Table 2.
Home characteristics associated with energy and protein provision from menus
| Energy | Protein | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Regular Texture Menu | Pureed Texture Menu | Regular Texture Menu | Pureed Texture Menu | ||||||||||
| kcal per day | Test Statistic | P-value | kcal per day | Test Statistic | P-value | grams per day | Test Statistic | P-value | grams per day | Test Statistic | P-value | ||
| Home Sector, % (n) | |||||||||||||
| For-profit | 31.2 (10) | 2255.2 (381.2) | 5.3 a | <0.0001 | 2023.5 (422.0) | 4.6 a | <0.0001 | 95.3 (18.7) | 4.5 a | <0.0001 | 89.1 (16.2) | 3.6 a | 0.0005 |
| Non-profit | 68.8 (22) | 1968.9 (372.2) | 1699.7 (511.5) | 82.5 (20.4) | 79.0 (25.6) | ||||||||
| Number of beds per LTC home, median (IQR) | 126.0 (87.5–190.0) | 2058.4 (397.1) | 0.2 b | 0.006 | 1800.9 (507.2) | 0.1 b | 0.44 | 86.5 (20.7) | 0.2 b | 0.02b | 82.2 (23.6) | 0.1 b | 0.05 |
| Menu cycle length in weeks, % (n) | |||||||||||||
| 3 weeksd | 40.6 (13) | 2109.5 (419.0) g | 8.2 c | <0.0001 | 1767.6 (484.2) f,g | 11.4 c | <0.0001 | 84.0 (19.0) g | 8.9 c | <0.0001 | 79.5 (20.2) f,g | 12.3 c | <0.0001 |
| 4 weekse | 40.6 (13) | 2035.9 (370.4) g | 1805.9 (404.8) f,g | 90.2 (22.2) g | 85.1 (21.8) g | ||||||||
| 5 weeksf | 12.5 (4) | 2187.6 (302.6) g | 2159.6 (678.5) d,e,g | 94.0 (16.3) g | 95.7 (30.5) g | ||||||||
| 6 weeksg | 6.3 (2) | 1613.5 (281.1) d,e,f | 1266.7 (326.2) d,e,f | 64.2 (11.5) d,e,f | 53.8 (9.1) d,e,f | ||||||||
| Last full revision of the menu, % (n) | |||||||||||||
| < 6 monthsh | 75.0 (24) | 2088.5 (389.5) k | 12.1 c | <0.0001 | 1776.3 (473.3) i,k | 16.2 c | <0.0001 | 87.4 (21.2) k | 6.2 c | 0.0004 | 81.8 (22.1) k | 11.2 c | <0.0001 |
| 6–12 monthsi | 18.8 (6) | 2111.9 (323.6) k | 2106.2 (477.2) h,j,k | 89.9 (17.2) k | 91.8 (24.6) k | ||||||||
| 13–18 monthsj | 3.1 (1) | 1790.8 (182.0) | 1437.4 (200.0) i | 74.5 (11.3) | 75.0 (13.3) | ||||||||
| > 18 monthsk | 3.1 (1) | 1282.1 (243.3) h,i | 921.1 (60.7) h,i | 57.5 (8.6) h,i | 40.6 (3.0) h,i | ||||||||
| Dietitian time (hours per week), median (IQR) | 17.0 (13.0–22.5) | 2058.4 (397.1) | 0.1 b | 0.07 | 1800.9 (507.2) | −0.1 b | 0.13 | 86.5 (20.7) | 0.1 b | 0.43 | 82.2 (23.6) | −0.02 b | 0.79 |
| Raw food cost ($ per resident/day), median (IQR) * | 7.7 (7.1–8.3) | 2067.0 (383.3) | 0.1 b | 0.08 | 1817.0 (491.2) | 0.2 b | 0.001 | 87.2 (20.7) | −0.1 b | 0.28 | 83.1 (23.4) | 0.1 b | 0.41 |
| Proportion of commercial food, median (IQR) | 17.5 (10–30) | 2058.4 (397.1) | 0.2 b | 0.005 | 1800.9 (507.2) | 0.04 b | 0.52 | 86.5 (20.7) | −0.1 b | 0.15 | 82.2 (23.6) | −0.1 b | 0.31 |
Statistical tests were performed to compare home characteristics with energy and protein provision from the regular and pureed texture menus among the 32 LTC homes from four provinces
Total n = 32, where * n = 27
Abbreviations: kcal kilocalorie, IQR interquartile range
aStatistical value is a t-value based on a Student’s t-test
bStatistical value is a Pearson correlation coefficient
cANOVA was performed and statistical value is a F-value
d, e, f, g, h, i, j, kValues with different superscripts indicate a significant difference at p < 0.01