Q: I am 85 years old and live in an assisted living home with many other people around my age. We have been seeing much in the media about improving the diet of young children, both in school lunches and in fast-food restaurants. This is very commendable and very important.
However, we feel that the needs of elderly people are being overlooked. Our local TV channel offers time for various events and activities on its open channel. Some of us feel there is an opportunity here to publicize the need for a greater awareness of the problems and recommendations of the diets of the elderly and feel that you would be qualified to do something about. Information about this channel and the opportunities it offers can be obtained by contacting them at Acadia Open Channel, Inc. in Lafayette, LA, telephone 337-232-4434.
A: And right you are so thank you for bringing this important issue to light. You are correct, the media is constantly reminding us that as a nation, we are obese – essentially because we eat too much of all the wrong foods. More and more fast-food establishments are now available and we can’t wait to try them all. However, they too are taking fire from the public and are beginning to offer low-cal items to entice calorie-conscious individuals back to try their healthier choices. When President Obama took office his wife Michelle visited schools and spoke publicly (and very effectively) at countless venues regarding childhood obesity. And, thank heavens she did. She remains very effective in her endeavors.
So, how does this impact on senior citizens? Well, it doesn’t shed much light on a related issue but food services in long-term care facilities have, believe it or not, come a long way in terms of quality, taste, service and choice. Residents in assisted living facilities may or may not be obese but they certainly have nutritional issues that should be addressed.
The Centers for Medicare and Medicaid Services have developed dictates to be assured facilities provide foods prepared by methods that concentrate on nutritional value, flavor and appearance. The guidelines also indicate foods should be palatable, the proper temperature and healthy. Ideas vary from town to town, city to city, and state to state. So, how can we begin? Perhaps surveys should be taken, no matter how large or small the facility, and those responses should receive proper attention. If residents prefer a small refrigerator in a community room with such things as yogurt, raw vegetables, fresh fruits, nutritious juices and the like they can partake in during off hours, they just might eat healthier. If gluten-free meals, soft foods or other needs are a requirement, the information must be brought to the attention of the facility. The best ideas may never come to light unless both leadership and management endorse resident-centered food services. On-staff nutritionists should be encouraged to include a wide variety of choices based on the results of those surveys.
An Iowa study found that family-style meals as opposed to trays delivered to a room prevented a decline in the quality of life, physical performance and the weights of long-term care residents without dementia, essentially because the family-style meals found the residents consuming more calories and nutrients.
The National Institutes of Health recently reported that 38 participating nursing homes were randomly sampled. The final sample consisted of 132 residents screened for the risk of malnutrition. More than 1/3 of the individuals were at risk for malnutrition and this included not only the food packages but lids and dishes that were difficult to manipulate. The finding was clear that nursing homes should modify specific aspects of food service that increase the risk of malnutrition among residents. Now we not only need to address the quality and choices of foods presented, but they must be served in easy-to-open containers. We simply cannot afford to have people malnourished because they won’t ask for help in opening an applesauce container.
To my way of thinking, nursing homes charge residents plenty and those residents should be served meals that are nutritious, healthier, pleasing to the palate and are presented attractively. So much of a meal is in the presentation and that fact cannot be overlooked.
So readers, depending on where you live, either call the Louisiana line or your local access channel to request educational programming on nutrition for seniors and asking that better dietary choices be made available. If Aunt Sophie or Uncle Ed complain about his or her meals, blow the whistle. Push for a review of the quality of foods serviced. You’ll be glad you did and so will they.
