外文翻译---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-食品科学(编辑修改稿)

外文翻译---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-食品科学(编辑修改稿)内容摘要：

ol over their food (16, 17, 19). Independence with eating was positively associated with quality of life in cognitively impaired residents. Among cognitively intact residents, % were independent with eating pared with only % among the cognitively impaired (2 =。 df = 1。 P = .000). Independence in eating can give residents a sense of control over their food intake. This sense of control increases pleasure and enjoyment associated with mealtime which can impact their quality of life. Residents who need assistance with eating often have functional disabilities, swallowing difficulties or severe dementias, which affect their quality of life (9, 12). Foodservices and Quality of Life Three of the four foodservice factors were found to be associated with quality of life among cognitively intact residents, but only two were associated with quality of life among the cognitively impaired. Tray meal delivery systems, pared to bulk, were positively associated with quality of life in both groups of residents. This finding contradicts one previous study among LTC residents that suggested there is a positive association between buffetstyle dining and quality of life (20). While this study did not measure quality of life, quality of life seemed to be enhanced through increased enjoyment of both the food and the dining environment (20). Future studies must further explore the association between meal delivery systems and residents’ quality of life. Close to 70% of menus had been revised within the last year (mean 177。 months). More recent menu revision had a positive association with the quality of life of cognitively impaired residents. Periodic menu revision likely decreases food items that are less liked by residents and increases items that are more enjoyed by residents, such that foodservice personnel and institutional caregivers can more often satisfy the preferences and tastes of cognitively impaired residents. Improved meal satisfaction on the part of both residents and staff would then enhance quality of life in cognitively impaired residents. Therapeutic menus was positively associated with quality of life in cognitively intact residents, and more cognitively intact residents were on therapeutic menus (%) than cognitively impaired (%) (2 =。 df = 1。 P = .006). The most mon therapeutic diets among cognitively intact residents were diabetic, reduced salt and lowfat diets. These menus may make cognitively intact residents feel special, since they require more followups from dietary and nursing staff. According to Evans et al. (22), many nursing home residents yearn for personalized nutrition care and individualized attention. It should be noted, however, that very restrictive diets may significantly reduce the pleasure of eating (1). China dishes were also associated with quality of life in cognitively intact residents. Hackes et al. (40) found that serving meals on china dishes decreased food waste in LTC, possibly indicating greater satisfaction with mealtime. Furthermore, china dishes may give cognitively intact residents the feeling of being at home, while insulated plastic dishes could have the opposite effect, making them feel like a patient in a hospital. Cognitively impaired residents are probably much less aware of what types of dishes are used at mealtime. Staffing and Quality of Life The ratio of residents per RA was positively related to quality of life in both cognitively intact and cognitively impaired residents. This finding is somewhat surprising, since the assumption has always been that having a greater number of staff to assist residents should improve their quality of。