Making the Most of Mealtimes Determinants of Food Intake

NCT02800291 | Completed

• 1 other identifier: 20056
• Study Type: observational
• Target: 640
• Locations: 0 countries
• Sites: N/A

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.

Conditions

Malnutrition

Keywords

food intake

Outcome Measures

Primary Outcomes (1)

• Malnutrition

  Subjective Global Assessment

  1 month

Eligibility Criteria

• Age: 65 Years+
• Sex: all
• Healthy Volunteers: No
• Age Groups: Older Adult (65+)
• 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.

You may qualify if:

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

You may not qualify if:

• considered end of life by staff; tube feeding

Sponsors & Collaborators

• University of Waterloo: lead
• Canadian Institutes of Health Research (CIHR): collaborator
• University of Alberta: collaborator
• University of Manitoba: collaborator
• Universite de Moncton: collaborator

Related Publications (4)

• 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.

  PMID: 32153857 DERIVED

• 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.

  PMID: 30724101 DERIVED

• 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.

  PMID: 29357821 DERIVED

• 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.

  PMID: 28086754 DERIVED

Related Links

• Primary analysis results on determinants of food intake
• Primary analysis results on determinants of fluid intake

MeSH Terms

Conditions

Malnutrition

Condition Hierarchy (Ancestors)

Nutrition Disorders; Nutritional and Metabolic Diseases

Study Officials

• Heather Keller, PhD

  University of Waterloo

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: observational
• Observational Model: OTHER
• Time Perspective: PROSPECTIVE
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Research Chair, Nutrition & Aging

Study Record Dates

• First Submitted: June 7, 2016
• First Posted: June 15, 2016
• Study Start: January 1, 2015
• Primary Completion: December 1, 2015
• Study Completion: December 1, 2015
• Last Updated: February 5, 2019

Record last verified: 2019-02

Data Sharing

• IPD Sharing: Will not share