Staff Perceptions of the Nursing Home Group Dining Activity
作者:
BonnelWandaBlaser,
期刊:
Journal of Nutrition For the Elderly
(Taylor Available online 1995)
卷期:
Volume 14,
issue 2-3
页码: 15-26
ISSN:0163-9366
年代: 1995
DOI:10.1300/J052v14n02_02
出版商: Taylor&Francis Group
数据来源: Taylor
摘要:
The purpose of this qualitative study was to describe nursing home staffs' perceptions of issues within the group dining room. Data were collected from a convenience sample of nursing home staff attending presentations of a multi-site workshop. Participants (N = 103) from various disciplines wrote responses to open-ended questions pertaining to their facilities, strengths and weaknesses within the dining activity. Content analysis generated five major categories including: Resident Issues, Physical Environment, Psychosocial Environment, Food and Serving Process, and Staffing Issues. These categories summarize both challenges and successes providing direction for an interdisciplinary approach to the group dining room.
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