LONG-TERM CARE HOME, STAFF, AND DINING ROOM CHARACTERISTICS ASSOCIATED WITH RESIDENTS’ FOOD INTAKE

The Making the Most of Mealtimes (M3) prevalence study recruited 639 residents from 32 homes in four Canadian provinces (AB, ON, NB, MB) to determine factors associated with food intake (based on three days of weighed and estimated food records). Mealtime interactions with staff assessed with the Mealtime Relational Care Checklist (3 meals/resident), and the length of meals and assistance received (9 meals/resident) were recorded. Dining environments were assessed for physical features using the Dining Environment Audit Protocol, and the Mealtime Scan was used to record mealtime experience and ambiance. Staff (minimum of 10) in each home completed the Person-Directed Care questionnaire and home managers completed a survey describing home features and food services. Residents’ mean energy and protein intakes were 1572 ± 412 kcal/day and 58.4 ± 18.0 g/day, respectively. Average mealtime length was 40.2 ± 13.0 minutes, and residents received more positive than negative staff interactions at mealtimes (ratio: 2.2 ± 1.3). Bivariate analysis showed a negative association (p