Table 2 Structural characteristics of German NHs (overall and according to number of TM-levels and best practices for TMD) [%]
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 | |
Institutional characteristics | ||||||||||
City size | ||||||||||
≤20.000 inhabitants | 51.2 | 52.5 | 52.6 | 47.4 | 0.457 | 50.4 | 56.0 | 50.2 | 43.8 | 0.294 |
>20.000 inhabitants | 46.0 | 44.4 | 44.1 | 50.6 | 46.1 | 41.0 | 46.9 | 54.8 | ||
Partnership | ||||||||||
Non-profit | 57.9 | 56.9 | 57.9 | 59.0 | 0.952 | 57.4 | 63.9 | 54.1 | 56.2 | 0.305 |
For-profit | 40.9 | 41.9 | 40.1 | 41.0 | 40.0 | 35.5 | 45.0 | 42.5 | ||
NH size | ||||||||||
1–50 beds | 17.4 | 13.8 | 21.9 | 14.1 | 0.180 | 18.3 | 22.3 | 13.9 | 15.1 | 0.198 |
51–100 beds | 53.1 | 56.3 | 49.8 | 55.1 | 56.5 | 47.6 | 57.9 | 46.6 | ||
> 100 beds | 28.4 | 28.8 | 27.1 | 30.1 | 25.2 | 28.9 | 27.3 | 35.6 | ||
Foodservice characteristics | ||||||||||
Hot meal production | ||||||||||
In-house | 82.2 | 81.9 | 81.8 | 83.3 | 0.943 | 79.1 | 77.7 | 85.6 | 87.7 | 0.061 |
external | 16.2 | 16.3 | 16.6 | 15.4 | 20.0 | 20.5 | 12.9 | 9.6 | ||