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Table 4 Descriptive Characteristics of Two Dining Areas Assessed by MTS Over All Observed Meals (n = 40)

From: Mixed methods developmental evaluation of the CHOICE program: a relationship-centred mealtime intervention for long-term care

Variable

Both Home Areas

Wellesley

Parker

Residents in dining room, mean (SD)

24.3 (2.90)

22.4 (1.98)

26.3 (2.27)*

Any staff who entered dining room during meal observation, mean (SD)

6.7 (1.38)

7.2 (1.42)

6.3 (1.23)

Staff serving fooda, mean (SD)

2.1 (0.94)

1.4 (0.51)

2.8 (0.77)*

Staff assisting residents to eata, mean (SD)

2.6 (0.98)

3.2 (0.70)

2.0 (0.82)*

Family/Volunteers, mean (SD)

0.6 (0.89)

0.4 (0.59)

1.0 (1.05)

% of meals where at least 1 resident eating meal in adjacent area, % (freq.)

55.0 (22)

63.6 (14)

36.4 (8)

  1. *Difference between home areas is statistically significant, p < 0.001
  2. aStaff involved in meal service included full-time and part-time staff, LPN, and DA
  3. Abbreviations: MTS Mealtime scan, SD Standard Deviation