1. Forks Over Knives Cafe

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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)