[Facility Name] RESIDENT FOOD SURVEY - Template
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Encouraging Best Practice Nutrition and Hydration in Residential Aged CareAppendix 1: Food Service Satisfaction Survey[Facility Name]RESIDENT FOOD SURVEYImplementing Best Practice Nutrition and Hydration in Residential Aged Care(Professors Julie Byles and Sandra Capra)Resident Food Service Satisfaction SurveyVersion1; Dated 7/08/2008This survey asks about your views of food service in this facility. This is part of a projectwhich is looking at food and nutrition at [Facility Name]. All your answers will be anonymous.You can leave blank any question you don’t want to answer.For each statement, please answer how often you feel this way:Always, Often, Sometimes, Rarely, or NeverPlease mark your answer by circling it, for example:1. I receive enough food AlwaysOftenSometimesRarelyNeverThe Questions start on the next page.There are 27 questions, and a place to write comments if you want to.Version 2 April 2008Modified July 2008 Wright, O; Capra, S; Connelly, L.Not to be reproduced without authors’ permission.Professor Julie Byles, RCGHA, level 2, David Maddison Building, University of Newcastle, ph 0249 138325
HUNGER & FOOD QUANTITY1. I receive enough timesRarelyNeverAlwaysOftenSometimesRarelyNever4. I am asked about the food anddrink that I likeAlwaysOftenSometimesRarelyNever5. I am able to choose where I sit toeat my mealAlwaysOftenSometimesRarelyNever6. I like the amount of food choice IhaveAlwaysOftenSometimesRarelyNever7. I can add salt, pepper and saucesto my food if I mesRarelyNever2. I still feel hungry after my meal3. I feel hungry in between mealsMY CHOICES8. There is enough variety for me tochoose meals that I want to eat9. I can have a snack (eg sandwich /toast) whenever I chooseMEAL QUALITY & ENJOYMENT10. The meals taste nice11. The meals have excellent anddistinct flavours12. I like the way the vegetables arecooked13. The meat is tough and dry14. The food is as good as I expected15. I really enjoy eating my meals16. I like the way my meals arepresented
17. The vegetables are too crispAlwaysOftenSometimesRarelyNever18. The hot foods are just the righttemperatureAlwaysOftenSometimesRarelyNever19. I am able to choose the portionsize of my timesRarelyNever21. I like the atmosphere in thedining room at mealtimesAlwaysOftenSometimesRarelyNever22. The crockery and cutlery arechipped and/or stainedAlwaysOftenSometimesRarelyNever23. I am disturbed by noise in thedining areaAlwaysOftenSometimesRarelyNever24. The staff who serve my meals areneat and rygoodGoodNot good orbadPoorVerypoor20. The vegetables are too softTHE DINING ROOM25. The cutlery and dining aids that Iam given help me to manageeverything on my plate26. The main meals are served attimes that are good for me27. Overall, how would you ratethe foodserviceDo you have any general comments or suggestions?Please write them below.THANK YOU VERY MUCH FOR YOUR TIME
Encouraging Best Practice Nutrition and Hydration in Residential Aged CareAppendix 2: Activity Timelines for Each Facility123F M1NM2InterviewfindingsA1, platewaste 1ActivitiesExternal Events /Challenges to orFacilitators ofProject Progress4NM389A3NM4NM5A2A3Research into pathway addressing behaviours of concern including a nutrition component.3-month trial planned in DSU.Managercovers 2facilitiesRN casemanagementintroducedAccreditationOngoing review of facility systems and staff education (including nutrition)Ongoing staff shortages – reliance on agency staffMonth123456789
