Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities
Identifieur interne : 002D12 ( Istex/Corpus ); précédent : 002D11; suivant : 002D13Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities
Auteurs : Melissa Strohl ; Carolyn Bednar ; Carol LongleySource :
- Family and Consumer Sciences Research Journal [ 1077-727X ] ; 2012-03.
English descriptors
- KwdEn :
- Additional regulations, Alfs, American dietetic association, Behavioral intentions, Carolyn bednar, Chao, Chao dwyer, Demographic characteristics, Different themes, Different types, Dining facilities, Dining room, Dining service, Dining services, Disability services, Education level, Elderly individuals, Elderly residents, Emergency conditions, Facility, Facility theme, Facility type, Family consumer sciences research journal, Fewer items, Food consumption, Food quality, Foodservice, Foodservice director, Foodservice quality, Foodservice satisfaction, Fresh carrot, Fresh lettuce, Functional status, Future theme, Health restaurant resort, Health statistics, Health status, Healthcare research, High level, Highest level, Houser, Huang, Intention loyalty, Long term care census report, Many alfs, Marital status, Meal times, Medical health, Medical health theme, Menu, Menu choices, Moderate choices, More tasks, National center, Nutrition, Nutrition care indicators, Nutrition counseling, Nutrition education, Nutrition services, Nutrition services theme, Nutrition services themes, Nutrition therapy, Nutritional, Nutritional quality, Older adults, Older americans, Overall foodservice quality, Overall foodservice satisfaction, Overall quality, Physical constraints, Portion control, Portion sizes, Quality indicators, Resident, Resident perceptions, Restaurant resort, Restaurant resort theme, Routine attendance, Safe food handling practices, Sensory appeal, Separate anovas, Service quality, Staff assistance, Strohl, Survey questions, Tennstedt, Texas alfs, Texas dads, Texas department, Texas region, Texas university, Theme facilities, Therapeutic diets, Unintentional weight loss.
- Teeft :
- Additional regulations, Alfs, American dietetic association, Behavioral intentions, Carolyn bednar, Chao, Chao dwyer, Demographic characteristics, Different themes, Different types, Dining facilities, Dining room, Dining service, Dining services, Disability services, Education level, Elderly individuals, Elderly residents, Emergency conditions, Facility, Facility theme, Facility type, Family consumer sciences research journal, Fewer items, Food consumption, Food quality, Foodservice, Foodservice director, Foodservice quality, Foodservice satisfaction, Fresh carrot, Fresh lettuce, Functional status, Future theme, Health restaurant resort, Health statistics, Health status, Healthcare research, High level, Highest level, Houser, Huang, Intention loyalty, Long term care census report, Many alfs, Marital status, Meal times, Medical health, Medical health theme, Menu, Menu choices, Moderate choices, More tasks, National center, Nutrition, Nutrition care indicators, Nutrition counseling, Nutrition education, Nutrition services, Nutrition services theme, Nutrition services themes, Nutrition therapy, Nutritional, Nutritional quality, Older adults, Older americans, Overall foodservice quality, Overall foodservice satisfaction, Overall quality, Physical constraints, Portion control, Portion sizes, Quality indicators, Resident, Resident perceptions, Restaurant resort, Restaurant resort theme, Routine attendance, Safe food handling practices, Sensory appeal, Separate anovas, Service quality, Staff assistance, Strohl, Survey questions, Tennstedt, Texas alfs, Texas dads, Texas department, Texas region, Texas university, Theme facilities, Therapeutic diets, Unintentional weight loss.
Abstract
Food and nutrition services in assisted living facilities (ALFs) are important factors in overall quality of life and health status of the elderly. This cross‐sectional study examined the relationship between ALF food and nutrition services theme and resident perceptions of food and service quality and foodservice satisfaction at Texas ALFs. Participants completed a questionnaire that asked them to self‐report demographics, functional status, and perceptions of food quality, service quality, and foodservice satisfaction. Eighty‐five individuals ranging in age from 58 to 99 years residing at six ALFs in north Texas participated. Facilities included two from each of the following food and nutrition service themes (restaurant/resort, medical/health, and home‐style). Residents of the three ALF themes gave similar ratings for food quality, overall foodservice, and foodservice satisfaction. However, residents at home‐style theme facilities rated service quality more highly than those at restaurant/resort facilities. Menu choices and mealtime flexibility associated with the home‐style food and nutrition services theme may make these facilities a preferred choice for elderly individuals who are no longer able to remain in their own homes.
