Ap20 Research Sample A

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egeBoard
AP Research
®
Academic Paper
Sample Student Responses
and Scoring Commentary
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Sample A
R Scoring Guideline
R Student Samples
R Scoring Commentary
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AP® Research Academic Paper 2020 Scoring Guidelines
The Response…
Score of 1 Score of 2 Score of 3 Score of 4 Score of 5
Report on Existing Knowledge Report on Existing Knowledge with Ineffectual Argument for a New Well-Supported, Articulate Rich Analysis of a New
Simplistic Use of a Research Understanding Argument Conveying a New Understanding Addressing a Gap
Method Understanding in the Research Base
Presents an overly broad topic of Presents a topic of inquiry with Carries the focus or scope of a topic Focuses a topic of inquiry with clear Focuses a topic of inquiry with clear
inquiry. narrowing scope or focus, that is of inquiry through the method AND and narrow parameters, which are and narrow parameters, which are
NOT carried through either in the overall line of reasoning, even though addressed through the method and addressed through the method and
method or in the overall line of the focus or scope might still be the conclusion. the conclusion.
reasoning. narrowing.
Situates a topic of inquiry within a Situates a topic of inquiry within a Situates a topic of inquiry within Explicitly connects a topic of inquiry Explicitly connects a topic of inquiry
single perspective derived from single perspective derived from relevant scholarly works of varying to relevant scholarly works of to relevant scholarly works of
scholarly works OR through a variety scholarly works OR through a variety perspectives, although connections varying perspectives AND logically varying perspectives AND logically
of perspectives derived from mostly of perspectives derived from mostly to some works may be unclear. explains how the topic of inquiry explains how the topic of inquiry
non-scholarly works. non-scholarly works. addresses a gap. addresses a gap.
Describes a search and report Describes a nonreplicable research Describes a reasonably replicable Logically defends the alignment of a Logically defends the alignment of a
process. method OR provides an research method, with questionable detailed, replicable research method detailed, replicable research method
oversimplified description of a alignment to the purpose of the to the purpose of the inquiry. to the purpose of the inquiry.
method, with questionable alignment inquiry.
to the purpose of the inquiry.
Summarizes or reports existing Summarizes or reports existing Conveys a new understanding or Supports a new understanding or Justifies a new understanding or
knowledge in the field of knowledge in the field of conclusion, with an underdeveloped conclusion through a logically conclusion through a logical
understanding pertaining to the topic understanding pertaining to the topic line of reasoning OR insufficient organized line of reasoning AND progression of inquiry choices,
of inquiry. of inquiry. evidence. sufficient evidence. The limitations sufficient evidence, explanation of
and/or implications, if present, of the the limitations of the conclusion, and
new understanding or conclusion are an explanation of the implications to
oversimplified. the community of practice.
Generally communicates the Generally communicates the Competently communicates the Competently communicates the Enhances the communication of the
student’s ideas, although errors in student’s ideas, although errors in student’s ideas, although there may student’s ideas, although there may student’s ideas through organization,
grammar, discipline-specific style, grammar, discipline-specific style, be some errors in grammar, be some errors in grammar, use of design elements, conventions
and organization distract or confuse and organization distract or confuse discipline-specific style, and discipline-specific style, and of grammar, style, mechanics, and
the reader. the reader. organization. organization. word precision, with few to no errors.
Cites AND/OR attributes sources (in Cites AND/OR attributes sources (in Cites AND attributes sources, using a Cites AND attributes sources, with a Cites AND attributes sources, with a
bibliography/ works cited and/or in- bibliography/ works cited and/or in- discipline-specific style (in both consistent use of an appropriate consistent use of an appropriate
text), with multiple errors and/or an text), with multiple errors and/or an bibliography/works cited AND in- discipline-specific style (in both discipline-specific style (in both
inconsistent use of a discipline- inconsistent use of a discipline- text), with few errors or bibliography/works cited AND in- bibliography/works cited AND in-
specific style. specific style. inconsistencies. text), with few to no errors. text), with few to no errors.
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AP® Research 2020 Scoring Commentary
Academic Paper
Overview
This performance task was intended to assess students’ ability to conduct scholarly and responsible research
and articulate an evidence-based argument that clearly communicates the conclusion, solution, or answer to their
stated research question. More specifically, this performance task was intended to assess students’ ability to:
• Generate a focused research question that is situated within or connected to a larger scholarly context
or community;
• Explore relationships between and among multiple works representing multiple perspectives within
the scholarly literature related to the topic of inquiry;
• Articulate what approach, method, or process they have chosen to use to address their research
question, why they have chosen that approach to answering their question, and how they employed it;
• Develop and present their own argument, conclusion, or new understanding while acknowledging its
limitations and discussing implications;
• Support their conclusion through the compilation, use, and synthesis of relevant and significant
evidence generated by their research;
• Use organizational and design elements to effectively convey the paper’s message;
• Consistently and accurately cite, attribute, and integrate the knowledge and work of others, while
distinguishing between their voice and that of others; and
• Generate a paper in which word choice and syntax enhance communication by adhering to established
conventions of grammar, usage, and mechanics.

Research Sample A Page 1 of 77
Running Head: ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET

WITHIN CONNECTICUT FACILITIES THAT CARE FOR RESIDENTS WITH
ALZHEIMER’S DISEASE 1
Analyzing the Prevalence of the Mediterranean Diet Within Connecticut Facilities that Care for
Residents with Alzheimer’s Disease
May 26, 2020
Word Count: 5406

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

CONNECTICUT FACILITIES THAT CARE FOR RESIDENTS WITH ALZHEIMER’S
DISEASE 2
ABSTRACT
The neurodegenerative Alzheimer’s Disease is the most common form of dementia.
Previous researchers have found a link between the Mediterranean Diet and curbed symptoms
and effects of Alzheimer’s Disease. This finding from the pre-existing research sparked the goal
of this research study: to examine the extent to which Connecticut facilities that care for
residents with Alzheimer’s Disease are incorporating aspects of the Mediterranean Diet into meal
plans.
To assess the prevalence of the Mediterranean Diet amongst 12 Connecticut facilities, 3
methodology tools were used: a pre-validated quantitative questionnaire, qualitative interviews,
and both qualitative and quantitative content analyses were conducted on dining menus.
It was concluded that 100% of the participating facilities incorporate aspects of the
MedDi into their meal plans. It was additionally concluded that the incorporation of the
Mediterranean Diet is both intentional and unintentional and to varying extents.


DISEASE 3
INTRODUCTION
The rate of Alzheimer’s Disease (AD) is increasing annually and claims the unfortunate
title of the most common form of dementia (Omar, 2019). In fact, AD accounts for 50%-80% of
all dementia cases which affects 40-50 million people currently (Gupta, Lee, Choi, Lee, Kim,

Kwon, 2019). “Alzheimer’s disease is an irreversible, progressive brain disorder that slowly
deteriorates memory, thinking skills and eventually the ability to carry out life’s simplest tasks”
(National Institute on Aging, 2017, p.1). AD does not lack research and attention; researchers

and professionals strive each day to uncover ways to circumvent the neurodegenerative
condition—an illness that involves deterioration in parts of the brain.
The pre-existing research regarding AD indicates that dietary choices can lessen
symptoms or deter the risk of contracting the cognitive disease (Yusufov, Weyandt, Piryatinsky,
2017). The numerous diets and dietary patterns that researchers have examined include the
Ketogenic Diet, Mediterranean Diet, MIND Diet, high iron-related patterns, and high oil related
patterns (Rusek, Pluta, Ułamek-Kozioł, & Czuczwar, 2019; Omar, 2019; Shi, El-Obeid, Li, Xu,
& Liu, 2019; Woodside, Gallagher, Neville & McKinley, 2014). After reviewing numerous
studies pertaining to dietary choices that curb effects and symptoms of AD, it is clear that the
Mediterranean Diet (MedDi) garners the most attention in this field and prevails overall in
curbing further cognitive decline. The MedDi replicates the eating patterns of individuals from
Greece and Italy in the early 1960s (Woodside, Gallagher, Neville, McKinley, 2014). The
“building block” for the MedDi is olives, which can be in oil form. The olives provide prominent
biophenols, a chemical that can help fight chronic illnesses, including AD (Omar, 2019). The

DISEASE 4
general guidelines of the MedDi (Figure 1) include high intake of foods rich in fiber, protein, and
docosahexaenoic
acid (DHA). Foods
rich in DHA help
prevent or improve
several chronic
conditions,
including AD.
Some examples of
foods consumed
while abiding to the diet include fish, nuts, legumes, and eggs (Shi, El-Obeid, Li, Xu, Liu, 2019).
According to the pre-existing research, the richness in natural foods plays a role in increasing
cognitive function—“any mental process that involves symbolic operations...perception,
memory, creation of imagery or thinking” (Segen’s Medical Dictionary, 2011, p.1).
Gap in the Research
The pre-existing research links the MedDi to positive outcomes concerning cognitive

function (e.g.,
Hernandez-Galiot & Goni, 2017; Scarmeas, Stern, Tang, Mayeux, & Luchsinger,
However,
2006). the pre-existing research does not indicate if facilities that care for residents
with AD incorporate the MedDi into meal plans. The purpose of this study is to address this gap.

This is salient to determine because the prevalence of AD is increasing and it is vital that AD
facilities are cognizant of the MedDi due to the link between diet and cognitive function
(Nicolson & Ngwenya, 2001). Therefore, this study can assist with facilities choosing to

DISEASE 5
implement aspects of the MedDi to curb and deter AD symptoms (Omar, 2019). To analyze the
prevalence of the MedDi at AD facilities, the guiding research question is: To what extent are
aspects of the Mediterranean Diet being incorporated into the meal plans in Connecticut facilities
that care for residents with Alzheimer’s Disease?
LITERATURE REVIEW
Search Strategies
Sources were located via scrutinizing various databases with the limiter of peer-reviewed
to ensure credibility. Keywords used while researching were: diet, Mediterranean Diet, cognitive
function and Alzheimer’s Disease.
Increased Cognitive Function Via the Mediterranean Diet

Researchers, using diverse methods, similarly conclude: there is a correlation between the

MedDi and the prevention of or the curbing of AD symptoms. This is attributed to the
proportions of foods comprising the diet. For example, when following typical adherence to the
diet, red meat is consumed only on a monthly basis and fruits and vegetables are heavily
incorporated into the diet on a daily basis (Yusufov, Weyandt, Piryatinsky, 2017).
In a study conducted by researchers in Madrid, 79 subjects ≥ 75 years old were fed the
MedDi and later assessed on their cognitive status and potential symptoms of depression. The
subjects were surveyed and interviewed daily to test their adherence to the diet, their cognitive
function, and potential signs of depression. The study concluded that adherence to the MedDi
positively correlates to increased cognitive function, but the correlation to depression symptoms
remains unclear. The researchers found that many elders lack essential nutrients such as fish and

