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dc.contributor.authorWach, Caroline B
dc.date.accessioned2020-10-16T20:00:52Z
dc.date.available2020-10-16T20:00:52Z
dc.date.issued1991-01
dc.identifier.urien
dc.identifier.urihttp://hdl.handle.net/10675.2/623607
dc.description.abstractThe effect of the availability of condiments on the nutritional intake of 10 elderly nursing home residents was evaluated over a five day periods in which 100 meal time observations were recorded. Base line data were gathered on each subject for a prescribed number of days and then an assortment of condiments was made available to each resident for sue as he or she desired. The hypothesis was that nursing home residents to whom condiments were made available would increase their nutritional intake defined as quantity of food consumed and expressed in grams. Results however did not support this hypothesis as there was no treatment effect demonstrated ·between groups relative to lunch or dinner when considered both independent of one another and together.en_US
dc.language.isoen_USen_US
dc.publisherMedical College of Georgiaen_US
dc.rightsCopyright protected. Unauthorized reproduction or use beyond the exceptions granted by the Fair Use clause of U.S. Copyright law may violate federal law.en_US
dc.titleA Study of the Relationship Between the Availability of Condiments and Nutritional Intake of Elderly Nursing Home Residentsen_US
dc.typeThesisen_US
dc.contributor.departmentSchool of Nursingen_US
dc.description.advisorGueldner, Sarah Hall
dc.description.degreeMaster of Science in Nursingen_US
dc.description.committeeGerlach, Mary Jo
dc.description.committeeBurrell, Lenette
dc.description.committeeClayton, Gloria
dc.embargoen
refterms.dateFOA2020-10-16T20:00:52Z


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