Clinical gerontologist · 2021
Resistance to Eating in People with Dementia Living in Long-term Care Facilities: Gaps between Common and Good Practices.
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Villar Feliciano, Chacur Karima, Serrat Rodrigo, Celdrán Montserrat
Аннотация
OBJECTIVES: The present study aims to explore the perception of common and best practices for dealing with resistance to eating of persons with dementia living in long-term care facilities.
METHODS: Forty-two staff members working in long-term care facilities were interviewed. They worked in four Spanish long-term care facilities; 21 were nursing assistants and 21 technical staff. Participants heard a vignette in which person with dementia showed resistance to eating. Participants were asked how a situation like that is commonly managed by their workmates, and how the situation should be managed. Responses were content-analyzed.
RESULTS: Strategies mentioned by participants were quite diverse and did not converge on common ground that harmonizes their responses. Less than half of the participants considered person-centered strategies as a best practice. Those strategies were lower on assistant carers, compared to technical staff.
CONCLUSIONS: Resistance to eating is a common situation faced by professionals. Nonetheless, there is not a common procedure to deal with this situation. Resistance to eating was seen more as a problem to be eradicated than a behavior to be understood.
CLINICAL IMPLICATIONS: Staff development initiatives are necessary in relation to mealtime situations. They should consider work position and competencies needed by assistant carers.
METHODS: Forty-two staff members working in long-term care facilities were interviewed. They worked in four Spanish long-term care facilities; 21 were nursing assistants and 21 technical staff. Participants heard a vignette in which person with dementia showed resistance to eating. Participants were asked how a situation like that is commonly managed by their workmates, and how the situation should be managed. Responses were content-analyzed.
RESULTS: Strategies mentioned by participants were quite diverse and did not converge on common ground that harmonizes their responses. Less than half of the participants considered person-centered strategies as a best practice. Those strategies were lower on assistant carers, compared to technical staff.
CONCLUSIONS: Resistance to eating is a common situation faced by professionals. Nonetheless, there is not a common procedure to deal with this situation. Resistance to eating was seen more as a problem to be eradicated than a behavior to be understood.
CLINICAL IMPLICATIONS: Staff development initiatives are necessary in relation to mealtime situations. They should consider work position and competencies needed by assistant carers.