offering an excellent dining experience while managing nutritional care
DESCRIPTION
Resident choice is the preferred option when it comes to dining and diets, and this session examines approaches to offering new levels of the dining experience while managing residents’ nutritional care. Panelists will discuss understanding nutritional concerns in older populations, new dining practice standards, and managing resident choice versus medical needs. Participants will have an understanding of how age effects nutrition in older adults, the importance of maintaining weight, and methods to encourage healthy residents through focusing on resident satisfaction in dining and quality of life. Linda Crandall, Chairman & CEO, Crandall Corporate Dieticians; Randolph Valdez, Regional Director of Dining Services, Sunrise Senior Living; Jon Williams, Senior Vice President, Crandall Corporate DieticiansTRANSCRIPT
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Offering an Excellent
Dining Experience While
Managing Nutritional Care
Linda Crandall RD, LD
CEO
Jon Williams RD, LD
Randolph Valdez
COO
West Regional Director of Dining Services
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Statistics Regarding Aging
• Current Senior Population: 13.8%
• 1 in 8 people is a senior
• Average life expectancy is 79 years
• By 2030 people the age of 65 and older will comprise as much as 20% of the population
• At least 80% of the people in this age group live with at least one chronic illness
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3.1 4.99.0
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1900 1920 1940 1960 1980 2000 2011 2020 2040 2060
Nu
mb
ers
of
Pe
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Aging Population
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Nutritional Risks in Older
Populations
► Weight Loss
► Malnutrition
► Pressure Ulcers
► Broken Bones
► Decreased Immune System
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Why Are Seniors at Higher Nutritional Risk
► The Immune System & Aging
► The GI Tract & Aging
– Can lead to malnutrition
► Decreased Mobility
► Compromised Eye Sight
► Reduced Taste & Desire to Eat
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The New Dining Practice
Standards
The nationally agreed upon standards are:
► Self-directed care
► Individualized care
These standards are recommended for people living in senior care communities, however are not required
Source: https://www.pioneernetwork.net/Providers/DiningPracticeStandards/
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Standards of Practice
► Individualized Nutrition Approaches / Diet Liberalization
► Individualized Diabetic / Calorie- Controlled Diet
► Individualized Low-Sodium Diet
► Individualized Cardiac Diet
► Individualized Altered Consistency Diet
► Individualized Tube Feeding
► Individualized Real Food First
► Individualized Honoring Choices
► Shifting traditional professional control to Individualized
support of self-directed living
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Agencies that Support the New
Dining Practice Standards
► Academy of Nutrition & Dietetics
► American Medical Directors Association
► American Nurses Association National
► American Occupational Therapy Association
► American Speech‐Language‐Hearing
► Association of Nutrition & Foodservice Professionals
► Association (ASHA) Association of Activity
Professionals
► National Association of Social Work
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Trends in Senior Dining
► Person centered care
► Liberalization of therapeutic diet restrictions
► Move from hospital model to hospitality model
► Decentralized dining options / choices
► Gluten-Free VS Gluten-Restricted
► Lactose-Free VS Lactose-Restricted
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Restaurant service should be the goal
• Service oriented staff
• Wide variety of food to select from
• Focus on food preparation – Residents are seeking a culinary experience
Residents & family are seeking nutritious menus that are healthier – lower in sodium
10 points of service
How does Sunrise provide hospitality to residents
Trends in the Industry
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Restaurant Service
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Restaurant Service
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Restaurant Service
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► Benefits of using pre-
molded foods
– Molds 2.0
► Challenges of molding
your own foods
► Presentation of the plate
– Family often comment on
the presentation and are
surprised the food is
pureed
Providing Purees & Mechanically Altered
DietsRegular
Pureed
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Restaurant Service
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Restaurant Service
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Restaurant Service
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10 Points of Service
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Hospitality
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Hospitality
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► Presetting Tables
– Time
• Some states have regulations about pre-setting tables, i.e.
