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Measuring Nursing Home Resident Satisfaction With Food and Food Service: Initial Testing of the FoodEx-LTC

¹ University of Arizona College of Nursing, Tucson.
² Washington State University College of Nursing, Spokane.

Address correspondence to Neva Crogan, PhD, APRN, BC, University of Arizona College of Nursing, 1305 N. Martin, P.O. Box 210203, Tucson, AZ 85721-0203. E-mail: ncrogan{at}nursing.arizona.edu

Background. Malnutrition impacts the quality of life and general health of many older persons living in our nation's 20,000 nursing homes (1). Despite the urgency of this issue, no instrument that measures resident satisfaction with food and food service was found in an extensive literature search. The purpose of this article is to describe the development and initial testing of a resident satisfaction with food and food service questionnaire (FoodEx-LTC) in the context of the Quality Nutrition Outcomes–Long-Term Care Model.

Methods. This pilot study was conducted in two phases. During phase one the instrument was developed, peer-reviewed, and pretested. Phase two further tested the instrument using a correlational design, measuring both intermediate and long-term outcomes found on the Quality Nutrition Outcomes–Long-Term Care Model.

Results. Hypothesis testing was used to measure construct validity. 4 of 5 FoodEx–LTC domains were significantly correlated with depression, 2 of 5 with serum albumin. The FoodEx-LTC demonstrates acceptable reliability for a new instrument. The coefficient alpha scores ranged from.69–.87 and test–retest correlations ranged from.55–.89, dependent upon domain.

Conclusions. FoodEx-LTC appears to be a valid and reliable measure of resident food and food service satisfaction in nursing homes. This line of inquiry is of great importance because perceived quality of food and food service are strongly related to quality of life for residents in nursing homes, and adequate food intake is integral to maintaining weight and preventing protein-calorie malnutrition among elderly residents.