Food Intake and Blue Dishware in Residents Living With Dementia

Food Intake and Blue Dishware in Residents Living With Dementia in Retirement Homes

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.

Study Overview

• Status: Completed
• Conditions: Food Preferences; Eating Behavior
• Intervention / Treatment: Other: Blue dishware

• Study Type: Interventional
• Enrollment (Actual): 18
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Canada
  • Ontario
    • Guelph, Ontario, Canada
      • Riverside Glen

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 65 years to 100 years (Older Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: All

Description

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

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Prevention
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: None (Open Label)

Number of Arms

2

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Placebo Comparator: White dishware; standard white dishware used in the home	Other: Blue dishware; blue dishware is used for plates and bowls
Experimental: blue dishware; specially designed blue dishware, plates and bowls	Other: Blue dishware; blue dishware is used for plates and bowls

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Precent of Food consumed of food served (grams consumed/grams provided)	gram weight of food intake as weighed on a calibrated scale	8 weeks

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Percent of Meals with an Eating challenge based on an Eating challenges Checklist	change in eating challenges from a prespecified list	8 weeks

Collaborators and Investigators

• Sponsor: University of Waterloo
• Investigators: Principal Investigator: Heather Keller, University of Waterloo

Publications and helpful links

General Publications

• Donnelly R, Wei C, Morrison-Koechl J, Keller H. The effect of blue dishware versus white dishware on food intake and eating challenges among residents living with dementia: a crossover trial. BMC Res Notes. 2020 Jul 23;13(1):353. doi: 10.1186/s13104-020-05195-y.

Study record dates

Study Major Dates

• Study Start (Actual): August 1, 2019
• Primary Completion (Actual): September 30, 2019
• Study Completion (Actual): February 1, 2020

Study Registration Dates

• First Submitted: February 22, 2020
• First Submitted That Met QC Criteria: March 5, 2020
• First Posted (Actual): March 6, 2020

Study Record Updates

• Last Update Posted (Actual): March 6, 2020
• Last Update Submitted That Met QC Criteria: March 5, 2020
• Last Verified: March 1, 2020

More Information

Terms related to this study

• Additional Relevant MeSH Terms: Mental Disorders; Brain Diseases; Central Nervous System Diseases; Nervous System Diseases; Neurocognitive Disorders; Dementia
• Other Study ID Numbers: ORE40986

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: NO

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No