Are mealtimes in your facility a burden or a joy? Does the answer depend on whom you ask, residents or staff? To make the answer to this question a resounding positive for all concerned, let Bon Appetit! be your guide.
Based on a proven mealtime program for elder care facilities, this book demonstrates how to restore the simple pleasures of eating to residents. Here are innumerable ways to turn meals into prime times for building relationships, supporting identities, providing pleasing sensory stimulation, and improving functional skills. Now you can feed the spirit along with the body. Residents and staff alike will benefit!
The authors—a renowned occupational therapist and an international hospitality consultant in food and beverage services—offer a comprehensive program that addresses the unique challenges and opportunities presented by adult day services and long-term care settings. Their program covers:
- food selection and presentation
- individual resident programming
- environmental modifications
- staff training and support
- organizational change and program maintenance
- PLUS—72 ready-to-use recipes for tasty, nutritious and manageable alternatives to traditional institutional foods
Critical assessment tools and a complete training itinerary help staff integrate the principles of resident autonomy and person-centered care into their work. Special attention is also devoted to identifying the needs of people with dementia.
Learn to do more than just keep your residents’ bodies alive—you can keep them living with respectful, meaningful mealtimes made positive with Bon Appetit!
Jitka Zgola, OT(C), is a retired occupational therapist. She now contributes to the field as an author, educator, and advisor to those who care for persons living with Alzheimer’s disease and related disorders. She has worked with clients, professionals, and family care providers in direct service and administration and now lectures and consults nationally and internationally.
Ms. Zgola is the author of many articles and books pertaining to dementia, including Doing Things: A Guide to Activity Programming for Persons with Alzheimer’s Disease and Related Disorders and Care That Works: A Relationships Approach to Persons with Dementia (both published by Johns Hopkins University Press).
In conjunction with Gilbert Bordillon, international food services and management consultant, she published Bon Appetit! The Joy of Dining in Long-Term Care (Health Professions Press). This book aims to reintroduce the flair of hospitality into senior services, bringing to their table nutritious, manageable, and tasty meals.
Gilbert Bordillon, BEH, graduated from the Thonon les Bains College of Hotel Management in France. In his life, he was a hotel, restaurant, and marketing consultant for both new and restructured operations, offering concept development and total environment concepts, menus, marketing, standards, and quality control, in addition to the hiring, evaluation, and training of staff. He was responsible for the development and continued successful operation of world-class restaurants and hotel food services in Canada, Europe, and the Middle East. His own work and the staff members whom he had trained have received prestigious international awards.
Gilbert co-authored Bon Appetit!The Joy of Dining in Long-Term Care with Jitka Zgola, as well as the Bon Appetit! DVD: How to Create Meaningful Mealtimes in Long-Term Care.
“an excellent resource for all health care providers involved in either preparing or serving meals to seniors in long term care facilities or adult day care programs … truly a unique and excellent work”
—Activities, Adaptation, & Aging
“The [book’s] vision, concrete plans, practical ideas and recipes given are excellent. There is much more to dining than food and this book will open your mind to the best of the more.”
—Journal of Nutrition for the Elderly
“If our overriding goal is to help residents have a pleasant dining experience that begins with appealing food, these recipes are hard to argue with.”
—Alzheimer’s Care Quarterly
“If only all facilities would take on the commitment of the Bon Appetit! program … I recommend that geriatric care managers seek out [Bon Appetit!].”
“Bon Appetit! provoked good culinary thinking …This book will be of great value to the entire chain of command of a dining services department in a long-term care facility. The most seasoned Chef, Production Managers, or Dining Services Managers will gain practical ideas, and will find different ways to make good meals great meals.”