Being asked what was the most striking outcome of the inventory, Jeroen Helmink answers that the proportion of Traditional Nursing Home Abuse was surprisingly low. “We anticipated seeing more of this type. Instinctively, we were inclined to see Easy axis traditional nursing home, but these types differ from one another.” Helmink is business development manager for the caterers Albron. In 2006, he was closely involved in the inventory of types or in nursing homes [used here as a collective term for real nursing / convalescent homes and homes for the elderly], which was commissioned by Albron and conducted by Nivel (Netherlands Institute for Health Services Research). Leveling Albron developed together with the ‘Better Eating Monitor’, in which five different types of eating are distinguished. Helmink tells Albron that follows a consumer-driven approach. ‘The consumer, rather than general and technical management, must be our primary contact. It is not for managers to decide how and what nursing home residents should eat but the clients themselves. “Based on this vision, the caterers offer room for different types or Eaters. After all, not everyone likes PORTIONED meals served in the apartment or in the dining room. People differ individually, and we all are in a different mood now and then and want to have something else on that occasion. Therefore, we want to offer room for different forms of eating and drinking.”

Jeroen Helmink notes increasing dissatisfaction among residents and their relatives with the food and beverages served in nursing homes. He agrees that this has to do with greater independence. “However, dissatisfaction is also heard in particular from the management of care institutions, who wish to work more and more on a market-oriented basis. This implies, among other factors, the need for an ambiance that fits in with the character of the current era: not a dining room with the atmosphere of the 1970s but a restaurant in which residents are pleased with their visitors to stay. “He mentions as an example a nursing home in Rotterdam which also aspires to serve the hospital market.” That restaurant also focuses explicitly on visitors, relatives and neighbors. Since the implementation of the formula restaurant, “the pavement studios or …” the restaurant is often called for the question. “We would like to have a table for four on Friday at 18:00. Such telephone calls really make it a restaurant with an appeal to the hospital market. We note that people stay longer in such an atmosphere because they like the atmosphere. “.

From the client’s perspective
Little was known thus far about the food and beverage preferences or nursing home residents. National and international studies have shown that meals do not always fit in with residents’ wishes. A Dutch study of four residents of nursing homes has revealed that 40% found the meals while all right as many as 35% judged the meals as poor or even bad. Their comments: the food had been cooked too long, it did not taste fine, hot dishes were served tepid and the atmosphere during the meals was not pleasant.

In the survey of eating profiles leveling mapping from the perspective client’s preferences in terms of meals, eating meal pattern and ambience, whether or not in the company of other residents.

In the qualitative phase of the survey, focus group discussions and in-depth interviews were held with residents of 16 Florida Nursing Home Neglect of two umbrella organizations (Laurens in the Rotterdam region and the Sutfene Foundation Zutphen in the region). These data were used to develop the first version of a questionnaire aimed at mapping eating profiles. The qualitative part of the survey resulted in a number of dimensions deemed important by residents.

In the quantitative phase of the survey the draft questionnaire was tested. A total of 309 residents in various categories completed the questionnaire (Somatische residents with chronic problems, residents admitted for rehabilitation, residents admitted for psycho geriatric problems, and hospital clients in sheltered accommodation or living independently). For a close relative psycho geriatric patients who completed the questionnaire from The Resident’s perspective.

A number of concept dimensions emerged from the talks which might play a major role in preferences for meals and meal patterns. Examples are ‘eating together’ (social orientation) or “eating alone” (individual orientation). Some of the dimensions - the “adventurous” and “fundamentally, already critical attitude ‘dimensions - were used to discriminate eating profiles. Five of such profiles resulted from this part of the study.

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