Engaging older people in eating situations: The practices of nursing home staff

This article aims at understanding the representations and the practices of professionals working in nursing home when setting up actions to engage the resident in the feeding act. The process of engaging in the feeding act is not only looked for improving satisfaction and fulfilling nutritional needs, but also for a more general benefit, around conviviality and well-being (mental and physical). To carry out this study, a survey was achieved among 20 people working in nursing home. These semi-structured interviews gave rise to an analysis through the prism of a SWOT matrix (Strengths - Weaknesses - Opportunities - Threats) in order to identify the determinants favoring or preventing these actions. This article allows the identification of levers in favor of these actions, in particular the adaptability of the actions to residents' capacities, collective communication and sufficient human and financial resources. This article also underlines the difficulties encountered by the staff in the implementation of these actions. These difficulties go beyond the strict framework of meals, but relate to organizational, economic and human dimensions. However, if these difficulties can be overcome, the benefits are not only nutritional but also physical, cognitive and relational. Finally, this work questions the notions of commitment and empowerment in an institution. (C) 2021 Societe francophone nutrition clinique et metabolisme (SFNCM). Published by Elsevier Masson SAS. All rights reserved.