INVITATION TO PARTICIPATE!
Study: Understanding the Prevalence of Puree Food Mold Use in Michigan Nursing Homes
Purpose: This research will explore the prevalence of puree food mold use in Michigan nursing facilities and assess the benefits and/or drawbacks of doing so. The aim of this research is to share best practices with food service professionals and to improve quality of life for residents living with dysphagia.
Summary: Participate in this study by donating 5-10 minutes of your time to complete a short online survey regarding current puree meal preparation at your institution, resident population size, and number of residents on texture modified diets.
Basic Eligibility Criteria: Certified dietary managers, and registered dietitian nutritionists working as dietary managers/directors within a Medicare certified nursing home in the state of Michigan. Participants must be over the age of 18.
If interested in participating, use the link below to access the survey. https://gvsu.co1.qualtrics.com/jfe/form/SV_7PXBFxCwb2vh63X
Grand Valley State University
Clinical Dietetics Graduate Student