DISEASE 6
other fatty vitamins, which are abundant ingredients in the MedDi (Hernandez-Galiot & Goni,
2017).
Evidence of improved cognitive function regarding the MedDi was also assessed by
means of surveying. In alignment with Hernandez-Galiot & Goni’s (2017) method of utilizing
surveys, researchers from Spain assessed the linkage of adherence to the MedDi to chronic
mental illness. This cohort study had 11,015 subjects who each filled out a 136-item food
frequency questionnaire, that established the participants’ general adherence to the MedDi. After
data collection for four years, the study “revealed a significant direct association between
adherence to Mediterranean diet and all the physical and most mental health domains ....”
(Henriquez Sanchez, Ruano, de Irala, Ruiz-Canela, Martinez-Gonzalez, Sanchez-Villegas, 2012,
p.360).
Additionally, researchers from the Taub Institute in New York inspected the link between
the MedDi and risks of AD. A total of 2,258 subjects were examined over 1.5 years. All subjects
participated in an interview which assessed cognitive function. The cognitive assessments

included “tests of memory (short- and long-term verbal and nonverbal), orientation, abstract
reasoning (verbal and non-verbal); language (naming, verbal fluency, comprehension, and

repetition), and construction (copying and matching).” The subject’s food intake was recorded
daily and assessed for MedDi adherence by interpreting their results on a zero to nine scale

(higher score meaning higher adherence). The result of the study determined: “Higher adherence
to the MeDi was associated with lower risk for AD” (Scarmeas, Stern, Tang, Mayeux, &
alignment between AD and the

Luchsinger, 2006, p.1). The pre-existing research highlights the

DISEASE 7
MedDi; it is of importance to conduct research on this finding to determine if facilities caring for
residents with AD are utilizing this diet.
Foods in the Mediterranean Diet Contributing to Increased Cognitive Function
Researchers have discovered foods, nutrients, and vitamins that increase cognitive
function, however, the minimum consumption of the diet to achieve curbed symptoms of AD
remains unknown (Omar, 2019). According to Omar, olives and olive oil are considered the
foundation of the MedDi. The olive, in any form, is a main source of monounsaturated fat. The
general format of the diet is as follows: “high consumption of fruit, vegetables, legumes, and
complex carbohydrates, with a moderate consumption of fish...and a low-to-moderate amount of
red wine during meals” (Sofi et al., 2010, p.798). According to Sofi et al., when an individual has
neurological damage, there is an increase in reactive oxygen species. This leads to an imbalance
in the brain known as oxidative stress. This stress can diminish the brain's way of repairing
damage. As the amount of reactive oxygen species increases, the amount of oxidative stress in
the brain also increases. The oxidative stress that is produced can be affected by dietary choices.
There are foods rich in antioxidants that can decrease oxidative stress; for example, vitamin C
and vitamin E are rich in antioxidants. As expected, the MedDi is rich in foods with antioxidants,
explaining why this diet is attributed to curtailing symptoms of AD. Additionally, nuts, seeds,
and grains outlined in the diet pertain to foods categorized as rich in vitamin E. (Sofi et al.,
2010). The MedDi is copious in natural foods that have not only been linked to increased
cognitive function, but also increased quality of life. The wholesomeness of the foods prescribed
in the diet make AD patients feel better internally (Henriquez Sanchez et al., 2012). The

DISEASE 8
pre-existing research concludes that higher incorporation rates of specific foods contained in the
MedDi are better for cognitive function, general health, and quality of life.
Measurement and Adherence Tactics for Diets
The pre-existing research discovered effective approaches to enable greater adherence to
diets. Researchers from Spain created an instrument to quantitatively measure adherence to the
MedDi called the 14-Item Mediterranean Diet Assessment Tool. It is a questionnaire

that

generates a Mediterranean Diet Score that classifies subjects as having high/low adherence to
the MedDi (Martinez-Gonzalez et al., 2012). This instrument served as the quantitative tool for

this study, further explanation is in the Research
Instruments section (p.11). Concerning
adherence tactics, it is known that individuals with AD can have trouble chewing, swallowing, or
staying on task when it is mealtime. (Riley & Volicer, 1990). As a result, it is vital that meals are
fed efficiently to AD residents to ensure that all proper nutrients are consumed. For example,
researchers Riley and Volicer (1990) analyzed a high-calorie pudding supplement called “Frosty
Cal.” They hypothesized that small quantities of high calorie supplements would be beneficial
for those suffering from AD. It was concluded that the pudding supplement was beneficial
because patients found Frosty Cal easier to consume than other supplements.
Summary
Copious studies concluded that higher consumption of the MedDi translates to curbed

symptoms and effects of AD (e.g., Scarmeas, Stern, Tang, Mayeux, & Luchsinger, 2006). The
evidence of improved cognitive function was found via neuropsychological tests. Individuals

DISEASE 9
were assessed; however, the studies did not address if the participants resided in specialized
facilities or not.
To connect the prior research and to fill a gap, this study determined the extent to which
Connecticut AD facilities are incorporating aspects of the MedDi into meal plans.
RESEARCH DESIGN AND METHODOLOGY
Study Design
This study explores the prevalence of components of the MedDi within facilities that care

for residents with AD. The goal is to increase awareness of the MedDi and thus spur further
implementation of it into the design of meal plans. This is important because the decline in
cognitive health can be offset by increased consumption of foods contained in the MedDi.
A three-part, mixed-methods study was conducted. This approach allowed for both a
quantitative and qualitative analysis of compliance to the MedDi. This is important because the
mixed-methods captured details that would not have been revealed had only one component of
the method (e.g. the questionnaire) been utilized to gather data and formulate results (Leedy &
Ormrod, 2010). The study was also triangulated. The three methods utilized to gather data were:
a pre-validated quantitative questionnaire, qualitative interviews, and content analyses of the
dining menus (Figure 2). As seen in the literature review, some past researchers have conducted
interviews and others have created questionnaires concerning the MedDi, but not in a
mixed-method approach as utilized in this study. Additionally, the pre-existing research shows
no evidence of researchers performing menu content analyses. The mixed-methods design in this

DISEASE 10
study is important as it combines methods from the literature review and adds a new qualitative
measure.
Figure 2: The 3-part Method Design in Alignment with the Research Question
Subjects
The subjects were the individuals that are responsible for designing the meal plans in
facilities that care for residents with AD. These individuals consisted of nutritionists, chefs,
dining directors, and dieticians. This demographic of participants was chosen because they are

DISEASE 11
the decision-makers concerning the dining options and they are the most knowledgeable
concerning the quantities of foods served. Also, they have the greatest insight pertaining to the
reasons that entice/deter facilities from incorporating aspects of the MedDi into meal plans.

Prospective subjects were gathered via compiling a list of all facilities in the state of Connecticut

that have a residential memory care unit (n=54).
Research Instruments
The questionnaire in this study was based on the “Validated 14-item Questionnaire of
Mediterranean diet adherence” (V14Q) from Martinez-Gonzalez et al. (2012).


DISEASE 12
Approval to use the instrument was granted by Martinez-Gonzalez et al. and Schroder et al.
(Appendix A). The V14Q concerns an individual’s diet and answers are assigned points. Table 1
depicts the V14Q questionnaire; on the left side are the questions and on the right is the criteria
to score one point. The sum of the points determines the participant’s Mediterranean Diet Score.
The scoring framework from the V14Q was mirrored in this study. If the response aligned with
the coded answer (generated by Martinez-Gonzalez et al., 2012), one point was awarded.
According to the V14Q, an overall score ≤ 7 is considered “low adherence” to the MedDi and an
overall score ≥ 8 is considered “high adherence” to the MedDi. The questionnaire served as the
quantitative measure for assessing overall adherence at the various facilities. The original
questionnaire was designed for and effective at examining individuals with obesity risks and had
not been used in the context of AD facilities. The purpose of the V14Q instrument was to
measure adherence to the MedDi, thus it was useful in this study to measure adherence levels of
the MedDi within facilities. Minor modifications to the questionnaire wording were made to
accommodate the new context of this study (e.g. words such as “consume” were changed to
“provide”).
In this study, supplemental questions were added to the questionnaire. They were
reviewed and approved by the Institutional Review Board (IRB). Table 2 depicts the
supplemental questions. The questionnaire used in the study is located in Appendix B.


DISEASE 13
Table 2: Supplemental Questions Added to the Validated Questionnaire

Q1 Q2 Q3 Q4
Prior to this Do you intentionally Do you Do the meals you

questionnaire, were provide/design meals provide/design meals provide/design adhere
you aware of any that adhere to the that adhere to either to any particular diet?
link(s) between Mediterranean Diet? the Ketogenic Diet or If so, please specify
cognitive function the MIND Diet? which diet(s). If not,
and the please respond with
Mediterranean Diet? "N/A."

Note. There were two additional questions: one requesting interviews and the other requesting
menus for content analyses (all questions were approved by the IRB).
Procedures
After the compilation of potential subjects, each facility received a recruitment phone
call. Subjects that did not answer the phone were left voice messages and contacted a second
time. Upon agreement to participate in the study, the subjects were emailed a link to the
questionnaire.
Twelve facilities completed the questionnaire, eleven facilities completed the
supplemental questions, six out of the twelve provided menus, and four subjects interviewed.
The consent form (Appendix C) outlined that facilities can choose which component(s) of the
method to complete. To ensure confidentiality, the consent form informed participants that
neither names of people nor facilities would not be disclosed. To keep names classified, each
subject/location received a study code number (ex. Facility A). Throughout this study, the words
“subjects” and “facilities” are used interchangeably. The study design and procedures were
approved by the IRB to eliminate ethical issues.


DISEASE 14
Delimitations
Delimitations were established ahead of time to narrow the subject pool. First, individuals
that design meal plans for individuals with AD in residential homes were excluded; only AD
facilities with residents were subjects for the study. Second, only facilities located in the state of
Connecticut were contacted as participants.
RESULTS
Quantitative Results
The questionnaire (Appendix B) was completed by twelve facilities. Table 3 depicts the
frequency and percentage of criteria met/not met in total for all participating facilities per
question. Provided with each question is the criteria needed to score one Mediterranean Diet
Score (MDS) point according to the V14Q. For example, to score a point for question 4, a
response must have been that the facility provides ≥ 3 units of fruit per day.
As seen in Table 3, the total number of responses that met the criteria (90) was greater
than the total number of responses that did not meet the criteria (73). Therefore, this table
presents an overall finding that the majority of responses to each question met the criteria to earn
one MDS point. The top 3 food categorizations that met the criteria were fruits (91.7%; Q4),
vegetables (75%; Q3), and legumes (75%; Q9). The top 3 food categorizations that did not meet
the criteria were red meat (83.3%; Q5), commercial sweets (75%; Q11) and sweet/carbonated
beverages (66.7%; Q7). It is important to note that some facilities omitted responses to questions.
In order to keep the scores aligned with the 14-point MDS, scores for these facilities were
proportionally calculated (Appendix D).