197D findingsActivitiesNM3External Events /Challenges to orFacilitators ofProject ProgressNM4NM5Ulna lengthmeasured fora small groupof residentsby staffMUSTcompleted for asmall group ofresidentsClinical caremanagerresigns23910NM6A1Food recordchartscollected (totaldietary intakeover 2 days)18A3Action plan (dietarysupplement items) / flowchartand weight chart developedMonth7A2NM1Feedback54Flowcharttrialled with 5residentsStaff trainingre MUST andflowchartSquare platessourced toidentifyresidentswhose foodintake needsattentionWeight charttrialledNew clinicalcare managerappointedOrganisationreleased fkin tape5678910
242G 3FeedbackInterviewfindingsMUST scoresMUST scoresActivitiesPurchase ofchair scaleUlna lengthmeasured forprojectparticipantsby champion8910A3NM4NM5Ulna lengthused tocalculateMUST scoresandcomparedwith dietitians’scoresSupplementrecord sheetdevelopedand locatedwithmedicationchartsUse ofResourcesupplement(some snacksdeemedinappropriate)Weight chartdevelopedSupplementsinclude Marsand chipsStaffeducation recoeliacdiseasedeliveredOrganisationreleased newnutritionscreeningprotocolSome staffpoor atrecordingsupplementdistributionRN notnotified ofresidentslosing weightFlowchartdevelopedExternal Events /Challenges to orFacilitators ofProject ProgressMonth12345678910
386G FeedbackInterviewfindingsA1Plate waste 1A2ActivitiesNew menuimplemented(2 hot optionsevening meal)Considerationof puree foodmoulds (facilityvisit )Posterpromotingmoulded pureemealsdisplayedRed platespurchased toidentifyresidentswhose foodintake needsattentionRed platesexchanged –did not fitexisting platecoversAccreditation89A3NM1External Events /Challenges to orFacilitators ofProject Progress7NM5A3Puree mouldstrialled with 2residentsChampion 1on leavethroughoutmonthChampion 2on leavethroughoutmonthCare manageron leavethroughoutmonth678Champions work night shiftMonth123459
452D TimelineMonth1AxMeetings2345NM2NM3NM4NM5NM6A1A2, platewaste 1Food surveyA3Bain-marieinstalled inDSUMenu changesimplemented(additional eggdishes)Blue platespurchased forvisuallyimpairedresidentsChina replacesmelaminecrockery inDSUCommunications bookintroduced forfeedback tokitchen fromresidentsDevelopmentof snackprogramDevelopmentof snackprogramSnackprogramimplemented(n 12)“Breakfastclub” (2 mealsittings) raisedat residents’meetingNo demand for“Breakfastclub” – ideaabandonedA secondchampion isnow workingon the projectAccreditationCare manageron leave –snack programdelayedAudit 1 stillbeingcompleted dingsActivities89A3Insulated soupmugspurchasedStaff andresidentmeetings rechangesExternal Events /Challenges to orFacilitators ofProject ProgressChampion works afternoon or night shiftMonth1234589
519A k56A27891011A3NM3NM4Cost breadmakers,knives,toasters etcand spaceavailability forthese itemsMeals inrecipe bookincluded withlist ofafternoon mealoptions3 breadmakers,electric knivesand largetoasterspurchased forhostelTaste-testingsession andevaluationResident andfamily eveningmealpreferencessoughtStaff meetingre abovepurchasesKitchen liaisewith cateringcompany remenu optionsInclusion ofnew freshcooked itemson menuInterviewfindingsActivitiesPlan tastetesting sessionand contactcateringcompanyRosteringpatterns inkitchenevaluatedIdentified localprovider reeducation infoodpreparationExternal Events /Challenges to orFacilitators ofProject ProgressMonthLack ofknowledge ofcateringcompanyrepresentativere products.Requires 1weeks’ noticewhen ordering(2 week trial ofnew menu yetto beundertaken)1234567Extension ofhostel to becompleted891011
696A M2NM3InterviewfindingsA1 and A2A2Activities678NM4NM5A2bMUST trialled,developingpaperwork toenable actionplans etc to berecordedA3A2b, platewaste 1, foodsurveyConsiderationof puree foodmoulds (facilityvisit). Cateringstaff only –numberslimited bysalmonellaoutbreak9Experiment with puree mouldsto determine feasibility etcNM6A3All residentsscreenedusing MUST,revised weightchart in useWeight chartintegrated intopracticeStaff educationre weight chartPuree mouldstrialled with 2residents withgood resultsPuree mouldsorderedExternal Events /Challenges to orFacilitators ofProject ProgressProjectsuspendeduntil hampion onleavethroughoutmonthDifficultyobtainingLufkin tapeAwaitingarrival ofmoulds fromthe US89
