Malnutrition Care for All - Long Term Care

References

These references support the data presented in the infographic “Food and Fluids are important in Long Term Care”.

Malnutrition Prevalence

Public Health Agency of Canada. The chief public health officer’s report on the state of public health in Canada 2010-Growing older: adding life to years. 2010. https://www.canada.ca/en/public-health/corporate/publications/chief-public-health-officer-reports-state-public-health-canada/annual-report-on-state-public-health-canada-2010/chapter-3.html.  Accessed 21 August 2017

Keller H, Vucea V, Slaughter SE, Jager-Wittenaar H, Lengyel C, Ottery FD, Carrier N. Prevalence of Malnutrition or Risk in Residents in Long Term Care: Comparison of Four Tools. J Nutr Gerontol Geriatr. 2019 Oct-Dec;38(4):329-344. doi: 10.1080/21551197.2019.1640165. Epub 2019 Jul 23. PMID: 31335280.

Inadequate protein, fluid and texture modified diets

Making most of mealtimes Summary Sheets, Research Institute for Aging, https://the-ria.ca/resources/making-the-most-of-mealtimes. Online; accessed 13. Jul. 2022

Unplanned weight loss and hospitalization

Simmons SF, Keeler E, Zhuo X, Hickey KA, Sato HW, Schnelle JF. Prevention of unintentional weight loss in nursing home residents: a controlled trial of feeding assistance. J Am Geriatr Soc. 2008 Aug;56(8):1466-73. doi: 10.1111/j.1532-5415.2008.01801.x. Epub 2008 Jul 15. PMID: 18637983; PMCID: PMC2897234.

Resources

A list of resources that are relevant to nutrition and food services in Long Term Care Settings 

Best Practices for Nutrition, Food Service and Dining in Long Term Care Homes-A Working Paper of the Ontario Long Term Care Action Group 2019
https://www.dietitians.ca/DietitiansOfCanada/media/Documents/Resources/2019-Best-Practices-for-Nutrition,-Food-Service-and-Dining-in-Long-Term-Care-LTC-Homes.pdf

CHOICE+-Making Most of Mealtimes by the Research Institute for Aging (RIA)
A collection of resources, virtual tours and checklists from CHOICE+, an innovative program that aims to improve the mealtime experience for residents in long-term care. 
https://the-ria.ca/resources/choices/

Making most of mealtimes Summary Sheets, Research Institute for Aging (RIA)
Summary sheets on key findings and recommendations from a research study called Making the Most of Mealtimes (M3). The study explored what residents living in long-term care eat and drink, and what factors promote better nutrition. Developed by the RIA team in collaboration with the M3 research team led by Schlegel Research Chair Heather Keller.
https://the-ria.ca/resources/making-the-most-of-mealtimes.

Meals Matter, Tips to get patients ready for meals Alberta Health Services
A one pager that provides ideas on how to get patients ready for meals and to make meals enjoyable and easy to eat
https://www.albertahealthservices.ca/assets/info/nutrition/if-nfs-tips-to-get-patients-ready-for-meals.pdf

Menu Planning in Long Term Care and Canada’s Food Guide (2019) - July 2020
A guidance document created by Dietitians of Canada to assist Registered Dietitians, Nutrition Managers, and menu planners to prepare a cycle menu to meet LTC residents’ overall nutritional needs. Based on discussions with engaged dietitians across Canada, L’Ordre professionnel des diététistes du Québec (OPDQ) and Canadian Malnutrition Task Force (CMTF) about the impact of the 2019 version of Canada’s Food Guide (CFG) on LTC menu planning. 
https://nutritioncareincanada.ca/sites/default/uploads/files/2020-7-10%20DC_CNS_OPDQ%20LTC%20Menu%20Planning%20Guidelines%20ENGLISH.pdf