Url:
DOI: 10.1111/j.1552-3934.2011.02108.x
Links to Exploration step
ISTEX:5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities</title><author><name sortKey="Strohl, Melissa" sort="Strohl, Melissa" uniqKey="Strohl M" first="Melissa" last="Strohl">Melissa Strohl</name><affiliation><mods:affiliation>Texas Health Harris Methodist Hospital</mods:affiliation></affiliation></author><author><name sortKey="Bednar, Carolyn" sort="Bednar, Carolyn" uniqKey="Bednar C" first="Carolyn" last="Bednar">Carolyn Bednar</name><affiliation><mods:affiliation>Texas Woman’s University</mods:affiliation></affiliation></author><author><name sortKey="Longley, Carol" sort="Longley, Carol" uniqKey="Longley C" first="Carol" last="Longley">Carol Longley</name><affiliation><mods:affiliation>Western Illinois University</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2</idno><date when="2012" year="2012">2012</date><idno type="doi">10.1111/j.1552-3934.2011.02108.x</idno><idno type="url">https://api.istex.fr/document/5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">002D12</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">002D12</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main">Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities</title><author><name sortKey="Strohl, Melissa" sort="Strohl, Melissa" uniqKey="Strohl M" first="Melissa" last="Strohl">Melissa Strohl</name><affiliation><mods:affiliation>Texas Health Harris Methodist Hospital</mods:affiliation></affiliation></author><author><name sortKey="Bednar, Carolyn" sort="Bednar, Carolyn" uniqKey="Bednar C" first="Carolyn" last="Bednar">Carolyn Bednar</name><affiliation><mods:affiliation>Texas Woman’s University</mods:affiliation></affiliation></author><author><name sortKey="Longley, Carol" sort="Longley, Carol" uniqKey="Longley C" first="Carol" last="Longley">Carol Longley</name><affiliation><mods:affiliation>Western Illinois University</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j" type="main">Family and Consumer Sciences Research Journal</title><title level="j" type="alt">FAMILY AND CONSUMER SCIENCES RESEARCH JOURNAL</title><idno type="ISSN">1077-727X</idno><idno type="eISSN">1552-3934</idno><imprint><biblScope unit="vol">40</biblScope><biblScope unit="issue">3</biblScope><biblScope unit="page" from="241">241</biblScope><biblScope unit="page" to="254">254</biblScope><biblScope unit="page-count">14</biblScope><publisher>Blackwell Publishing Ltd</publisher><pubPlace>Oxford, UK</pubPlace><date type="published" when="2012-03">2012-03</date></imprint><idno type="ISSN">1077-727X</idno></series></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">1077-727X</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Additional regulations</term><term>Alfs</term><term>American dietetic association</term><term>Behavioral intentions</term><term>Carolyn bednar</term><term>Chao</term><term>Chao dwyer</term><term>Demographic characteristics</term><term>Different themes</term><term>Different types</term><term>Dining facilities</term><term>Dining room</term><term>Dining service</term><term>Dining services</term><term>Disability services</term><term>Education level</term><term>Elderly individuals</term><term>Elderly residents</term><term>Emergency conditions</term><term>Facility</term><term>Facility theme</term><term>Facility type</term><term>Family consumer sciences research journal</term><term>Fewer items</term><term>Food consumption</term><term>Food quality</term><term>Foodservice</term><term>Foodservice director</term><term>Foodservice quality</term><term>Foodservice satisfaction</term><term>Fresh carrot</term><term>Fresh lettuce</term><term>Functional status</term><term>Future theme</term><term>Health restaurant resort</term><term>Health statistics</term><term>Health status</term><term>Healthcare research</term><term>High level</term><term>Highest level</term><term>Houser</term><term>Huang</term><term>Intention loyalty</term><term>Long term care census report</term><term>Many alfs</term><term>Marital status</term><term>Meal times</term><term>Medical health</term><term>Medical health theme</term><term>Menu</term><term>Menu choices</term><term>Moderate choices</term><term>More tasks</term><term>National center</term><term>Nutrition</term><term>Nutrition care indicators</term><term>Nutrition counseling</term><term>Nutrition education</term><term>Nutrition services</term><term>Nutrition services theme</term><term>Nutrition services themes</term><term>Nutrition therapy</term><term>Nutritional</term><term>Nutritional quality</term><term>Older adults</term><term>Older americans</term><term>Overall foodservice quality</term><term>Overall foodservice satisfaction</term><term>Overall quality</term><term>Physical constraints</term><term>Portion control</term><term>Portion sizes</term><term>Quality indicators</term><term>Resident</term><term>Resident perceptions</term><term>Restaurant resort</term><term>Restaurant resort theme</term><term>Routine attendance</term><term>Safe food handling