Eating well in care homes

Testing the feasibility of a staff training programme aimed at improving social interaction and choice at mealtimes

Ross Watkins, Victoria A. Goodwin, Rebecca A. Abbott, Mark Tarrant

Research output: Contribution to journalArticle

Abstract

Background:

The health and well‐being of care home residents are influenced by their experience of mealtimes, which provide an opportunity for residents to socialise and exercise control over their lives, as well as providing essential sustenance. Care home staff are pivotal to this experience, responsible for the provision of meals and eating assistance, but also for establishing a positive mealtime culture valued by residents. Despite this, mealtimes can be task‐focussed, as the pressure on staff to perform multiple duties in limited time, or a lack of knowledge and awareness, means that resident needs and preferences risk being neglected.

Methods:

A staff‐focussed training programme aimed at improving social interaction, and resident choice was developed and delivered in a workshop. Intervention feasibility was assessed using a qualitative survey and workshop observations. A combination of descriptive and content analyses was conducted on the data.

Results:

Thirteen women and one man took part in the workshops, representing multiple roles within two homes in the South West UK. The workshops were found to be deliverable and practicable. Participants responded positively to the workshops, anticipating that improvements to the mealtime experience would result from their workshop outputs.

Conclusion:

This study suggests that staff training workshops based on improving the mealtime experience are feasible to deliver within the day‐to‐day running of a care home and are acceptable to staff. Positive changes resulting from these workshops could improve the health and well‐being of residents.
Original languageEnglish
Number of pages11
JournalInternational Journal of Older People Nursing
Early online date14 Jun 2019
DOIs
Publication statusE-pub ahead of print - 14 Jun 2019

Cite this

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title = "Eating well in care homes: Testing the feasibility of a staff training programme aimed at improving social interaction and choice at mealtimes",
abstract = "Background:The health and well‐being of care home residents are influenced by their experience of mealtimes, which provide an opportunity for residents to socialise and exercise control over their lives, as well as providing essential sustenance. Care home staff are pivotal to this experience, responsible for the provision of meals and eating assistance, but also for establishing a positive mealtime culture valued by residents. Despite this, mealtimes can be task‐focussed, as the pressure on staff to perform multiple duties in limited time, or a lack of knowledge and awareness, means that resident needs and preferences risk being neglected.Methods:A staff‐focussed training programme aimed at improving social interaction, and resident choice was developed and delivered in a workshop. Intervention feasibility was assessed using a qualitative survey and workshop observations. A combination of descriptive and content analyses was conducted on the data.Results:Thirteen women and one man took part in the workshops, representing multiple roles within two homes in the South West UK. The workshops were found to be deliverable and practicable. Participants responded positively to the workshops, anticipating that improvements to the mealtime experience would result from their workshop outputs.Conclusion:This study suggests that staff training workshops based on improving the mealtime experience are feasible to deliver within the day‐to‐day running of a care home and are acceptable to staff. Positive changes resulting from these workshops could improve the health and well‐being of residents.",
author = "Ross Watkins and Goodwin, {Victoria A.} and Abbott, {Rebecca A.} and Mark Tarrant",
year = "2019",
month = "6",
day = "14",
doi = "10.1111/opn.12247",
language = "English",
journal = "International Journal of Older People Nursing",
issn = "1748-3735",
publisher = "Wiley",

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AU - Goodwin, Victoria A.

AU - Abbott, Rebecca A.

AU - Tarrant, Mark

PY - 2019/6/14

Y1 - 2019/6/14

N2 - Background:The health and well‐being of care home residents are influenced by their experience of mealtimes, which provide an opportunity for residents to socialise and exercise control over their lives, as well as providing essential sustenance. Care home staff are pivotal to this experience, responsible for the provision of meals and eating assistance, but also for establishing a positive mealtime culture valued by residents. Despite this, mealtimes can be task‐focussed, as the pressure on staff to perform multiple duties in limited time, or a lack of knowledge and awareness, means that resident needs and preferences risk being neglected.Methods:A staff‐focussed training programme aimed at improving social interaction, and resident choice was developed and delivered in a workshop. Intervention feasibility was assessed using a qualitative survey and workshop observations. A combination of descriptive and content analyses was conducted on the data.Results:Thirteen women and one man took part in the workshops, representing multiple roles within two homes in the South West UK. The workshops were found to be deliverable and practicable. Participants responded positively to the workshops, anticipating that improvements to the mealtime experience would result from their workshop outputs.Conclusion:This study suggests that staff training workshops based on improving the mealtime experience are feasible to deliver within the day‐to‐day running of a care home and are acceptable to staff. Positive changes resulting from these workshops could improve the health and well‐being of residents.

AB - Background:The health and well‐being of care home residents are influenced by their experience of mealtimes, which provide an opportunity for residents to socialise and exercise control over their lives, as well as providing essential sustenance. Care home staff are pivotal to this experience, responsible for the provision of meals and eating assistance, but also for establishing a positive mealtime culture valued by residents. Despite this, mealtimes can be task‐focussed, as the pressure on staff to perform multiple duties in limited time, or a lack of knowledge and awareness, means that resident needs and preferences risk being neglected.Methods:A staff‐focussed training programme aimed at improving social interaction, and resident choice was developed and delivered in a workshop. Intervention feasibility was assessed using a qualitative survey and workshop observations. A combination of descriptive and content analyses was conducted on the data.Results:Thirteen women and one man took part in the workshops, representing multiple roles within two homes in the South West UK. The workshops were found to be deliverable and practicable. Participants responded positively to the workshops, anticipating that improvements to the mealtime experience would result from their workshop outputs.Conclusion:This study suggests that staff training workshops based on improving the mealtime experience are feasible to deliver within the day‐to‐day running of a care home and are acceptable to staff. Positive changes resulting from these workshops could improve the health and well‐being of residents.

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