Dee Murphy

Date Approved


Degree Type

Open Access Thesis

Degree Name

Master of Science (MS)

Department or School

Health Sciences

Committee Member

Judith T. Brooks, PhD, RD

Committee Member

Alice Jo Rainville, PhD, RD, CHE, SNS

Committee Member

Gary Parry, NHA


The purpose of this study was to determine if residents (n = 26) living in an Iowa long-term care facility had differences in food intake at their noon meal and body weight when served traditional tray meal service for 10 weeks compared to being served restaurant-style meal service for 10 weeks. The study also evaluated the facility’s raw food costs of the two meal service styles.

Mean meal intake scale scores improved when residents were served restaurant-style meal service (0.4±0.3) compared to traditional tray meal service. Residents did not show a significant percent weight (1.1%±3.7%) change or percent BMI (0.9%±3.7%) change between the two styles of meal service; however, 16 residents (62%) lost weight. There was a minimal difference in raw food costs between traditional tray meal service and restaurant-style meal service.