Krassie J, Roberts D C
7 Fairburn Close, Jewells NSW 2280 Australia.
J Nutr Health Aging. 2001;5(1):11-6.
The World Health Organisation has restructured their program for health and the elderly, renaming it Aging and Health, focussing on aging as a part of life rather than a static age group separated from the rest of the population. As the older population becomes more heterogeneous, nutrition and food service providers in the community are faced with new challenges. This paper presents nutrition recommendations relevant to community nutrition programs in Australia including the recently released Dietary Guidelines for Older Australians. The subsequent discussion focuses on issues associated with implementation of community based food and nutrition intervention programs. The following strategies for successful implementation of community based food and nutrition programs were identified: Meals on Wheels services. 1. should maintain a register of food service systems for each site to assist in the planning process. 2. Develop a procedure for the nutritional assessment of menus focussing on a standardised methodology and recipes as well as ensuring trained staff are available to apply the procedure. 3. Validate recommended serving sizes and recommend serving utensils for specific menu items. Provide advice on the purchasing, use and calibration of scales as well as containers. 4. Develop alternative, informal methods of assessing client satisfaction to ensure the clients' experience with the service, rather than their reaction to the experience, be assessed. 5. Develop a management training program which focuses on a "train-the-trainer' strategy to ensure continuous, on-site training. Meeting the nutritional needs of the heterogeneous group of older people implies a modified approach to nutritional support. All those involved in community nutrition organisations need to recognise the significance of the "caring" role as well as that of food provider and the impact of this on the nutritional status of the client. The development of consistent guidelines and tools will assist organisations in meeting the needs of their target groups. As professionals we need to understand and accept the constraints that these organisations deal with to ensure the services we provide are appropriate. These constraints include all of those issues detailed in this paper - production capability, training resources and the availability of volunteers.
世界卫生组织已对其针对健康与老年人的项目进行了重组，将其重新命名为“老龄化与健康”，重点关注老龄化是生活的一部分，而非与其他人群相分离的一个静态年龄组。随着老年人口变得更加多样化，社区中的营养和食品服务提供者面临着新的挑战。本文介绍了与澳大利亚社区营养项目相关的营养建议，包括最近发布的《澳大利亚老年人膳食指南》。随后的讨论聚焦于与实施社区食品和营养干预项目相关的问题。确定了成功实施社区食品和营养项目的以下策略：上门送餐服务。1. 应为每个地点维护一份食品服务系统登记册，以协助规划过程。2. 制定菜单营养评估程序，重点关注标准化方法和食谱，并确保有经过培训的工作人员来应用该程序。3. 验证推荐的食用份量，并为特定菜单项推荐餐具。提供关于秤以及容器的采购、使用和校准的建议。4. 开发替代的、非正式的客户满意度评估方法，以确保评估的是客户对服务的体验，而非他们对该体验的反应。5. 制定一个管理培训项目，重点采用“培训培训师”策略，以确保持续的现场培训。满足多样化老年人群体的营养需求意味着要对营养支持采取一种经过调整的方法。社区营养组织中的所有相关人员都需要认识到“关怀”角色以及食品提供者角色的重要性，以及这对客户营养状况的影响。制定一致的指南和工具将有助于各组织满足其目标群体的需求。作为专业人员，我们需要理解并接受这些组织所面临的限制，以确保我们提供的服务是合适的。这些限制包括本文详细阐述的所有问题——生产能力、培训资源以及志愿者的可用性。
