Person-Centered Care: How It Can Affect Residents Clinically
By Kellie Kirsch, Dietetic Intern
Patient-centered care allows residents to make informed decisions about their treatment and well-being. While it can be hard to implement change in every aspect of care all at once, one area that a facility has control over is the food service and dining experience. Mealtimes can be seen as a source of pleasure for residents and something that residents find themselves looking forward to. This is a time for them to not only enjoy their meals, but to socialize with staff and fellow residents. Residents being able to maintain a feeling of control in these experiences can improve not only mood but also supports increased intake which has a direct correlation with improved clinical outcomes.
How do we create this change? There are five rights of dining that can help facilitate a positive dining experience. These include the residents’ preferences, where the resident likes to eat, how they like their foods made, when they want to eat, and making sure their choices are honored.
Dining changes can be implemented in a variety of ways. These include the following:
Food Service Methods:
Specialty stations: omelet, soup, pasta, and salad.
Open dining: extended hours, 24-hour dining.
Room service, buffet dining, restaurant-style dining.
Resident Involvement
Preparation of a favorite recipe.
Culinary demonstrations.
Menu development committees.
Open Dining
Kosher café open to residents, family, staff, and the public.
Cocktail/coffee shop open to resident and families.
Mealtime activities:
Aromas of baked goods in the dining rooms.
Staff sitting and sharing meals with residents.
Several studies have found benefits of changes that promote resident-centered care. One study found benefits that include a decrease in number of prescriptions per resident, average cost of medication, use of mind-altering drugs, infection rate, and mortality. Another study found a decrease in feelings of loneliness, helplessness, and boredom. Lastly, increased culture change has been linked to improved physical health with a reduced frequency of pressure wounds, depression, restraints, and increased calorie intake which aids in lowering residents’ risk for malnutrition.
Reference: Niedert KC. Nutrition Care of the Older Adult a Handbook for Dietetics Professionals Working throughout the Continuum of Care. American Dietetic Assoc; 2004.
