Residents’ Perceptions of Food and Nutrition Services at Assisted Living Facilities
Identifieur interne : 002D12 ( Istex/Curation ); 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.
Descripteurs français
- Wicri :
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
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Melissa Strohl<affiliation><mods:affiliation>Texas Health Harris Methodist Hospital</mods:affiliation><wicri:noCountry code="no comma">Texas Health Harris Methodist Hospital</wicri:noCountry></affiliation><affiliation><mods:affiliation>Texas Woman’s University</mods:affiliation><wicri:noCountry code="no comma">Texas Woman’s University</wicri:noCountry></affiliation><affiliation><mods:affiliation>Western Illinois University</mods:affiliation><wicri:noCountry code="no comma">Western Illinois University</wicri:noCountry></affiliation>Le document en format XML
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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><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Consommation alimentaire</term><term>Statistique de la santé</term><term>Situation de famille</term><term>Nutrition</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></record>Pour manipuler ce document sous Unix (Dilib)
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