Food Preferences and Perceptions of Institutionalized Elderly

Pierce, Richard P; Hodges, Patricia A.M.; Merz, Beverly; Olivey, Ann

doi:10.1300/j052v07n01_04

Cited by 2 publications

(2 citation statements)

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“…Clients' perspective on the quality of food, the presentation, tastiness and serving of the food, the choice about when, where or what to eat in a novel way, the favorite food, and criticisms on the food itself are important themes derived from the literature (Pierce, Hodges, Merz & Olivey, 1998;Evans, Crogan & Schultz, 2003;Crogan, Evans & Schultz, 2004) and which have been formulated into items in the questionnaire.…”

Section: Findings Of the Literature Studymentioning

confidence: 99%

“…But some qualitative studies were performed on residents' satisfaction about nursing home food and food service, food preferences (Pierce. Hodges, Merz and Olivey, 1988;Holt, Norstrom and Kohrs 1987;1998) the meaning of food related to the residents' family background (Crogan, Evans, Severtsen and Schulz, 2004) and what mealtimes mean for the elderly (Evans, Crogan and Shultz, 2005). Other studies found out that strategies selected for nutrition in nursing homes must account for the residents' personal food and food service experiences (Evans, Crogan and Schultz, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Development and Initial Testing of an Instrument to Establish Eating Profiles of Clients in Nursing Homes or Elderly Homes

Peeters

Francké

Friele

et al. 2008

Journal of Nutrition For the Elderly

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"Eating profiles" can be defined as types of clients distinguished by combinations of food preferences, consumption patterns, and preferences for ambiance. The purpose of this article is to describe the development and initial testing of an instrument to establish eating profiles of residents of nursing homes or elderly homes. We constructed a 35-item, 4-subscale questionnaire. This self-administered, usable instrument derived five eating profiles from clients' perspectives. Insight in eating profiles is important for facility managers to ascertain that the food, dinner service, and ambiance are adequately tailored to the residents' preferences.

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Section: Findings Of the Literature Studymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%