DISEASE 15
Table 3: Frequency

and Percentage of Criteria Met/Not Met Per Question (n=12)
Met Criteria Did Not Meet

Question with Predetermined Criteria to Score one Point on the Mediterranean Diet Score by Frequency Criteria
Martinez-Gonzalez et al. (%) Frequency (%)
1. Do you provide meals utilizing olive oil as main culinary fat? Criteria= Yes 8 (66.7) 4 (33.3)

2. How much olive oil do you provide in a given day (including oil used for frying, salad, 8 (66.7) 4 (33.3)
out-of-house meals, etc.)? Criteria= ≥ 4 tablespoons

3. How many vegetable servings do you provide per day? (1 serving: 200 g [consider side dishes as 9 (75) 3 (25)
2 (≥ 1 portion raw or as a salad)
half a serving]) Criteria= ≥

4. How 3
many fruit units (including natural fruit juices) do you provide per day? Criteria= ≥ 11(91.7) 1 (8.3)

5. How many servings of red meat, hamburgers, or meat products (ham, sausage, etc.) do you 2 (16.7) 10 (83.3)
1
provide per day? (1 serving: 100-150 g) Criteria= <

6. How 1
many servings of butter, margarine, or cream do you provide per day? Criteria= < 5 (41.7) 7 (58.3)

7. How 1
many sweet or carbonated beverages do you provide per day? Criteria= < 4 (33.3) 8 (66.7)

8. How 7 glasses
many glasses of wine do you provide per week?** Criteria= ≥ 6 (60) 4 (40)

9. How 3
many servings of legumes do you provide per week? (1 serving: 150 g) Criteria= ≥ 9 (75) 3 (25)

10. How many servings of fish or shellfish do you provide per week? (Serving: 100-150 g of fish or 8 (66.7) 4 (33.3)
3
4-5 units or 200 g of shellfish) Criteria= ≥
3 (25) 9 (75)

11. How many times per week do you provide commercial sweets or pastries (not homemade), such
3
as cakes, cookies, biscuits, or custard? Criteria= <

12. How many servings of nuts (including peanuts) do you provide per week? (1 serving: 30 g)** 4 (40) 6 (60)
3
Criteria= ≥
you preferentially provide chicken, turkey, or rabbit meat instead of veal, pork, hamburger,
13. Do 6 (50) 6 (50)
or sausage? Criteria= Yes

14. How many times per week do you provide vegetables, pasta, rice, or other dishes seasoned with 7 (63.3) 4 (36.7)
sofrito (sauce made with tomato and onion, leek, or garlic and simmered with olive oil)?*
Criteria= ≥ 2

Note. Total Frequency of Responses that Met the Criteria= 90, Total Frequency of Responses that Did not
Meet Criteria= 73
*One facility omitted a response to this question
** Two facilities omitted responses to this question
See Appendix D for Proportional Explanations for Omitted Questions

DISEASE 16
Table 4 illustrates the frequency and percentage of criteria met/not met in total, per
facility. Facilities A, E, F, I, J, & M (50%) had a sum score ≥ 8 and, therefore, demonstrate “high
adherence.” In other words, these facilities are most aligned with the guidelines of the MedDi.
Contrastingly, facilities B, C, D, G, H, & K (50%) had a sum score ≤ 7 and, therefore,
demonstrate “low adherence.” In other words, these facilities are least aligned with the
guidelines of the MedDi. The highest MDS was 10 out of 14 (Facility A); the lowest MDS was 6
out of 14 (Facilities D & G). None of the facilities had a perfect MDS (14), but 100%
incorporated MedDi food options as evidenced by each facility having a MDS ≥ 6.
Table 4: Frequency

and Percentage of Criteria Met/Not Met in Total, Grouped by Facility
(n=12)
Facility Frequency Met of Total Criteria Frequency Not Met of Total Criteria (%)
(%)
A 10 (71.4) 4 (28.6)
B 7 (50) 7 (50)
C 7 (50) 7 (50)
D 6 (42.9) 8 (57.1)
E 8 (57.1) 6 (42.9)
F^^ 9 (64.3) 5 (35.7)
G 6 (42.9) 8 (57.1)
H 7 (50) 7 (50)
I 8 (57.1) 6 (42.9)
J 9 (64.3) 5 (35.7)
K 7 (50) 7 (50)
M^^^ 8 (57.1) 6 (42.9)


DISEASE 17
Note. ^^This facility omitted two questions
^^^This facility omitted three questions
See Appendix D for Proportional Explanations for Omitted Questions
Table 5 summarizes the results of Table 4. This table depicts the frequency and
percentage of high and low adherence amongst all the facilities. According to the scoring
framework, exactly half of the facilities demonstrated “high adherence” and exactly half of the
facilities demonstrated “low adherence.”
Table 5: Frequency and Percentage of High and Low Adherence in Totality for All Facilities
(n=12)
Adherence Level Frequency (%)
High Adherence 6 (50)
Low Adherence 6 (50)
Note. A frequency of total met criteria ≤ 7 yields “low adherence”, a frequency of total met criteria ≥ 8 yields “high
adherence.”
The supplemental questions consisted of three multiple-choice questions and one
open-ended question (see Appendix E for the justifications to the supplemental questions). The
responses portray that seven out of the eleven facilities were “...aware of any link(s) between
cognitive function and the Mediterranean Diet.” In response to the second supplemental
question, four facilities selected, “Yes, I intentionally provide/design meals that adhere to the
Mediterranean Diet.” When asked if they plan meals in accordance to the MIND or Ketogenic
Diet, Facility A was the only facility to select “Yes…”. Concerning the open-ended question,
facilities were asked if they design meals in accordance to any diet in particular and if so, to

DISEASE 18
specify the diet. Only one, Facility F, stated that they use “specifically Mediterranean.”
Appendix F charts all responses to the supplemental questions.
Qualitative Results
Interviews
The interviews (see Appendix G for questions) were conducted both in person and over
the phone. The interviews were transcribed (Appendix H) and then coded in an open-coding
format for each emerging theme. Qualitative coding of interview transcripts was conducted using
Miles and Huberman's (1994) iterative coding process. After two iterations of open-coding, 14
final themes emerged (Appendix I) with the following four most prevalent: 1) incorporated
aspects of the MedDi; 2) willingness to incorporate aspects of the MedDi into meal plans and
change menus; 3) reservations regarding incorporating the MedDi and 4) budget factors.
Incorporated Aspects of the Mediterranean Diet
When asked to list the main ingredients incorporated into meal plans, every facility
highlighted foods outlined in the MedDi. Facility L stated, “I use olive oil even though it costs
more money. We do fish, a lot of fish.” Facility D said, “I’d say that 90% of our vegetables are
fresh. Our potatoes are all fresh, nothing comes in a box.” According to Facility K, “...for
vegetables there’s a wide variety, but we do a lot of broccoli and carrots...we have and we use
olive oil, extra virgin olive oil to roast our vegetables.” Facility B stated that they “...make a lot
of chicken and a lot of fish...try to incorporate a lot of fresh fruits and vegetables.”

DISEASE 19
Willingness to Incorporate Aspects of the Mediterranean Diet into Meal Plans and Change
Menus
All four facilities expressed their willingness to incorporate aspects of the MedDi in their
meal plans. According to Facility K, “...we both were aware that it [the MedDi] helps and that is

why we are working to incorporate it into our menus.” As Scarmeas, Stern, Tang, Mayeux, &
Luchsinger (2006) concluded, subjects in this study also recognized that the MedDi is beneficial
for individuals with AD. In their interview Facility K stated, “we’re trying to promote if you eat
this diet you will have fewer symptoms, your blood sugars will look better, there’s less sodium
so their blood pressure is going to look better, less pills...It’s not just gonna extend your life, but
you will feel better on a day to day.” Additionally, when asked if their facility adheres to any
particular diet, as noted prior, Facility F responded with “Specifically Mediterranean” (Appendix
F). Half of the facilities (B and D) expressed that they use the MedDi. For example, Facility B
stated, “To be honest, our menus do [incorporate the MedDi].” Facility D stated, “We do use that
diet [the MedDi] in our building now.”
Reservations Regarding Implementing Aspects of the Mediterranean Diet
An obstacle subjects face regarding the incorporation of certain aspects of the MedDi is
the texture of the foods. As noted by Riley & Volicer (1990) and all four facilities interviewed in
this study, individuals with AD have trouble chewing, swallowing, and consuming food. During
interviews, Facilities K & L discussed adjusting meal plans to compensate for the food
consumption limitations of the AD residents. For example, Facility L stated that they have
beverage only diets because “these guys have teeth issues, that's why a lot of them end up with

DISEASE 20
soft diets and even puree. It's not usually the teeth it’s the swallowing mechanisms that’s more of
the problem.” Riley & Volicer also found that nutritional supplements can aid those with AD by
ensuring all nutrients are consumed. Similarly, Facility K stated, “Some people cannot tolerate
any food at all and I just have to give them like an Ensure or a Boost supplement that gets all
their calories and proteins in.”
An additional deterrent is food waste factors. Facility B stated, “We don’t use things
timely and as efficiently as we could...with fresh products there is always the waste factor.”
Another finding was that not all residents like Mediterranean food. Subjects attributed this to the
way residents were raised and to the evolving sense of taste as one ages. For example, although
sweets and baked goods are not highly recommended for the MedDi, Facility L mentioned,
“...the sweet taste bud is the last to go. So, these guys that live here, if they could live off of
sweets for the rest of their lives that’s what they’d do… so we balance that.” Facility B stated,
“Some people...in their eighties or nineties are set in their ways of what they were raised on. I
think they are not necessarily going to change, but then we also do have a small percentage that
do want to learn while they’re here.” Also, Facility K noted that the MedDi cannot be sprung
upon AD residents, “...we can’t do a complete overhaul, we have to take baby steps into this. If
we just did a whole Mediterranean Diet menu, the first thing that they would say is ‘where is my
meatloaf, where are my buttery mashed potatoes?’ So we have to do trial and error.” See
Appendix J for additional quotes regarding each final theme.


