Enriching the Resident Dining Experience – Marquise Hospitality launches SENSES in BC

Our client partner is a community-based, nonprofit society with 310 suites in the lower mainland of British Columbia, offering independent, supportive, assisted living, and long-term care housing structures. Recently, they expressed interest in improving the quality of food for residents who followed a puréed diet, and Marquise elevated their menu offering by launching the SENSES purée program.

More than 65% of residents living in long-term care have a diagnosis of Alzheimer’s, and a high percentage of them experience dysphagia as part of the disease’s progression. There are residents with neurological disorders who may suffer from dysphagia, as well. This condition requires that texture-modified foods are offered to ensure safe eating. One of the factors impacting intake is that the perception of texture-modified food is poor, related to poor sensory appeal and presentation. SENSES has disproved that perception and is on its way to being rolled out in all Marquise communities to promote an enhanced dining experience for all residents.

The SENSES philosophy is to enhance residents’ mealtime experiences through dignified dining. For residents, mealtime is often the highlight of their day, and data shows a strong link between quality of life and food intake. Poor food and fluid ingestion is the primary cause of suboptimal absorption of nutrients and subsequent malnutrition, resulting in falls, poor function, depression, mortality, poor wound care, and lowered quality of life. The SENSES purée initiative moulds and modifies puréed food to improve sensory appeal and presentation.

“Food is all about dignity. We want to make sure that anyone sitting down to eat in our dining room feels equal to their fellow diners,” our BC client partner shared. Puréed food has been described as subpar in terms of sensory appeal, with products that were often indistinguishable from each other. SENSES provides puréed food that is nutrient-dense and delivers consistent quality, flavour, and artistic presentation for residents. “The puréed diets have given pride to the cooks who prepare them. They are making the food look more appealing for their residents. Before the SENSES project, the puréed food mostly looked like one or two different colours on the plate with soft mounds of food in the same shape … Now the vegetables are recognizable as peas and carrots, and the proteins look like the proteins they are.”

“Staff and families have commented on how good the puréed food now looks. I see this as an improvement in the quality of food for the lives of the residents. It shows that our client partner cares about their residents,” said Registered Dietitian Louise Jackson.