Development and Initial Testing of an Instrument to Establish Eating Profiles of Clients in Nursing Homes or Elderly Homes

Abstract

"Eating profiles" can be defined as types of clients distinguished by combinations of food preferences, consumption patterns, and preferences for ambiance. The purpose of this article is to describe the development and initial testing of an instrument to establish eating profiles of residents of nursing homes or elderly homes. We constructed a 35-item, 4-subscale questionnaire. This self-administered, usable instrument derived five eating profiles from clients' perspectives. Insight in eating profiles is important for facility managers to ascertain that the food, dinner service, and ambiance are adequately tailored to the residents' preferences.

The effects of nutritional guideline implementation on nursing home staff performance: a controlled trial

“…A mealtime instrument was developed for the purpose of this study. Several of the included mealtime ambience variables are consistent with descriptions by NH residents concerning the quality of a dining experience, such as having a variety of choices, the provision of good service from friendly and knowledgeable staff, receiving help/assistance as needed and being served in an attractive environment (40)(41)(42). The interobserver reliability of the mealtime variables was acceptable (43), with a median Cronbach's alpha value of 0.73.…”

Mealtimes in Nursing Homes: Striving for Person-Centered Care

“…The same research group also found residents appreciated opportunities to order alternatives, try new foods, return items they disliked, and bring in food from family members or other places (32). Several questionnaires have been developed in recent years to better understand residents' satisfaction with food services and their preferences (39)(40)(41). Obtaining input from residents and family through food committees is one means for promoting preferences, and menu-planning typically provides opportunity for this input.…”