practices</term><term>Sensory appeal</term><term>Separate anovas</term><term>Service quality</term><term>Staff assistance</term><term>Strohl</term><term>Survey questions</term><term>Tennstedt</term><term>Texas alfs</term><term>Texas dads</term><term>Texas department</term><term>Texas region</term><term>Texas university</term><term>Theme facilities</term><term>Therapeutic diets</term><term>Unintentional weight loss</term></keywords><keywords scheme="Teeft" xml:lang="en"><term>Additional regulations</term><term>Alfs</term><term>American dietetic association</term><term>Behavioral intentions</term><term>Carolyn bednar</term><term>Chao</term><term>Chao dwyer</term><term>Demographic characteristics</term><term>Different themes</term><term>Different types</term><term>Dining facilities</term><term>Dining room</term><term>Dining service</term><term>Dining services</term><term>Disability services</term><term>Education level</term><term>Elderly individuals</term><term>Elderly residents</term><term>Emergency conditions</term><term>Facility</term><term>Facility theme</term><term>Facility type</term><term>Family consumer sciences research journal</term><term>Fewer items</term><term>Food consumption</term><term>Food quality</term><term>Foodservice</term><term>Foodservice director</term><term>Foodservice quality</term><term>Foodservice satisfaction</term><term>Fresh carrot</term><term>Fresh lettuce</term><term>Functional status</term><term>Future theme</term><term>Health restaurant resort</term><term>Health statistics</term><term>Health status</term><term>Healthcare research</term><term>High level</term><term>Highest level</term><term>Houser</term><term>Huang</term><term>Intention loyalty</term><term>Long term care census report</term><term>Many alfs</term><term>Marital status</term><term>Meal times</term><term>Medical health</term><term>Medical health theme</term><term>Menu</term><term>Menu choices</term><term>Moderate choices</term><term>More tasks</term><term>National center</term><term>Nutrition</term><term>Nutrition care indicators</term><term>Nutrition counseling</term><term>Nutrition education</term><term>Nutrition services</term><term>Nutrition services theme</term><term>Nutrition services themes</term><term>Nutrition therapy</term><term>Nutritional</term><term>Nutritional quality</term><term>Older adults</term><term>Older americans</term><term>Overall foodservice quality</term><term>Overall foodservice satisfaction</term><term>Overall quality</term><term>Physical constraints</term><term>Portion control</term><term>Portion sizes</term><term>Quality indicators</term><term>Resident</term><term>Resident perceptions</term><term>Restaurant resort</term><term>Restaurant resort theme</term><term>Routine attendance</term><term>Safe food handling practices</term><term>Sensory appeal</term><term>Separate anovas</term><term>Service quality</term><term>Staff assistance</term><term>Strohl</term><term>Survey questions</term><term>Tennstedt</term><term>Texas alfs</term><term>Texas dads</term><term>Texas department</term><term>Texas region</term><term>Texas university</term><term>Theme facilities</term><term>Therapeutic diets</term><term>Unintentional weight loss</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Food and nutrition services in assisted living facilities (ALFs) are important factors in overall quality of life and health status of the elderly. This cross‐sectional study examined the relationship between ALF food and nutrition services theme and resident perceptions of food and service quality and foodservice satisfaction at Texas ALFs. Participants completed a questionnaire that asked them to self‐report demographics, functional status, and perceptions of food quality, service quality, and foodservice satisfaction. Eighty‐five individuals ranging in age from 58 to 99 years residing at six ALFs in north Texas participated. Facilities included two from each of the following food and nutrition service themes (restaurant/resort, medical/health, and home‐style). Residents of the three ALF themes gave similar ratings for food quality, overall foodservice, and foodservice satisfaction. However, residents at home‐style theme facilities rated service quality more highly than those at restaurant/resort facilities. Menu choices and mealtime flexibility associated with the home‐style food and nutrition services theme may make these facilities a preferred choice for elderly individuals who are no longer able to remain in their own homes.