title: Quality improvement practices: enhancing quality of life during mealtimes.
abstract: This article describes ten dining room problems, identified in a nursing home study, that needed quality improvement, as well as six quality practices suggested for implementation. These six quality practices provide the basis for an excellent eating experience characterized by a home-like atmosphere, high levels of staff-resident interaction, and increased attention to safety and ethical issues. The six practices also could serve as the foundation for a facility-wide, cost-effective, quality improvement program.
authors: Intercollegiate Center for Nursing Education, Washington State University College of Nursing, Spokane, Washington, USA.
authors: B C
authors: BC
authors: Evans
authors: N L
authors: NL
authors: Crogan
mesh_terms: D000368:Aged; D004435:Eating / Q000523:psychology; D004509:Education, Nursing, Continuing / Q000379:methods; D005522:Food Services / Q000592:standards*; D006272:Health Facility Environment; D006801:Humans; D007318:Inservice Training / Q000379:methods; D009728:Nursing Assistants / Q000193:education; D009735:Nursing Homes / Q000592:standards*; D052756:Nutritional Sciences / Q000193:education; D010043:Outcome and Process Assessment, Health Care; D010865:Pilot Projects; D011369:Professional-Patient Relations; D019984:Quality Indicators, Health Care; D011788:Quality of Life; D017749:Total Quality Management / Q000379:methods*; D014481:United States