The Effect of Hand-Held Menus on The Body Weight and Food Consumption Percentages of Alzheimer’S Residents Residing in Long-Term Nursing Facilities

Abstract

The purpose of the study was to determine the influence of hand-held menus on body weight of Alzheimer's residents in long-term care nursing facilities. The study utilized a pre-experimental design. Subjects in the study were individuals diagnosed with Alzheimer's Disease who had resided in selected long-term care nursing facilities for at least six months and did not require a complete pureed diet and/or require full assistance at meals. Data were collected from patient files for the six months prior to the initiation of the treatment and monthly for the six months during which the treatment was applied to the experimental subjects. The treatment in the study involved the initiation of an alternative food service technique termed hand-held menus. Subjects in the control group received the conventional food service techniques traditionally used by the institution. Primary outcome measurements included weight loss of subjects and food consumption percentages in addition to selected demographic characteristics. The experimental and control groups were compared on primary outcome measures using the t-test procedure. Groups were compared on demographic characteristics using the t-test or chi-square procedure, depending on the level of measurement of the variable. Results of the study indicated that residents who received the hand-held menus had a average weight gain of 0.24 pounds per month while the control group experienced an average weight loss of 1.45 pounds per month. Demographically, the groups were different on only two measurements. The researchers concluded that the hand-held menus are a more effective nutritional delivery system for Alzheimer's residents of long-term care nursing facilities than conventional food service programs.