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dc.contributor.supervisor Lengyel, Christina (Food and Human Nutritional Sciences) en_US
dc.contributor.author Gravelle, Amanda
dc.date.accessioned 2017-09-06T17:55:03Z
dc.date.available 2017-09-06T17:55:03Z
dc.date.issued 2017
dc.identifier.uri http://hdl.handle.net/1993/32451
dc.description.abstract Introduction: Long-term care (LTC) residents requiring eating assistance are at nutritional risk. Objectives: To identify characteristics of LTC residents requiring eating assistance and examine factors associated with eating challenges. Methods: Secondary data from the Making the Most of Mealtimes study was analyzed including a Mini Nutritional Assessment–Short Form, Patient-Generated Subjective Global Assessment, energy intake, Edinburgh Feeding Evaluation in Dementia, knee height, ulna length, weight and Cognitive Performance Scale. Descriptive statistics, analyses of variance and linear regressions were conducted. Results: 23% of participants required some form of eating assistance. Energy intake was highest for residents requiring eating assistance “Often”. More eating challenges were associated with higher energy intake, lower Body Mass Index, poor nutritional status, and increased cognitive impairment. Conclusion: Residents requiring any eating assistance were more likely to be malnourished and have more eating challenges. Interventions are needed to improve the nutritional status of residents with varying assistance requirements. en_US
dc.subject Eating challenges en_US
dc.subject Nutrition en_US
dc.subject Eating assistance en_US
dc.subject Long-term care en_US
dc.title Factors associated with eating assistance among long-term care residents: A making the most of mealtimes (M3) analysis en_US
dc.degree.discipline Human Nutritional Sciences en_US
dc.contributor.examiningcommittee Taylor, Carla (Food and Human Nutritional Sciences) Thompson, Genevieve (College of Nursing) en_US
dc.degree.level Master of Science (M.Sc.) en_US
dc.description.note October 2017 en_US


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