Colorado
• Tables cannot be pre-set if the room is actively being used
between meals
– Setting
• Colorado regulations also require that the glasses must be
inverted and silverware protected by being wrapped, if the
dining room is being used between meal services
State Regulations & Restaurant Service
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Resident Choice
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What are your company standards related to resident
choice?
Questions?
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The New Dining Practice Standards► Regular diet is the goal
► Residents have the right to refuse prescribed diets
► Resident’s choice is paramount
► Examples:
1. Resident with diabetes requested black forest chocolate cake with Frosting
2. Resident on NAS diet adding additional salt at table
What should the wait staff do?
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Defining Therapeutic Diets
A diet intervention ordered by a health care
practitioner as part of a treatment:
► For a disease or clinical condition
► To eliminate, decrease, or increase certain
nutrients in the diet (e.g., sodium,
potassium)
Source: Academy of Dietetics
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Benefits of a Liberalized Diet► Residents tend to consume more of their meals
► Aids in prevention of malnutrition
► Maintains stable body weight
► Preserves residents’ dignity while dining by
allowing the resident to choose what food &
beverages they want
► Is more “home-like”
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Typical Diets in Assisted Living
Communities► Regular
– No restrictions
► No Added Salt (NAS)
– No salt added at table
– Food is cooked with salt
– No foods restricted
► Consistent Carbohydrate (CCHO)
– Consistent amount of carbs throughout the day
► Mechanical Soft
– Foods that are difficult to chew, i.e. meats, are sliced thin
or ground
► Puree
– All foods smooth and of “pudding-like” consistency
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Resident Choice: Low Carbohydrate
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Strict VS Liberalized VS Regular Diets
Strict / Not Liberalized Diet Liberalized Diet Regular Diet
1800 Kcal Diabetic DietConsistent Carbohydrate Diet
(CCHO)
Regular diet with diet desserts and *sugar substitute
* Advise resident regarding sugar use
2 Gram Na Diet No Added Salt (NAS)
Regular diet with resident limiting *salt use at the table
* Advise resident regarding salt use
Cardiac Diet(Low-Fat / Low-Cholesterol, 2
Gram Na)Low-Fat / Low Cholesterol, NAS
Regular diet with skim milk, limit eggs 3 x week, no fried foods, limit gravies, cream sauces, &
cream soups; For dessert
fruit, gelatin, low-fat cake or cookies i.e. angel food cake,
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Strict VS Liberalized VS Regular Diets
Strict / Not Liberalized Diet Liberalized Diet Regular Diet
Strict Renal Diet(80 Gram Protein, 2 GM Na, 2 GM K+)
Liberal House Renal(80 GM Pro, 3 GM Na, 3 GM K+)Allows use of potato & tomato
products sparingly
Regular Diet with dairy limited to ½ cup per day (no other dairy products)
Avoid: Bananas, cantaloupe, honeydew, oranges & orange juice
Dysphagia LevelsLevel 1 - PureeLevel 2 - Dysphagia
Mechanically Altered
Level 3 - Dysphagia Advanced
Mechanical Soft Puree
(Omit level 2 Dysphagia MechanicallyAltered)
Food are offered to the resident that are naturally of appropriate
consistency
Individualized consistency per resident’s preference & tolerance
i.e. Ground meats with regular consistency vegetable & starch sides
Thickened Liquid Levels:Thin
Nectar-LikeHoney-Like
Pudding-Like
Beverages are offered to the resident that are naturally of appropriate
consistency
Frazier's Free Water Protocol allows thin water 30 minutes after a meal &
between meals with excellent oral care
Source: Mayo Clinic
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Do the diets you offer
follow the new
liberalized approach?
Questions?
