Food and nutrition care indicators: experts' views on quality indicators for food and nutrition services in assisted-living facilities for older adults
Chao, S.Y.; Houser, R.F.; Tennstedt, S.; Jacques, P.; Dwyer, J.T.
Journal of the American Dietetic Association 107(9): 1590-1598
2007
ISSN/ISBN: 0002-8223 PMID: 17761237 DOI: 10.1016/j.jada.2007.06.006Document Number: 210336
This study assessed the views of 153 national experts in nutrition, health, and aging services in assisted-living facilities; including gerontological nutrition (39%), foodservice (14%), aging and disability (22%), geriatric medicine (9%), and assisted living (16%); on the practices that serve as indicators of the quality of food and nutrition services provided in assisted-living facilities and ascertained the most favored style of service delivery: health, amenities, or both. An 88-item Food and Nutrition Care Indicators survey was developed from assisted-living facility regulations in 50 states and other quality indicators of nutrition services. Respondents rated each item on a scale from 1 (not important) to 5 (extremely important). Results show that at least 80% of experts rated the majority of indicators in each domain as highly important (57% of dining room, 67% of foodservice indicators, 65% of general nutrition, and 70% of therapeutic nutrition indicators). Most experts (89%) rated a combination of indicators that included both health (general and therapeutic) and amenities service styles as being highly important. The 57 items rated most important were consolidated into a checklist. A service model that incorporates all of these elements appears to be most appropriate.