DISEASE 21
Budget Factors
Another prominent theme that emerged was budget factors. While some facilities (K&L)
budget for the cost to continuously purchase fresh foods such as ones in the MedDi, others

expressed economic concerns. For example, Facility D stated, “We also have to write these
menus in coordination with our budget...we write a budget for the year and we pertain to that
budget monthly” (Appendices H & J). Additionally, Facility B stated, “cost of course is always a
concern.” Therefore, a limitation to the MedDi is the cost of ingredients. According to

researchers in Washington, “The Mediterranean diet has come to be viewed, at times, as a
high-cost option for the elite, especially when transplanted from its rustic roots to an urban North
American setting” (Drewnowski & Eichelsdoerfer, 2010, p.1). Consequently, a potential barrier

to incorporating the MedDi are financial circumstances.
Content Analyses
Content analyses were made upon the dining menus to discover how MedDi foods are
incorporated into meals. This analysis was both a quantitative and qualitative measure and it
triangulated the study. Two coding iterations were completed via Strauss’ (2010) deductive
coding process. Appendix K depicts Iteration One: deductive coding of the food categories on
the V14Q, which are organized by those that align (Theme 1) with the MedDi and those that do
not (Theme 2). For example, vegetables fall in Theme 1 and commercial sweets fall in Theme 2.
Iteration Two analyzed each facility’s menu in accordance with the foods that fall into
each theme from Iteration One. First, food categories were separated via Iteration One. Then,
each food category was analyzed on facilities’ menus. This iteration uncovered how the menu

DISEASE 22
offerings do and do not incorporate aspects of the MedDi (Appendix L). For example, Facility B
incorporated vegetables into the menu by providing potato soup and Facility J incorporated fish
into the menu by providing baked tilapia, tuna salad and tuna melts. Based on the specific foods
found, the frequencies of each food category were tabulated (Table 6).
As seen in Table 6, each menu incorporated ≥ 1 unit of vegetables. This was the only
food category incorporated by all facilities. Facility M did not incorporate fruit and all others did.
Half of the facilities incorporated fish into the menu. Not one facility listed wine as an option on
their menu. This is a limitation to the menus because according to the survey responses from the
facilities that provided menus, four out of the six (66.7%) indicated that they provide ≥ 7 glasses
of wine per day. A similar situation occurred with the nuts and peanut category. Two out of the
six facilities (33%) met the criteria for this category on the questionnaire, but zero units of nuts
or peanuts were found on any of the menus. Facility B offered the most aspects of the MedDi on
their menu (12 items). Facility M offered the least aspects of the MedDi on their menu (4 items).
Please note that signs of butter/margarine, sofrito, and olive oil were not present on any menu.
This serves as a limitation because these foods are not typically listed on a menu, but they are on
the V14Q. Appendix M displays the final coding framework for the themes (Iteration Two).
Table 6: Frequency

of Each Food Category on the Dining Menus, by Facility: Foods that Align
with the Mediterranean Diet
Food Category Facility Facility Facility Facility Facility Facility
B C I J K M
Olive Oil 0 0 0 0 0 0
Vegetables 7 6 2 6 6 1

DISEASE 23
Fruits 3 1 2 1 1 0
Wine 0 0 0 0 0 0
Protein/Meat 0 1 0 0 1 0
Pasta 1 0 1 0 0 0
Rice 0 0 0 1 0 0
Nuts & 0 0 0 0 0 0
Peanuts
Sofrito 0 0 0 0 0 0
Fish 1 0 0 3 0 1
Shellfish 0 0 0 0 0 1
Legumes 0 0 0 0 1 1
DISCUSSION
The study was designed to examine the extent to which Connecticut facilities attending to
residents with Alzheimer’s Disease are incorporating aspects of the MedDi into their meals.
Findings
After examining the results obtained by the three methods, it can be concluded that 100%
of the participating facilities incorporate aspects of the MedDi into their meal plans. This is
proven by all facilities having a MDS ≥ 6 (Table 4). The incorporation is both intentional and
unintentional (Table 2, Q2; Appendix F) and to varying extents—as displayed by the MDS
scores ranging from 6-10 (Table 4).


DISEASE 24
As depicted in Table 5, the percentage of facilities demonstrating high/low adherence
was 50%/50%. Although, when triangulating the data, it became apparent that responses
concerning the incorporation of MedDi foods fluctuated depending upon the tool used
(questionnaire, supplemental questions, interviews and content analyses). This finding displays
the importance of triangulation as evidenced by the following analysis: Facility D (along with
Facility G) had the lowest MDS score of 6 (Table 4). On the questionnaire Facility D indicated,
“No, I do not intentionally provide/design meals that adhere to the Mediterranean Diet.” This
response correlates to their comparatively low MDS. Contrastingly, the same subject stated in
their interview, “we do use that diet [the MedDi] in our facility now...we do utilize this diet so

there are no deterrents.” These findings emphasize that had this study only scrutinized data via
one method (e.g. the questionnaire), prevalence would have been under/over reported. This was
also reinforced when the responses to the supplemental questions were compared to the
questionnaire. For example, only three out of the eleven facilities (27.3%) selected, “Yes, I
intentionally provide/design meals that adhere to the Mediterranean Diet” (Table 2, Q2;
Appendix F). However, this number alone is misleading as the questionnaire found that six
facilities (50%) scored ≥ 8 on the MDS and, therefore, demonstrate “high adherence.” This
indicates that facilities unwittingly incorporate more aspects of the MedDi than they think.
Analysis of the menus found that each facility incorporated menu items that align with
the MedDi into their meal plans (Table 6). Although non-MedDi food options were available,
residents could still choose foods that would allow them to adhere to the MedDi. See Appendix
N for an annotated menu.


DISEASE 25

Another finding is that subjects are incorporating the diet, but are incognizant of the
pre-existing research emphasizing the link between cognitive function and the MedDi.
According to the supplemental question responses (Appendix F), 4 out of the 11 subjects were
unaware of the aforementioned link, yet two demonstrated “high adherence” according to their
MDS (Facilities A & J). It is important to mention that the other two facilities also incorporate
aspects of the MedDi (MDS=6 & 7). It is beneficial that subjects are incorporating the MedDi
into meal plans. However, it is paramount that subjects are also cognizant of this link because
ongoing implementation can improve the quality of life of residents by halting and preventing
cognitive decline.
Fulfillment of Gaps in the Research
This study addresses several gaps in the pre-existing research. First, the targeted subjects:
nutritionists, chefs, dining directors, and dieticians were not the subjects in any of the
people was studied

aforementioned studies. In the pre-existing studies, the cognitive function of
in accordance with dietary choices. The subjects were those actually consuming the diet, not

those planning the diets. Second, the setting of this study: prior studies did not mention if the
subjects were gathered from specialized facilities. In this study, subjects were only gathered from
specialized AD facilities with a memory care unit. Contrastingly, the studies mentioned in the
literature review do not specify if the subjects are from facilities or individuals living at home.
Third, and the most prominent gap filled was the extent to which specialized AD facilities are
incorporating the MedDi into their meal plans. The pre-existing literature reiterated the link

DISEASE 26

between the MedDi and curbed symptoms and effects of AD (Scarmeas, Stern, Tang, Mayeux, &
but not one study mentioned how prevalent the MedDi is within specialized
Luchsinger, 2006),
AD facilities. This gap served as the foundation for this study.
Implications
The results of this study can spur facilities to intentionally incorporate as many aspects as
possible of the MedDi into the meal plans for residents with AD. Those that were not previously
aware of the correlation between the diet and cognitive function can now introduce the foods into
dining plans with a meaningful purpose. As Facility L stated, “I think this topic is certainly
something to be considered. I’ll even pass it on up to my people and say we are due for a new
menu, why don’t we lean more in that direction. It can’t hurt.” In addition, the results of this
study can inform the designers of meal plans—in and out of AD facilities—to allocate budgets to
fund purchases of MedDi foods. The pre-existing research signifies that the prevalence of AD is
increasing (Omar, 2019). Therefore, this study can inform the designers of meal plans at AD
facilities—and on a broader scope all people taking care of an individual with AD—to be
cognizant of the MedDi to help curb and deter AD symptoms (Hernandez-Galiot & Goni, 2017).
Limitations
As noted, some facilities omitted questions from the questionnaire (both V14Q and
supplemental questions). While scores for these facilities were calculated proportionally, more
data could have been analyzed had all subjects answered all questions. Another limitation to this
study was the failure to acquire Facility L’s questionnaire. Technical difficulties prevented
Facility L from filling out the questionnaire. Two attempts via email were made to have them fill

DISEASE 27
it out, but no response was returned. Had Facility L responded to the questionnaire the 50%/50%
tie between the facilities for high/low adherence to the MedDi would have been broken. Also,
limitations with the menus emerged as some facilities only provided dinner menus and others
provided menus for all three meals. For example, Facility B showed the most signs of the
MedDi, but they are also one of the two facilities that provided menus for all three meals (the
other was Facility K). Also, because the menus only account for one day they do not capture the
fact that facilities may incorporate more or less aspects of the MedDi on other days.
Areas for Future Research
This study’s delimitations are catalysts to new areas of research. The subject pool can be
expanded to include those responsible for the meals of individuals with AD that reside at home.
Future research can also expand beyond Connecticut to include other geographic regions in the
United States and globally. Alternate diets that assist with cognitive functions can also be
researched. As noted, the Ketogenic Diet and MIND Diet have also been attributed to increased
cognitive function (Rusek, Pluta, Ułamek-Kozioł, & Czuczwar, 2019; Omar, 2019). One could
look into the prevalence of the aforementioned diets amongst facilities in Connecticut and
elsewhere.

DISEASE 28
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5fd-75f5f86acb58%40pdc-v-sessmgr04

DISEASE 33
APPENDICES
Appendix A: Permission for Questionnaire Instrument Utilization from Miguel Angel

Martinez-Gonzalez

Note. Crossed out is my name and my email. This was done to maintain anonymity. Also crossed
out is Dr. Martinez-Gonzalez’s email for his own privacy.

DISEASE 34

Appendix B: Questionnaire Sent to Participating Facilities
Questionnaire: Dietary Choices within Facilities that Care for Residents with Alzheimer's
Disease
This questionnaire is based on a study conducted by Martinez-Gonzalez et. al (2012).
Note: These questions pertain to what is provided/available to an individual resident at your
facility. Thank you for completing the questionnaire. Your participation is greatly appreciated!
You are being asked to participate in a research study that is focused on dietary options within
facilities that care for patients with Alzheimer's Disease. Please note that you have the ability to
opt out of any question(s) with no penalty. The compiled results will not contain information that
enables participant recognition. If you have any questions about this study, feel free to contact:
Researcher: ________________ Email:________________
Teacher:________________ Email:________________
By clicking "accept," I agree to participate in the study.
Accept
1. Do you provide meals utilizing olive oil as main culinary fat?
Yes
No
2. How much olive oil do you provide in a given day (including oil used for frying, salads,
out-of-house meals, etc.)?
> 4 Tablespoons
< 4 Tablespoons
4 Tablespoons

DISEASE 35
3. How many vegetable servings do you provide per day? (1 serving: 200 g [consider side
dishes as half a serving])
> 2 (>1 portion raw or as a salad)
< 2 (< 1 portion raw or as a salad)
2 (1 portion raw or as a salad)
4. How many fruit units (including natural fruit juices) do you provide per day?
>3
<3
5. How many servings of red meat, hamburgers, or meat products (ham, sausage, etc.) do
you provide per day? (1 serving: 100-150 g)
>1
<1
6. How many servings of butter, margarine, or cream do you provide per day?
>1

DISEASE 36
<1
7. How many sweet or carbonated beverages do you provide per day?
>1
<1
1
8. How many glasses of wine do you provide per week?
>7
<7
9. How many servings of legumes do you provide per week? (1 serving: 150 g)
>3
<3
10. How many servings of fish or shellfish do you provide per week? (serving: 100-150 g of
fish or 4-5 units or 200 g of shellfish)
>3

DISEASE 37
<3
11. How many times per week do you provide commercial sweets or pastries (not
homemade), such as cakes, cookies, biscuits, or custard?
>3
<3
12. How many servings of nuts (including peanuts) do you provide per week? (1 serving:
30 g)
>3
<3
13. Do you preferentially provide chicken, turkey, or rabbit meat instead of veal, pork,
hamburger, or sausage?
Yes
No

DISEASE 38
14. How many times per week do you provide vegetables, pasta, rice, or other dishes
seasoned with sofrito (sauce made with tomato and onion, leek, or garlic and simmered
with olive oil)?
>2
<2
15. Prior to this questionnaire, were you aware of any link(s) between cognitive function and
the Mediterranean Diet?
Yes, prior to this questionnaire I was aware of any link(s) between cognitive
function and the Mediterranean Diet.
No, prior to this questionnaire I was not aware of any link(s) between cognitive
function and the Mediterranean Diet.
16. Do you intentionally provide/design meals that adhere to the Mediterranean Diet?
Yes, I intentionally provide/design meals that adhere to the Mediterranean Diet.
No, I do not intentionally provide/design meals that adhere to the Mediterranean

Diet.
17. Do you provide/design meals that adhere to either the Ketogenic Diet or the MIND Diet?
Yes, I do provide meals that adhere to either the Ketogenic Diet or the MIND Diet.

