Page 63 - NACC – 2018 Yearbook

We have been auditing noise levels at mealtimes and have
noticed that by making simple changes to the way we manage the mealtime experience, our residents are much less distracted and are clearing their plates rather than picking at their meals. We are delighted to be seeing improved levels of nutrition
and less wastage.
Woodleigh Care Group
How does your dining experience make your residents feel?
Does it make their mouths water or leave a bad taste?
10 WAYS TO IMPROVE THE DINING EXPERIENCE
1 Ensure that the dining area is adequately lit, particularly in the evenings
Make eating a social activity; sit down and eat together
A noisy environment can be distracting; the dining room should be free from loud music, television and vacuum cleaners
Familiar sounds and smells of cooking can help stimulate the senses, such as the tinkling of cutlery and rattling of pots and pans
Let people chose where they would like to sit and eat
Sit with them at eye level, either in from of them or to the side
Use plain tablecloths and lay the table with placemats and cutlery
Food should always be visually appealing, incorporating di erent coloured foods and presenting it in an appetising way
Make the e ort to maintain people’s independence with eating and drinking, providing suitable aids; i.e. adapted cutlery and crockery, non-slip mats and keep warm plates
10 Use colour to support the person; the colours of the food plate and table should be di erent. Avoid patterned plates
INDEPENDENT EATING AND DRINKING SOLUTIONS
As dementia progresses, people’s colour de nition decreases. White crockery does not usually provide a su cient tonal contrast to enable staple foods to be seen on the plate. Some foods that are white are the most calori c part of a main meal, for example potatoes, pasta, rice, sh, chicken and pork.
Brightly coloured crockery makes food and drink much more visible and appetising, which enables improved nutrition and hydration plus enjoyment of the social bene ts of mealtimes.
Whilst there are no guarantees that one colour will always work for every individual, a tonal contrast of 20-30% is su cient for most people.
People with a dementia can also experience di culty with cutlery coordination to eat independently, and remembering to open their mouths. Adaptive cutlery, smaller pieces of food, prompts to remind them to open their mouths and nger foods can help them to maintain independence when eating.
HEALTH CARE SERVICES
For more information about Hcsuk and to request your FREE copy of Jo’s Digni ed Dining Solutions Guide contact:
www.hcsuk.co.uk sales@hcsuk.co.uk or call 01773 713713
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FEATURES & INSPIRATION