764E TimelineMonth1AxA1MeetingsStart-up 2months nager onleaveMonth1910A2bNM3NM4NM5A3NM6Lifter weighingdevicepurchased andweighingroutinesreviewedCook-chillprocess videorecordedProposedchanges tokitchen rosters(from 4 to 5days/week)Staff membershave attendedCert III coursein hospitalityRegularweights andBMIsIdentifiedexamples ofgood and badmeals fromcateringcommitteeminutes andplate wasteNew menuimplemented –2 hot optionsmain meals,hot breakfastoptionsreduced totwice/weekReview ofdifferentoptions tomaintain foodtemperatures(e.g. heatedtrolleys)Review ofsupplementsExternalEvents /Challenges toor Facilitatorsof ProjectProgress8A2NM2Some cookfresh optionsintroduced4Considerationof puree foodmoulds (facilityvisit )Cateringmanager on 6monthsabbaticalCateringmanagerreturns andresignsFlu outbreak –lockdown inNH and DSUKitchenrecentlyrenovated –unable toincorporatevolume ofpuree mealsCateringmanagerpositionadvertisedOngoing renovations at facility2345678910
834E dback7A2InterviewfindingsActivities6Staff meetingsre DSUprogramStaff meetingsre DSUprogram“mandatorytraining”DSU programpreparationDSU programstartsComputerprogram ofweight chartdeveloped89A3NM4NM5, NM6NM7A1, foodsurvey (usedforaccreditation)A2 (NM5),plate waste 1(NM6)A3Dining roomchangesimplemented“Pamper day”implementedDSU programsuspendedDSU programrecommencedAccreditationFull capacitybut nowunderstaffed(had majorbed vacanciesin the past)Flu outbreak –DSU programsuspendedNew staffrecruited onduct foodsurveyChanged foodsupplierExternal Events /Challenges to orFacilitators ofProject ProgressMonth1234589
Encouraging Best Practice Nutrition and Hydration in Residential Aged CareAppendix 3: Summary of Facility Practice Development PlansGuidelines/evidence baseResident likes and dislikes need to beestablished, documented and reviewed every 3-6months.A system should be in place so that all staff areaware of resident food and eating issues.ObjectivesTo canvass resident preferences for teatime mealchoices.ActionsSurvey / consult with residents over evening /teatime meal preferences.To process map the progress of examples of wellreceived and less preferred meals from initialpreparation through to presentation to theresident.Taste test options from the current food retailprovider to enable residents to identify meal optionpreferences.To identify key characteristics of well-receivedand less preferred meals in both hostel andnursing home.Identify appropriate meals and menu items fordetailed study using: minutes of the CateringCommittee, menu requests, plate wastage records.Taste-test demonstration of moulded puree meals.A menu plan should ensure continued food qualityand variety.To access and provide a wider variety of menuitems for the teatime meal, in line with residentpreferences.To review the menu and develop menu planstailored to preferences of residents living withdementia who exhibit disruptive behaviours.Identify a list of quick and easy meals, and afeasible work plan for their preparation includingresource requirements, to enhance teatime mealchoices.Create new menu cycle.Develop and pilot test new menu options andevaluate new menu plans for nutritional balanceand adequacy.Utilise nutrient dense, easy to consume items(‘finger foods’) and eliminate items high incolourings and preservatives for residents withdementia.Residents and/or family should be involved inmenu planning, mealtimes, meal sizes and theuse of utensils.Introduction of a communications book to ensurefeedback to the kitchens from residents for specificmeals.
