Table 3 Resident-level variables collected in the Making the Most of Mealtimes Prevalence Study
Resident Data Collection | ||
|---|---|---|
Date of birth, gender, ethnicity, months since admission | Food brought in/purchased by resident/family | Resident Food and Foodservice Satisfaction Survey [79] |
Weight history for past 6 months | Family provides micronutrient supplements | Smell screening with Sniffin Sticks (n = 12 odours) [78] |
Diet/fluid texture prescription | Mini-Nutritional Assessment- Short Form (screen for nutritional risk) [70] | Relational Behaviour Scale [67] |
Other therapeutic diet prescription | Knee height (to estimate standing height) | Weighed food intake, main plate; estimated side dishes/beverages |
Cultural meal preferences met | Ulna length (to estimate standing height) [87] | Between meal snacks/beverages estimated |
Use of oral nutritional supplements | Calf circumference | Ed-FED (× 3 meals) [66] and 9 additional eating challenges |
Diagnoses (based on InterRAI LTCF categories) [71] | Patient Generated- Subjective Global Assessment to assess malnutrition [69] | Mealtime-Relational Care Checklist (× 3 meals) [63] |
Medication (dose, frequency) | STAND (dysphagia screening instrument) [77] | Time in dining room, taken to eat (× 9 meals) |
Use of antibiotics, psychotropics, vitamin/minerals | Oral health exam (e.g., teeth count, observance of problems, pain, opinion on need for urgent dental care, oral health affect food intake) [78] | Number of assistants during meals and whom; served or assist with eating (× 9 meals) |
Any acute change that could affect food intake | InterRAI LTCF (selected items) [71] | Leaving dining room during meals/wandering |