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Presented by
Maggie Calkins, PhD, CAPS, EDAC, M.Arch.
Board Chair
IDEAS Institute
SAGE Co-Founder
Migette Kaup, PhD, FIDEC, FGSA, ASID, IIDA, NCIDQ, EDAC
Professor
Kansas State University
Addie Abushousheh, PhD, Assoc. AIA, EDAC
Organizational & Environmental Gerontologist, Research Associate
The Center for Health Design
Course Description
Long-term care (LTC) providers and designers have been exploring ways to improve dining experiences and outcomes for years. Food and dining are core components in the quality of daily care, living, engagement, and entertainment in nursing homes. Based upon their engagement in research, regulatory, code, and consultation engagement, these presenters propose taking a systems approach to improve quality of food and dining practices for persons living in nursing homes while maintaining safety and quality of care. This presentation will highlight evidence-based design considerations for identifying, forecasting, and prioritizing outcomes-driven design strategies that are anticipatory and responsive to occupancy and operations.
Learning Objectives
Learn about previous LTC dining initiatives and outcomes.
Understand how to use a systems approach to design for complex activities.
Leverage insight from multidisciplinary stakeholders.
Understand the process for employing an evidence-based approach to design.
