餐饮经验，食品服务和人员安排对机构养老中老年护理的影响[外文翻译].docVIP

本科毕业设计（论文） 外 文 翻 译 原文： Dining experience , foodservices and staffing are associated with quality of life in elderly nursing home residents Introduction Although today’s nursing home residents are more functionally and cognitively impaired than they were 20 years ago (1-5), nursing homes still aim to preserve and promote good quality of life for their residents, however challenging this may be. While both physical and social environmental factors, such as level of recreational activities and control over physical environment, have frequently been included in determinants of quality of life among frail elderly people (6-8), very few studies have determined whether institutional factors, such as food and nutritional services and dining experience, are associated with quality of life in LTC. Several other factors have already been identified as contributing to the quality of life of the elderly in health care institutions. For example, chronic conditions, drug consumption, functional abilities, swallowing difficulties, and nutritional status have all been linked to their quality of life (9-12). Risk of malnutrition has also been found to be associated with quality of life in older adults (10,13,14). Winzelberg et al. (9) observed a significant correlation between residents’ quality of life scores and their mental health status (i.e., severity of cognitive dysfunction and depression). The American Dietetic Association put forward a position paper on nutrition and aging which stipulates that, along with environmental factors, the enjoyment of food and nutritional well-being play a key part in an older adult’s quality of life (1). The psychological and social aspects surrounding mealtime can impact on elderly residents’ quality of life by influencing the pleasure of eating. Mealtimes tend to give residents a sense of security, belonging, structure and order to their day. They can also give residents a sense of independence and control over daily choices (15). A pot