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7 Best Tips on Serving Food in a Nursing Home

If there is one thing that enhances the overall experience of residents in senior living communities, it would be the food. Long-term care food services have made significant progress. A vital component of the major reform movement is resident-centered food service.

The Centers for Medicare & Medicaid Services (CMS) has established guidelines as well as explanatory rules that indicate that “the institution has to provide each resident with a nutritious, appealing, well-balanced meal that satisfies his or her daily nutrient as well as special nutritional requirements, keeping in mind the priorities of every resident.”

Even though three set meals a day continue to be the norm, they are augmented by many comparatively tiny diets on a regular basis based on residents’ preferences as well as eating patterns. Breakfast is now accessible around 7 a.m. and 10 a.m., rather than at 7 a.m.

Snack carts can also wander the hallways to appease hunger pangs. Several homes construct modest kitchenettes on every unit and supply them with meals that residents would like to chew at whatever time of day, including fresh fruit, veggies, dairy, beverages, biscuits, sauces, deli meats, and pastries.

Best Tips on Serving Food in a Nursing Home

  1. Make meals that are easy to consume

Simple fixes or swaps can help older adults who already have difficulties handling plates and cutlery or even other complexities involved in eating. Utilize non-slip placemats as well as easy-to-grip drinkware, for instance, and start serving pre-cut foods, soups in mugs, as well as finger foods.

  1. Know your residents

Speak to residents as well as their families to learn everything possible regarding your resident’s past eating patterns. What were their preferred foods?

What meals did they abstain from? Did they eat anything? Even though food preferences might shift over time, many people tend to stick to long-standing routines. Furthermore, if you discover an option that works particularly well with a resident, make sure to share it with the rest of the personnel.

  1. Make the atmosphere pleasant

Keep in mind that dementia patients can become easily overwhelmed. Television, loud voices, improper entertainment, and loud equipment all contribute to poor food consumption. Maintain a serene, comfortable, and stress-free ambiance.

Numerous memory care facilities now empower caregivers to dine with residents. This helps with socialization and modeling.

  1. Reduce the size of your servings

A piled-high plate is usually not endearing to an individual who isn’t hungry. Offer smaller portion sizes and ensure they are nutrient-dense. If gaining sufficient calories is a problem, reinforce meal options with calorie-dense meals such as olive oil, soft cheeses including ricotta, nuts or nut butters as well as avocado.

  1. Flip up the taste

Numerous sauces, dips, as well as other popular food condiments, are high in sugar and salt. Leaving out those unhealthy ingredients could often result in bland, boring food.

Rather than salty and sugary toppings, senior food ought to be flavored with fresh pepper, mustard, garlic, ginger, citrus juice, and seasonings, as well as dried or raw herbs to taste. Rather than sugar, try cinnamon, vanilla extract, or a drizzle of maple syrup.

  1. Make appealing food

Numerous dementia patients soon face swallowing difficulties. This illness, in addition to causing loss of weight, raises the likelihood of suffocating or inhaling food.

A speech-language pathologist can assess an individual and suggest a restrictive diet. This generally implies a modification in diet texture, including offering bottom-up or mashed food. This involves the utilization of unique molds, brightly colored ingredients, as well as garnishes.

  1. Rethink eating assistance techniques

Some guidelines for helping residents with eating might be as follows:

  • Take your time.
  • Wash your hands as well as sanitize between residents.
  • Start serving each course separately.
  • For anyone on minced or pureed diets, utilize a metal or hard plastic teaspoon or a parfait spoon.
  • Check to see if foods are uncomfortably hot by putting a small portion of the food on the forearm to see if the heat is okay for the resident.
  • Give limited bites at a time, carry the spoon to the resident’s eye level, and allow the resident moment to open their mouths.
  • Give enough time for chewing/swallowing and probably watch the swallow.
  • Verify that the resident’s chin is mildly tucked for the most secure ingesting.
  • Confirm that there is no food substance in the mouth after swallowing.
  • Except otherwise specified in the treatment plan, alternate liquids, and solids.
  • Don’t really combine foods except if the resident desires it or the treatment plan allows it.
  • Urge the resident to use a clean cloth or napkin to clean his or her mouth during feeding. Aid as needed.
  • If the meal does become cold, heat it up it.
  • If a resident starts to cough or choke, stop feeding them and wait a few minutes before actually restarting.
  • Shortness of breath, choking, pocketing, drooling, and puking should be reported to the registered staff in charge of dining room service.
  • Upon helping the resident, record intake as quickly as possible.