Nutrition & Foodservice Edge Magazine - July/August 2024 - 26

ENHANCING THE DINING EXPERIENCE IN LONGTERM
CARE TO DECREASE MALNUTRITION
REFERENCES
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Don't forget the condiments and
seasonings! How do you feel if you
don't receive condiments with a
meal? Sauces, jellies, and butter
should be included with every meal.
As a dietitian, lack of condiments is
a common complaint often made by
staff and residents. Employees should
check with every resident to ensure
they have the condiments needed for
their meal and assist in opening them
as necessary.
OTHER FACTORS
According to the Pioneer Network, the
use of clothing protectors should be
minimized based on the individual's
needs. Using " bibs " can be demeaning,
however a resident with food spills on
their clean clothes is also a problem.
Some facilities use special clothing
protectors to honor the dignity of
residents. Creative solutions such as
scarves for women and large plaid
napkins for men are good ways to
preserve dignity. Proper placement
of dining ware can also prevent many
food and beverage spills. Examples are
ensuring plates are close enough to
the resident, and that silverware and
beverages are placed where residents
can easily reach them.
Modes of dining also impact the
experience. Buffet and family style
dining are preferred over tray service
styles. Tableside service of drinks,
desserts, and condiments improves
the overall dining atmosphere. During
the COVID-19 pandemic, different
CERTAIN SMELLS
CAN INCREASE THE
APPETITE.
Bring the aromas of the
kitchen into the dining area
by making baskets of rolls
for tables and cinnamon
buns for breakfast.
example, are ideal. Science indicates
that certain smells can increase
the appetite. Bring the aromas of
the kitchen into the dining area by
making baskets of rolls for tables and
cinnamon buns for breakfast. Baking
fresh cookies and serving them warm
can be so inviting!
Consider comfort. Are the seating
arrangements conducive to
modes of dining were not always an
option and many facilities have failed
to reinstitute their previous dining
practices. It is time to make this a
priority and help our residents again
enjoy the dining experience.
Smells can impact appetite and the
dining experience. Cleaning solutions
that smell less like bleach or ammonia
and more like vanilla or lemon, for
wheelchairs and walkers? Are the
chairs comfortable and safe? Are the
tables the correct height? Factors
such as these are often overlooked,
which causes mealtimes to be less
enjoyable thus decreasing oral intakes.
A resident who is not eating well may
only need their table height adjusted
so that he can reach his food without
spilling.
The atmosphere of the dining room
is a factor in mealtime satisfaction.
Light music in the background can
enhance appetite and overall dining
enjoyment. Music should be soothing
and not loud. According to Davies, loud
noises can cause stress during meals,
especially for residents with dementia.
Also consider lighting, which should
be adequate but not too bright. Think
about the ambiance of the room and
how you prefer the lighting when you
eat at a restaurant, for example.
CONCLUSION
There are many opportunities to
enhance the dining experience and
improve the nutritional status of
residents. Take time out of your day to
observe mealtimes and identify areas
for improvement. Involve the resident
council in the process. Initiate a
quality improvement project based on
your findings. Together with your staff
and the interdisciplinary care team,
positive changes made to the dining
experience will decrease the risk of
malnutrition in your facility while
promoting guest satisfaction. E
KATHY MURDOCK, MS, RD, LD
| kathymurdockrd@gmail.com
Kathy Murdock has been working in nutrition and dietetics since 2007. She is currently a
consultant dietitian in long-term and acute care in rural southeast Missouri and northeast
Arkansas. She has a passion for teaching, writing, and public speaking. Murdock previously
worked for a community college in northeast Arkansas teaching future CDM, CFPPs.
26 NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2024

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Nutrition & Foodservice Edge Magazine - July/August 2024

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