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METHOD AND APPARATUS FOR PLANNING GERIATRIC NUTRITION

Award Information
Agency: Department of Health and Human Services
Branch: N/A
Contract: N/A
Agency Tracking Number: 16263
Amount: $44,076.00
Phase: Phase I
Program: SBIR
Solicitation Topic Code: N/A
Solicitation Number: N/A
Timeline
Solicitation Year: N/A
Award Year: 1991
Award Start Date (Proposal Award Date): N/A
Award End Date (Contract End Date): N/A
Small Business Information
6101 Pembridge Drive
Toledo, OH 43615
United States
DUNS: N/A
HUBZone Owned: No
Woman Owned: No
Socially and Economically Disadvantaged: No
Principal Investigator
 Heasley, Susan G
 Principal Investigator
 (419) 841-2357
Business Contact
 1 R43 AG10083-01
Phone: () -
Research Institution
N/A
Abstract

THIS PILOT PROJECT WILL TEST A NEW PATENTED MEAL CARD/MENU BOARD SYSTEM'S PRACTICALITY AND ADAPTABILITY FOR USE IN LONG TERM HEALTH CARE FACILITIES. TESTING OF THE PROTOTYPE WILL REQUIRE THE CONSENT OF THE ADMINISTRATION OF THE NURSING HOMES INVOLVED IN THIS PROJECT, TO MODIFY THEIR CURRENT MENU PLANNING TECHNIQUES. IMPLEMENTATION REQUIRES THE ESTABLISHING OF A RESIDENT'S MENU PLANNING COMMITTEE IN EACH TEST CENTER WHICH WILL DETERMINE THE MENU CYCLE FOR EACH MONTH AT IT'S FACILITY. THE PURPOSE OF THE MEAL CARD/MENU BOARD SYSTEM IS: TO ENHANCE THE USE OF SEASONAL FOODS IN MENUS; TO MAKE THE ACCOMMODATION OF MODIFIED DIETS MORE COST EFFECTIVE; TO IMPROVE THE NUTRIENT DENSITY OF THE RESIDENTS' MEALS; AND TO DECREASE COSTLY PLATE WASTE. TWENTY-TO- THIRTY VOLUNTEER RESIDENTS WILL PARTICIPATE IN COMPLETING PRE-POST TEST QUESTIONNAIRE ASSESSING THEIR PERCEPTIONS OF THEIR QUALITY OF LIFE (QOL). PRE-POST TEST PLATE WASTE DATA WILL BE COLLECTED ON EACH VOLUNTEER PARTICIPANT TO ACCURATELY MONITOR TOTAL FOOD CONSUMPTION PATTERNS. DATA WILL BE ANALYZED USING THE STATISTICAL PACKAGE FOR THE SOCIAL SCIENCES (SPSS), AND THE STUDENT'S T-TEST FOR SIGNIFICANCE. ANALYZED DATA FROM THIS PILOT STUDY WILL BE USED TO MODIFY THE PROTOTYPE MEAL CARD/MENU BOARD SYSTEM IN PREPARATION FOR NATIONAL TESTING (PHASE II).

* Information listed above is at the time of submission. *

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