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Staff perceptions of the nursing home group dining activity: interdisciplinary issues
Journal of Nutrition for the Elderly
|January 1, 1995
Summary
This study explored nursing home staff views on dining rooms, identifying key issues in resident behavior, environment, and staffing. Findings highlight challenges and successes to improve the group dining experience.
Area of Science:
- Gerontology
- Healthcare Management
- Nursing Home Operations
Background:
- Group dining is a critical social and nutritional activity in nursing homes.
- Understanding staff perspectives is essential for optimizing the dining environment.
- Previous research has not fully captured the multifaceted issues staff face in dining rooms.
Purpose of the Study:
- To qualitatively describe nursing home staff perceptions of issues within the group dining room.
- To identify strengths and weaknesses of the dining activity from the staff's viewpoint.
Main Methods:
- Qualitative study utilizing a convenience sample of 103 nursing home staff from various disciplines.
- Data collected via open-ended questions during a multi-site workshop.
- Content analysis used to categorize responses.
Main Results:
- Five major categories emerged: Resident Issues, Physical Environment, Psychosocial Environment, Food and Serving Process, and Staffing Issues.
- Identified both challenges and successes within the group dining room setting.
- Resident-related factors and staffing levels were significant concerns.
Conclusions:
- Staff perceptions reveal complex factors influencing the group dining experience.
- An interdisciplinary approach is recommended to address identified challenges.
- Findings provide direction for improving dining room operations and resident well-being.