🥈 Both Drs. Shune and Barewal are proud to announce that their research was recognized by the Mather Institute.
"We are proud to be recognized for our work exploring the role of finger foods and smaller, more frequent meals in satisfying the food wants and needs of long-term care residents - especially those needing texture-modified diets."
The purpose of this work was to explore whether enhancing the texture and variety of snacks and small meals in long-term care can improve the quality of life and food satisfaction for residents.
1️⃣ Participants valued snacks, especially as an alternative to the traditional three meals per day.
2️⃣ The desired snack qualities varied, and many expressed barriers to getting their snacking needs met.
3️⃣ Texture- and flavor-enhancements did appear to be one viable option for increasing emotional connection to food and improving the availability and consumption of accessible snacks.
👉 Between meal snacks should not be elective, and can contribute to a person’s dining health status
👉 Talk with residents to identify solutions that best meet their needs
👉 Implement a snacking program and include intake in daily nutritional goals
👉 Adding products that manipulate taste or texture, such as crisp, dissolvable foods may be beneficial for improving intake and food-related quality of life
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