Development of the Food-Related Control Scale for Long-Term Care.

Objective: Develop and test a Food-Related Control Scale (FRCS) measuring resident-perceived control in long-term care food service.

Design: A bank of 15 initial items based on a multidimensional locus of control construct was developed initially. Expert review, cognitive interviews, a pilot study, and factor analysis were used to validate the instrument and assess reliability.

Setting: Individual phone-based cognitive interviews and 16 skilled nursing facilities in the US.

Participants: Cognitive interviews included a convenience sample of independently living adults aged ≥ 65 (n = 13), whereas the pilot study included skilled nursing facility-residing adults (n = 166).

Variables Measured: Perception of food-related control in a long-term care setting.

Analysis: Cognitive interviews were analyzed to develop items. Quantitative data from skilled nursing facility residents were analyzed using SAS software for structural equation modeling and factor analysis.

Results: A 2-dimensional construct (9 items) of the FRCS demonstrated reliability with factor analysis. Concurrent validity within the locus of control construct was demonstrated with the Multidimensional Health Locus of Control Scale (standardized estimate of 0.430; P < 0.1).

Conclusions And Implications: The FRCS may be used to determine how residents in long-term care perceive control over their food experiences. Further testing is necessary to determine the appropriateness of the FRCS for different population uses.