</div></front></TEI><istex><corpusName>wiley</corpusName><keywords><teeft><json:string>foodservice</json:string><json:string>alfs</json:string><json:string>service quality</json:string><json:string>nutrition services</json:string><json:string>food quality</json:string><json:string>chao</json:string><json:string>resident perceptions</json:string><json:string>foodservice satisfaction</json:string><json:string>huang</json:string><json:string>houser</json:string><json:string>tennstedt</json:string><json:string>overall foodservice quality</json:string><json:string>behavioral intentions</json:string><json:string>overall foodservice satisfaction</json:string><json:string>strohl</json:string><json:string>restaurant resort</json:string><json:string>medical health</json:string><json:string>nutritional quality</json:string><json:string>older adults</json:string><json:string>family consumer sciences research journal</json:string><json:string>overall quality</json:string><json:string>food consumption</json:string><json:string>nutrition education</json:string><json:string>nutrition services themes</json:string><json:string>dining service</json:string><json:string>facility theme</json:string><json:string>american dietetic association</json:string><json:string>chao dwyer</json:string><json:string>nutrition counseling</json:string><json:string>older americans</json:string><json:string>resident</json:string><json:string>dining room</json:string><json:string>marital status</json:string><json:string>menu choices</json:string><json:string>dining facilities</json:string><json:string>elderly residents</json:string><json:string>medical health theme</json:string><json:string>emergency conditions</json:string><json:string>nutrition</json:string><json:string>facility</json:string><json:string>nutrition services theme</json:string><json:string>physical constraints</json:string><json:string>facility type</json:string><json:string>functional status</json:string><json:string>demographic characteristics</json:string><json:string>foodservice director</json:string><json:string>elderly individuals</json:string><json:string>health status</json:string><json:string>education level</json:string><json:string>therapeutic diets</json:string><json:string>nutritional</json:string><json:string>highest level</json:string><json:string>additional regulations</json:string><json:string>staff assistance</json:string><json:string>restaurant resort theme</json:string><json:string>routine attendance</json:string><json:string>sensory appeal</json:string><json:string>disability services</json:string><json:string>portion sizes</json:string><json:string>portion control</json:string><json:string>moderate choices</json:string><json:string>quality indicators</json:string><json:string>future theme</json:string><json:string>texas region</json:string><json:string>texas department</json:string><json:string>different types</json:string><json:string>fresh lettuce</json:string><json:string>fresh carrot</json:string><json:string>meal times</json:string><json:string>healthcare research</json:string><json:string>unintentional weight loss</json:string><json:string>survey questions</json:string><json:string>texas dads</json:string><json:string>more tasks</json:string><json:string>fewer items</json:string><json:string>nutrition therapy</json:string><json:string>safe food handling practices</json:string><json:string>high level</json:string><json:string>health statistics</json:string><json:string>national center</json:string><json:string>texas university</json:string><json:string>carolyn bednar</json:string><json:string>dining services</json:string><json:string>nutrition care indicators</json:string><json:string>separate anovas</json:string><json:string>foodservice quality</json:string><json:string>intention loyalty</json:string><json:string>theme facilities</json:string><json:string>health restaurant resort</json:string><json:string>different themes</json:string><json:string>many alfs</json:string><json:string>texas alfs</json:string><json:string>long term care census report</json:string><json:string>menu</json:string></teeft></keywords><author><json:item><name>Melissa Strohl</name><affiliations><json:string>Texas Health Harris Methodist Hospital</json:string></affiliations></json:item><json:item><name>Carolyn Bednar</name><affiliations><json:string>Texas Woman’s University</json:string></affiliations></json:item><json:item><name>Carol Longley</name><affiliations><json:string>Western Illinois University</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>assisted living</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>elderly</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>nutrition</value></json:item></subject><articleId><json:string>FCSR2108</json:string></articleId><arkIstex>ark:/67375/WNG-J0JJ3VXK-3</arkIstex><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><abstract>Food and nutrition services in assisted living facilities (ALFs) are important factors in overall quality of life and health status of the elderly. This cross‐sectional study examined the relationship between ALF food and nutrition services theme and resident perceptions of food and service quality and foodservice satisfaction at Texas ALFs. Participants completed a questionnaire that asked them to self‐report demographics, functional status, and perceptions of food quality, service quality, and foodservice satisfaction. Eighty‐five individuals ranging in age from 58 to 99 years residing at six ALFs in north Texas participated. Facilities included two from each of the following food and nutrition service themes (restaurant/resort, medical/health, and home‐style). Residents of the three ALF themes gave similar ratings for food quality, overall foodservice, and foodservice satisfaction. However, residents at home‐style theme facilities rated service quality more highly than those at restaurant/resort facilities. Menu choices and mealtime flexibility associated with the home‐style food and nutrition services theme may make these facilities a preferred choice for elderly individuals who are no longer able to remain in their own homes.