Get Back To Normal By Creating Choice In Your Dining Program

Eating is normal. We all do it everyday. We decide what we want to eat, even down to the moment it goes on our plates. As adults, we eat what we want, when we want to eat it, even if it’s at 3 in the morning.

But in many elder care organizations, that is just not an option. Food is available three times a day, and in many homes, residents choose what they would like to eat three weeks before the food makes it to their plate.

“Consider the control you personally exercise daily in dining choices, and the pleasure that control brings to you each day with food. While taste and texture and tolerance may change with aging, the pleasure of control likely remains the same. Challenge your service to the residents: If you pre-pour it, pre-dish it, wrap it, label it, date it – stop it, as you are limiting true choice.”

“The Deep-Seated Issue of Choice”

steak

Many organizations are working to change this. However, to change the practices of traditional dining service to support these principles is a daunting challenge. For a better understanding of how to do just that, consider attending my one-day workshop, Food For Thought – The Deep-Seated Issue of Choice.

Throughout the workshop we will work through the details of how to operationalize the New Dining Practice Standards. Even if your residents are enjoying point of service choice in household or neighborhood dining, implementation of the new standards can take your dining experience to a new level of resident satisfaction and resident-directed care.   Together we will identify the next steps on your journey to true choice.

Food For Thought – The Deep-Seated Issue of Choice is being offered April 23 in Kansas City and May 29 in Milwaukee.

Linda Bump, MPH is a Registered Dietitian and Licensed Nursing Home Administrator with a passion for resident choice and quality of life with a particular focus on the kitchen as the heart of the home.  As an administrator, she has guided four organizations through transformations to a social model of care.  She has extensive experience as a consultant on the Household Model and has provided education on culture change to 60+ nursing homes through her work with Action Pact since 1999. Linda was a member of the Pioneer Network Task Force that developed the New Dining Practice Standards. 

One thought on “Get Back To Normal By Creating Choice In Your Dining Program

  1. Reblogged this on longtermhealth and commented:
    “Health is wealth”, an old saying that has been proven true and correct for so many times. More often than not, families and loved ones of long term care dependents focused on caregiving and physical fitness of the care recipients, they usually see to it that the care recipients received proper care, treatment and just check if these recipients get to workout and eat three times a day. But we tend to ignore if the foods prepared satisfy not only their nutrition but also their satisfaction and even craving. Doctors and caregivers alike focused on giving long term care recipients fruits and vegetables which is beneficial to help prevent disease and keep them fit. It would be nicer if we can serve them delectable dishes which is both healthy and delicious

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