Porcelain for All – a nursing home study

Abstract

Purpose The Porcelain for All project was an initiative by Figgjo AS, a porcelain factory in Norway, which needed more research on different coloured porcelains. The paper aims to discuss this issue. Design/methodology/approach The study aimed to gain new knowledge about how different décor and dinner plate colours can positively influence dementia sufferer food intake and appetite. The intervention period lasted three weeks. Four days were randomly picked during that period. Each plate was photographed before and after the resident had eaten, researchers conducted observations during mealtimes. Two CurroCus® group interviews were used to collect additional empirical data. In total, 12 dementia sufferers (five females) between 65 and 85 years were observed during dinnertime. Findings Plates with a white well, yellow lip and red rim seemed to be preferred regarding food intake. Three main categories were noted from the observations and group interviews: mealtime dignity, porcelain design and appetite. Research limitations/implications Future research could incorporate well-being in people with dementia regarding food weight, testing different meal room environments, user involvement, food presentation and should include more nursing homes and residents. Practical implications This study only encompasses a small sample (12 residents), all diagnosed with dementia. Social implications Outcomes may help to prevent undernutrition among elderly people. Originality/value Combined coloured porcelain, food intake and residents with dementia is scarcely investigated.

Effect of communal dining and dining room enhancement interventions on nutritional, clinical and functional outcomes of patients in acute and sub‐acute hospital, rehabilitation and aged‐care settings: A systematic review

“…30,31 Study setting was diverse, with three of four communal dining interventions occurring in acute or sub-acute hospital wards, 33,34,40 and one taking place in public nursing homes. 36 All dining room enhancement interventions were undertaken in RACFs [24][25][26][27][28][29][30][31][32][35][36][37][38]41 excluding one in a long-term care hospital ward. 39 Age of participants was reported inconsistently across included studies.…”

“…For the 18 included studies, six studies were undertaken in the United States, [24][25][26][27][28][29] three in each of the Netherlands [30][31][32] and UK, [33][34][35] two from Canada 36,37 and Sweden, 38,39 and one study each from Australia 40 and Norway. 41 Study size varied considerably, with the largest study including 407 participants, 28 and the smallest, three. 37 Two studies were cross-sectional, with observations of participants lasting from 1 to 3 days.…”

“…Ten studies were rated positively 24,25,27,28,[30][31][32]35,36,39 and eight neutral. 26,29,33,34,37,38,40,41 The two RCT papers from the same study, 30,31 received an NHRMC rating of III-1, and this was the only study determined to not be at risk of bias. Seven studies used weighted measures of food intake that were reported in grams and not converted to energy or protein intake, meaning their conclusions about impact of intervention on intake were potentially biased.…”

“…30,31 Others, however, provided only a percentage or weight of total food consumed relative to the amount provided as methodology for these studies did not include nutritional analysis by energy and protein. 25,[27][28][29]37,38,41 These seven studies were grouped under the outcome of "food intake," rather than energy or protein intake. Body weight 30,31,34 was reported in some studies, as was quality of life, 30,36 fluid intake, 24,27,28 biochemistry 26,32,39,35 and functional performance.…”

Loneliness among Elderly People: Can Food and Meals Change this Situation?

“…CC adopts a more questioning approach, using a shorter time than TFG, while comparing several information-gathering points as well as writing down answers to fixed questions and considering moderators' notes. The CC method has been used for data collection in different contexts and projects since first being published (Hansen 2015;Hansen et al 2018;Hansen and Kraggerud 2011;Vabø et al 2016).…”