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Table 1 Home-level variables collected in the Making the Most of Mealtimes Prevalence Study

From: Making the Most of Mealtimes (M3): protocol of a multi-centre cross-sectional study of food intake and its determinants in older adults living in long term care homes

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