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States that Require Nutritional Monitoring
& Documentation in Assisted Living
► Alabama
– Dietitian must be available to any resident receiving a therapeutic diet
► Massachusetts
– Requires a dietitian to review dietary plans at least every 6 months
► Mississippi
– Assisted Living: Must have dietitian assess food preparation areas
– Dementia Care: An initial nutritional assessment must be completed on all
residents
► Montana
– If the resident has additional nutritional needs that are identified, i.e. weight
loss; the dietitian must assess the resident and document nutritional
approaches and education provided in the resident’s medical record
► Nevada
– Dietitian must visit the community a minimum of every 90 days
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(Continued)
► New Jersey
– If the resident has additional nutritional needs that are identified, i.e. weight loss; the dietitian must assess the resident and document nutritional approaches and education provided in the resident’s medical record
► Ohio
– Documentation of Special & Complex Diets
► Utah
– Documentation by the dietitian on therapeutic diets at least quarterly
► Virginia
– Documentation of Special diets
► Wyoming
– Dietitian must visit monthly if the community serves therapeutic diets
States that Require Nutritional Monitoring
& Documentation in Assisted Living
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States that Require Dietitian
Approval of Menus
AlabamaArkansasCaliforniaDelawareDistrict of ColumbiaFloridaHawaiiIdahoIllinoisIndianaIowaKansas
West VirginiaWyomingLouisianaMaineMarylandMassachusettsMississippiMissouriNevadaNorth CarolinaSouth CarolinaSouth Dakota
TexasUtahVirginia
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Food Allergies
► Top 8 Food Allergies:
1. Egg
2. Fish
3. Milk
4. Peanuts
5. Shellfish
6. Soy
7. Tree Nuts
8. Wheat
Source: The Food Allergy & Anaphylaxis Network
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Gluten-Free Gluten-Restricted
Level of Difficulty
Difficult to manage Resident managed
Criteria
All foods must be below 20 *ppm of gluten
*Parts Per MillionSource: U.S. Food & Drug Administration
Individualized to resident
Steps to Follow
Avoid cross-contamination i.e. Toasting Bread
Gluten-restricted preferences should be assessed & documented on diet board
Have in Place if
Accepting Residents
• Gluten-free spreadsheets• Inservice staff• Coordination of interdisciplinary
team
• Inservice staff on resident’s preferences
• Coordination of interdisciplinary team
Gluten-Free / Gluten-Restricted
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Lactose-Free Lactose-Restricted
Level of Difficulty
Difficult to manage Resident Managed
Criteria
Avoid all foods containing lactose,(casein, caseinate, whey),
i.e. margarine, butter, instant cereal & potatoes
Lactose-restricted preferences should be assessed & documented on diet board
Steps to Follow
Close coordination of physician, nurse & dietitian to direct staff
Lactose-restricted preferences should be assessed & documented on diet board
Have in Place if
Accepting Residents
• Lactose-free Spreadsheets• Inservice staff• Coordination of interdisciplinary
team
• Inservice staff on resident’s preferences
• Coordination of interdisciplinary team
Lactose-Free / Lactose-Restricted
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Corporations / Communities Should:– Determine if the residents needs can be met
– Medical diagnosis VS. Preference
– Work with residents and family to identify food and beverages that the resident can tolerate
– The culinary director or designee should work with the dietitian to meet the resident’s nutritional needs
– Goal is for resident to enjoy food and have the best quality of life possible
Gluten-Restricted & Lactose-Restricted
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How do you manage gluten-restricted & lactose restricted
diets?
Questions?
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Thickened Liquids
Most corporations purchase pre-thickened beverages
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Achieves more accurate consistency
Served to the resident faster than traditionally thickened beverages
Some products are fortified and provide vitamin C & electrolytes
Enhanced flavor to increase resident acceptance
Maintains appropriate temperature longer
Thoughts to Remember
► Use glasses that are at least 1 ounce more than the beverage serving size – Example 4 ounce beverage = 5 ounce glass
Benefits of Purchasing Pre-Thickened
Liquids
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Common Survey Issues
► Diet boards & books not up to date (California, New York, Ohio & Virginia)
► Diet manual not available or does not correlate with menu program (California)
► Recipes not followed (California & New York)
► Spreadsheets not followed (California & New York)
► Staff unaware of resident’s prescribed diet (California, New York, Ohio & Virginia)
► Disaster Food Supply (California, Florida & New Jersey)
Survey & Menu Compliance
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Strict Therapeutic Diets
Medical Needs
Quality of Life
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Liberalized Diets
Quality of Life Medical Needs
Tipping the Scale