THE INSTITUTIONALIZED FRAIL OLDER PERSON AND THE DINING EXPERIENCE

This article addresses problems commonly encountered by the institutio nalized frail older person at mealtime as a result of aging and diseas e processes. Interventions to resolve these problems and promote maxim al function are reviewed. Emphasis is on creative, often simple, inter ventions that can be effective tools in facilitating eating independen ce and a sense of well-being for the older adult at mealtime. Abraham Maslow's Hierarchy of Human Needs is used as a framework.