Organizational Factors

A number of organizational factors can hinder dietary provision and consumption in institutional settings where dependent elderly people are recovering from a range of disorders including stroke. These include an inadequate mealtime environment, marked by poor lighting, noise, sterile decor, temperature extremes, and lack of facilities for socializing. Lack of manpower or involvement of untrained personnel in dietary selection, meal delivery, and supervision may result in the delivery of a meal is that inappropriate in relation to texture, portion size, and poststroke swallowing capacity, or lead to inadequate assistance being provided in relation to the level of physical dependency.

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