“A bone of contention…”: Perceived barriers and situational dependencies to food preferences of nursing home residents.

New Dining Practice Standards endorsed by CMS call for nursing homes to offer person-centered diets aligned with resident preferences. Using the Preferences for Everyday Living Inventory (PELI), this study asked 255 residents in 28 nursing homes about barriers to fulfilling food preferences. Participants cited facility policies, restrictive schedules, and perceptions of poor food quality (thought to be caused by lack of staff proficiency). Personal health and finances also were barriers. Health status, desirability of dining companions, and availability of nursing home resources likely prompted some residents to adjust food preferences based on their situations. The study highlights strategies to learn about resident preferences and identifies obstacles to more person-centered dining practices.