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    Hewitt, Gillian Draper, Alizon K. and Ismail, Suraiya 2013. Using Participatory Approaches with Older People in a Residential Home in Guyana: Challenges and Tensions. Journal of Cross-Cultural Gerontology, Vol. 28, Issue. 1, p. 1.


    Kenkmann, Andrea and Hooper, Lee 2012. The restaurant within the home: experiences of a restaurant‐style dining provision in residential homes for older people. Quality in Ageing and Older Adults, Vol. 13, Issue. 2, p. 98.


    Shalowitz, Madeleine U. Isacco, Anthony Barquin, Nora Clark-Kauffman, Elizabeth Delger, Patti Nelson, Devon Quinn, Anthony and Wagenaar, Kimberly A. 2009. Community-Based Participatory Research: A Review of the Literature With Strategies for Community Engagement. Journal of Developmental & Behavioral Pediatrics, Vol. 30, Issue. 4, p. 350.


    Chao, Shirley Y. Dwyer, Johanna T. Houser, Robert F. Tennstedt, Sharon and Jacques, Paul 2008. Practitioners' Opinions on Food and Nutrition Care Indicators in Assisted Living Facilities for Older Adults. Journal of the American Dietetic Association, Vol. 108, Issue. 9, p. 1526.


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Improving food provision in a Guyanese home for the elderly: a participatory approach

  • Gillian Hewitt (a1), Alizon Draper (a1), Suraiya Ismail (a1) and Sybil Patterson (a2)
  • DOI: http://dx.doi.org/10.1017/S1368980007246804
  • Published online: 01 June 2007
Abstract
AbstractObjectives

To conduct a needs assessment of all aspects of food provision in a residential home and to evaluate a subsequent nutrition intervention.

Design

An intervention study using a before and after design. A participatory approach was adopted and quantitative and qualitative methods used throughout. The intervention involved a revised menu, kitchen equipment, and establishing wholesale shopping and food donations.

Setting

A residential home for senior citizens in Guyana.

Results

Meals at the home were nutritionally inadequate and deeply unpopular with the residents. Intakes of fruits and vegetables were low and the home was heavily reliant on donated soya mince and rice. Meals were served within an eight-hour period to accommodate the staff's hours of work. Cutbacks in the food budget indicated that the financial state of the home explained some of the problems. The intervention was unable to address all problems identified, but led to substantial improvements in the nutritional adequacy of the food provided following the inclusion in the menu of a number of nutrient-dense foods such as chicken liver. The new menu was acceptable to the cooks and largely popular with the residents, although some problems persisted.

Conclusions

The results show that improvements in the nutrient profile of the diet could be achieved with a flexible, community-based, participatory approach that addressed all elements of a home's food provision system. The changes also proved largely popular with the residents, thus potentially contributing to their quality of life.

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Corresponding author
*Corresponding author: Email gillianhewitt@lycos.com
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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

4M Manandhar . Functional ability and nutritional status of free-living elderly people. Proceedings of the Nutrition Society 1995; 54: 677–91.

5LI Vailas , SA Nitzke , M Becker , J Gast . Risk indicators for malnutrition are associated inversely with quality of life for participants in meal programs for older adults. Journal of the American Dietetic Association 1998; 98: 548–53.

6LM Morgan . Community participation in health: perpetual allure, persistent challenge. Health Policy and Planning 2001; 16: 221–30.

8I Kapoor . The devil's in the theory: a critical assessment of Robert Chambers' work on participatory development. Third World Quarterly 2002; 23: 101–17.

17J Ritchie , L Spencer . Qualitative data analysis for applied policy research. In: A Bryman , RG Burgess , eds. Analyzing Qualitative Data. London: Routledge, 1994; 173–94.

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Public Health Nutrition
  • ISSN: 1368-9800
  • EISSN: 1475-2727
  • URL: /core/journals/public-health-nutrition
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