</abstract><qualityIndicators><score>9.088</score><pdfWordCount>5849</pdfWordCount><pdfCharCount>36921</pdfCharCount><pdfVersion>1.3</pdfVersion><pdfPageCount>14</pdfPageCount><pdfPageSize>494.929 x 720 pts</pdfPageSize><refBibsNative>true</refBibsNative><abstractWordCount>174</abstractWordCount><abstractCharCount>1250</abstractCharCount><keywordCount>3</keywordCount></qualityIndicators><title>Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities</title><genre><json:string>article</json:string></genre><host><title>Family and Consumer Sciences Research Journal</title><language><json:string>unknown</json:string></language><doi><json:string>10.1002/(ISSN)1552-3934</json:string></doi><issn><json:string>1077-727X</json:string></issn><eissn><json:string>1552-3934</json:string></eissn><publisherId><json:string>FCSR</json:string></publisherId><volume>40</volume><issue>3</issue><pages><first>241</first><last>254</last><total>14</total></pages><genre><json:string>journal</json:string></genre></host><namedEntities><unitex><date><json:string>2012</json:string></date><geogName></geogName><orgName><json:string>SPSS Inc., Chicago</json:string><json:string>Assisted Living Federation of America</json:string><json:string>University Carol Longley Western Illinois University</json:string><json:string>Assisted Living Info</json:string><json:string>National Center for Health Statistics</json:string><json:string>Institute of Medicine Committee [IOM], on Nutrition Services for Medicare Beneficiaries</json:string><json:string>Older Americans</json:string><json:string>American Association of Family and Consumer</json:string><json:string>Texas Department of Aging and Disability Services</json:string><json:string>Western Illinois University</json:string><json:string>Department of Nutrition and Food Sciences</json:string><json:string>Healthcare Research and Quality</json:string><json:string>Consumer Sciences Research Journal, Vol</json:string><json:string>National Seniors Housing</json:string><json:string>Administration on Aging</json:string><json:string>SCIENCES RESEARCH JOURNAL ALF</json:string><json:string>Foodservice Director</json:string><json:string>SCIENCES RESEARCH JOURNAL</json:string></orgName><orgName_funder></orgName_funder><orgName_provider></orgName_provider><persName><json:string>Melissa Strohl</json:string><json:string>Professor</json:string><json:string>A. Facilities</json:string><json:string>ALF Nutrition</json:string><json:string>Foodservice</json:string><json:string>Carol Longley</json:string><json:string>Pearson Correlation</json:string><json:string>ALF Residents</json:string><json:string>Association</json:string><json:string>Carolyn Bednar</json:string></persName><placeName></placeName><ref_url></ref_url><ref_bibl><json:string>Texas DADS, 2008</json:string><json:string>Huang (2004)</json:string><json:string>National Center for Health Statistics, 2011</json:string><json:string>Leake, 1990</json:string><json:string>Alibhai, Greenwood, & Payette, 2005</json:string><json:string>IOM, 2000</json:string><json:string>McPhee, Johnson, & Dietrich, 2004</json:string><json:string>Lee, Shanklin, & Huang, 2004</json:string><json:string>Chao, Dwyer, Houser, Tennstedt, & Jacques, 2009</json:string><json:string>Strohl et al.</json:string><json:string>Lee et al. (2004)</json:string><json:string>Assisted Living Federation of America [ALFA], 2007</json:string><json:string>Texas DADS, 2011</json:string><json:string>Chao, Dwyer, Houser, Tennstedt, & Jacques, 2008b</json:string><json:string>Chao, Dwyer, Houser, Jacques, & Tennstedt, 2008a</json:string><json:string>Older Americans, 2008</json:string><json:string>2007, 2008</json:string><json:string>Chao & Dwyer, 2004</json:string><json:string>Mojon, Budtz-Jorgensen, & Rapin, 1999</json:string><json:string>Katz,1983</json:string><json:string>Mollica, 2005</json:string><json:string>Texas Department of Aging and Disability Services [DADS], 2011</json:string><json:string>Chao, Houser, Tennstedt, Jacques, & Dwyer, 2007</json:string><json:string>Chao and Dwyer (2004)</json:string><json:string>Administration on Aging, 2009</json:string><json:string>Huang and Shanklin (2008)</json:string><json:string>Huang, 2004</json:string><json:string>Institute of Medicine [IOM], 2000</json:string></ref_bibl><bibl></bibl></unitex></namedEntities><ark><json:string>ark:/67375/WNG-J0JJ3VXK-3</json:string></ark><categories><wos></wos><scienceMetrix></scienceMetrix><scopus><json:string>1 - Social Sciences</json:string><json:string>2 - Social Sciences</json:string><json:string>3 - Sociology and Political Science</json:string><json:string>1 - Social Sciences</json:string><json:string>2 - Social Sciences</json:string><json:string>3 - Cultural Studies</json:string></scopus><inist><json:string>1 - sciences humaines et sociales</json:string></inist></categories><publicationDate>2012</publicationDate><copyrightDate>2012</copyrightDate><doi><json:string>10.1111/j.1552-3934.2011.02108.x</json:string></doi><id>5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2</id><score>1</score><fulltext><json:item><extension>pdf</extension><original>true</original><mimetype>application/pdf</mimetype><uri>https://api.istex.fr/document/5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2/fulltext/pdf</uri></json:item><json:item><extension>zip</extension><original>false</original><mimetype>application/zip</mimetype><uri>https://api.istex.fr/document/5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main">Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>Blackwell Publishing Ltd</publisher><pubPlace>Oxford, UK</pubPlace><availability><licence>© 2012 American Association of Family and Consumer Sciences</licence></availability><date type="published" when="2012-03"></date></publicationStmt><notesStmt><note type="content-type" subtype="article" source="article" scheme="https://content-type.data.istex.fr/ark:/67375/XTP-6N5SZHKN-D">article</note><note type="publication-type" subtype="journal" scheme="https://publication-type.data.istex.fr/ark:/67375/JMC-0GLKJH51-B">journal</note></notesStmt><sourceDesc><biblStruct type="article"><analytic><title level="a" type="main">Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities</title><title level="a" type="short">FOOD AND NUTRITION AT ASSISTED LIVING</title><author xml:id="author-0000"><persName><forename type="first">Melissa</forename><surname>Strohl</surname></persName><affiliation>Texas Health Harris Methodist Hospital<address><country key="US"></country></address></affiliation></author><author xml:id="author-0001"><persName><forename type="first">Carolyn</forename><surname>Bednar</surname></persName><affiliation>Texas Woman’s University<address><country key="US"></country></address></affiliation></author><author xml:id="author-0002"><persName><forename type="first">Carol</forename><surname>Longley</surname></persName><affiliation>Western Illinois University<address><country key="US"></country></address></affiliation></author><idno type="istex">5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2</idno><idno type="ark">ark:/67375/WNG-J0JJ3VXK-3</idno><idno type="DOI">10.1111/j.1552-3934.2011.02108.x</idno><idno type="unit">FCSR2108</idno><idno type="toTypesetVersion">file:FCSR.FCSR2108.pdf</idno></analytic><monogr><title level="j" type="main">Family and Consumer Sciences Research Journal</title><title level="j" type="alt">FAMILY AND CONSUMER SCIENCES RESEARCH JOURNAL</title><idno type="pISSN">1077-727X</idno><idno type="eISSN">1552-3934</idno><idno type="book-DOI">10.1002/(ISSN)1552-3934</idno><idno type="book-part-DOI">10.1111/fcsr.2012.40.issue-3</idno><idno type="product">FCSR</idno><idno type="publisherDivision">ST</idno><imprint><biblScope unit="vol">40</biblScope><biblScope unit="issue">3</biblScope><biblScope unit="page" from="241">241</biblScope><biblScope unit="page" to="254">254</biblScope><biblScope unit="page-count">14</biblScope><publisher>Blackwell Publishing Ltd</publisher><pubPlace>Oxford, UK</pubPlace><date type="published" when="2012-03"></date></imprint></monogr></biblStruct></sourceDesc></fileDesc><profileDesc><abstract xml:lang="en" style="main"><p>Food and nutrition services in assisted living facilities (ALFs) are important factors in overall quality of life and health status of the elderly. This cross‐sectional study examined the relationship between ALF food and nutrition services theme and resident perceptions of food and service quality and foodservice satisfaction at Texas ALFs. Participants completed a questionnaire that asked them to self‐report demographics, functional status, and perceptions of food quality, service quality, and foodservice satisfaction. Eighty‐five individuals ranging in age from 58 to 99 years residing at six ALFs in north Texas participated. Facilities included two from each of the following food and nutrition service themes (restaurant/resort, medical/health, and home‐style). Residents of the three ALF themes gave similar ratings for food quality, overall foodservice, and foodservice satisfaction. However, residents at home‐style theme facilities rated service quality more highly than those at restaurant/resort facilities. Menu choices and mealtime flexibility associated with the home‐style food and nutrition services theme may make these facilities a preferred choice for elderly individuals who are no longer able to remain in their own homes.