Document Detail

An integrated model to measure service management and physical constraints' effect on food consumption in assisted-living facilities.
MedLine Citation:
PMID:  18442500     Owner:  NLM     Status:  MEDLINE    
OBJECTIVE: The United States is experiencing remarkable growth in the elderly population, which provides both opportunities and challenges for assisted-living facilities. The objective of this study was to explore how service management influences residents' actual food consumption in assisted-living facilities. Physical factors influencing residents' service evaluation and food consumption also were investigated. DESIGN: A total of 394 questionnaires were distributed to assisted-living residents in seven randomly selected facilities. The questionnaire was developed based on an in-depth literature review and pilot study. Residents' perceived quality evaluations, satisfaction, and physical constraints were measured. Residents' actual food consumption was measured using a plate waste technique. SUBJECTS: A total of 118 residents in five facilities completed both questionnaires and food consumption assessments. STATISTICAL ANALYSIS: Descriptive, multivariate analyses and structural equation modeling techniques were employed. MAJOR FINDINGS: Service management, including food and service quality and customer satisfaction, was found to significantly influence residents' food consumption. Physical constraints associated with aging, including a decline in health status, chewing problems, sensory loss, and functional disability, also significantly influenced residents' food consumption. A significant relationship was found between physical constraints and customer satisfaction. CONCLUSIONS: Foodservice that provides good food and service quality increases customer satisfaction and affects residents' actual food consumption. Physical constraints also influence residents' food consumption directly, or indirectly through satisfaction. The findings suggest that food and nutrition professionals in assisted-living should consider the physical profiles of their residents to enhance residents' satisfaction and nutrient intake. Recommendations for exploring residents' perspectives are discussed.
Hui-Chun Huang; Carol W Shanklin
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  108     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  2008 May 
Date Detail:
Created Date:  2008-04-29     Completed Date:  2008-06-11     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  United States    
Other Details:
Languages:  eng     Pagination:  785-92     Citation Subset:  AIM; IM    
Department of Restaurant and Institutional Management, Shih Chien University, No. 70, Ta-Chih St, Taipei, Taiwan ROC. <>
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MeSH Terms
Age Factors
Aged, 80 and over
Assisted Living Facilities / statistics & numerical data*
Food Habits*
Food Services / organization & administration*
Health Services for the Aged / standards,  statistics & numerical data
Health Status
Middle Aged
Multivariate Analysis
Patient Satisfaction*
United States

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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