Seniors respond to redesigns
- Dining for Wellness. // FoodService Director;12/15/2008, Vol. 21 Issue 12, p37
The article focuses on the Dining for Wellness program launched by David Koelling, corporate director of hospitality service for Senior Lifestyle Corp., in an effort to influence residents in the company's 50 U.S. communities toward healthy food options. He decided to focus on education about an...
- More than just a menu. Abbey, Karen // Australian Ageing Agenda;Jan/Feb2012, p54
The article presents the author's insights on how to deal with the food preferences of the aged care residents. The author states that it is important to consider the nourishment that can be obtained from the food, which are essential for keeping the quality of life and health of the residents....
- Improved food intake in frail older people. Milne, Anne C.; Avenell, Alison; Potter, Jan // BMJ: British Medical Journal (International Edition);5/20/2006, Vol. 332 Issue 7551, p1165
The article discusses a trial of family-style meals at nursing homes in the Netherlands. Concerns about malnutrition and poor energy intake in frail older populations have prompted guidelines and policy initiatives in Europe and Great Britain. Isolation is a contributing factor for gradual...
- Assessment of food consumption, energy and protein intake in the meals offered in four Spanish nursing homes. Villarroel, R. Milà; Sangrà, R. Abellana; Massaguer, L. Padró; Codina, A. Farran // Nutricion Hospitalaria;may/jun2012, Vol. 27 Issue 3, p914
Background/objective: The elderly, and especially those attending nursing homes, are at great risk from certain nutritional deficiencies. The aim of this study was to examine the percentage of energy wasted, energy and protein intake and percentage consumed of meal offered by a group of healthy...
- Estrategias para mejorar el valor nutricional de los menÃºs ofertados en residencias pÃºblicas para personas mayores. Sánchez-Campillo, M.; Torralba, C.; Á. López, Ma.; Zamora, S.; Pérez-Llamas, F. // Nutricion Hospitalaria;nov/dic2010, Vol. 25 Issue 6, p1014
Background: In developed countries, elderly people are considered a group of high risk for possible nutritional imbalances, particularly if they are institutionalized. Objectives: In the present study, the nutritional value of the meals offered by public nursing homes for the elderly in province...
- Resident Complaints About the Nursing Home Food Service: Relationship to Cognitive Status. Simmons, Sandra F.; Cleeton, Patrick; Porchak, Tracy // Journals of Gerontology Series B: Psychological Sciences & Socia;May2009, Vol. 64 Issue 3, p324
Most nursing home (NH) residents are not interviewed about their satisfaction with the food service due to cognitive impairment. The purpose of this study was to determine the proportion of NH residents able to complete a structured interview to assess food complaints when no cognitive status...
- Menus. // Clarendon Enterprise (TX);1/24/2013, Vol. 24 Issue 4, p4
The article presents the weekly menu for the senior citizens in Donley County, Hedley, and Clarendon, Texas that includes cereals, taco salad, and breaded chicken tenders.
- Menus. // Clarendon Enterprise (TX);2/ 7/2013, Vol. 24 Issue 6, p4
The article offers information on the menus offered for the senior citizens in Donley County, Hedley, and Clarendon, Texas on February 11-15, 2013 which includes ranch style beans, baked ham with pineapple, and cinnamon roll.
- SENIOR CITIZENS MENU. // Breckenridge American;10/18/2008, p4A
A list of menu for senior citizens in Breckenridge, Texas from October 20 to 31, 2008 is presented including Salisbury steak on October 20, smothered pork loin on October 22, and stacked enchiladas on October 27.