Menus and meals that are prepared away fromthe facility, e.g. central kitchens, will need to befrequently reviewed and evaluated in order toensure resident preferences and needs aresatisfactorily catered for.Identify a range of options from the current foodretail provider to enhance teatime meal choices.Any menu will need to: Offer at least 2 choices for the main dish ateach meal Provide nutritionally acceptable alternatives forresidents who dislike the first choice on themenu.Cost and obtain breadmakers and other equipment;develop a workable plan to enable bread to bebaked daily for residents, soups and other meals tobe prepared freshly for residents’ evening meals.Any menu will need to: Be flexible enough to provide sufficient varietyfor those on texture modified diets.To determine feasibility of implementation ofmoulded food preparation for puree diets.Arrange a visit to Lottie Stewart to view processesentailed in implementation of moulded foodpreparation for puree diets.Obtain manual for food moulding.Liaise with catering staff regarding kitchenprocesses for food moulding and trial puree foodmoulds at the facility.Note: these activities were undertaken at 4facilities.When planning a menu, resources such asstorage space, staff, equipment, food suppliesand time should be considered along withbudgeting and food ordering.To develop an action plan to address processquality deficits.Use video-recording to process map the progressof meals from initial preparation through topresentation to the resident.View video-recordings and identify keycharacteristics of well-received and less preferredmeals in both hostel and nursing home.Develop an action plan to address process qualitydeficits.Source and purchase different coloured or shapedplates to enhance the dining experience and/oridentify those residents whose food intake needs
close attention.Source insulated soup mugs and bowls to ensuremeals stay warm.Purchase equipment required for puree foodmoulds.A comfortable dining environment and pleasantrelaxed atmosphere can improve appetite andfood enjoyment.To review the dining experience of residents anddevelop a change strategy to enhance the diningexperience of all residents.While it is acknowledged that some residents willalways need assistance, many will be able to eatwith some degree of independence if providedwith appropriate equipment and support.A resident’s food and nutritional needs should bedetermined on entry to an aged care facility andreviewed regularly.To determine if residents are getting enough food,monitor weight, plate waste and food intake.Weight loss is not a normal part of growing old. Aspeople age it should not be considered normal orexpected that weight loss occurs. Better health isachieved by maintaining weight or by beingslightly overweight.Dining room re-organised and refurbished (e.g. useof round tables, new table cloths, music) to promotethe dining experience.Introduce easy to consume items (‘finger foods’) forresidents with dementia.Source coloured plates for visually impairedresidents.To use MUST screening tool; and to compareMUST scores with those from nutritionassessments to check reliability and informtraining needs.To develop an easy and visually clear way ofdocumenting monthly weights to facilitateidentification of trends, whether of loss, gain, orno change.To develop and pilot test an algorithm / flow chartof action points / decision aid for each category ofweight gain / loss / no change in light of residents’BMI category or nutritional risk score category;andTo evaluate the usefulness and practicality of thistool, in light of changes indicated and achieved instaff nutritional practices and resident nutritionalintake.To map menu choices of residents with amountsactually eaten, and review current meal and menuplans.Trial MUST with a group of residents for whomnutrition assessments will be available, using ulnalength and accurate weights, and report on ease ofuse as well as collection of scores. Review reportsand scores; establish feasibility, practicality anddesirability of using MUST plus action plan.Nutrition advisor to develop a draft algorithm /action plan / decision aid to indicate appropriatenutritional responses for residents for whom regularmonthly weights demonstrate weight gain / loss / nochange, in light of BMI categorisation / MUST scorecategory.Purchase of relevant equipment to assist accuratemeasurements (e.g. chair scales, measuring tape).Facility to tailor the draft algorithm / action plan /decision aid to ensure fit with local procedures, totrial its use with local residents to indicateappropriate nutritional responses for residents forwhom regular monthly weights demonstrate weight
To review nutrition assessments of residentnutritional status, in relation to residents’ currentcare plan data.gain / loss / no change, in light of BMIcategorisation / MUST score category.Determine the extent to which this tool enables staffto act to improve nutrition for residents who are atnutritional risk.Collect food records and map menu choices ofresidents with amounts actually eaten, andreview/revise current meal and menu plans.University statistics team to produce reports ofnutrition assessments in both MUST and PG-SGAformats.Note: these activities were undertaken at mostfacilities.Coping with food-related behaviour that comeswith dementia often involves common sense anda trial and error approach.To conduct a holistic assessment of residentsidentified as living with dementia who exhibitdisruptive behaviours in order to have a detailedpicture of their life histories, current physical,psycho-social and spiritual wellbeing, and currentbehaviour patterns.To develop a programme of staff and residentafternoon activity plans tailored to residents livingwith dementia who exhibit disruptive behaviours.Develop, implement and evaluate a programme forthose living with dementia and demonstratingdisruptive behaviours. Easy to consume items(‘finger foods’) distributed as part of theprogramme.Seek information about existing pathways andeducational resources through local experts.To explore the use of a care pathway for residentsliving with dementia who demonstrate behavioursof concern, including a specific nutritionalcomponent.All staff should be adequately provide with inhouse education and training to provide qualitycare that includes organising and supervising safemealtimes.To identify staff education and training needs andaccess resources to meet those needs.In-house training provided (e.g. hospitality courses).Posters to raise staff awareness about nutrition(e.g. the use of puree moulds).
