Exploring Meal Provision and Mealtime Challenges for Aged Care Residents Consuming Texture-Modified Diets: A Mixed...

Area of Science:

• Gerontology
• Nutrition Science
• Healthcare Management

Background:

• Age-related dysphagia necessitates texture-modified diets (TMDs), increasing demand in aged care.
• While nutritional aspects of TMDs are studied, mealtime practices and provision require further investigation.
• Challenges in TMD provision and mealtime experiences for aged care residents are not well understood.

Purpose of the Study:

• To explore the provision of texture-modified diets (TMDs) in aged care facilities.
• To identify mealtime challenges faced by residents requiring TMDs.
• To evaluate the quality of TMD menus and mealtime practices.

Main Methods:

• Mixed methods design across five aged care facilities.
• Menu audits by a foodservice dietitian using a standardized tool (14 audits).
• Mealtime observations (15) and semi-structured interviews with residents and staff (n=18).

Main Results:

• TMD menus did not meet all nutritional, foodservice, or clinical standards.
• Inconsistent food quality, portion sizes, and lack of variety were noted in foodservice production.
• Serving procedures lacked standardization in distribution and feeding assistance; dining environments varied and impacted resident preferences.

Conclusions:

• Aged care facilities need to improve TMD menu quality, foodservice consistency, and standardized meal service.
• Enhancing staff awareness, optimizing feeding assistance, and individualizing dining environments are crucial.
• Standardized policies and continuous training are essential for quality mealtime implementation and resident psychosocial well-being.