Engelsk titel: Kitchen reform and the role of food in care: Healthcare personnel's experiences.
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Författare:
Kuven, Britt Moene
;
Giske, Tove
Språk: Nor
Antal referenser: 43
Dokumenttyp:
Artikel
UI-nummer: 16113606
Sammanfattning
Background: A large proportion of the country›s nursing home
residents have reduced intake of food, and the government is
actively working to facilitate the prevention of malnutrition. From
the late 1990s, several nursing homes have moved from food made
in their own institutional kitchens to serving hot food premade in
centralized kitchens. This implies a shift from local institutional
kitchens to huge centralized kitchens.
Objective: The purpose of this article is to illustrate how health
professionals in nursing homes experience food in care is affected
by the choice of institutional kitchen model.
Method: The data were analysed by thematic analysis of seven
focus group interviews from 25 health professionals who had more
than four years experience with care in nursing homes.
Results: The study has two main findings. The institutional
kitchen increase health professionals perception of opportunities
to adapt and be flexible to care through food to residents in nursing
homes. Private nursing home-kitchen is important professional
collaborators. In nursing homes without an institutional kitchen,
care through food is to a greater extent governed by the economy
and budgets of the wards.
Conclusion: Health professionals in nursing homes experience
that choice of kitchen models effect care through food.
The nutritional care is perceived as better when healthcare
professionals have access to their own institutional kitchen with
nutrition expertise.