</p></abstract><textClass><keywords xml:lang="en"><term xml:id="k1">assisted living</term><term xml:id="k2">elderly</term><term xml:id="k3">nutrition</term></keywords><keywords rend="tocHeading1"><term>Original Articles</term></keywords></textClass><langUsage><language ident="en"></language></langUsage></profileDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>Blackwell Publishing Ltd</publisherName><publisherLoc>Oxford, UK</publisherLoc></publisherInfo><doi origin="wiley" registered="yes">10.1002/(ISSN)1552-3934</doi><issn type="print">1077-727X</issn><issn type="electronic">1552-3934</issn><idGroup><id type="product" value="FCSR"></id><id type="publisherDivision" value="ST"></id></idGroup><titleGroup><title type="main" sort="FAMILY AND CONSUMER SCIENCES RESEARCH JOURNAL">Family and Consumer Sciences Research Journal</title></titleGroup></publicationMeta><publicationMeta level="part" position="03103"><doi origin="wiley">10.1111/fcsr.2012.40.issue-3</doi><numberingGroup><numbering type="journalVolume" number="40">40</numbering><numbering type="journalIssue" number="3">3</numbering></numberingGroup><coverDate startDate="2012-03">March 2012</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="3" status="forIssue"><doi origin="wiley">10.1111/j.1552-3934.2011.02108.x</doi><idGroup><id type="unit" value="FCSR2108"></id></idGroup><countGroup><count type="pageTotal" number="14"></count></countGroup><titleGroup><title type="tocHeading1">Original Articles</title></titleGroup><copyright>© 2012 American Association of Family and Consumer Sciences</copyright><eventGroup><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:3.1.2.1 standalone mode:FullText" date="2012-02-14"></event><event type="firstOnline" date="2012-02-14"></event><event type="publishedOnlineFinalForm" date="2012-02-14"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-25"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.3.4 mode:FullText" date="2015-02-24"></event></eventGroup><numberingGroup><numbering type="pageFirst" number="241">241</numbering><numbering type="pageLast" number="254">254</numbering></numberingGroup><linkGroup><link type="toTypesetVersion" href="file:FCSR.FCSR2108.pdf"></link></linkGroup></publicationMeta><contentMeta><countGroup><count type="figureTotal" number="0"></count><count type="tableTotal" number="5"></count></countGroup><titleGroup><title type="main">Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities</title><title type="shortAuthors">Strohl et al.</title><title type="short">FOOD AND NUTRITION AT ASSISTED LIVING</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1"><personName><givenNames>Melissa</givenNames><familyName>Strohl</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a2"><personName><givenNames>Carolyn</givenNames><familyName>Bednar</familyName></personName></creator><creator creatorRole="author" xml:id="cr3" affiliationRef="#a3"><personName><givenNames>Carol</givenNames><familyName>Longley</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="US"><unparsedAffiliation>Texas Health Harris Methodist Hospital</unparsedAffiliation></affiliation><affiliation xml:id="a2" countryCode="US"><unparsedAffiliation>Texas Woman’s University</unparsedAffiliation></affiliation><affiliation xml:id="a3" countryCode="US"><unparsedAffiliation>Western Illinois University</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">assisted living</keyword><keyword xml:id="k2">elderly</keyword><keyword xml:id="k3">nutrition</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><p>Food and nutrition services in assisted living facilities (ALFs) are important factors in overall quality of life and health status of the elderly. This cross‐sectional study examined the relationship between ALF food and nutrition services theme and resident perceptions of food and service quality and foodservice satisfaction at Texas ALFs. Participants completed a questionnaire that asked them to self‐report demographics, functional status, and perceptions of food quality, service quality, and foodservice satisfaction. Eighty‐five individuals ranging in age from 58 to 99 years residing at six ALFs in north Texas participated. Facilities included two from each of the following food and nutrition service themes (restaurant/resort, medical/health, and home‐style). Residents of the three ALF themes gave similar ratings for food quality, overall foodservice, and foodservice satisfaction. However, residents at home‐style theme facilities rated service quality more highly than those at restaurant/resort facilities. Menu choices and mealtime flexibility associated with the home‐style food and nutrition services theme may make these facilities a preferred choice for elderly individuals who are no longer able to remain in their own homes.</p></abstract></abstractGroup></contentMeta><noteGroup><note xml:id="fn1"><p><b>Authors’ Note:</b> Melissa Strohl, MS, RD, is a Clinical Dietitian, Texas Health Harris Methodist Hospital. Carolyn Bednar, PhD, RD, is a Professor, Texas Woman’s University. Carol Longley, PhD, RD, is an Assistant Professor, Western Illinois University. Please address correspondence to Carolyn Bednar, PhD, RD, Professor, Texas Woman’s University, Department of Nutrition and Food Sciences, PO Box 425888, Denton, TX 76208; e‐mail: <email>cbednar@twu.edu</email>.