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| Stories of Transformation |
Nursing homes that have made significant strides in the journey of change have the opportunity to apply for a
statewide award by the Kansas Department on Aging called the PEAK Award. PEAK stands for Promoting Excellent
alternatives in Kansas Nursing Homes and was developed by KDOA to support the culture change moment. The
following stories depict the journeys of several PEAK winners and others on their journey of change. For more
information on PEAK, click HERE.
statewide award by the Kansas Department on Aging called the PEAK Award. PEAK stands for Promoting Excellent
alternatives in Kansas Nursing Homes and was developed by KDOA to support the culture change moment. The
following stories depict the journeys of several PEAK winners and others on their journey of change. For more
information on PEAK, click HERE.
Click on a link to take you to the story:
Stephanie's Story
Holiday Cheer for Children Exceeds Goal, by Jenny Hellman with the Sweet Life at Rosehill in Shawnee
Michael, By a CNA in Meadowlark Hills in Manhattan, KS
Home Harvest Open House: Lindsborg Elder Reaps Benefits
By Dawn, The Cedars in McPherson
By Chris, the Cedars in McPherson
*You will need acrobat reader to view these stories. To download a free version, go to www.adobe.com.
Stephanie's Story
Holiday Cheer for Children Exceeds Goal, by Jenny Hellman with the Sweet Life at Rosehill in Shawnee
Michael, By a CNA in Meadowlark Hills in Manhattan, KS
Home Harvest Open House: Lindsborg Elder Reaps Benefits
By Dawn, The Cedars in McPherson
By Chris, the Cedars in McPherson
*You will need acrobat reader to view these stories. To download a free version, go to www.adobe.com.
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| (c) 2008-09 Kansas Culture Change Coalition |
By Tracey Roberts
Staff Writer
McPherson Sentinel
"Gone are the days of a spoonful of "slop" that was once peas and carrots," said Robert E. Kidd, director of food
services and executive chef at The Cedars. The mushy, blended food that used to be pureed and served to residents
who have chewing and swallowing problems or have other dietary requirements, now have the appetizing look of the
real food.
With the new "Simply Puree Program," lasagna is layered, deviled eggs look real and the layers of bread,
sauerkraut, cheese and meat on a Reuben sandwich look as appetizing as it tastes. Green beans and broccoli are
blended and molded to their appropriate shapes.
"It used to be blended together and put on the plate in a pile," Kidd said. "The trays would have a lip on them so
they could scoop the food up - they could practically drink it with a straw. Now the food is in true form, served as pate'
style. We have changed from something that looks like slop to something that is very palatable." The ingredients
haven't changed from the easily digestible pureed foods with the exception of a new product that helps the food to be
formable.
Thanks to "Shape and Serve," developed by Hormel and Morrison Senior Dining, the process of molding and
shaping the food is easier. Kidd has been instrumental in coming up with the idea that has taken shape in the last
year. He has been the chef at The Cedars for 3-1/2 years. In the past, liquid eggs were used as a thickening agent.
"Shape and Serve" is made with dried egg whites. The staff also forms the food after it has been chilled, for example, a
tray full of blended pasta can be cut with a pizza cutter after it has been chilled.
"The beauty of it is it holds together after it is micro waved," Kidd said. Kidd and Dietitian Carol Yost have noticed
that plates are being cleaned now, not necessarily because the residents' attitude have changed, but because the
dietary aides' attitudes have changed. They are more likely to want the resident to eat more when what they are giving
them looks like real food.
"The difference in staff has been phenomenal," Kidd said, referring to the dietary aides and also to the kitchen
staff. "It gives them something to figure out and do, other than the norm and it is satisfying for them to see what they've
created." Taking one day at a time, the staff creates new food ideas. Lettuce, to put on sandwiches, is a problem that
hasn't been figured out yet.
"I really love it," said Cheryll Otte, modified diet cook. "Every day we are figuring out something different to make.