DISEASE 39
No, I do not provide meals that adhere to either the Ketogenic Diet or the MIND
Diet.
18. Do the meals you provide/design adhere to any particular diet? If so, please specify
which diet(s). If not, please respond with "N/A."
19. If you are willing, please provide me with dining menus that display the foods provided
to residents with Alzheimer's Disease (which may be the same menu for the general
population that you serve). Please Email the menus using the Email: ____________
I will be providing menus.
20. Would you like to participate in a brief interview (10 minutes or less) over the phone?
Please provide your name, phone number and/or Email to schedule a time.

DISEASE 40
Appendix C: Consent Form
Project Title: Analyzing the Prevalence of the Mediterranean Diet Within Connecticut Facilities
that Care for Residents with Alzheimer’s Disease
Introduction/Purpose:
You are being asked to participate in a research study that is focused on the extent to
which the Mediterranean Diet is utilized in meals for those with Alzheimer's Disease. The
purpose of the research is to determine if facilities are utilizing this diet and if so, to what extent.
Procedures:
As a participant of this study, you will be asked to fill out a questionnaire which assesses
adherence to the Mediterranean Diet. At the end of the questionnaire I will ask if you would be
willing to participate in an interview for a more in-depth conversation. Please note that
interviews will be audio recorded. The audio recordings are for the sole purpose of transcribing
the interviews. Your participation in the survey/questionnaire will require approximately 10
minutes. The interview portion will require an estimated 20 minutes. Additionally, I will request
copies of your dining menus (if there is not a separate menu for Alzheimer’s Disease residents
that is still acceptable). Participation in the study is fully optional. If you feel uncomfortable
answering any of the questions asked, you can opt out of any question(s). There will be no
penalty for unanswered questions. Furthermore, if you wish to drop out of the study at any time
you have the ability to do so. If you withdraw from the study after you have completed the
questionnaire, I will remove you from the prospective interviewee pool (if you had indicated you
would be willing to participate in an interview). When you indicate your withdrawal from the
study, I will ask if the material already collected (the questionnaire data and menus) can still be
used in my project.
Risks:
Your participation in this study involves no physical risks. As noted before, you have the
ability to opt out of any particular question with no penalty. You are permitted to remain in the
study if you leave question(s) unanswered. You also have the ability to withdraw from the study
at any time.
Benefits:
A potential benefit to the study is increased awareness of the link between the
Mediterranean Diet and cognitive function. This study may serve as a catalyst to curb further
cognitive deterioration by increasing the incorporation of Mediterranean Diet foods into the meal
plans for residents with Alzheimer's Disease. This study may not benefit you directly, but will

DISEASE 41
improve the general understanding concerning the rate and extent to which Alzheimer’s Disease
facilities are utilizing the Mediterranean Diet.
Alternatives:
You have the alternative to choose not to participate in this research study.
Confidentiality:
Participation in this study will not result in a loss of privacy. Unless required by law, only
I and my expert advisor will have access to your information. This study is for my AP score in
the class AP Research. Therefore, the final paper which explains my study will be submitted to
the College Board to be graded. To protect your identity and the identity of the facility you are
affiliated with, I will assign to your facility a study code number. This means your name and
your facility’s name will not be released.
Data Collection:
The data will be stored on my password-protected laptop. The stored results will not
contain information that enables participant recognition.
Subject’s Rights:
Participation in this study is voluntary, you have the ability to withdraw from the study at
any time. You have the authority to leave any question(s) unanswered without penalty. If you
leave question(s) unanswered, you may remain in the study if desired.
Consent:
I agree to participate in the research study outlined above.
Name (printed), signature, date signed, E-mail address
Name (printed) of person obtaining consent, date signed
If you have any questions, please contact me or my Research Advisor.

My email: _____________
Research Advisor email: _____________

DISEASE 42
Appendix D: Supporting Work for Proportional Scoring

Table A: Percentage for Each Question
Question: 1 2 3 4 5 6 7 8** 9 10 11 12** 13 14*
% Met 66.6 66.6 75 91.6 16.6 41.6 33.3 60 75 66.6 25 40 50 63.6

Criteria
x
12
(100)
% Did not 33.3 33.3 25 8.33 83.3 58.3 66.6 40 25 33.3 75 60 50 36.4
Meet
Criteria
x
12
(100)
*This question was omitted once amongst all the facilities, percentage was proportionally
7 x
calculated (ex. 11 = 12
→ 11x=84 → x= 7.6, formula= 7.6
12
(100)
** This question was omitted twice amongst all the facilities, percentage was proportionally
6 x
calculated (ex. 10 = 12
→ 10x=72 → x= 7.2, formula= 7.2
12
(100) )

Table B: Results from the Questionnaire, Grouped by Facility
Facility A B C D E F^^ G H I J K M^^^
% Met of 71.4 50 50 42.8 57.1 66.4 42.8 50 57.1 64.2 50 54.2

Total Criteria
x
14
(100)
% Not Met 28.5 50 50 57.1 42.8 33.5 57.1 50 42.8 35.7 50 45.7
by Total
Criteria
x
14
(100)
8 x
^^This facility omitted two questions, percentage was proportionally calculated= 12 = 14 →
9.3

12x=112 → x= 9.3, formula= 14 (100)
6 x
^^^This facility omitted three questions, percentage was proportionally calculated= 11 = 14 →
7.6

11x=84 → x= 7.6, formula= 14 (100)
Note: Facility L did not submit the questionnaire

DISEASE 43

Appendix E: Justification for Supplemental Questions
Justification for Supplemental Questions
Question Justification
15. This question was important because if a subject stated that they were aware of any
link(s) between cognitive function and the Mediterranean Diet it could potentially
substantiate their “high adherence” result. It will also ascertain if a facility
intentionally or unintentionally incorporates aspects of the MedDi.
16. This question was needed because it is important to gather a baseline, independent
of the questionnaire results if a facility believes they incorporate the Mediterranean
Diet into their meal plans.
17. This question is important because the Ketogenic Diet and the MIND Diet have
been discussed in pre-existing studies regarding their link(s) to cognitive function.
If a facility clicked “yes”, it could explain a potential low score on the
Mediterranean Diet Score.
18. It was important to note what other diet(s), if any, that facilities adhere to. This can
substantiate a potential low score on the Mediterranean Diet Score because some
facilities may already use an alternate diet. Additionally, this question brings up a
future area of research: the prevalence of other diets (not the Mediterranean Diet)
amongst facilities that care for residents with Alzheimer’s Disease).
19. This question was salient because it helped recruit questionnaire participants to
send dining menus for the content analyses section.
20. This question was needed as it helped recruit questionnaire participants to engage
in an interview.

DISEASE 44

Appendix F: Each Facility’s Supplemental Questionnaire Responses
Supplemental Questionnaire Responses by Facility (n=11)
Question
Facility Q1 Q2 Q3 Q4
Prior to this Do you Do you Do the meals you

questionnaire, intentionally provide/design provide/design
were you aware provide/design meals that adhere adhere to any
of any link(s) meals that adhere to either the particular diet? If
between cognitive to the Ketogenic Diet so, please specify
function and the Mediterranean or the MIND which diet(s). If
Mediterranean Diet? Diet? not, please respond
Diet? with "N/A."
A “No, prior to this “Yes, I “Yes, I do “N/A”

questionnaire I intentionally provide meals
was not aware of provide/design that adhere to
any link(s) meals that adhere either the
between cognitive to the Ketogenic Diet
function and the Mediterranean or the MIND
Mediterranean Diet.” Diet.”
Diet.”
B “Yes, prior to this “No, I do not “No, I do not “N/A”

was aware of any provide/design that adhere to
link(s) between meals that adhere either the
cognitive function to the Ketogenic Diet
and the Mediterranean or the MIND
Diet.”

DISEASE 45
C “No, prior to this “No, I do not “No, I do not “N/A”

Diet.”
D “Yes, prior to this “No, I do not “No, I do not “Our diets are a
questionnaire I intentionally provide meals mix of residents
was aware of any provide/design that adhere to requests along with
link(s) between meals that adhere either the always available
cognitive function to the Ketogenic Diet heart healthy
and the Mediterranean or the MIND choices.”
Diet.”
E “Yes, prior to this “Yes, I “No, I do not “Yes”

Diet.”
F “Yes, prior to this “Yes, I “No, I do not “Specifically

questionnaire I intentionally provide meals Mediterranean”
Diet.”

DISEASE 46
G “No, prior to this “No, I do not “No, I do not “N/A”

Diet.”
H “Yes, prior to this “No, I do not “No, I do not “NCS*, NAS”**

Diet.”
I “Yes, prior to this “No, I do not “No, I do not “We make sure the
questionnaire I intentionally provide meals residents have
was aware of any provide/design that adhere to choices to order
link(s) between meals that adhere either the what they want to
cognitive function to the Ketogenic Diet meet their dietary
and the Mediterranean or the MIND and nutritional
Mediterranean Diet.” Diet.” needs.”
Diet.”
J “No, prior to this “No, I do not “No, I do not “NAS**, sugar

questionnaire I intentionally provide meals free, gluten free”
Diet.”

DISEASE 47
K “Yes, prior to this “Yes, I “No, I do not “Blue Zone Diet”

Diet.”
Note. Facility L did not fill out the questionnaire and therefore these open-ended
questions. Facility M omitted responses to all supplemental questions and is therefore not
included in this table.
*Understood to mean “No Concentrated Sweets”
**Understood to mean “No Added Salt”
Facility E only responded to Q 4 with “yes” without providing additional detail


DISEASE 48

Appendix G: Interview Questions with Justification
1. Briefly describe the main ingredients you incorporate into meals for residents.
Justification: Shi, El-Obeid, Li, Xu, Liu, (2019), Yusufov, Weyandt, Piryatinsky, (2017),
Hernandez-Galiot & Goni, (2017)
2. Briefly describe the method in which you plan meals that are served to residents with
Alzheimer’s Disease.
Justification: This question provides an opportunity for justification if a facility does not
adhere to the Mediterranean Diet. I would like to understand the thought process of the
meal designers when creating the meal options.
3. Briefly describe what considerations you take into account when you plan meals that are
served to residents with Alzheimer’s Disease.
Justification: It is important to determine the meal plan designers thought process when
planning meals. This also is an opportunity for them to express any barriers, if any, such
as budget.
4. Without disclosing information that will infringe upon resident confidentiality, please
describe any correlations you have found between the foods you have provided and
cognitive function.
Justification: Sanchez, Ruano, Irala, Ruiz-Canela, Martinez-Gonzalez, Sanchez-Villegas
(2012)
5. Were you previously aware that the Mediterranean Diet is linked to cognitive function? If
so, how did you hear about this diet? If not, does this new knowledge provoke you to
look into utilizing this diet in meals going forward?
Justification: Yusufov, Weyandt, Piryatinsky, (2017), Sanchez, Ruano, Irala,
Ruiz-Canela,
Martinez-Gonzalez, Sanchez-Villegas, (2012), Feart, Samurai, Rondeau, et al., (2009),
Scarmeas, Stern, Tang, Mayeux, & Luchsinger, (2006)
6. What are some factors that may deter you from providing the foods associated with the
Mediterranean Diet?
Justification: It is important to know the reasons behind the potential hesitations among
facilities.

