PURPOSE: The purpose of this pilot project is to highlight how food intake, nutrition status and quality of life could be improved for long stay residents of a community nursing unit and demonstrate that assisted feeding can be a more dignified experience for them. DESIGN/METHODOLOGY/APPROACH: A good dining experience involves not just the food, but also its presentation and the environment in which it is served. A review of the literature identified projects with similar objectives but differing approaches. A survey of residents informed the planning phase. A home style dining room was created with a more traditional ambiance and decoration. The pace of dining was leisurely. Personal choice and independence in eating were supported. A schedule of dining activities was delivered by two staff facilitators. FINDINGS: Eight dining sessions facilitated 23 residents over three months. "Minced" meals were not served, help was given to cut up meat and cues or prompts offered to maximize independence and demonstrate the value of this approach to care staff. ORIGINALITY/VALUE: The project illustrated the advantages of stepping outside the purely clinical framework in addressing issues around poor food intake. It highlighted and how small but valuable changes can be implemented even where resources and space is limited. Involvement with the project allowed staff to observe and reflect on the benefits of enhancing the social and aesthetic aspects of dining.
PURPOSE: The purpose of this pilot project is to highlight how food intake, nutrition status and quality of life could be improved for long stay residents of a community nursing unit and demonstrate that assisted feeding can be a more dignified experience for them. DESIGN/METHODOLOGY/APPROACH: A good dining experience involves not just the food, but also its presentation and the environment in which it is served. A review of the literature identified projects with similar objectives but differing approaches. A survey of residents informed the planning phase. A home style dining room was created with a more traditional ambiance and decoration. The pace of dining was leisurely. Personal choice and independence in eating were supported. A schedule of dining activities was delivered by two staff facilitators. FINDINGS: Eight dining sessions facilitated 23 residents over three months. "Minced" meals were not served, help was given to cut up meat and cues or prompts offered to maximize independence and demonstrate the value of this approach to care staff. ORIGINALITY/VALUE: The project illustrated the advantages of stepping outside the purely clinical framework in addressing issues around poor food intake. It highlighted and how small but valuable changes can be implemented even where resources and space is limited. Involvement with the project allowed staff to observe and reflect on the benefits of enhancing the social and aesthetic aspects of dining.