Factors That Affect Oral Care Outcomes for Institutionalized Elderly

Table 2

Effect of dietary or meal factors on fever, adjusted by oral care and number of functional teeth.

		Model 2 (A)				Model 2 (B)				Model 2 (C)
		Coefficient	95% CI		value	Coefficient	95% CI		value	Coefficient	95% CI		value
			Lower	Upper			Lower	Upper			Lower	Upper
Intercept		−0.063	−0.512	0.387	0.780	0.186	−0.168	0.541	0.296	−0.774	−1.71	0.163	0.103
Oral care	−	Reference				Reference				Reference
	+	0.814	0.104	1.525	0.026	0.675	0.131	1.218	0.016	0.774	−0.163	1.712	0.102
Number of functional teeth		0.035	−0.009	0.078	0.118	0.023	−0.006	0.051	0.123	0.093	0.019	0.168	0.015
Interaction with number of functional teeth
Oral care	−	Reference				Reference				Reference
	+	−0.061	−0.117	−0.005	0.033	−0.049	−0.089	−0.01	0.015	−0.087	−0.162	−0.011	0.025
Meal care
Independent		Reference
Needs attention		1.544	0.547	2.540	0.003
Dependent		−0.342	−f0.837	0.153	0.170
Food prescription
Ordinary						Reference
Sliced						1.043	0.003	2.084	0.049
Pureed						−0.127	−0.457	0.203	0.442
Arousal during the meal
Arousal (+)										Reference
Arousal (−)										1.762	0.658	2.867	0.003

(A): meal care, (B): food prescription, (C): arousal during the meal. The coefficients of subjects who needed attention during the meal, who were prescribed sliced food, and who were unaroused during meals were positive and statistically significant.