DISEASE 49
7. Do you think there are factors that deter residents from consuming the Mediterranean
Diet? If so, please specify some factors.
Justification: It is important to know what hurdles residents may face that may cause low
consumption of the foods contained in the Mediterranean Diet.
8. Do you have any other thoughts regarding this topic you would like to share?
Justification: This question allowed for interviewees to share information they felt was
necessary and that did not apply to the aforementioned questions.

DISEASE 50

Appendix H: Interview Transcriptions
Color Code Theme
Red Aspects of the Mediterranean Diet
Dark Blue Timing & Occurrence
Dark Purple Team Efforts
Pink Willingness to Incorporate Aspects of the

Mediterranean Diet into Meal Plans and
Change Menus
Orange Budget Factors
Neon Yellow Types of Diets
Navy Food Presentation
Green Incorporated Aspects of the Mediterranean

Diet
Light Red Ethnic & Upbringing Factors
Dark Green Food Consumption Limitations
Light Blue Importance of Diet
Light Pink Awareness of the Mediterranean Diet
Mustard Yellow Reservations Regarding Implementing

Aspects of the Mediterranean Diet
Light Purple Abiding to Legal Guidelines
Facility D
Can you briefly describe the main ingredients you incorporate into meals for residents?
“I would say that 90% of our vegetables are fresh vegetables. 10% are probably frozen

and that is just mainly due to certain times like peas, corn; corn you
can’t get in the winter time

DISEASE 51

so we buy frozen corn
and frozen peas. Occasionally spinach we will buy frozen, but I’d say that

90% of our vegetables are fresh. Our potatoes are all fresh, nothing comes in a box. We

incorporate fresh garlic on a daily basis. Turmeric, rosemary, tyme, basil--all fresh again, nothing
is dried. In terms of protein we use munk fish or salmon, we would actually do flounder.

Seasonally we do cod. We use fresh lemons, fresh oregano, I said garlic, white wine, and olive
oil.”
Briefly describe the method in which you plan meals that are served to residents with

“So we as a team meet weekly. So it would be myself,
my executive chef, my office
manager, and my dietary supervisors. We try to meet at least
weekly and go
over the menus and
what went well and what didn’t go well. We also have to write
these menus in coordination with
our budget, our food budget costs and that comes from our financial office. I do that on a yearly

the beginning of the year we write
basis--at a budget for the year and we pertain to that budget
monthly.
Briefly describe what considerations you take into account when you plan meals that are
diets would be number one, all the residents' therapeutic diets we have here in house.
“So

So we have purees, and your minced,
chopped,
multiple different diets. I would also say
presentation and how the meals kind of present on the plate for all those different diets. So for
instance it might look nice on a regular meal, a pasta, but on a puree pasta it might be more
difficult making it look appealing. Colors also if there is fish like a white fish, we are not gonna
put cauliflower on with that white fish, we might put a carrot or greenbean something like that to
bring out the color on the plate and the garnishing and what not.
Without disclosing information that will infringe upon resident confidentiality, please
cognitive function.
“Um to be honest I haven’t--we probably do 700 meals a day here so it is kind of hard for
me on my end. I talk to dieticians a little bit and we don’t really get that information.”
Were you previously aware that the Mediterranean Diet is linked to cognitive function? If
so, how did you hear about this diet? If not, does this new knowledge provoke you to look
into utilizing this diet in meals going forward?

“We do use that Diet in our building now. So I work for [Facility D], but I also work for
[undisclosed company] and that’s part of our programs, the Mediterranean Diet. So actually we

DISEASE 52
are incorporating it this month into our facilities because it is national nutrition month (March).
do incorporate it, the olive oil, the high fats, the avocados, the fish.
So yeah, we
What are some factors that may deter you from providing the foods associated with the
Mediterranean Diet?
do utilize this diet so there are no deterrents.”
“As I mentioned before, we
Do you think there are factors that deter residents from consuming the Mediterranean
“I think definitely ethnicity. I think European ethnicity, they wanna have that diet, they
are used to that diet, especially if they grew up on that side of the land. Or grew up with families
that incoorperated that diet in their daily adult life. So I think ethnicity 100% percent and health
too we’re in an environment now, in a world now where health is more important than any other
time and I think it's just keeping up with the trends and keeping these residents informed of these
trends.
Do you have any other thoughts regarding this topic you would like to share?
“Um no I'm pretty sure you know all about it so not much.”
Facility L
“Proteins, statches, vegetables”

“We get all our menus from corporate. It
is a 5 week cycle that
has been approved by a
dietician.”

“We have special diets that we have to consider. We
have a couple allergies, nothing

serious at this time though there have been--seafood is usually the one. We
have different levels
of diet so we have regular, we have soft, we have ground, we have chopped, we have puree. We
some people as they lose the ability to swallow correctly--their
also have different beverages. So
body can’t do it anymore there's nectar and honey and pudding thickness in drinks. So we have

DISEASE 53
speech pathologists that come and evaluate someone that we feel they changed their eating, a lot
of time these guys will pocket stuff and we need to make sure that they’re safe.
cognitive function.
“I don’t think that’s something you see immediately. But it’s certainly a factor if it
continues on. One of the biggest issues with old people in this world and every other world that
you go to, with old people is they didn’t drink water. That’s not something they did. They need
to drink water. With each meal here they get juice and water and coffee. During the day they
have snacks, they have water, they have this and that. But one of our biggest pushes is to get
them to stay hydrated. And
if they are not hydrated, their behaviors can be off the wall. Like you
know you can end up in a hospital because of it. So we constantly, I constantly stress that they
drink water. It’s amazing how much it throws people off from just simply dehydration. So in that
way, yes, if someone is not eating for awhile they're going to get weak and they will not be able
to participate in activities and it becomes a negative spiral where the next thing you know, their
evaluating them for their diet and they don’t like the level or people don’t like the purees. The
thing about puree is no
matter how nice you make it, it’s still the texture. So yes absolutely, food
does influence behavior, but not immediately that you see.

“I am aware of it. Just because I am into food a lot. I think we do a lot of healthy things
here on the menu and off the menu. There is one little complication and that’s the sweet taste bud
is the last to go. So, these guys that live here, if they could live off of sweets for the rest of their
lives that’s what they’d do. Men usually, the family says ‘he never liked sweets but now that's all
he wants, he wants ice cream and cookies’ and I go well you came to the right place. So we
balance that. But as far as the Mediterranean itself I think in a group setting it would be a lot
more difficult than doing it at home. I'm sure, look at the little Italian guys that drink their red
wine every day that followed the Mediterranean Diet all their lives. Yes they do live longer, yes
they do get Alzheimers. So I think it certainly helps to have a healthy diet like that, but you still
gotta get them to eat.
Mediterranean Diet?

DISEASE 54
“Pretty much everything I just said. I think our budget would cover it. I mean I use olive
oil even though it costs more money. We do fish, a lot of fish. Cost would not be a factor, this
company really wants the people to eat well and it’s up to me to make it work. So obviously after
twenty years I am doing something right.”
“I don’t think so, again a lot of our residents are Italian and from Italy so it's normal to
them. So I don’t think that’s a factor. A lot of this is--picture sushi, you eat with your eyes , then
you eat with your mouth. If a plate presents well which I think is very important in this
population, that everything looks beautiful that says ‘eat me’ versus a bunch of stuff on a plate
which is something I strive with any new chefs that I bring in here. This crowd more than anyone
else I think needs to look good because they have forgotten what the foods are called. So instead
they go ‘wow that looks really good’ and they’ll try it. So I think truthfully with any crowd, but
especially these guys more so because a lot of times they know that they don’t know in the
beginning stages and it’s very frustrating to them. So if they can look at a plate and go ‘wow that
looks good, I want to eat it’ then we’ve accomplished what we want to accomplish.”
“I think this topic is certainly something to be considered. I’ll even pass it on up to my
people and say we are due for a new menu, why don’t we lean more in that direction. It can’t
hurt. Again, these guys eat good here, we do good food here. Our food tastes good, looks good,
but you can always do better. You never reach your goal and are like ‘okay we are done now’ so
why not look in that direction and throw some more things in. We have to be careful of nuts and
seeds and stuff like that, but most of the time I will do nuts here. We do have seven or eight soft
diets that would not be able to have something like that, but we compensate with cooking a
quarter with nuts and a quarter without so we do cover our bases with that. Another
issue here
and any place you deal with old people is teeth. These guys have teeth issues, that's why a lot of
them end up with soft diets and even puree. It's not usually the teeth it’s the swallowing
mechanisms that’s more of the problem. That’s another consideration with this crowd. I think
moving down the line it won’t be such an issue because of implants and everything. Someone
might have false teeth, but they don’t fit properly because of the disease process so then they
don’t want them. Things are changing, the world of assisted living and dementia more and more
people younger and younger are getting it. It’s not uncommon for people in their sixties now to
get it--seventies is very common and it did not used to be that way. It burns out younger for a lot
of reasons and I think food is one of them. Food, stress, the whole schlemiel. So I think this
whole world is evolving and there are also many many baby boomers that are going to traditional
assisted living where it is still very independent. A lot of facilities you will see range from very

DISEASE 55
very independent living all the way down to the last stop. People can stay here until the last stop,

but these are people who are paying a lot of money. The world of assisted living is changing.”
Facility B

“They make a lot of chicken and a lot of fish. They try to incorporate a lot of fresh fruits
and vegetables.”
“We do take a lot of feedback from people in the community. We have comment cards all
over the different areas of the community. We do a lot of resident council meetings. We like to
get their feedback on what they would like to be offered.”
“We take into account the population as a whole in terms of ethnicity. We
also take into
account the residents input as I mentioned in the last question. Everything
also has to meet the
nutritional standards in terms of providing adequate nutrients, calories, that kind of stuff so we
definitely plan around that.
cognitive function.
“The only thing I would say to that and it’s not really from a nutrient standpoint, but
more a food presentation standpoint would be we have the ‘thrive program’ where it’s basically
like a finger food program where the food is made in these specialized molds and wraps that the
kitchen uses for our dementia patients. That plays a huge role and then being able to consume
their meals without as much assistance as they might need as if it was something they were to eat
with a fork and a knife. So that is improving their cognitive function at meal time to proceed
themselves and pick up stuff with their hands. I guess it’s not the nutrients of the food, but more
the presentation of the food.

