Construct Validation and Test–Retest Reliability of a Mealtime Satisfaction Questionnaire for Retirement Home Residents

Pizzola, Lisa; Martos, Zoe; Pfisterer, Kaylen J.; Groot, Lisette C. P. G. M. de; Keller, Heather

doi:10.1080/21551197.2013.840257

Cited by 5 publications

(3 citation statements)

References 44 publications

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“…Although challenging to assess, satisfaction as a quality indicator is emphasised by Donabedian as a core value in care ( 28 ). Meal satisfaction as a quality indicator is presented in numerous studies as influencing dietary intake and overall satisfaction ( 36 , 43 , 44 ). However, the problem of finding appropriate measurement strategies has been discussed, since older adults living in residential care homes might have difficulty expressing themselves, due to suffering from dementia or other cognitive impairments ( 45 ).…”

Section: Discussionmentioning

confidence: 99%

Quality indicators of nutritional care practice in elderly care

Josefsson

Nydahl

Persson

et al. 2017

The Journal of nutrition, health and aging

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ObjectivesThe aim is to explore the effects of antecedent, structural and process quality indicators of nutritional care practice on meal satisfaction and screened nutritional status among older adults in residential care homes.DesignData for this Swedish cross-sectional study regarding older adults living in residential care homes were collected by i) a national questionnaire, ii) records from the quality registry Senior Alert, iii) data from an Open Comparison survey of elderly care in 2013/2014. The data represented 1154 individuals in 117 of 290 Swedish municipalities.MeasurementsMeal satisfaction (%) and adequate nutritional status, screened by the Mini Nutritional Assessment Short Form (MNA-SF), were the two outcome variables assessed through their association with population density of municipalities and residents’ age, together with 12 quality indicators pertaining to structure and process domains in the Donabedian model of care.ResultsMeal satisfaction was associated with rural and urban municipalities, with the structure quality indicators: local food policies, private meal providers, on-site cooking, availability of clinical/community dietitians, food service dietitians, and with the process quality indicators: meal choice, satisfaction surveys, and ‘meal councils’. Adequate nutritional status was positively associated with availability of clinical/community dietitians, and energy and nutrient calculated menus, and negatively associated with chilled food production systems.ConclusionMunicipality characteristics and structure quality indicators had the strongest associations with meal satisfaction, and quality indicators with local characteristics emerge as important for meal satisfaction. Nutritional competence appears vital for residents to be well-nourished.

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Section: Discussionmentioning

confidence: 99%

Quality indicators of nutritional care practice in elderly care

Josefsson

Nydahl

Persson

et al. 2017

The Journal of nutrition, health and aging

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“…This indicates that the air quality is higher in the dining across a seat mode than in the dining with baffle mode, perhaps because fewer people are seated together at the same time in the dining across a seat mode. Dining comfort is an important component of quality of life in elderly care facilities, and measuring and improving dining comfort may be an effective way to improve quality of life among the elderly (Pizzola et al, 2013). The comfort felt by the elderly while dining can be observed in their behavior during the dining process.…”

Section: Correlation Of Measured Dining Rooms Physical Environment Wi...mentioning

confidence: 99%

Dining comfort in elderly care facility dining rooms and influencing factors before and after the outbreak of the COVID-19 pandemic

Kang²

2023

Front. Psychol.

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IntroductionThe COVID-19 pandemic has changed dining modes in elderly care facilities. This study explores the relationship between the dining environment of four elderly care facilities and the sensitivity of the elderly residents to it before and after the outbreak of the COVID-19 pandemic.MethodsThe study examined differences in subjective comfort levels by measuring the facilities’ physical environment, analysing dining behavior, and surveying the elderly residents. And the study examined how the interaction between the physical environment factors, demographic factors, and dining mode affected the residents’ evaluation of their dining comfort.Results(1) The physical environmental parameters of the four dining rooms differed between the pre- and post-epidemic periods, as shown by increased Sound Pressure Level (SPL), humidity, and temperature levels. (2) The residents’ evaluations of physical environment comfort also changed after the outbreak of the COVID-19 pandemic. The subjective comfort levels of the ‘dining with baffle’ and ‘dining across a seat’ modes decreased, though the level of the former was slightly higher than that of the latter. The elderly had stronger SPL tolerance in the dining with baffle mode and dining across a seat mode, and their subjective comfort levels for thermal environment and air quality were higher in the dining across a seat mode. (3) When dining time, crowd density, and communication frequency were kept equal, the subjective comfort level of the elderly in the dining with baffle mode and dining across a seat mode was lower than that in the ‘normal’ dining mode, when the level in the dining with baffle mode was lower than that in the dining across a seat mode. (4) Differences were observed in subjective comfort levels according to age, education level, and residence duration across the dining modes.DiscussionThe need for changes in dining modes during the COVID-19 isolation period require dining rooms in elderly care facilities to design their physical environments in a way that improves dining comfort for the elderly.

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“…Although there is variety and the food may be appealing in terms of visual acceptability, many long-term care residents have reported not recognizing the food or disliking the taste (Pizzola et al 2013). The CFG is traditionally used for menu planning in long-term care (Duizer & Keller) however, there is provincial variation in nutritional quality of menus due to funding for food and food services (Vucea et al 2017).…”

Section: Unintended Consequences Of Avoiding Highly Processed Foodsmentioning

confidence: 99%

Guidance and perspectives on highly processed foods

Panahi

Jones²,

Duncan

et al. 2022

Appl. Physiol. Nutr. Metab.

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Guidance from Health Canada to limit highly processed foods (HPF) seeks to ensure that Canadians remain within intake recommendations for nutrients of concern. However, HPF can contribute to dietary requirements of specific populations. The Canadian Nutrition Society and Institute for the Advancement of Food and Nutritional Sciences convened speakers for a Food for Health workshop in 2021 to provide evidence and perspectives from government, industry, and healthcare on reasons for advocating limits and potential unintended consequences of limiting HPF, and implications and necessity of HPF in clinical settings. This paper discusses advantages and disadvantages of HPF explored at this workshop.

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Construct Validation and Test–Retest Reliability of a Mealtime Satisfaction Questionnaire for Retirement Home Residents

Cited by 5 publications

References 44 publications

Quality indicators of nutritional care practice in elderly care

Quality indicators of nutritional care practice in elderly care

Dining comfort in elderly care facility dining rooms and influencing factors before and after the outbreak of the COVID-19 pandemic

Guidance and perspectives on highly processed foods

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