A research team led by Heather Keller, PhD, RD, FDC (Schlegel Research Chair in Nutrition and Aging, University of Waterloo) has been exploring what residents living in long-term care eat and what factors promote better nutrition. The Making the Most of Mealtimes (M3) study took place from 2014 – 2016. Information was gathered from over 600 residents in 32 homes across 4 provinces (Alberta, Manitoba, New Brunswick and Ontario).
Overall, the research showed that:
- Daily food and fluid intake was low for many residents in the M3 study.
- The 9 nutrients most likely to fall below recommendations were vitamin D, vitamin E, folate, vitamin B6, vitamin K, calcium, magnesium, potassium, and zinc.
- Residents who ate fewer calories and protein were more likely to be female, at risk of malnutrition, of older age, consumed pureed foods, had a number of eating challenges during mealtimes (e.g., trouble holding food in the mouth, little or no interest in eating), and required some but not total support for eating.
- Residents who ate more calories and protein were more likely to live in a memory care neighbourhood, need total eating assistance, and received person-centered care at mealtimes (e.g., their preferences, needs and values were respected).
- Residents who had better protein intake were more likely to live in homes with more dedicated dietitian time.
To learn more about key findings and recommendations from the study, explore the summary sheets below on specific topics:
- Dining Rooms
- Food & Beverages
Date created: 2018