Experts Stress Both Wellness and Amenity Aspects of Food and Nutrition Services in Assisted Living Facilities for Older Adults
Accepted 7 March 2008.
Refers to erratum:
Erratum
Journal of the American Dietetic Association
January 2009 (Vol. 109, Issue 1, Page 167) Full Text |
Full-Text PDF (53 KB)
Abstract
Objectives
There has been no consensus on best practices in food and nutrition services in assisted living facilities for older adults. We documented experts' views on optimal food and nutrition services emphases in assisted living facilities, and factors affecting their views.
Methods
One hundred thirty-five national experts specializing in health, aging, nutrition and assisted living facilities completed a survey consisting four scenarios (ie, home-style, restaurant/hotel, and health/medical, and a combination of these three) in six food and nutrition services areas: dining room environment, meal services, meal quality, nutrition services, employees' qualifications, and therapeutic nutrition services.
Results
Sixty-three percent of experts favored the combination scenario. Dietetics education and experts' beliefs that assisted living facilities should be health promotion and maintenance facilities were significant predictors of emphases, including wellness considerations. Experts' personal views exerted a powerful influence.
Conclusions
Experts chose food and nutrition service quality indicators that emphasized a focus on both wellness and amenities as their ideal scenarios for optimal food and nutrition services in assisted living facilities.
Address correspondence to: Shirley Y. Chao, PhD, RD, Massachusetts Executive Office of Elder Affairs, One Ashburton Place, 5th Fl, Boston MA 02108
ABSTRACT