| Summary: | 碩士 === 輔仁大學 === 食品營養學系 === 94 === The objectives of the study were to reveal the nutritional service conducted by dietitians and food services at long-term care (LTC) facilities in Taiwan. Two hundreds and two LTC facilities were sampled by multistage stratified random sampling method. The owners or head nurses of LTC facilities were interviewed by a trained interviewer. There were 58.40% of LTC facilities conducted 72-hour nutrition screening and executed by nurses mostly, 68.91% of facilities provided routine weight monitoring service, and conducted monthly mostly. Forty-seven percent of LTC facilities hired full-time or part-time dietitians. The hiring rates of dietitian were highest in northern Taiwan. Large facilities were visited by dietitians monthly and small facilities were visited ones a week mostly. Dietitians usually had hospital experiences and attended continued education with last three years. The percentages of dietitians provided nutrition assessment, menu planning and nutrition education services to facilities were 97.42%, 81.86%, 72.67% respectively. The major reasons for facilities not to hire dietitian were no regulation requirement and high salary of dietitian. The percentage of therapeutic diet and tube feeding were 19.70% and 19.87% respectively. Most cycle menu were designed by dietitian, otherwise, daily menu were planned by the owners of the facilities. Facilities with dietitian had higher rates (81.24%) of milk provision every day than those without dietitian (60.80%). Facilities with dietitian were prone to modifying resident’s diet according to their weights or biochemical values (p<0.05). Facilities with dietitian usually had freezer met temperature requirement and use self-check lists on food sanitation. In conclusion, nutrition assessment, menu design and nutrition education were the major services provided by dietitian in facilities in Taiwan, facilities with dietitian could provide better nutrition and food services to LTC facilities.
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