</p></note></noteGroup></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>FOOD AND NUTRITION AT ASSISTED LIVING</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities</title></titleInfo><name type="personal"><namePart type="given">Melissa</namePart><namePart type="family">Strohl</namePart><affiliation>Texas Health Harris Methodist Hospital</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Carolyn</namePart><namePart type="family">Bednar</namePart><affiliation>Texas Woman’s University</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Carol</namePart><namePart type="family">Longley</namePart><affiliation>Western Illinois University</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article" authority="ISTEX" authorityURI="https://content-type.data.istex.fr" valueURI="https://content-type.data.istex.fr/ark:/67375/XTP-6N5SZHKN-D">article</genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><place><placeTerm type="text">Oxford, UK</placeTerm></place><dateIssued encoding="w3cdtf">2012-03</dateIssued><copyrightDate encoding="w3cdtf">2012</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><extent unit="figures">0</extent><extent unit="tables">5</extent></physicalDescription><abstract lang="en">Food and nutrition services in assisted living facilities (ALFs) are important factors in overall quality of life and health status of the elderly. This cross‐sectional study examined the relationship between ALF food and nutrition services theme and resident perceptions of food and service quality and foodservice satisfaction at Texas ALFs. Participants completed a questionnaire that asked them to self‐report demographics, functional status, and perceptions of food quality, service quality, and foodservice satisfaction. Eighty‐five individuals ranging in age from 58 to 99 years residing at six ALFs in north Texas participated. Facilities included two from each of the following food and nutrition service themes (restaurant/resort, medical/health, and home‐style). Residents of the three ALF themes gave similar ratings for food quality, overall foodservice, and foodservice satisfaction. However, residents at home‐style theme facilities rated service quality more highly than those at restaurant/resort facilities. Menu choices and mealtime flexibility associated with the home‐style food and nutrition services theme may make these facilities a preferred choice for elderly individuals who are no longer able to remain in their own homes.</abstract><subject lang="en"><genre>keywords</genre><topic>assisted living</topic><topic>elderly</topic><topic>nutrition</topic></subject><relatedItem type="host"><titleInfo><title>Family and Consumer Sciences Research Journal</title></titleInfo><genre type="journal" authority="ISTEX" authorityURI="https://publication-type.data.istex.fr" valueURI="https://publication-type.data.istex.fr/ark:/67375/JMC-0GLKJH51-B">journal</genre><identifier type="ISSN">1077-727X</identifier><identifier type="eISSN">1552-3934</identifier><identifier type="DOI">10.1002/(ISSN)1552-3934</identifier><identifier type="PublisherID">FCSR</identifier><part><date>2012</date><detail type="volume"><caption>vol.</caption><number>40</number></detail><detail type="issue"><caption>no.</caption><number>3</number></detail><extent unit="pages"><start>241</start><end>254</end><total>14</total></extent></part></relatedItem><identifier type="istex">5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2</identifier><identifier type="ark">ark:/67375/WNG-J0JJ3VXK-3</identifier><identifier type="DOI">10.1111/j.1552-3934.2011.02108.x</identifier><identifier type="ArticleID">FCSR2108</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2012 American Association of Family and Consumer Sciences</accessCondition><recordInfo><recordContentSource authority="ISTEX" authorityURI="https://loaded-corpus.data.istex.fr" valueURI="https://loaded-corpus.data.istex.fr/ark:/67375/XBH-L0C46X92-X">wiley</recordContentSource><recordOrigin>Blackwell Publishing Ltd</recordOrigin></recordInfo></mods><json:item><extension>json</extension><original>false</original><mimetype>application/json</mimetype><uri>https://api.istex.fr/document/5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2/metadata/json</uri></json:item></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Santé/explor/EdenteV2/Data/Istex/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 002D12 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Istex/Corpus/biblio.hfd -nk 002D12 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Santé
|area= EdenteV2
|flux= Istex
|étape= Corpus
|type= RBID
|clé= ISTEX:5BB52F6D8554236DF81897FAD5FBE35A6B27B1A2
|texte= Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities
}}
| This area was generated with Dilib version V0.6.32. |  |