Real conditions | Ideal conditions | Strategies to promote coherence |
---|---|---|
Value of external guidelines questioned | Recognition that external guidelines may be a useful resource | Shift from implementing the nutrition guidelines to moving towards the guidelines |
Perceived incompatibility with existing goals and priorities | Understanding of ways of improving nutrition while still offering choice and recognizing the emotional and cultural aspects of food and mealtimes | Change study title (from Healthier Eating in Care Homes to Eating for Well-being in Care Homes) |
 |  | Keep local and traditional dishes on the menu (adapting recipes rather than menus) |
 |  | Focus on occasional treats |
Scepticism over the value of changing the diet of care home clients | Recognition of potential benefits to clients | Provide data emphasizing the short-term benefits to clients |
 |  | Briefing meetings to introduce the nutrition guidelines to all staff |