Table 3.
Characteristics associated with quality of life as determined by multivariate OLS regression (QOL-D Albert et al. 1996)
| Cognitively intact (self-report) N=96 | Cognitively impaired (caregiver-report) N=178 | |||||
|---|---|---|---|---|---|---|
| eta | S.E. | P-value | eta | S.E. | P-value | |
| Health and socio-demographics | ||||||
| Medical conditions (number)a | -.659 | .291 | .026 | .187 | .352 | .596 |
| BMIb | .18 | .748 | .806 | .801 | .576 | .166 |
| Length of stay | .010 | .005 | .063 | .008 | .006 | .190 |
| Dining experiences | ||||||
| Number of dining companions | 1.093 | .530 | .042 | 1.172 | .383 | .003 |
| Autonomy in relation to food | .742 | .330 | .027 | .665 | .262 | .012 |
| Independence with eating | -.456 | .736 | .537 | 1.173 | .367 | .002 |
| Respect of food preferences | -.039 | .346 | .910 | -.111 | .580 | .849 |
| Food services | ||||||
| Tray delivery system | 3.716 | 1.026 | .001 | 2.560 | .996 | .011 |
| Therapeutic menus | 1.883 | .917 | .043 | .522 | .936 | .578 |
| Porcelain-type dishes | .789 | .304 | .011 | .127 | .317 | .690 |
| Last menu revision (months) | .028 | .056 | .610 | -.136 | .067 | .043 |
| Additional institutional factor | ||||||
| Ratio residents/RAc | .458 | .185 | .016 | .454 | .198 | .023 |
| Constant | 32.857 | 4.324 | — | 21.023 | 2.954 | — |
| Adjusted R2 |
0.24 |
0.27 |
||||
eta = Unstandardized eta coefficient; S.E. = Standard error; a. Medical conditions that affect nutritional status; b. BMI= Body mass index; c. RA=Resident assistant