外文翻譯---餐飲經(jīng)驗，食品服務和人員安排對機構(gòu)養(yǎng)老中老年護理的影響

1、本科畢業(yè)設計（論文）外 文 翻 譯原文： 原文：Dining experience , foodservices and staffing are associated with quality of life in elderly nursing home residentsIntroductionAlthough today’s nursing home residents are more functionally and

2、cognitively impaired than they were 20 years ago (1-5), nursing homes still aim to preserve and promote good quality of life for their residents, however challenging this may be. While both physical and social environme

3、ntal factors, such as level of recreational activities and control over physical environment, have frequently been included in determinants of quality of life among frail elderly people (6-8), very few studies have deter

4、mined whether institutional factors, such as food and nutritional services and dining experience, are associated with quality of life in LTC. Several other factors have already been identified as contributing to the qua

5、lity of life of the elderly in health care institutions. For example, chronic conditions, drug consumption, functional abilities, swallowing difficulties, and nutritional status have all been linked to their quality of l

6、ife (9-12). Risk of malnutrition has also been found to be associated with quality of life in older adults (10,13,14). Winzelberg et al. (9) observed a significant correlation between residents’ quality of life scores an

7、d their mental health status (i.e., severity of cognitive dysfunction and depression).The American Dietetic Association put forward a position paper on nutrition and aging which stipulates that, along with environmental

8、factors, the enjoyment of food and nutritional well-being play a key part in an older adult’s quality of life (1). The psychological and social aspects surrounding mealtime can impact on elderly residents’ quality of lif

9、e by influencing the pleasure of eating. Mealtimes tend to give residents a sense of security, belonging, structure and order to their day. They can also impaired residents, it did have acceptable reliability for use wit

10、h cognitively intact residents. For cognitively impaired residents, reliability results for all three subscales were quite similar between Sloane et al.’s (31) study and ours ( = .57 to .79). Unfortunately, Sloane etal.

11、(34) did not report on the reliability of the combined QOL-D scale. Mean scores for QOL-D and its subscales were significantly higher in cognitively intact residents, which reflected their higher quality of life, espe

12、cially in terms of activity levels. Two previous studies found that quality of life decreases with increasing level of cognitive impairment (9,11); however, Winzelberg et al. (9) used a modified version of the Logsdon et

13、 al.’s (35) Quality of Life-Alzheimer’s Disease scale (QOL-AD) in their study, while Kerner et al. (11) used the Quality of Well-Being (QWB) Scale. Health and Socio-DemographicsOver two-thirds of the residents in this s

14、tudy were cognitively impaired, which is similar to percentages found by other studies with institutionalized elderly (3, 36). A significantly larger percentage of cognitively impaired residents compared to cognitively i

15、ntact residents had a BMI lower than 20 (26.8% vs 9.1%). Other studies in LTC settings have also shown that residents with dementia-related disorders are more prone to weight loss and malnutrition (3, 36). Length of stay

16、 was not significantly associated with quality of life in either cognitively intact or impaired residents, but an increase in the number of medical conditions was negatively associated with quality of life in cognitively

17、 intact residents. There was no significant difference in types of conditions reported for cognitively intact versus impaired residents. This is somewhat surprising since different conditions should have lead to the in

18、stitutionalization of both groups of residents. In addition, Kempen et al. (12) also found that chronic medical conditions were negatively associated with quality of life in cognitively intact older adults in both commun