Table 6 Reflexive monitoring—real and ideal conditions for appraising nutrition guidelines
Real conditions | Ideal conditions | Strategies to promote reflexive monitoring |
|---|---|---|
Emphasis on adverse events and lack of systematic feedback on impacts of nutrition guidelines | Access to information on a wide range of outcomes (e.g., waste, falls) | See strategies for improving coherence and cognitive participation (see Table 3 and 4) |
Feedback from clients to cooks mediated by care staff (and potentially contaminated by their own views of the nutrition guidelines and modified menus) | Direct feedback from clients to cooks | Provide “taster” sessions as a way of involving clients and obtaining feedback |
Encourage care staff to separate their own views from those of clients | ||
Lack of information on nutrition profile of modified menus | Comparative information on nutrition profile of baseline and modified menus available | Provide feedback comparing nutrition profile of baseline and modified menus |
Cooks lack confidence in adapting menus and recipes (particularly in ways that are acceptable to clients) | Cooks have skills and confidence to update menus and dishes in ways that are consistent with principles underlying the nutrition guidelines and acceptable to clients | Provide training in principles underlying the nutrition guidelines |
Provide taster sessions for clients |