care homes. Almost two-thirds (316) of the homes inspected met all the standards checked. This meant that staff were respecting and involving people and that people’s nutritional needs were being met. To support this, homes had enough skilled and knowledgeable staff, they had taken steps to protect people from the risk of abuse, and they kept accurate records to support people’s care. However, People living in one in six of the care homes (80 homes) did not always have their privacy and dignity respected or were not involved in their own care. (Edited publisher abstract)
Effect of family style mealtimes on quality of life, physical performance, and body weight of nursing home residents: cluster randomised controlled trial
- Authors:
- NIJS Kristel A.N.D., et al
- Journal article citation:
- British Medical Journal, 20.05.06, 2006, pp.1180-1183.
- Publisher:
- British Medical Association
This randomised trial aimed to assess the effect of family style mealtimes on quality of life, physical performance, and body weight of nursing home residents without dementia. The study took place in five Dutch nursing homes. Participants were 178 residents (mean age 77 years). Two wards in each home were randomised to intervention (95 participants) or control groups (83). During six months the intervention group took their meals family style and the control group received the usual individual pre-plated service. The main outcome measures used were quality of life (perceived safety; autonomy; and sensory, physical, and psychosocial functioning), gross and fine motor function, and body weight. Results found the difference in change between the groups was significant for overall quality of life, fine motor function, and body weight. It is concluded that family style mealtimes maintain quality of life, physical performance, and body weight of nursing home residents without dementia.
Staying on my feet: a practice guide for care homes
- Author:
- MY HOME LIFE CYMRU
- Publisher:
- My Home Life Cymru
- Publication year:
- 2018
- Pagination:
- 16
- Place of publication:
- Swansea
This practice guide, funded by the Welsh Government, explores what works well in supporting care home residents to remain mobile and to reduce their risk of falling. It draws on the experiences of care home staff attending events in Wales to share their expertise and stories of good practice. The guide includes examples on how care home practitioners can support residents to navigate safely around the home; how they can help residents feel motivated to get out of their chair and engage in physical activity, and how they can encourage residents to drink or eat properly. It also shows how staff have to consider how they help get the balance between reducing the risks of falling with the rights of these individuals to make choices. The guide highlights a number of creative individual strategies. It also includes a Care Home Falls Prevention Wheel which identifies 8 key areas that together can support best practice. (Edited publisher abstract)
Memories, identity and homeliness: the social construction of mealtimes in residential care homes in South Wales
- Authors:
- PHILPIN Susan, et al
- Journal article citation:
- Ageing and Society, 34(5), 2014, pp.753-789.
- Publisher:
- Cambridge University Press
Mealtimes in residential care homes are fundamentally social occasions, providing structure to the day and opportunities for conversation and companionship. This paper reports on particular findings from a qualitative study which investigated factors influencing nutritional care provided to residents in two different types of residential care settings in South Wales, UK. Data were generated through focus group interviews with relevant staff members (N = 15), individual interviews with managers (N = 4) and residents (N = 16) of the care homes and their informal carers (N = 10), observation of food preparation and mealtimes throughout the day, and analysis of appropriate documents. Data were analysed using thematic analysis. This paper's focus is on the ways in which care home residents' experiences and understandings of mealtimes were influenced by various environmental factors, such as the home's geographical location, physical lay-out and ambience. Moreover, the shared meaning of mealtimes for residents, informal carers and staff was constructed from each group's socio-cultural background, family experiences and memories, and was integral to residents' sense of normality, community and identity (Edited publisher abstract)
CQC: how to achieve outcome 5
- Author:
- -
- Journal article citation:
- Nursing and Residential Care, 14(1), January 2012, pp.36-38.
- Publisher:
- MA Healthcare Ltd.
- Place of publication:
- London
Outcome 5 of the Care Quality Commission essential quality and safety standards covers meeting the nutritional needs of residents. This is dependent on care workers knowing how to produced food that is nutritious and meets diverse needs. This article provides advice on how managers can ensure they meet these standards. It covers relevant policy and procedures, nutritional screening, care plans, training, artificial hydration and nutrition and how to ensure that best interest legislation is followed for those lacking mental capacity to make their own decisions. A listing of the 10 characteristics of good nutritional care is also included.