Life enrichment programme; enhanced dining experience, a pilot project.

Area of Science:

• Gerontology
• Nutrition Science
• Healthcare Management

Background:

• Poor food intake and nutrition status are common issues for long-stay nursing unit residents.
• Quality of life can be negatively impacted by suboptimal dining experiences.

Purpose of the Study:

• To improve food intake, nutrition status, and quality of life for long-stay nursing unit residents.
• To demonstrate that assisted feeding can be a more dignified experience.

Main Methods:

• Literature review and resident surveys informed the planning.
• Created a home-style dining room with a traditional ambiance.
• Facilitated leisurely dining sessions with a focus on personal choice, independence, and social activities.

Main Results:

• Eight dining sessions were conducted over three months for 23 residents.
• Eliminated "minced" meals, provided assistance with cutting food, and offered prompts to maximize independence.
• Care staff observed and reflected on the benefits of enhancing social and aesthetic dining aspects.

Conclusions:

• Addressing poor food intake requires moving beyond a purely clinical framework.
• Small, valuable changes to the dining environment and social aspects can be implemented effectively.
• Enhancing the social and aesthetic elements of dining positively impacts residents and staff.