Culture convert and Dining Innovations in Long-Term Care

Culture convert and Dining Innovations in Long-Term Care

Dining Room - Culture convert and Dining Innovations in Long-Term Care

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Culture turn is development its way throughout nursing homes and other long-term care settings over the nation and one of the most thoughprovoking innovations in culture turn is in the dietary department. Some people believe that the kitchen has been one of the most forgotten and underrated place within long-term care. But, not any more! Many facilities that implement person-centered care as a part of their culture turn start in the kitchen because it can lead to considerable improvements in the capability of dietary services. Everyone looks forward to great food and how food is served, and these changes are extremely graphic to residents, their families, and staff. Also, there are endless possibilities and opportunities for turn in dietary.

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Dining Room

Hippocrates made the connection in the middle of food and health over 2000 years ago. He said "Let food be your medicine". Food is a very foremost part of health and in expanding to its nourishing aspects, food has the power to heal and ease people. Food is also a remarkable emblem of nurturing, love and celebration. But, food has to be thoughprovoking and desired. It has to be served in ways that request for retrial to people. Uneaten food has no nutritional value and does nothing but go to waste. Remember, meals many times are often the feature of our resident's day.

One goal of development dietary changes is to bring in the opinion of "home" as much as inherent to the dinning experience. Think of your own homes. You can find and have a snack anytime you want. You can make a meal for yourself or for your whole family. You can drink what you want when you want. You can put on a fresh pot of coffee, make tea, have a glass of ice water or anyone else you wish. You can eat with your family, in front of the television, while reading, or chatting on the phone with friends. You make a grocery list, hang it on the refrigerator, anyone can add to it, and then you go shopping. Just as we pick foods to eat, resident councils pick their own menus. Ethnic food choices are also foremost to consider.

Another goal when development changes in dietary is to offer flexible meal times. In person-centered care, the point is to de-institutionalize meal times and the dining experience. To facilitate residents sleeping in later in the morning, we must design systems to serve meals to our residents at the times they pick to eat. We will have to become more flexible in how we think about food service. And as residents come and go we may have to added tweak our dining services. Many long-term care facilities have decided to implement flexible meal schedules such as the following: breakfast will be offered in the middle of 7:30am to 9:30am weekdays and maybe slightly later on the weekends; lunch will be served in the middle of 11:30am and 1:30pm; and evening meal will be served in the middle of 4:30pm (for the "early birds") until 6:30pm for those who prefer it later. Flexible meal times offers selection and relaxation to residents and naturally makes the meal taste better, because they can pick when they prefer to eat.

Another goal of turn in dietary services is to be innovative and creative in how food is served. Some of the more tasteless dinning styles utilized in long-term care facilities consist of buffet-style dinning, restaurant-style dinning, 24-hour room service, and open way to food. These styles offer more selection to residents and can make meal times more enjoyable. Buffet-style dinning involves a hot steam table in a central area (dinning room) or placed in many sites within the installation (i.e. On each unit or wing). Many facilities have indicated that the buffet works very well for breakfast. Restaurant-style dinning can be used in the main dinning room and those employees working in the dinning room can wear chef coats and black pants, to originate a restaurant atmosphere. A restaurant-style menu is placed on each table and residents order anyone they wish from it. The menu can be changed once a month, quarterly or seasonally. Many facilities have always offered room service, but maybe never called it "room service" and indicated that it was available 24-hours a day. This is a nice feature for residents who are up at night and prefer to sleep throughout the day. It is also a nice selection for family visitors who work odd shifts and visit their loved one during late evening hours. And finally, all residents, family and staff may have way to snacks 24-hours a day by creating or building small, kitchenette areas in the facility. And, don't stock it with just salutary snacks. Stock it with what residents and families want.

Other innovations in dinning consist of a secret dinning room for special occasions, dinning areas that have a warm and comfortable appearance, bread- and cookie-baking throughout the day to originate a more homelike atmosphere and to stimulate the diet, replacing 4-top tables with larger dinning room tables that seat 8 or more people, natural lighting or thoughprovoking lighting, salt and pepper shakers, hot sauce, and sugar bowls placed on each table, and kitchenettes complete with microwaves, small refrigerators, coffee pots, and storage space for snacks.

Dietary services are foremost in long-term care and culture turn is providing great ideas concerning how to become more innovative and creative with food and how it is served. Food is vital to life and the kinds of food and how it is served should enhance the capability of life for residents in long-term care.

James H. Collins, Ph.D.

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