Factors That Affect Oral Care Outcomes for Institutionalized Elderly

Table 5

Risk factors associated with duration until the incidence of fever after starting the oral care program.

	Model 5
	Hazard ratio	95% CI		value
		Lower	Upper
Number of functional teeth	0.997	0.940	1.056	0.909
Meal care
Independent	Reference			0.353
Need attention	2.008	0.625	6.446	0.242
Need assistance	0.699	0.171	2.865	0.619
Food prescription
Ordinal	Reference			0.113
Sliced	3.795	1.082	13.305	0.037
Pureed	1.958	0.616	6.226	0.255
Arousal during the meal
Arousal (+)	Reference
Arousal (−)	4.219	1.096	16.243	0.036
Candida
≤750 cfu	Reference			0.353
≥750 cfu	0.846	0.298	2.408	0.755

The model was constructed by Cox’s Proportional hazard model. No arousal during the meal (conscious level) and having sliced food were risk factors.