Does Resident Participation in Planning Menus Improve Their Food Consumption?

Abstract

This study was conducted to compare the consumption of meals from corporate prepared menus (CPM) with the consumption of meals from menus chosen by residents (RM) of a traditional long-term care facility in northwest Ohio. 20 volunteer residents with normal appetites participated in the study. Plate waste data was collected on all test subjects for 3 meals per day for one week, while they consumed meals from CPM. The amount of food served and returned was weighed to the nearest 0.1 ounces. 10 of the test subjects were randomly chosen and taught how to use a method and apparatus for planning geriatric menus, and were designated as the Players group The residents used a meal card game to plan 2 weeks of menus. The other 10 subjects served as the controls (Non-players group). Plate waste data were collected on the 20 test subjects while consuming meals from the resident prepared menus using the same procedure. Both menu methods provided RDA amounts of all RDA essential nutrients. Intakes of calories, protein, iron, calcium zinc, and, vitamins A, C, and folacin were determined using Computrition. Manova analysis showed that the Players consumed more foods from the meat, fruit and vegetable groups (p<.05) than the Non-players. Players were found to consume more Zn and Ca than Non-players. Players met their RDA's for protein, iron, calcium, vitamin A, and calories, while Non-players consumed less than the RDA's for protein, iron, calcium, zinc, and folacin. Both menu systems had 28-32% plate waste. The MC/MBS game was reported by the residents to be an enjoyable nutrition exercise that gave them a sense of control in planning their meals. Resident participation in the menu selection process (Players) showed improved food intake (p<.05) (NIA Grant No. IR43AG10083-01).