Texture modified diet in German nursing homes: availability, best practices and association with nursing home characteristics

Table 1 Texture modified diet in German NHs (overall and according to number of TM-levels and best practices for TMD) [%]

	Total (n = 563)	Number of TM-levels				Number of best practices for TMD
	Total (n = 563)	1 (n = 160)	2 (n = 247)	3 (n = 156)	p	1 (n = 115)	2 (n = 166)	3 (n = 209)	4 (n = 73)	p
TM-levels
Soft	59.9	2.5	71.7	100.0		39.1^a	51.2^a	70.8^b	80.8^b	< 0.001
“Minced and moist”	95.2	88.8	96.4	100.0		91.3	96.4	95.7	97.3	0.163
Pureed	44.2	8.8	32.0	100.0		37.4^a	39.8^a	43.5^a	67.1^b	< 0.001
“Smoothfood”	17.1	9.4^a	13.8^a	30.1^b	< 0.001	5.2^a	16.3^b	14.8^a,b	43.8^c	< 0.001
Best practices for TMD
Components derived from menu plan	68.0	62.5^a	65.2^a	78.2^b	0.005	31.3	53.6	88.5	100.0
Components separately visible	84.2	78.1^a	84.2^a,b	90.4^b	0.012	51.3	83.1	97.6	100.0
Components re-shaped	27.9	21.3^a	21.9^a	44.2^b	< 0.001	4.3	13.3	27.3	100.0
Individual capabilities considered	63.1	46.3^a	67.2^b	73.7^b	< 0.001	15.7	50.0	86.6	100.0

Differences by number of TM-levels and number of best practices for TMD were tested with Chi²-test and post-hoc z-test, respectively. Each subscript letter denotes a subset of “number of TM-levels” or “number of best practices for TMD” categories whose column proportions do not differ significantly from each other (p < 0.05)

ISSN: 1471-2318