Eating Behavior, Food Preferences
Conditions
Brief summary
Blue dishware was alternated with white dishware for lunch and dinner for residents living with dementia. Food consumption occurred in the home dining room and food was weighed before and after consumption to determine proportion consumed. Eating challenges were also noted. Within-participant comparisons were made to determine if food intake and eating challenges improved with the blue dishware condition.
Interventions
OTHERBlue dishware
blue dishware is used for plates and bowls
Sponsors
University of Waterloo
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
NONE
Intervention model description
participant meals were randomized to blue or white dishware conditions, matched for food choices
Eligibility
Sex/Gender
ALL
Age
65 Years to 100 Years
Healthy volunteers
No
Inclusion criteria
* living in a residential care environment with dementia * informed consent of POA and assent of person living with dementia
Exclusion criteria
* did not come to the dining room to eat * required eating assistance * did not live on the study unit
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Precent of Food consumed of food served (grams consumed/grams provided) | 8 weeks | gram weight of food intake as weighed on a calibrated scale |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Percent of Meals with an Eating challenge based on an Eating challenges Checklist | 8 weeks | change in eating challenges from a prespecified list |
Countries
Canada
Outcome results
None listed