The association of food service satisfaction and nutrition among residents in long term care: The making the most of mealtimes study (M3)
| dc.contributor.author | Dyck, Michelle | |
| dc.contributor.examiningcommittee | Yu, Nancy (Community Health Sciences) Tate, Robert (Community Health Sciences) | en_US |
| dc.contributor.supervisor | Lengyel, Christina (Food and Human Nutritional Sciences) | en_US |
| dc.date.accessioned | 2021-01-17T21:15:56Z | |
| dc.date.available | 2021-01-17T21:15:56Z | |
| dc.date.copyright | 2021-01-17 | |
| dc.date.issued | 2020-10-14 | en_US |
| dc.date.submitted | 2021-01-17T21:07:40Z | en_US |
| dc.degree.discipline | Food and Human Nutritional Sciences | en_US |
| dc.degree.level | Master of Science (M.Sc.) | en_US |
| dc.description.abstract | Introduction: Residents’ food service satisfaction (FSS) in long term care (LTC) can contribute to malnutrition risk. Low FSS has been found to lead to weight loss, malnutrition and a spiral of negative health effects. The Making the Most of Mealtimes Study (M3) examined the determinants of food and fluid intake of 639 residents in 32 diverse LTC homes in Canada. Objectives: 1) To identify characteristics of residents who completed the food service satisfaction survey. 2) To examine food service satisfaction in LTC. 3) To identify nutritional status indicators that affect FSS in LTC. 4) To construct validate the FSS survey administered for the M3 study. Methods: Secondary data from the M3 study obtained from 329 residents examined the FSS score (21 questions with a score range of 21-63), Cognitive Performance Score, Patient Generated – Subjective Global Assessment, energy intake, protein intake, texture modification, thickened fluids and prescribed oral nutritional supplement. Descriptive statistics, bivariate analysis, and one-way ANOVA were conducted (p-value < 0.05). Results: The respondents were 86.3 ± 7.6 (SD) years of age, 64.4% female, 51.1% with mild/moderate cognitive impairment (CI) and 38.3% were malnourished. Participants were highly satisfied with cold foods being served cold and foods being easy to chew. They were least satisfied with being hungry at meal times, hot foods being served hot, taste, and appearance of food. Mean FSS score was 55.5 ± 6.6 (82%). Associations were found between lower FSS scores and a modified diet texture prescription [t (327=3.141, p=0.002], thickened fluid prescription [t (327=2.458, p=0.014] and malnutrition diagnosis [t (327=2.354, p=0.020]. The FSS score was associated with modified diet textures (F=11.6, p=0.001). | en_US |
| dc.description.note | February 2021 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/35254 | |
| dc.language.iso | eng | en_US |
| dc.rights | open access | en_US |
| dc.subject | Nutrition | en_US |
| dc.subject | Elderly | en_US |
| dc.subject | Long Term Care | en_US |
| dc.subject | Food Service Satisfaction | en_US |
| dc.subject | The Making the Most of Mealtimes Study | en_US |
| dc.subject | M3 Study | en_US |
| dc.title | The association of food service satisfaction and nutrition among residents in long term care: The making the most of mealtimes study (M3) | en_US |
| dc.type | master thesis | en_US |
| local.subject.manitoba | yes | en_US |