Encouraging Best Practice Nutrition and Hydration in Residential Aged CareAppendix 4: Nutrition Assessment ResultsNutrition Assessments were undertaken by a team of Nutrition Assessors at the start of the plan(Assessment 1, weeks 1-3), during weeks 15-16 (Assessment 2) and during weeks 26-28 (or at theend of the intervention period, Assessment 3). The series of assessments provided a measure of anychange in residents’ nutrition status over each facility’s engagement with the project.The Nutrition Assessments were conducted for a sample of up to 50 residents per facility / unit andincluded:y Demographic informationy Malnutrition Screening Tool1y Patient Generated Subjective Global Assessment (PG-SGA)2y Anthropometry (knee height, weight, ulna length, mid arm circumference, body massindex (BMI), calf circumference)y Lean body mass (Bioelectrical Impedance)3y Grip StrengthAll are validated instruments and generally accepted in aged care as appropriate for Nu
Cost bread makers, knives, toasters etc and space availability for these items Meals in recipe book included with list of afternoon meal options 3 bread makers, electric knives and large toasters purchased for hostel Taste-testing session and evaluation Resident and family evening meal preferences sought Staff meeting re above purchases
year Resident Educator license or alternative Resident Educator license. Beginning teachers, known as Resident Educators, must complete all four years of the program and successfully pass the Resident Educator Summative Assessment (RESA) in order to advance their license to a five-year professional license. The Resident Educator Program and the
Name of Provider Provider Number Facility Type Facility Capacity Supported Age Range of Children Facility Hours of Operation Days of Operation County Registered Critical Care Site & Operating Facility Street Address Facility City Facility Zip Facility Licensee/Administrator Name Facility Phone Number Facility Email Address. SECKMAN, BARBARA 30260472 Family Child Care Home Pop-Up6 6 wks - 13 yrs 6:30A - 4:30P M-Sun BarbourX32 Hackers Creek Rd Philippi 26416 Barbara Seckman 304-844-8802 .
Mar 30, 2020 · FL resident FL resident - CopyPercent Non-FL resident Total County FL resident FL resident - CopyPercent Non-FL resident Total Dade 1,676 31% 25 1,701 Flagler 14 0% 1 15 Broward 1,113 20% 24 1,137 Highlands 14 0% 0 14 . Arcadia, Desoto 6. Data verified as of Mar 30, 2020 at 5 PM, and ., , .
Apr 07, 2020 · Food Webs and Food Chains Worksheet 1 Look at this food chain. lettuce greenfly ladybird thrush cat a What does the arrow mean in a food chain? b Name the producer in the food chain c Name the third trophic level in the food chain. d Name the tertiary consumer in the food chain. e What is the ultimate source of energy that drives the food chain?
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Types of food environments Community food environment Geographic food access, which refers to the location and accessibility of food outlets Consumer food environment Food availability, food affordability, food quality, and other aspects influencing food choices in retail outlets Organizational food environment Access to food in settings
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