Table 1.
Structural nursing home characteristics of the total group and stratified according to nursing home size [%]
| Nursing home size |
|||||
|---|---|---|---|---|---|
| Total (n=541) | Small (n=94) | Medium (n=291) | Large (n=156) | p | |
| Institutional Characteristics City size |
|||||
| ≤ 20.000 inhabitants | 50.6 | 61.7 | 55.7 | 34.6 | ≤ 0.001b,c |
| > 20.000 inhabitants | 46.8 | 34.0 | 42.3 | 62.8 | |
| Responsible body | |||||
| Non-profit | 58.2 | 53.2 | 57.7 | 62.2 | 0.304 |
| For-profit | 41.0 | 46.8 | 41.6 | 36.5 | |
| Foodservice Characteristics | |||||
| Hot meal production | |||||
| In-house | 82.4 | 60.6 | 85.2 | 90.4 | ≤ 0.001b,c |
| External | 15.9 | 36.2 | 13.4 | 8.3 | |
| Operator of the kitchen | |||||
| Owner-operated | 68.2 | 71.3 | 70.1 | 62.8 | 0.136 |
| External-operated | 29.4 | 23.4 | 28.2 | 35.3 | |
| Hot meal production at ward level | |||||
| Regularly | 34.9 | 45.7 | 33.0 | 32.1 | 0.044a,b |
| Rarely/Never | 60.3 | 48.9 | 63.2 | 61.5 | |
| Meal distribution system for lunch | |||||
| Tray food | 45.5 | 45.7 | 44.3 | 47.4 | 0.819 |
| Bulk food | 79.9 | 61.7 | 81.1 | 88.5 | ≤ 0.001a,b |
| Family style meals | 24.6 | 28.7 | 25.4 | 20.5 | 0.305 |
| Buffet | 14.8 | 7.4 | 14.4 | 19.9 | 0.027a |
| Pre-plated meals | 43.6 | 47.9 | 43.6 | 41.0 | 0.572 |
| Number of distribution systems | |||||
| > 3 different distribution systems |
31.6 |
23.4 |
31.6 |
36.5 |
0.096 |
Differences between small, medium and large nursing homes were tested with Chi2-test; a. significant difference between small and medium nursing homes (post-hoc z-test, p < 0.05); b. significant difference between small and large nursing homes (post-hoc z-test, p < 0.05); c. significant difference between medium and large nursing homes (post-hoc z-test, p < 0.05)