Original Contribution: The catering situation in institutions for older people1

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Peer-reviewed | Manuscript submitted: October 19, 2017 | Revision accepted: March 23, 2018

Results of qualitative interviews in institutions with and without “DGE Quality Certification”

Introduction

In the 13th Nutrition Report by the German Nutrition Society (DGE) the DGE Quality Standard (QSt) for Catering in Institutions for Older People, which was developed in 2009 in the course of the national action plan “IN FORM – Germany’s initiative for healthy eating and exercise”, was evaluated for the first time [1].

The basic goal was to establish the scope, acceptance, suitability and implementation of the DGE-QSt and its effects. A mix of quantitative and qualitative research methods was used. The nationwide survey incorporated 4 pillars with various quantitative and qualitative instruments (• Figure 1). The fourth pillar – the qualitative approach – will be explained in detail in the following article.

¹ With support from the German Federal Ministry of Food and Agriculture (BMEL)

Abstract

In the course of evaluating the DGE Quality Standard (QSt) for Catering in Institutions for Older People for the 13th Nutrition Report of the German Nutrition Society (DGE), a qualitative substudy was conducted – the results of which are being published for the first time. A total of 30 care facilities for older people from across Germany participated in the qualitative personal interviews (catering managers, nursing managers and residents’ representatives). In DGE­certified care facilities the certification process up to auditing was evaluated in line with the QSt (certificate “Fit in Old Age”). The preparation phase for certification contains hurdles, e.g. in food selection and acceptance of meals, but it is possible to overcome these.

There are indications that certification has a positive effect on catering quality. After certification benefits were seen in terms of food appreciation, staff qualifications, process optimization and competition advantages. Audited institutions recommend certification. Non­certified care facilities had reservations about how to implement the DGE­QSt. Independently of certification, various challenges were identified for the institutions with regard to catering, e.g. staff shortages, catering budgets, time pressures, achieving a high level of satisfaction among residents.

In terms of interface management between kitchen/housekeeping and nursing, problem areas were identified in day­to­day catering, but also specific success factors for cooperation and communication, including mutual respect and collaboration. The results of the study are intended to form the basis for further development of the QSt.

Keywords: mass catering, care catering, nursing home, institutions for older people, long­term care facilities, DGE Quality Standard, DGE quality certification, interfaces, nutrition management ¹

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