We just try one thing at time. I figured out the deviled eggs this week," she said, explaining how the yolk and whites are
blended separately and the whites are set into a form. "It's like going to art class every day."
"Some people think that it would require a lot more work," Kidd said. "It takes a little extra effort, but not much. We
just had to modify the way things are done in the kitchen."
Instead of preparing the pureed food and serving it all at once, the new food is prepared a day ahead and chilled then
thawed and micro waved before serving.
Kidd is thrilled with the outcome and he emphasized the importance of eating as a dignity issue.
"Some people may not want to be seen eating pureed foods."
Now that pizzas look like pizzas and tacos look like tacos, residents who have a choice between regular and pureed
may request the pureed foods.
The Cedars' cafeteria is open from 10:30 a.m. - 1 p.m. for residents, village residents and to the general public.
The pureed foods are currently not available in the cafeteria.
Staff Writer
McPherson Sentinel
"Gone are the days of a spoonful of "slop" that was once peas and carrots," said Robert E. Kidd, director of food
services and executive chef at The Cedars. The mushy, blended food that used to be pureed and served to residents
who have chewing and swallowing problems or have other dietary requirements, now have the appetizing look of the
real food.
With the new "Simply Puree Program," lasagna is layered, deviled eggs look real and the layers of bread,
sauerkraut, cheese and meat on a Reuben sandwich look as appetizing as it tastes. Green beans and broccoli are
blended and molded to their appropriate shapes.
"It used to be blended together and put on the plate in a pile," Kidd said. "The trays would have a lip on them so
they could scoop the food up - they could practically drink it with a straw. Now the food is in true form, served as pate'
style. We have changed from something that looks like slop to something that is very palatable." The ingredients
haven't changed from the easily digestible pureed foods with the exception of a new product that helps the food to be
formable.
Thanks to "Shape and Serve," developed by Hormel and Morrison Senior Dining, the process of molding and
shaping the food is easier. Kidd has been instrumental in coming up with the idea that has taken shape in the last
year. He has been the chef at The Cedars for 3-1/2 years. In the past, liquid eggs were used as a thickening agent.
"Shape and Serve" is made with dried egg whites. The staff also forms the food after it has been chilled, for example, a
tray full of blended pasta can be cut with a pizza cutter after it has been chilled.
"The beauty of it is it holds together after it is micro waved," Kidd said. Kidd and Dietitian Carol Yost have noticed
that plates are being cleaned now, not necessarily because the residents' attitude have changed, but because the
dietary aides' attitudes have changed. They are more likely to want the resident to eat more when what they are giving
them looks like real food.
"The difference in staff has been phenomenal," Kidd said, referring to the dietary aides and also to the kitchen
staff. "It gives them something to figure out and do, other than the norm and it is satisfying for them to see what they've
created." Taking one day at a time, the staff creates new food ideas. Lettuce, to put on sandwiches, is a problem that
hasn't been figured out yet.
"I really love it," said Cheryll Otte, modified diet cook. "Every day we are figuring out something different to make.
We just try one thing at time. I figured out the deviled eggs this week," she said, explaining how the yolk and whites are
blended separately and the whites are set into a form. "It's like going to art class every day."
"Some people think that it would require a lot more work," Kidd said. "It takes a little extra effort, but not much. We
just had to modify the way things are done in the kitchen."
Instead of preparing the pureed food and serving it all at once, the new food is prepared a day ahead and chilled then
thawed and micro waved before serving.
Kidd is thrilled with the outcome and he emphasized the importance of eating as a dignity issue.
"Some people may not want to be seen eating pureed foods."
Now that pizzas look like pizzas and tacos look like tacos, residents who have a choice between regular and pureed
may request the pureed foods.
The Cedars' cafeteria is open from 10:30 a.m. - 1 p.m. for residents, village residents and to the general public.
The pureed foods are currently not available in the cafeteria.
| Dining Innovations |