Feeding, eating and drinking in neurological care; sharing practice to transform care

Background:

Wales has a growing aging population and an increasing number of older and younger people with neurological conditions such as dementia, Parkinson's disease and acquired brain injury. An ever-increasing number of people require long-term care in specialist care homes. Maximising the quality of their lives is a critical issue for residents, their families and care providers. People in care homes consider mealtimes as an important part of their quality of life but repeatedly report dissatisfaction in this area. Some report finding mealtimes undignified, having limited choices about what and where they eat and being put off their food by the visually unappealing nature and texture of pureed food.

This study aims to identify the facilitators and barriers to creating a positive mealtime experience in specialist neurological care homes.

Design and methods: 

The study uses an online survey, observations and interviews in neurological long-term care settings to capture experiences, care practices and training needs. The researcher will survey care facilities in Wales, examine Care Inspectorate Wales reports and spend time in several neurological care facilities, observing meal preparation, mealtimes, eating-related therapy sessions and interviewing residents, family members and staff.