A Major Collaborative Research Initiative funded by the Social Sciences and Humanities Research Council of Canada Dr. Ruth Lowndes RN, BScN, MN, CDE, PhD.

A Major Collaborative Research Initiative funded by the Social Sciences and Humanities Research Council of Canada

Dr. Ruth Lowndes RN, BScN, MN, CDE, PhDPost-doctoral Fellow, York University

Co-authors: Dr. Pat Armstrong, Principal InvestigatorProfessor, Department of Sociology, York University

Dr. Tamara Daly, Co-investigatorAssociate Professor, York University

Conference, NorwayOctober 14, 2014

Food in Long-term Care:

How is Dining Socially Organized to Enhance Resident Quality of Life?

Location:

Accessibility

On-site Kitchen & Unit Servery

Institutional vs Home-like Dining Institutional Versus Home-Like Setting

Food Quality and Choice

Food as Pleasure:

Not Being Rushed

Food as a Social Event

European Comparisons

References: Articles

• American Dietetic Association (2005). Position of the American Dietetic Association: Liberalization of the diet prescription improves quality of life for older adults in long-term care. Journal of American Dietetic Association, 105(12), 1955-1965.

• Armstrong, P., Armstrong, H., & Coburn, D. (2001). The political economy of health and care, in Armstrong, Armstong and Coburn (Eds), Unhealthy Times: Political Economy Perspectives on Health and Care in Canada. Toronto: Oxford University Press.

• Armstrong, P., & Daly, T. 2004. “Executive Summary: There are Not Enough Hands. Conditions in Ontario’s Long-Term Care Facilities.” Canadian Union of Public Employees.

• Kayser-Jones, J. (2000). Improving the nutritional care of nursing home residents. Nursing Homes, 49(10), 56-59.• Kayser-Jones, J. & Schell, E. (1997). The effect of staffing on the quality of care at mealtime. Nursing Outlook, 45, 64-72.• Leydon, N., & Dahl, W. (2008). Improving the nutritional status of elderly residents of long-term care homes. Journal of

Health Service Research Policy, 13(suppl. 1), 25-29.• Mathey, M., Vanneste, V., de Graaf, C., de Groot, L., van Staveren, W. (2001). Health effect of improved meal ambiance in a

Dutch nursing home: A 1-year intervention study. Prev Med, 32, 416-423.• Ministry of Health and Long-term Care. 2008. “People Caring for People Impacting the Quality of Life and Care of Residents

of Long-Term Care Homes.” A Report of the Independent• Review of Staffing and Care Standards for Long-Term Care Homes of Ontario.” Accessed September 17, 2013.

http://www.health.gov.on.ca/en/common/ministry/publications/reports/staff_care_standards/staff_care_standards.aspx .

• Schnelle, J., Simmons, S., Harrington, C., Cadogan, M., Garcia, E. et al. 2004. “Relationship of Nursing Home Staffing to Quality of Care.” Health Services Research, 39(2): 225-50.

• Yen, P. (2003). Impact of the eating environment. Nutrition and Wellbeing, July-August.• York University. 2014. “Re-imagining Residential Long-Term Care.” Accessed January 8, 2014.

http://www.reltc.apps01.yorku.ca.

References: Pictures

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