Analysis of Food Management and Acceptability by Elderly Persons at Some Nursing Home Care in Bogor

Abstract

Food selection for elderly in Nursing Ho me Care is provided by food manager; aspect of taste and food appearance serve by manager may indicated food acceptability of elderly. The research aims to study and analyze of food management and acceptability of elderly at nursing home care and to identified “gold standard” of Nursing Home Care is relatively the best, compared to two other Nursing Home Care. The study design was a case study at Nursing Home Care Salam Sejahtera, Sukma Raharja and Hanna in Bogor. A number 60 samples of elderly was selected purposively. Data was collected from May to July 2005. Data of food management was collected through interview and observation. Acceptability was assessed by taste of food and food appearance using organoleptik test. Descriptive method was used to analyze of food management and acceptability. The Matrix Strength, Weakness, Opportunity and Threat (SWOT) including combine Strategic Advantage Profile (SAP) and Environmental Threat and Opportunity Profile (ETOP) was used as a tools for data analysis. The result of SAP showed that the strengths of the three Nursing Home Care were planning, food buying and food storage, space of kitchen, amount of person on food management, processing preparation, processing, serving and evaluation; while the weaknesses of them were variation of menu, budget, hygiene of food and personal hygiene. The ETOP analysis showed that the opportunities of the three Nursing Home Care were government policies, training programme, coordination meeting; and threats were some background of education from food management still lower. Assessment acceptability from elderly persons of the three Nursing Home care were average (3) and rather like(4). The strategy to improve the quality of food management of the three Nursing Home Care is to conduct the food management services training. Nursing Home Care “Salam Sejahtera” is taken as " gold standard".