Programming meals has many aspects: NCM
Monday October 15, 2007 -- Deron Hamel
Creating meal programming for residents at a long-term care home can be a challenge, especially when residents have a wide range of dietary needs, says Erin Fraser, manager of the nutritional care and environmental services departments at West Lake Terrace.

Nevertheless, staff members in the nutritional care department at the Picton long-term care home go out of their way to ensure residents get not only food meeting their dietary specifications, but also meals that taste good.

Some residents are on strict diets, which reduce or eliminate certain types of foods. This, says Fraser, can create a balancing act when it comes to preparing meals.

“I have a resident who is on a gluten-free diet, so trying to find products and things that she likes is a bit of a challenge,” she says. “It’s not easy to get the products, and then she might not like them all.”

Some residents are on other types of diets, which limit calories and carbohydrates. The nutritional care department consults with the home’s dietician to help create meals for these residents.

When a resident is trying to lose weight, Fraser becomes involved with the process in other ways. Fraser cites a “success story” about one resident she has not only helped with food planning, but also in other ways.

“I also take her out walking every day,” she says. “She has done quite well and looks forward to getting out during the nice weather.”

Another issue common at West Lake Terrace is the portion size of meals. When a resident is presented with a plate piled high with more food than they can eat, it can be discouraging to them, says Fraser, adding some residents “feel if (the food) is there, then they have to eat it, but then they’re turned off by so much food.”

“So, what we’ve tried to do is give them smaller portions, then they’re not overwhelmed with the food and turned off by it,” says Fraser. “Then they can have more if they like.”