Food Service & Nutrition - Volume 1 No.2 - 11


Management
Having the right tools for a
positive dining experience
By Suzanne Quiring, RD

P

roviding a great dining experience to
our health care customers can be a very
challenging exercise and the expectations
of our clients has really shifted, especially in
the last 5-10 years with the next generation of
residents being a more diverse group. Balancing
expectations with limited resources takes talent,
experience, education, and thinking outsidethe-box on how many of us were trained in
food services. Most Food Mangers today are
challenged with five main issues; cold food, high
food waste, poor customer service, complicated
food preference lists, and tight budgets. How
can we possibly provide great meal service with
so many demands on a stretched system? Be
inspired - it can be done!
First, let's look at what research is teaching
us. In 2011, there was a landmark 62-page
Dining Standards document released by the
Pioneer Network out of the USA, which took
two years to complete. Though this was an
American-based project, the research used
was international and as CSNM members we
can learn a lot from it. The Dining Standards
document can be easily viewed & printed at:
http://pioneernetwork.net/Data/Documents/
NewDiningPracticeStandards.pdf
The document came about because surveyors
noted that the most frequent questions and
concerns they received were about the dining
and food policies in nursing homes. Therefore,
a national symposium brought together a wide
diversity of stakeholders, including nursing
home staff, regulators, provider leadership,

researchers, registered dietitians, and advocates
for culture change.
The research showed that food and dining
are an integral part of individualized care
for several reasons:
1. the complexity of food and dining
requirements when advancing models of
culture change
2. the importance of food and dining as a
significant element of daily living
3. the most frequent questions and concerns
from regulators and providers consistently
focussed on dining and food policies in
nursing homes.
The result was nationally agreed upon Food
& Dining Standards of practice that support self-directed living versus traditional
diagnosis-focused treatment for people living
in Health Care settings. Over 13 professional
organizations agree to the standards including DMA (Dietary Managers Association),
Academy of Nutrition & Dietetics (AND), six
nursing groups, medical directors, OT, SLP,
among others. Getting up-to-date with the
current best practices might be a great first
step to help you change the culture at your
workplace. Here are some samples;
Choice of food has a tremendous impact
on quality of life. Some might say it defines
quality of life (109).
Simply speaking, it is all about choice. It is
as simple as asking "what does the resident
want? How did they do it at home? How can we
do it here?" True choice, not token choice. For

F O O D S E RV I C E & N U T R I T I O N

11


http://www.pioneernetwork.net/Data/Documents/

Table of Contents for the Digital Edition of Food Service & Nutrition - Volume 1 No.2

President’s Message
Malnutrition: Becoming Food Aware
Food Service Systems Management
Clinical Nutrition Competency
CSNM Corporate Member Profile
Ask an Expert
Advertiser Index
Management Notebook
Industry & CSNM News
Continuing Education Quizzes
Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover1
Food Service & Nutrition - Volume 1 No.2 - cover2
Food Service & Nutrition - Volume 1 No.2 - 3
Food Service & Nutrition - Volume 1 No.2 - President’s Message
Food Service & Nutrition - Volume 1 No.2 - Malnutrition: Becoming Food Aware
Food Service & Nutrition - Volume 1 No.2 - 6
Food Service & Nutrition - Volume 1 No.2 - 7
Food Service & Nutrition - Volume 1 No.2 - 8
Food Service & Nutrition - Volume 1 No.2 - 9
Food Service & Nutrition - Volume 1 No.2 - Food Service Systems Management
Food Service & Nutrition - Volume 1 No.2 - 11
Food Service & Nutrition - Volume 1 No.2 - 12
Food Service & Nutrition - Volume 1 No.2 - 13
Food Service & Nutrition - Volume 1 No.2 - Clinical Nutrition Competency
Food Service & Nutrition - Volume 1 No.2 - 15
Food Service & Nutrition - Volume 1 No.2 - 16
Food Service & Nutrition - Volume 1 No.2 - CSNM Corporate Member Profile
Food Service & Nutrition - Volume 1 No.2 - 18
Food Service & Nutrition - Volume 1 No.2 - Ask an Expert
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - Management Notebook
Food Service & Nutrition - Volume 1 No.2 - 22
Food Service & Nutrition - Volume 1 No.2 - Industry & CSNM News
Food Service & Nutrition - Volume 1 No.2 - 24
Food Service & Nutrition - Volume 1 No.2 - 25
Food Service & Nutrition - Volume 1 No.2 - Continuing Education Quizzes
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover4
Food Service & Nutrition - Volume 1 No.2 - outserts1
Food Service & Nutrition - Volume 1 No.2 - outserts2
Food Service & Nutrition - Volume 1 No.2 - outserts3
Food Service & Nutrition - Volume 1 No.2 - outserts4
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