DISEASE 56
“I probably have heard that back when I was in school. To be honest, our menus do--I
mean their not perfect in terms of the Mediterranean Diet--but do offer compared to other

facilities I have worked with. We do provide a lot more of like whole grains, fresh fruits and
vegetables, meats.”
Mediterranean Diet?
“Waste is a big thing to consider in a huge community like this. We
don’t use things
timely and as efficiently as we could. You know utilize things across multiple recipes. With
fresh
products there is always the waste factor. Cost
of course is always a concern. I don’t deal too
much to be honest with you regarding the food budget, but I know that’s going to get mentioned
anywhere.”
“In general we always have a percentage of people that are not concerned with what they
eat and how they eat. They kind of want to stick with what they are used to and order hotdogs
and cheeseburgers that kind of stuff off of our always available menu. Some people I think that
are in their eighties or nineties are set in their ways of what they were raised on. I think they are
not necessarily going to change, but then we also do have a small percentage that do want to
learn while they’re here.
“I don’t think so”
Facility K
lunch and supper. 4 ounces of vegetables
“We do 4 ounces of starch at at
lunch and
supper and then we 2 do starch portions at breakfast, it could be cereal, toast or a muffin. And the
meat portions are 3 to 4 ounces depending on what the meal is. We do a lot of free starch, we do
mashed potatoes, a lot of rice like rice pilaf or brown rice, risotto, different types of rice. We use

grains. We do roasted potato, we do sweet potato, potato mashed. And for vegetables there’s a
wide variety, but we do a lot of broccoli and carrots. We have brutal sprouts we have turnips,
green beans, asparagus. We are always using peppers and onions in our meals. So it is a
vegetable, but they’re in a lot of our meals. Mushrooms
we have and we use olive oil, extra
virgin olive oil to roast our vegetables or we add once the vegetables are cooked. We use a

DISEASE 57
canola oil/extra virgin olive oil blend to fry. Everybody gets offered a salad
at lunch
or supper

also so there they can get their raw veggies.
“We have guidelines that tell us exactly how much milk we have to offer and meat
equivalents and vegetables. Our
food director **undisclosed name** has been trying to
Blue Zone Diet and the Mediterranean Diet into our menus. So he’s been going
incorporate the
through a lot of recipes. We meet quarterly to go over the menus, every three months. So we do a
major menu overhaul twice a year where we re-do the whole menu. We meet every month to do
a change here and a change there. For example, for the spring we are going to do a whole new
menu. A 3-week cycle is going to be 63 meals we are going to have to come up with. And that
will last for the spring and summer. We will meet a couple months in to see what’s working and
what’s not to see what changes we need to make. And then in the fall and in the winter we do a
lot more of comfort foods. Stuff you would eat more in the fall and winter versus the summer.”
“As far as the budget we take considerations in saving money, but also keeping our
quality of food high. And the way we do that is by making more of our own food. For example,
we used to buy pureed fruit and it would be let’s say 90 dollars a case, but now we buy whole
fruit canned at a third of the price and we puree our own. We found a lot of different methods
where we could--say instead of buying stuffed roasted chicken breast for 100 dollars a case, we
can buy raw chicken and make our own stuffing for a fraction of the price and we can make our
own fresh, stuffed chicken. So we can have quality products at a lower cost. That’s something
we have been doing for the last couple of years, which has contributed to our success. We also
meet with the families and the residents and staff to find out what’s working and what’s not
working when we rate the menus. We once put sauerkraut on there and they all said that nobody
liked it. The families said they didn’t like it, they
also had a hard time chewing. A lot of our
residents also have very few teeth too, we have to take that into account also--but we find out
what they like and what they don’t like.
cognitive function.
are trying to incorporate the Blue Zone Diet into our
“As far as cognitive function, we
menus because they have found that that helps cognitively with anyone that has Alzheimer’s
Disease. And
they have a couple studies done on the Mediterranean Diet also that show that will

DISEASE 58
definitely help. So that is why we have kind of moved our menus over to those two diets. There
are more beans and legumes on the menu, definitely more than we’ve ever had before. Like I
said before we have an olive oil/canola oil blend so we are trying to improve the oils we use even
if it is just for pan frying, we are using more extra-virgin olive oil. We
are definitely trying to use
more sweet potatoes for example and we have a lot more fish on the menu than we used to. We
are doing minimal meat portions also. For example, we are not going to put a one pound T-bone
steak on the plate, which would be phenomenal if we could, but we do the minimal four ounces
you know just a few slices of meat and try to help that complement a healthy starch and healthy
vegetables.
“Yes, we both were aware that it helps and that is why we are working to incorporate it
into our menus. Basically we read about it, that’s how we know it is helpful. We go online and
check resources and check menus and sort of look. We also learned that we can’t do a complete
overhaul, we have to take baby steps into this. If we just did a whole Mediterranean Diet menu,
the first thing that they would say is ‘where is my meatloaf, where are my buttery mashed
potatoes?’ So we have to do trial and error. We have to try it, put it out there and get some
feedback and then go from there. A lot of the generations that are here are in their eighties and
nineties, they’re all meat and potatoes, that’s all they ate their whole life. So we also have to
make food that they recognize. We once put food in a pita pocket and I remember that none of
them knew what it was so we also have to take that into consideration.
Mediterranean Diet?
“Yes, the families. I meet with the resident’s families daily, pretty much every family.
We have 120 residents here so we meet with the families for each (10:25)unit. So basically we
have four units which 30 people live on. We are in contact with the families at all times meeting
with them and if somebody says ‘you know my mother will never follow that diet, that’s not
something she would follow and I don’t want her on it’ then I would have to make a separate
menu for that person. This is so I can make sure that they’re likes and needs are available. And
the amount of meat, we have specific guidelines we have to follow as far as our DTA to our state
regulations. So I can’t just put like beans, spinach, and asparagus on a plate and serve it, I have
to meet standards that are given to me and the guidelines we have to follow. So some of the
menus that we are finding there are no meat in them and there’s not significant protein sources.
That would deter us also, meeting our guidelines.

DISEASE 59

“There are definitely factors. With our population that lives here a lot of them with
Alzheimer’s Disease you’re going to have chewing and swallowing disabilities. And I would say
that probably 90% of the people here are left with a form of dysphagia where they cannot
swallow. There are 59 steps to chewing and swallowing food that we do automatically and they
lose that as they’re going through the disease. We have to change our diets around that. We do a
more modified diet where it is a lot of chopped up foods and we do a puree diet where
everything is almost like a baby food consistency. We also do a liquid diet because some people
can drink, but they can’t eat so we actually make the meal into a soup. And I have numerous
supplements. Some people cannot tolerate any food at all and I just have to give them like an
Ensure or a Boost supplement that gets all their calories and proteins in. Where
if you were in a
regular resting home where everybody here has Alzheimer’s Disease, where if they didn’t have
Alzheimer’s Disease some people would put a tube feed in to provide their calories or their
proteins. We can’t do that here because everybody has Alzheimer’s Disease and it puts the
people at risk because they don’t know what that is and most of them will just pull it out. We
have had them in the past but either the resident themself would pull it out and their roommate
doesn’t know what it is and they'll pull it out. We can’t risk by being in this population with the
tube feeding so if they do need to have one, they will go somewhere else for that.
“Yes, we would like to do more Blue Zone diet and more Mediterranean Diet definitely,
but we are up against some challenges that we mentioned previously. The stage of people when
they move from regular diet to modified diet and puree diet, their stages of palatability change.
Their families wanting certain things, not wanting to try new things for their family members.
For us what we’re trying to do is give education before we roll out with more vegetable based
meals and move away from a lot of meat-based and a lot of unhealthy starches. Try to educate
the families, we are working with the families to teach them more about the diet and how it’s
gonna help their loved one that lives here. Only because a lot of them say ‘you know this is it for
them’ which I understand too. They’re only here for a year or two some of them so they just
want to eat whatever they want. They’re not going to learn about the healthy aspects of the
Mediterranean Diet, they just want to have ice cream and cookies and whatever they want. So we
have to go along, kind of see where the families are at--that is why everyone is so different here.
We are trying to make it homelike also, we don’t want it to be so strict. This is their home and
they are here. If they were to go home and they’re going to eat a whole bag of m&ms, then you
know we try to limit how much they eat, but if the families are bringing them in extra stuff and
they're eating it and then if they’re alright with that then we let them have whatever they want.

DISEASE 60
Instead of promoting longer life with the Mediterranean Diet and the Blue Zone Diet, we are
trying to promote quality of life because people are at the end stages of their lives and some
families don’t want to prolong that with a healthier diet that they think they might not enjoy as
much. So I guess what we’re trying to promote is if you eat this diet you will have fewer
symptoms, your blood sugars will look better, there’s less sodium so their blood pressure is
going to look better, less pills. So we are trying to tell people if you eat this diet, then you’ll need
less pills and you’ll feel better. It’s not just gonna extend your life, but you will feel better on a
day to day and that’s the message we are trying to get across for our population. Again, if this
was a restaurant or any other nursing home without dementia, residents might be a little easier.
We can change the menu and they can try it, but yeah, we are doing our best.

DISEASE 61
Appendix I: Interviews Second Iteration, Final Coding Framework

A. Aspects of the Mediterranean Diet G. Food Presentation
1A1 ― Foods found on the 1G1 ― Strategic color choices
questionnaire/instrument by 1G2 ― Garnishing
Martinez-Gonzalez et al. 1G3 ― Visual Appeal
1G4 ― Specialized molds/wraps
B. Timing & Occurrence
1B1 ― Reasons for purchasing H. Incorporated of Aspects of the
certain foods (ex. weather) Mediterranean Diet
1B2 ― Frequency of meeting with 1H1 ― Mention if diet is in use
associates 1H2 ― Methods of incorporation
1B3 ― Frequency of meeting with
residents & families I. Ethnic & Upbringing Factors
1B4 ― Occurrence of certain foods 1I1 ― Mention of geographical regions
(ex. more vegetables available at 1I2 ― Follow diet of their upbringing
dinner time) 1I3 ― How residents were raised (ex.
use foods that residents will recognize)
C. Team Efforts 1I4 ― Generational reasons
1C1 ― Resident’s input
1C2 ― Families’ input J. Food Consumption Limitations
1C3 ― Expert’s input (chefs, speech 1J1 ― Limited swallowing ability
pathologists, dining directors, office 1J2 ― Lack of teeth & Difficulty
managers) chewing
1J3 ― Certain food textures
1J4 ― Desire sweet foods
1J5 ― Usage of dietary supplements
D. Willingness to Incorporate Aspects of the Mediterranean Diet into Meal Plans and Change
Menus
1D1 ― Mention of future development

1D2 ― Discussion of “foods that went well”
1D3 ― Mention of improvements to the menus (ex. re-do)
E. Types of Diets
1E1 ― Mention of dietary restrictions (ex. allergies)
1E2 ― Mention of special/modified diets (puree, chopped, minced, soft)
1E3 ― The Mediterranean Diet

DISEASE 62
1E4 ― The Blue Zone Diet
F. Budget Factors
1F1 ― Mention of food cost or money
1F2 ― Mention of food Budget
1F3 ― Cost efficiency & saving money
K. Importance of Diet
1K1 ― Drinking water
1K2 ― Fewer symptoms
1K3 ― Lower blood Sugars
1K4 ― Less pills needed
1K5 ― Improved quality of life
L. Awareness of the Mediterranean Diet

