外文翻譯---餐飲經(jīng)驗(yàn)，食品服務(wù)和人員安排對機(jī)構(gòu)養(yǎng)老中老年護(hù)理的影響-食品科學(xué)(已修改)
2025-06-01 08:30 本頁面
【正文】 本科畢業(yè)設(shè)計(jì)（論文） 外 文 翻 譯 原文： Dining experience , foodservices and staffing are associated with quality of life in elderly nursing home residents Introduction Although today’s nursing home residents are more functionally and cognitively impaired than they were 20 years ago (15), nursing homes still aim to preserve and promote good quality of life for their residents, however challenging this may be. While both physical and social environmental factors, such as level of recreational activities and control over physical environment, have frequently been included in determinants of quality of life among frail elderly people (68), very few studies have determined whether institutional factors, such as food and nutritional services and dining experience, are associated with quality of life in LTC. Several other factors have already been identified as contributing to the quality of life of the elderly in health care institutions. For example, chronic conditions, drug consumption, functional abilities, swallowing difficulties, and nutritional status have all been linked to their quality of life (912). Risk of malnutrition has also been found to be associated with quality of life in older adults (10,13,14). Winzelberg et al. (9) observed a significant correlation between residents’ quality of life scores and their mental health status (., severity of cognitive dysfunction and depression). The American Dietetic Association put forward a position paper on nutrition and aging which stipulates that, along with environmental factors, the enjoyment of food and nutritional wellbeing play a key part in an older adult’s quality of life (1). The psychological and social aspects surrounding mealtime can impact on elderly residents’ quality of life by influencing the pleasure of eating. Mealtimes tend to give residents a sense of security, belonging, structure and order to their day. They can also give residents a sense of independence and control over daily choices (15). A potential link between residents’ quality of life and institutional factors, such as those related to food and dining experience, has been indicated by some researchers (1619). West et al. (17) found that many residents feel powerless when it es to their surroundings, such as the liberty to choose food and dining panions. Residents in their study ranked a greater variety of foods, meals that are appetizing, fortable seating during meals, calm mealtime atmosphere and respect for food preferences as being among their top ten important foodrelated concerns. Similarly, Kane et al. (19) found that, when asked to rate the importance of control and choice over certain areas of their everyday nursing home life, residents prioritized having choice and control over their food. In another study, residents’ quality of life seemed to improve following the introduction of a buffetstyle meal service (20). This type of service included additional assistance for residents during meals and a better dining atmosphere. Residents could choose from a greater variety of foods and could receive second helpings of favourite foods (20). High correlations were also found between residents’ quality of life and their enjoyment of food and mealtimes, and being able to receive their favourite foods (21). According to Evans et al. (22), residents could adapt better to nursing home life if their food and food service preferences were being met. Despite studies that demonstrate that food and nutrition services and dining environment are important to LTC residents, few studies have actually tested whether these factors are significantly related to th
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