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Table 3 Resident-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

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