Nursing Home Design Guide
2006
4. Option for Canteen
sense that there is more time to address
A canteen should be used primarily by
residents' needs, thereby helping
staff and visitors. It can also serve as
restructure daily routines. Relaxed
an alternative venue or destination for
dining makes it more feasible to be
resident off-unit snacks, vending or
resident-focused than schedule-driven.
eating.
It was once an accepted practice to
produce food in a central kitchen, place
5. Nourishment Station Requirement
it in uniform and covered vessels on
Many jurisdictions require that nursing
institutional-looking trays, and deliver all
staff have 24-hour access to a facility for
or most of the meal at once to a group
nourishments, ice and beverage service.
of assembled and waiting residents.
These facilities are increasingly
The basis for this system was a series
"designed" as part of the dining room,
of concerns regarding food temperature,
on-unit dens, or great rooms with
appearance, and safety in handling.
appropriate methods for securing food
However, with industry averages of 45
products and securing the controls for
minutes from the time food was
any heating devices.
portioned in the kitchen to when it
reached the residents, food deterioration
6. Other
was a continuing struggle.
Other issues for design include staff
If it is necessary to provide selective
dining, special events, outside eating,
pantry service, priority should be
and improved methods concerning
considered for heavy care residents
special diets, ADL kitchens, activity
including:
kitchens, bariatric dining, and enteral
feeding.
Residents whose life experiences
are primarily sensory and are
3.8.4 Interior Considerations
receiving palliative care
Residents with attention deficits such
Lighting requirements should include
as those who are active and have
500 lumens and 50 foot candles for
Alzheimer's disease or related
eating areas. Refer to Part 2.0 Section
disorders,
2.3 for further lighting recommendations.
Residents receiving hospice care
who may not eat traditional foods or
3.8.5 Systems Considerations
meals.
N/A
Breakfast is notably improved by
successful decentralized food programs,
3.8.6 Miscellaneous
since residents have more flexibility in
orchestration of their morning care and
1. Major shifts in food presentation
dietary needs. Breakfast consists of an
have resulted in altered methods of
initial "continental" approach.
operation. More relaxed meal
Beverages and fruits can be delivered to
schedules, less rushed resident
the residents' great room or unit "den" at
transport, more choices in food items
dawn for early risers, followed by
and quieter, sensory rich dining
morning care and subsequently a warm
experiences have contributed to the
breakfast in the dining room.
Office of Facilities Management
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