Geriatric Rehabilitation Patients’ Perceptions of Unit Dining Locations

Abstract

BackgroundEating together is promoted among hospitalized seniors to improve their nutrition. This study aimed to understand geriatric patients’ perceptions regarding meals in a common dining area versus at the bedside.MethodsAn exploratory qualitative study was conducted. Open-ended questions were asked of eight patients recruited from a geriatric rehabilitation unit where patients had a choice of meal location.ResultsEating location was influenced by compliance with the perceived rules of the unit, physical and emotional well-being, and quarantine orders. Certain participants preferred eating in the common dining room where they had more assistance from hospital staff, a more attractive physical environment, and the opportunity to socialize. However, other participants preferred eating at their bedsides, feeling the quality of social interaction was poor in the dining room.ConclusionsParticipants’ experiences of, and preferences for, communal dining differed. If the benefits of communal dining are to be maximized, different experiences of this practice must be considered.

Does eating environment have an impact on the protein and energy intake in the hospitalised elderly?

“…Some of the reasons for this included the participants having a perceived increased control over their personal time when eating at the bedside or a feeling of poor quality of interaction when eating in the dining room. 4 Interestingly, those who reported enjoying the dining room valued the social aspect of eating in a pleasant environment, with the participants staying at the bedside reporting to feel lonely at times. 4 Given the improved energy and protein intake seen in this study when patients ate in the dining room, it might be important to engage patients choosing to eat at their bedsides in strategies to improve their participation in the dining room.…”

“…These include protected mealtimes, feeding assistance, and the ‘red tray' initiative, where patients at risk of malnutrition are provided meals on red trays which act as a visual indicator to staff that these patients require additional support and assistance to complete their meals . Communal dining is also recognised as a nutritional model of care, and studies have demonstrated that an improvement in eating environment by changing the surrounds and facilitating a social dining experience may positively impact the amount of food consumed …”

“…2 Communal dining is also recognised as a nutritional model of care, and studies have demonstrated that an improvement in eating environment by changing the surrounds and facilitating a social dining experience may positively impact the amount of food consumed. [2][3][4][5][6][7] The Western Health Care Service has implemented an inpatient malnutrition strategy that incorporates a combination of nutrition screening, assessment, and treatment of those at high risk of malnutrition. It also includes complimentary nutrition models of care, such as communal dining in geriatric rehabilitation wards and a staggered roll-out of volunteer meal assistance, to facilitate increased oral intake of patients with or at risk of malnutrition across the service.…”

“…Although some literature has demonstrated the influence of the eating environment on energy intake in the hospitalised elderly, [2][3][4][5][6][7] no studies have successfully demonstrated an increased oral intake of both energy and protein in the dining room compared to the bedside.…”

Precipitating and Predisposing Events and Symptoms For Admission to Assisted Living or Nursing Home Care

“…have prepared a qualitative assessment of patient’s perceptions of dining locations in a rehabilitation ward. (6) …”