Nursing Home Design Guide
2006
familiar, and "home style" ambiance of
3.8
Dining and Food
dining into the Nursing Home setting.
Service
3.8.2 Planning Considerations
3.8.1 General
Among the residential model concepts
In the Nursing Home, dining is one of
that are encouraged is the use of a
the most important aspects of the
country kitchen concept. This includes
resident's stay. The importance of
dining/kitchen areas that are
dining ambiance including comfort,
"neighborhood" based, small and
noise reduction, and a pleasant
conducive to encouraging residents to
atmosphere conducive to socialization
eat and socialize. It is desirable for
and appetite enhancement cannot be
residents to have access to food during
underestimated.
the day, have a place for continual
breakfast and snacks or nutritional
Resident-focused dining involves a
supplements during the day.
commitment to creating a pleasant
atmosphere of dining as well as offering
Provide on-unit seating as the primary
food choices, developing appropriate
place for dining and/or dining within
menus, and planning the central
close proximity of the residents' dwelling
production and on-unit distribution
areas. Get residents out of their rooms
methods. Dining services have become
for eating wherever possible. An area
the hallmark of the Nursing Home's
for beverage stands, furniture, storage,
commitment to resident-centered care.
and the working/display areas of the
Not only are facilities complying with
serving kitchen should be included
requirements for food freshness,
during facility planning as per the
appropriate temperatures, and safety in
functional program.
food handling, but also with the focus on
the "culture" of Nursing Homes. Great
1. Jurisdictional Requirements
strides have been made in developing
State health departments have
methods for responding to resident's
traditionally focused great attention on
dietary preferences, which include
food production, temperatures, handling
relaxed dining schedules and significant
and storage. To address regulatory
attention to both the physical and social
concerns regarding food temperature
environment for eating.
and appearance, established dining
times are set through the development
Current trends favor presentation,
of a care plan. Assistance can be
providing a situation in which residents
obtained for the development of
may smell and see their food and make
resident-centered dining plans from
their preferences known. Residents are
those authorities having jurisdiction.
given choices rather than having to
Consider sizing the dining room so that
adhere to menu selections they or
95% of the residents, staff and some
others have made in advance. Fresh
visitors can be present at one time.
aromas may be particularly beneficial for
Issues to consider in this plan include:
residents with complex physical needs
Training required for food service
and memory deterioration. This has
workers,
fueled efforts to bring a fresh, culturally
Office of Facilities Management
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