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Clinical in-service
- 1. “Food is the heart of home” Person-Centered Dining
- 2. Person-Centered Care • Places the resident at the center of the care process instead of placing tasks, duties, schedules and regimens before the resident • Focuses on the preferences and values of the resident and places great emphasis on individual needs, tastes, and lifestyles • Residents are treated like adults who have rich histories and have purpose in life
- 3. Person-Centered Care • Staff tries to see the world through eyes of residents and in doing so, take on different perspectives in how care is delivered, in social events and activities, and in the dining experience • This form of care is about resident choices and preference concerning everything, including food
- 4. The Importance of Food • Food nourishes and heals the body, and is a powerful symbol of nurturing, love, and celebration • Food means many things to many people, but a common image that comes to mind regarding food is “home”
- 5. Person-Centered Dining • Key concepts include: Food preferences and choices Presentation of food How food is served Flexible meal times Liberalized diet
- 6. Restaurant Style Dining • Dining room should take on the feel of service and relaxation that people derive from being in a restaurant • This style of dining promotes independence, flexibility, and control over what the resident wants. • Simple changes in dining style adds variety to their day. • Gestures may seem simple but are crucial to resident satisfaction.
- 7. How Tables Should Not Look
- 8. How Tables Should Look
- 9. Service During Meals • Pleasant and respectful service • Offer choice to every resident/Honor resident’s food preferences • Serve residents their food at same tables at the same time • Liquids thickened (if needed) at point of service. • Keep noise levels to a minimum. • Sit residents with appropriate table mates as able.
- 10. Dignity • “The facility must promote care for residents in a manner and in an environment that maintains or enhances each resident’s dignity and respect in full recognition of his or her individuality.” • Just because someone is elderly or needs help does not mean they have given up on enjoying life. • No matter what our needs are, or how our abilities have diminished, we all want to live with dignity and have control over our lives, even if our health necessitates limitations
- 11. Dignity: Practices to Eliminate • Serving food on trays to residents • Staff standing while assisting residents to eat • Staff conversing only with each other rather than with residents • Staff providing residents with bibs (also known as clothing protectors) except per resident choice
- 12. Dignity: Practices to Eliminate • Day-to-day use of plastic cutlery and paper/plastic dishware • Staff not offering bathroom assistance during meals • Avoiding use of labels for residents such as “feeders;”
- 13. Dignity: Practices to Uphold • Food should be removed from trays and presented to residents on plates, as they would be in our homes • Staff giving attention, encouragement and praise to residents during meals • Offering cloth napkins (instead of bibs) for residents • Staff providing any needed bathroom assistance during meals
- 14. How Food is Served
- 15. Inappropriate Feeding Practices Food should not be served to residents that require assistance during meal times by staff while standing. Staff standing while assisting residents to eat is: • Earmarked as undignified, as it makes residents feel inferior, not respected • Against proper safety regulations, as it presents a choking hazard for residents
- 16. Proper Feeding Practices Sitting is the proper way for staff to assist residents to eat; it allows the residents to feel equal. Staff should give residents full attention and converse with them to create the sense of family meal time. Staff sitting level with residents also decreases the risk for choking.