Optimizing Mealtime Experiences in a Residential Care Setting An Evidence-Informed Practice Innovation at Interior Health Ann Ungaro1, Gwynn Williams1, Heather Readman1, Robert Johnson1, Joy Koopmans1, Judy Holtjer1, Debbie Ning1,, Tammie Clarke2
BACKGROUND
As part of the EVIP-In Action Research Study, care and dietary services staff at Trinity Care Centre collaborated to develop an evidence informed response to the question: How can we optimize mealtime experiences
for residents?
METHODS
Supported by a facilitator and academic mentor, the team reflected upon what we were doing well and what we could do better.
RESULTS
1 Interior
Health 2 Selkirk College
Staff discovered opportunities to improve residents’ mealtime experiences, focusing on sustainable strategies that were within their capacity to implement immediately. For example, a simple change with how utensils are provided carried multiple positive impacts for infection prevention, aesthetics, and workload. Reducing dining room noise during mealtimes made mealtimes more peaceful and enjoyable for residents and staff. Resident specific menus has shown to improve communication between staff. Dietary participation in afternoon report dramatically improved the communication and collaboration between dietary and care staff on site.
We used different strategies to gather information that helped generate evidence to inform strategies that could improve residents’ mealtime experiences. One important initiative was to have the dietary supervisor join afternoon report with care staff.
IMPLICATIONS
Connect 2014, Health Services Research at Work: Using Evidence to Transform Care? Coast Plaza Hotel & Suites, Vancouver BC; 23 September 2014
The project allowed staff to directly influence our practice environment to improve the lives of residents and quality of work environment for staff. Several initiatives have sprung for this project including a UBC dietetic intern research project on meals and sleep, IH community garden project, and community art table placemats.