[Project models to improve the ambiance during meal times in Dutch nursing homes: incentives and barriers for implementation].
In many Dutch nursing homes, meals are not served in a cozy setting. This study makes an inventory of project models used in nursing homes to improve the ambiance during mealtimes and identifies the beneficial factors (incentives) and barriers of the meal ambiance models. Three different meal ambiance project models were found: restaurant, cooking on the nursing ward and bulkmeals. Each of the three models was experienced as a success by the nursing home inhabitants, the nursing home management and the staff. They pointed out that the cooperation and motivation of staff, sufficient space and management support were the most important beneficial factors of the project models. The most important barriers were absence of cooperation and motivation of the staff, insufficient finances and insufficient personnel.
Nijs
Kristel
K
Afdeling Humane Voeding, Wageningen Universiteit, Postbus 8129, 6700 EV Wageningen. Kristel.nijs@wur.nl
Vanneste
Vincent
V
de Graaf
Kees
K
van Staveren
Wija
W
D000368:Aged; D004435:Eating / Q000523:psychology*; D002149:Energy Intake; D005522:Food Services / Q000592:standards*; D006707:Homes for the Aged; D006801:Humans; D007297:Inpatients; D008612:Menu Planning; D009426:Netherlands; D009735:Nursing Homes; D009751:Nutritional Requirements