Table 1 Home-level variables collected in the Making the Most of Mealtimes Prevalence Study
Home Level Characteristics | ||
|---|---|---|
Staff perceptions of Person Directed Care (50 items) | Food production system | How food is purchased (e.g., purchasing group) |
Profit/non-profit status | Proportion of food commercially produced | Monthly food cost per resident and if included oral nutritional supplements |
Home provides various care levels in one setting eg. Independent living, retirement, long term care | How modified textures produced or if purchased | Cost of oral nutritional supplements per month |
Age of home | Production of thickened fluids | Vitamin/mineral supplements included in raw food cost and approximate cost per month |
Types of care provided in home and number of beds | Timing of meals/snacks | Weighing procedures for residents, type of scales available |
Staffing levels (nursing, dietary aids/food service workers, cooks) | Multiple seatings for meals to accommodate all residents | Training of food service staff |
Specialized staffing levels (chef, director of food service, clinical dietitian, speech language pathologist, occupational therapist, recreational therapist) | Main meal of the day | Food safety monitoring and training of staff |
Access to specialized services (e.g., dentist/dental hygienist) | Availability of food and fluid outside of meals | Quality improvement initiatives in the past year |
Who involved in menu planning (including residents/families) | How special occasions observed at meals | In-service training for food service staff |
Latest revision of menu | How seating arrangements at meals determined | Policies and procedures for sickness with food service employees |
Standards for menu planning | Ability to store food in resident’s room or common fridge | How need for modified textures determined |
If and how the menu is seasonally changed to accommodate available foods | Ability to order in restaurant food from outside of the home | Availability of food/nutrition support services |
How resident food choice determined | Ability to have meals delivered to their room (and if additional cost required) | Areas of improvement in nutrition, dining, meal service desired by the home and barriers to accomplishing |
Food delivery system | Eat with family in the home | Diet (e.g., diabetic) options available |