PURPOSE: Links between food service characteristics and residents' risk of malnutrition were examined. METHODS: Cognitively intact residents meeting inclusion criteria and living in one of 38 participating nursing homes were randomly sampled. The final sample consisted of 132 residents, who were screened for risk of malnutrition and completed a face-to-face interview questionnaire about dining experiences. Additional data came from participants' medical charts, and each institution's food service manager completed a written questionnaire. Frequencies and logistic regressions were used to describe the sample and to examine relationships between risk of malnutrition and food service characteristics. RESULTS: Overall, 37.4% of participants were at risk of malnutrition. Food service factors, including food packages, lids, and dishes that were difficult to manipulate (b=0.285, p=0.009), bulk food-delivery systems (b=1.329, p=0.036), overall food satisfaction (b=0.253, p=0.044), menu cycle length (b=-2.162, p=0.003), and porcelain dishes (b=-0.345, p=0.052), all were significantly associated with risk of malnutrition. CONCLUSIONS: Our findings clearly show a need for nursing homes to modify certain aspects of food service that may increase the risk of malnutrition among cognitively intact residents.
PURPOSE: Links between food service characteristics and residents' risk of malnutrition were examined. METHODS: Cognitively intact residents meeting inclusion criteria and living in one of 38 participating nursing homes were randomly sampled. The final sample consisted of 132 residents, who were screened for risk of malnutrition and completed a face-to-face interview questionnaire about dining experiences. Additional data came from participants' medical charts, and each institution's food service manager completed a written questionnaire. Frequencies and logistic regressions were used to describe the sample and to examine relationships between risk of malnutrition and food service characteristics. RESULTS: Overall, 37.4% of participants were at risk of malnutrition. Food service factors, including food packages, lids, and dishes that were difficult to manipulate (b=0.285, p=0.009), bulk food-delivery systems (b=1.329, p=0.036), overall food satisfaction (b=0.253, p=0.044), menu cycle length (b=-2.162, p=0.003), and porcelain dishes (b=-0.345, p=0.052), all were significantly associated with risk of malnutrition. CONCLUSIONS: Our findings clearly show a need for nursing homes to modify certain aspects of food service that may increase the risk of malnutrition among cognitively intact residents.
Authors: C Burger; E Kiesswetter; A Gietl; U Pfannes; U Arens-Azevedo; C C Sieber; D Volkert Journal: J Nutr Health Aging Date: 2017 Impact factor: 4.075
Authors: Heather Keller; Natalie Carrier; Lisa Duizer; Christina Lengyel; Susan Slaughter; Catriona Steele Journal: J Am Med Dir Assoc Date: 2014-03 Impact factor: 4.669
Authors: Heather H Keller; Natalie Carrier; Susan Slaughter; Christina Lengyel; Catriona M Steele; Lisa Duizer; K Steve Brown; Habib Chaudhury; Minn N Yoon; Alison M Duncan; Veronique M Boscart; George Heckman; Lita Villalon Journal: BMC Geriatr Date: 2017-01-13 Impact factor: 3.921