Research and practical project

With the increasing number of older people in society, the number of people in need for long-term care will also increase in the future. Currently, around one-fifth of those in need for long-term care receive full inpatient care.

The quality of catering has a significant influence on the health of those in need for long-term care. At the same time, meals are one of the most important events in everyday life. They help to structure the daily routine and should be a source of enjoyment and pleasure. The design of catering in inpatient facilities therefore has a significant influence on the health and quality of life of residents.

In addition, people in need for long-term care have a high risk of nutritional problems, in particular malnutrition and, as a result, a worsening of already passed illnesses and restrictions, e.g. in mobility. Food that is healthy, tasty and adapted to the individual needs of care home residents can effectively combat weight loss and loss of muscle strength, thereby improving the quality of life of the people concerned and reducing healthcare costs in the long term. A balanced menu, pleasant table culture and dining atmosphere contribute to both resident and staff satisfaction. In addition to the menu, the nursing activities relating to eating and drinking and the regular recording of the nutritional situation are also crucial for good catering.
The quality of the catering depends on the resources available and the design of the processes. Sufficient and well-trained employees, a functioning interface management system and spatial and technical equipment that matches the catering concept are important basics for good catering quality. By planning and portioning meals to suit requirements, food waste and leftovers can be minimised and catering can be made more sustainable by purchasing regional food. A varied menu based on the recommendations of the DGE can support the health of those in need for long-term care and cater for different wishes and needs.

The joint project addresses all of these points. After analysing the current catering system, satisfaction with the catering options and the eating and working environment as well as the nutritional status of the residents, the project works with employees and those in need for long-term care to determine how the current nutritional provision can be further improved. Targeted measures are implemented and their effects are assessed. If they prove successful, recommendations are derived for other senior citizens' facilities. The aim is not only to improve catering in the project locations, but also to have a positive effect on other care homes.

The project content is processed in a constant exchange and mutual advisory service between the partners. The specialisation of the Fulda University of Applied Sciences lies in the analysis of resources and the process design of catering. In addition to recording spatial and technical equipment, staffing and the design of work processes, menu planning and portioning are to be analysed in terms of needs and requirements in order to identify potential for improvement. Together with the project partners, suggestions for improvement will be developed, implemented and evaluated based on the results of the analyses. In addition, together with the project partners, a training concept as well as analogue and digital further training offers for improving the subject, method and self-competence of the professions involved in catering will be developed and evaluated. The results of the project will be published in an action guide for catering in inpatient facilities.

Bayerisches Rotes Kreuz (BRK), Kreisverband Kulmbach
Stefan Adam (project manager)
Carolin Fehd (education project manager)

Institute for Biomedicine of Ageing at the Friedrich-Alexander University Erlangen-Nuremberg 
Prof. Dr rer. nat. Dorothee Volkert (project manager)
Dr Ulrike Bornschlegel (project staff member)

German Nutrition Society (DGE), Hesse Section
Dr Ulrike Kreinhoff