Table 2 Dining room variables collected in the Making the Most of Mealtimes Prevalence Study
Dining Environment Assessment Protocol (DEAP) [62] | ||
 Type of unit (e.g., segregated dementia) | Diagram of physical layout | Rating of lighting intensity and glare |
 General physical space e.g., # chairs, tables, staff stools, entryways, garden/outside views | Components that promote safety e.g., contrast, rounded edges of furniture, adjustable tables, secured toxic substances, short distance from bedrooms | Components that are homelike/promote orientation e.g., dining room open between meals, clock, accessible kitchen for residents/families, television, posted menu |
 Residents opinions on noise, light, temperature responded to | Size of space rated on homelikeness | Pathways rated on length for meal delivery, and safety |
 Presence of obstacles/clutter in dining area | Functionality of space so that staff can view all residents | Use of restraints (lap, chair) |
 Mix of seating arrangements (e.g., 2, 4, etc. tablemates) | Overall rating on homelikeness (1 = low, 8 = high) | Overall rating on functionality of space (1 = low, 8 = high) |
Mealtime Scan [63] | ||
 Temperature, luminescence, humidity, sound (@ 4 ×/meal) | Number and types of persons in dining room and adjacent areas if eating | Number eating in own room |
 Any food production/delivery issues (e.g., change in menu, problem with food, short staffed) | Orientation cues e.g., food odour, clock, table decorations, table cloth/settings, contrast | Residents involved in mealtime activities |
 Noise that could be distracting and source e.g., crushing medications, hallway chatter etc. | Television, music (source and type, loudness level obstructed conversation) | Mealtime-Relational Care Checklist (n = 26 positive and negative items) |
 Overall rating of functionality of physical space (low = 1, high = 8) | Overall assessment of social space (low = 1, high = 8) | Overall assessment of person centred care (low = 1, high = 8) |