Clinical trial NCT02800291: Making the Most of Mealtimes Determinants of Food Intake
Official title: Making the Most of Mealtimes (M3): Determinants of Food Intake in Long Term Care
Study type: OBSERVATIONAL
Overall status: COMPLETED
Conditions: Malnutrition
Keywords: food intake
Lead sponsor: University of Waterloo
Sponsor class: OTHER
Collaborators: name: Canadian Institutes of Health Research (CIHR)
name: University of Alberta
name: University of Manitoba
name: Universite de Moncton
First posted: 2016-06-15
Enrollment: 640
Sex: ALL
Minimum age (years): 65
Standard ages: OLDER_ADULT
Accepts healthy volunteers: no
Observational model: OTHER
Time perspective: PROSPECTIVE
Sampling method: PROBABILITY_SAMPLE
Study population: Participants were residents in long term care. Eligible residents were medically stable, living in the selected units from the participating homes. They had to be reside in the home for more than 1 month and not be on tube feeding or be considered at the end of life.

Brief summary: M3 is a multi-site cross sectional study. Data were collected form 640 residents in 32 homes in Canada. The primary purpose of this study was to identify food intake in residents and compare this to recommendations, as well as determine influential determinants of food intake.

Detailed description: This cross-sectional study has collected in-depth data at the resident, dining room, staff, and home level, focused on determinants of food intake. Dietary intake is based on three non-consecutive days of weighed and estimated food intake. Oral health and dyshphagia risk are assessed. Person directed care practices, mealtime environments and home level variables of food cost, production and delivery are ascertained.

Eligibility criteria: Inclusion Criteria:

* medically stable living in selected units, residing in home for more than one month consent to participate

Exclusion Criteria:

* considered end of life by staff; tube feeding

Primary outcomes:
measure: Malnutrition
timeFrame: 1 month
Secondary outcomes:
Other outcomes:
Locations:
Study officials:
affiliation: University of Waterloo
name: Heather Keller, PhD
role: PRINCIPAL_INVESTIGATOR
References:
citation: Vucea V, Keller HH, Morrison JM, Duizer LM, Duncan AM, Steele CM. Prevalence and Characteristics Associated with Modified Texture Food Use in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project. Can J Diet Pract Res. 2019 Sep 1;80(3):104-110. doi: 10.3148/cjdpr-2018-045. Epub 2019 Feb 7.
citation: Iuglio S, Keller H, Chaudhury H, Slaughter SE, Lengyel C, Morrison J, Boscart V, Carrier N. Construct validity of the Dining Environment Audit Protocol: a secondary data analysis of the Making Most of Mealtimes (M3) study. BMC Geriatr. 2018 Jan 22;18(1):20. doi: 10.1186/s12877-018-0708-4.
citation: Vucea V, Keller HH, Morrison JM, Duncan AM, Duizer LM, Carrier N, Lengyel CO, Slaughter SE. Nutritional quality of regular and pureed menus in Canadian long term care homes: an analysis of the Making the Most of Mealtimes (M3) project. BMC Nutr. 2017 Oct 23;3:80. doi: 10.1186/s40795-017-0198-3. eCollection 2017.
citation: Keller HH, Carrier N, Slaughter S, Lengyel C, Steele CM, Duizer L, Brown KS, Chaudhury H, Yoon MN, Duncan AM, Boscart VM, Heckman G, Villalon L. Making the Most of Mealtimes (M3): protocol of a multi-centre cross-sectional study of food intake and its determinants in older adults living in long term care homes. BMC Geriatr. 2017 Jan 13;17(1):15. doi: 10.1186/s12877-016-0401-4.