Forks Over Knives Cafe

WELCOME! I am Erin Doran, RD I monitor the nutritional health of all the residents, with a special focus on the 75 skilled nursing unit residents Monthly weight checks, and daily rounds to check the progress and nutritional status of those in need I create menus and work closely with the kitchen staff to ensure quality meals I also have personal appointments and counseling sessions with concerned residents to evaluate any concerns they have

Forks Over Knives Cafe Monthly nutrition education family-style luncheon for residents of all levels of care Voluntary for 15 residents per month Tackles geriatric-related nutritional topics Diabetes, Sodium/Hypertension, Changes in taste and appetite, dieting in late life, cancer, hydration and supplements Can also cover lifestyle changes Adaptive utensils Food storage in rooms Sanitation Venue for informal socialization Crucial for preventing depression and improve appetite for those struggling Breakdown stereotypes within the CCRC Opportunity to cultivate new friendships

Feasibility Forks Over Knives Café will feature a small and unique menu, served family-style Done to the CCRC catering specs Menu will need approval two weeks in advance and is done by both myself and the head chief/kitchen manager Staffing: 1-2 dining aids and either the nurse manager or an STNA At least one STNA/nurse manager required by law Utensils and dishware for maximum 20 individuals Adaptive dishes and silverware as well as serving utensils

Program Objectives Improve nutrition knowledge of residents Offers the opportunity for informal questions Continuing education across the lifespan improves quality and duration of life Improve socialization of residents Different levels of care together at one table Helps new residents meet others Encourages depressed residents to interact and build bonds with other Improve quality of life Family-style meals promote feelings of togetherness Friendly interactions promotes appetite which is extremely beneficial for depressed and/or anorexic residents Fine motor skill retention by serving themselves Creates feelings of self-efficacy

Goal Evaluation Objectives are considered met if: Post-meal evaluation There is active monthly participation Improvements in socialization as measured by the post-meal evaluation and RD/nurse manager/STNA notes Improvements in intakes For residents of concern: depressed, isolated, or anorexic Post-meal evaluation Distributed to residents, RD, and nurse manager/STNA Questions and concerns are addressed at the next months luncheon

Research Support “Changing NH meal services to family-style meals has beneficial effects on the food intake, body weight, and body composition of NH residents.” (Nijs, et al, 2006) “It is the position of the American Dietetic Association (ADA) that the quality of life and nutritional status of older residents in long-term care facilities may be enhanced by liberalization of the diet prescription.” (Niedert, 2005) “Inadequate nutritional intake is the predominant cause of malnutrition in older persons. One important stimulus, which can be modulated easily, is the meal ambiance.” (Nijs, 2009)