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Optimizing food and nutrition servic...

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Optimizing food and nutrition services in assisted living facilities for older adults: Food and nutrition care indicators (FANCI) study.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Optimizing food and nutrition services in assisted living facilities for older adults: Food and nutrition care indicators (FANCI) study./
Author:	Chao, Shirley Yu-Li.
Description:	293 p.
Notes:	Adviser: Johanna T. Dwyer.
Contained By:	Dissertation Abstracts International69-09B.
Subject:	Gerontology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3329902
ISBN:	9780549832195

Optimizing food and nutrition services in assisted living facilities for older adults: Food and nutrition care indicators (FANCI) study.
Chao, Shirley Yu-Li.

Optimizing food and nutrition services in assisted living facilities for older adults: Food and nutrition care indicators (FANCI) study. - 293 p.

Adviser: Johanna T. Dwyer.

Thesis (Ph.D.)--Tufts University, 2008.

Aims. The objectives of this research were several. They are (1) to identify important food and nutrition care indicators (FANCI) in assisted living facilities (ALFs), (2) to develop a checklist to assess food and nutrition services qualities in ALFs, to develop a consensus service style in food and nutrition services in ALFs, (3) based on the views of national experts and the practicing dietitians who worked in ALFs, (4) to assess the degree of consensus within the national experts panel on six key food and nutrition service areas, and (5) to examine the association among both the national experts' and the practicing dietitians' backgrounds and personal views, and their ratings of the relative importance of service styles. The research was also designed to (6) ascertain which food and nutrition quality indicators national experts and practicing dietitians favored being embodied into regulations, and (7) to determine whether the regulations that the majority of the survey respondents believed should be regulated were in fact included in the regulations of the 50 states in the year 2007.

ISBN: 9780549832195Subjects--Topical Terms:

533633
Gerontology.

Optimizing food and nutrition services in assisted living facilities for older adults: Food and nutrition care indicators (FANCI) study.
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100 1 $a Chao, Shirley Yu-Li. $3 1030713
245 1 0 $a Optimizing food and nutrition services in assisted living facilities for older adults: Food and nutrition care indicators (FANCI) study.
300 $a 293 p.
500 $a Adviser: Johanna T. Dwyer.
500 $a Source: Dissertation Abstracts International, Volume: 69-09, Section: B, page: 5302.
502 $a Thesis (Ph.D.)--Tufts University, 2008.
520 $a Aims. The objectives of this research were several. They are (1) to identify important food and nutrition care indicators (FANCI) in assisted living facilities (ALFs), (2) to develop a checklist to assess food and nutrition services qualities in ALFs, to develop a consensus service style in food and nutrition services in ALFs, (3) based on the views of national experts and the practicing dietitians who worked in ALFs, (4) to assess the degree of consensus within the national experts panel on six key food and nutrition service areas, and (5) to examine the association among both the national experts' and the practicing dietitians' backgrounds and personal views, and their ratings of the relative importance of service styles. The research was also designed to (6) ascertain which food and nutrition quality indicators national experts and practicing dietitians favored being embodied into regulations, and (7) to determine whether the regulations that the majority of the survey respondents believed should be regulated were in fact included in the regulations of the 50 states in the year 2007.
520 $a Survey instrument. The Food and Nutrition Care Indicators (FANCI) survey consisted three parts. Part one was an 88-item questionnaire was derived from ALF regulations in 50 states during the year 2003 and from literature reviews of food and nutrition standards applying to comparable food service establishments. It covered 4 domains: dining room (21 items), food services (34), general nutrition (20) and therapeutic nutrition (13). Respondents were asked to rate each item on a scale from 1 (not important) to 5 (extremely important) as a key quality indicators, and to answer "yes", "no", or "not sure" on whether they favored a regulation for each of those indicators.
520 $a Part two of the questionnaire included four scenarios of service emphases in 6 food and nutrition services areas (dining room environment, meal services, meal quality, general nutrition services, food service employee qualifications and training, and therapeutic nutrition services). It asked respondents to choose one of the four service style emphases (home style, restaurant/hotel style, medical, or a combination of these three) that best matched to their opinions of how ALFs should be operated.
520 $a Part 3 of the FANCI questionnaire was on personal views consisted of three questions to which respondents provided their views of level of agreement (on a seven-point scale): the desirable degree of autonomy ALFS residents should have in making food choices, ALF residents' capability to make wise dietary choices and the role of ALFs.
590 $a School code: 0234.
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650 4 $a Health Sciences, Health Care Management. $3 1017922
650 4 $a Health Sciences, Nutrition. $3 1017801
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710 2 $a Tufts University. $3 1017847
773 0 $t Dissertation Abstracts International $g 69-09B.
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