1L1 ― Mentioned awareness
1L2 ― Mentioned pre-existing research
1L3 ― Reading about the Mediterranean Diet
1L4 ― Online Resources
M. Reservations Regarding Implementing Aspects of the Mediterranean Diet

1M1 ― Difficulties in a group setting
1M2 ― Managing food waste (ex. fresh foods perish quickly)
1M3 ― Resident’s lack of concern regarding diet & unwillingness to try new foods
1M4 ― Large change (ex. limiting meat availability can be problematic)
1M5 ― Residents not able to recognize foods
1M6 ― Stage of life
N. Abiding to Nutritional Guidelines

1N1 ― Mention of required quantities
1N2 ― Mention of nutritional standards

1N3 ― State regulations & guidelines

DISEASE 63

Appendix J: Interview Quotes Regarding each Theme, by Facility
Interview Quotes Regarding each Theme, by Facility
Theme Facility B Facility D Facility K Facility L
Aspects of the “They make a lot of “...our vegetables are fresh “We do mashed potatoes, “Proteins, starches,
Mediterranean Diet chicken and a lot of fish. vegetables...like peas and a lot of rice like rice pilaf vegetables”
They try to incorporate a corn” or brown rice, risotto,
lot of fresh fruits and “I use olive oil even
different types of rice.
vegetables.” “Occasionally spinach we though it costs more
will buy frozen, but I’d say We use grains. We do money. We do fish, a lot
“We offer more that 90% of our vegetables roasted potato, we do of fish.”
compared to other are fresh. Our potatoes are sweet potato, potato
facilities I have worked all fresh, nothing comes in mashed. And for
with. We do provide a a box.” vegetables there’s a wide
lot more of like whole variety, but we do a lot of
grains, fresh fruits and “So yeah, we do
broccoli and carrots. We
vegetables, meats.” incorporate it, the olive oil,
have brutal sprouts we
the high fats, the avocados,
have turnips, green beans,
the fish.”
asparagus. We are always
using peppers and onions
in our meals. So it is a
vegetable, but they’re in a
lot of our meals.
Mushrooms we have and
we use olive oil, extra
virgin olive oil to roast
our vegetables or we add
once the vegetables are
cooked. We use a canola
oil/extra virgin olive oil
blend to fry.”
Timing/Occurrence N/A 10% [of our vegetables] “We do 4 ounces of “It [the dining menus] is
are probably frozen and starch at lunch and a 5 week cycle”
that is just mainly due to supper. 4 ounces of
certain times like peas, vegetables at lunch and “I don’t think that’s
corn; corn you can’t get in supper and then we 2 do [influence on cognitive
the winter time so we buy starch portions at function] something you
frozen corn and frozen breakfast…” see immediately. But it’s
peas. certainly a factor if it
“Everybody gets offered continues on.”
“We incorporate fresh a salad at lunch or supper
garlic on a daily basis… also so there they can get “So yes absolutely, food
seasonally we do cod.” their raw veggies.” does influence behavior,
but not immediately that
“We as a team meet “A 3-week cycle is going you see.”
weekly… It is a 5 week to be 63 meals we are
cycle [the menus].” going to have to come up
with. And that will last

DISEASE 64
for the spring and
summer.”
Team Efforts “We do take a lot of “So we as a team meet “Our food director...has “We get all our menus
feedback from people in weekly. So it would be been trying to incorporate from corporate… that
the community. We myself, my executive chef, the Blue Zone Diet and has been approved by a
have comment cards all the Mediterranean Diet dietician.”
my office manager, and
over the different areas into our menus. So he’s
of the community. We my dietary supervisors.” been going through a lot “So we have speech
do a lot of resident of recipes. We meet pathologists that come
council meetings.” quarterly to go over the and evaluate someone
menus, every three that we feel they
months.” changed their eating…”
“We also meet with the

families and the residents
and staff to find out
what’s working and
what’s not working when
we rate the menus.
“I meet with the

resident’s families daily,
pretty much every family.
We have 120 residents
here so we meet with the
families for each unit.”
“We are in contact with

the families at all times
meeting with them and if
somebody says ‘you
know my mother will
never follow that diet,
that’s not something she
would follow and I don’t
want her on it’ then I
would have to make a
separate menu for that
person.”
Willingness to “We like to get their [the “We try to meet at least “So we do a major menu “I think this topic is
Incorporate Aspects of community’s] feedback weekly and go over the overhaul twice a year certainly something to
the Mediterranean Diet on what they would like menus and what went well where we re-do the whole be considered. I’ll even
into Meal Plans and to be offered.” and what didn’t go well.” menu. We meet every pass it on up to my
month to do a change people and say we are
Change Menus
“We also take into here and a change there. due for a new menu,
account the residents For example, for the why don’t we lean more
input” spring we are going to do in that direction. It can’t
a whole new menu.” hurt.”
“We will meet a couple “Our food tastes good,

months in to see what’s looks good, but you can
working and what’s not always do better. You
to see what changes we never reach your goal
need to make.” and are like ‘okay we
are done now’ so why
“we are trying to improve not look in that direction
the oils we use even if it and throw some more
is just for pan frying, we things in.”
are using more

DISEASE 65
extra-virgin olive oil. We
are definitely trying to
use more sweet potatoes
for example and we have
a lot more fish on the
menu than we used to.
We are doing minimal
meat portions also.”
Types of Diets N/A “So diets would be number “...we would like to do “We have special diets
one, all the residents' more Blue Zone diet and that we have to consider.
therapeutic diets we have more Mediterranean Diet We have a couple
definitely” allergies, nothing serious
here in house. So we have
“As far as cognitive at this time though there
purees, and your minced, function, we are trying to have been--seafood is
chopped, multiple different incorporate the Blue usually the one. We
diets.” Zone Diet into our menus have different levels of
because they have found diet so we have regular,
that that helps cognitively we have soft, we have
with anyone that has ground, we have
Alzheimer’s Disease. chopped, we have
puree… we do have
“We do a more modified seven or eight soft
diet where it is a lot of diets.”
chopped up foods and we
do a puree diet where
everything is almost like
a baby food consistency.
We also do a liquid diet
because some people can
drink, but they can’t eat
so we actually make the
meal into a soup.”
Budget Factors “Cost of course is “We also have to write “As far as the budget we “I think our budget
always a concern. I these menus in take considerations in would cover it [the
don’t deal too much to coordination with our saving money, but also Mediterranean Diet]. I
be honest with you
budget, our food budget keeping our quality of mean I use olive oil even
regarding the food
budget, but I know that’s costs and that comes from food high. And the way though it costs more
going to get mentioned our financial office. I do we do that is by making money…cost would not
anywhere.” that on a yearly basis--at more of our own food.” be a factor, this
the beginning of the year company really wants
we write a budget for the the people to eat well
year and we pertain to that and it’s up to me to
budget monthly.” make it work.”
Food Presentation “a food presentation “I would also say N/A “...you eat with your
standpoint would be we presentation and how the eyes , then you eat with
have the ‘thrive meals kind of present on your mouth. If a plate
presents well which I
program’ where it’s the plate for all those
think is very important
basically like a finger different diets. So for in this population, that
food program where the instance it might look nice everything looks
food is made in these on a regular meal, a pasta, beautiful that says ‘eat
specialized molds and but on a puree pasta it me’ versus a bunch of
wraps that the kitchen might be more difficult stuff on a plate which is
uses for our dementia making it look appealing. something I strive with
any new chefs that I
patients.” Colors also if there is fish
bring in here. This

DISEASE 66
like a white fish, we are crowd more than anyone
not gonna put cauliflower else I think needs to look
on with that white fish, we good because they have
forgotten what the foods
might put a carrot or green
are called. So instead
bean something like that to they go ‘wow that looks
bring out the color on the really good’ and they’ll
plate and the garnishing try it. So I think
and what not.” truthfully with any
crowd, but especially
these guys more so
because a lot of times
they know that they
don’t know in the
beginning stages and it’s
very frustrating to them.
So if they can look at a
plate and go ‘wow that
looks good, I want to eat
it’ then we’ve
accomplished what we
want to accomplish.”
Incorporated of Aspects “To be honest, our “We do use that diet [the “Instead of promoting N/A
of the Mediterranean Diet menus do--I mean Mediterranean Diet] in our longer life with the
they’re not perfect in building now.” Mediterranean Diet and
the Blue Zone Diet, we
terms of the
“So actually we are are trying to promote
Mediterranean Diet--but incorporating it this month quality of life because
do offer compared to into our facilities because people are at the end
other facilities I have it is national nutrition stages of their lives and
worked with.” month” some families don’t want
to prolong that with a
“...we do utilize this diet so healthier diet that they
there are no deterrents.” think they might not
enjoy as much.”
Ethnic/Upbringing “Some people I think “I think definitely “A lot of the generations

Limitations that are in their eighties ethnicity. I think European that are here are in their
or nineties are set in ethnicity, they wanna have eighties and nineties, “I don’t think so, again a
their ways of what they lot of our residents are
that diet, they are used to they’re all meat and
were raised on. I think Italian and from Italy so
they are not necessarily that diet, especially if they potatoes, that’s all they
grew up on that side of the ate their whole life. So it's normal to them. So I
going to change but then
we also do have a small land. Or grew up with we also have to make don’t think that’s a
percentage that do want families that incorporated food that they recognize.” factor.”
to learn while they’re that diet in their daily adult
here.” life. So I think ethnicity
100% percent.”
“We take into account
the population as a
whole in terms of
ethnicity.”
Food Consumption “ ...the food is made in N/A “they also had a hard “We also have different
Limitations these specialized molds time chewing. A lot of beverages. So some
and wraps that the our residents also have people as they lose the
very few teeth too, we ability to swallow
kitchen uses for our
have to take that into correctly--their body
dementia patients. that account also--but we find can’t do it anymore…”

DISEASE 67
plays a huge role and out what they like and
then being able to what they don’t like.” “...a lot of time these
consume their meals guys will pocket stuff
“...a lot of them with and we need to make
without as much
Alzheimer’s Disease sure that they’re safe.”
assistance as they might you’re going to have
need as if it was chewing and swallowing “And if they are not
something they were to disabilities. And I would hydrated, their behaviors
eat with a fork and a say that probably 90% of can be off the wall.”
knife. So that is the people here are left
improving their with a form of dysphagia There is one little
where they cannot complication and that’s
cognitive function at
swallow. There are 59 the sweet taste bud is the
meal time to proceed steps to chewing and last to go. So, these guys
themselves and pick up swallowing food that we that live here, if they
stuff with their hands.” do automatically and they could live off of sweets
lose that as they’re going for the rest of their lives
through the disease.” that’s what they’d
do…so we balance
“And I have numerous that.”
supplements. Some
people cannot tolerate Another issue here and
any place you deal with
any food at all and I just
old people is teeth.
have to give them like an These guys have teeth
Ensure or a Boost issues, that's why a lot of
supplement that gets all them end up with soft
their calories and proteins diets and even puree. It's
in. Where if you were in not usually the teeth it’s
a regular resting home the swallowing
mechanisms that’s more
where everybody here
of the problem. That’s
has Alzheimer’s Disease, another consideration
where if they didn’t have with this crowd.”
Alzheimer’s Disease
some people would put a
tube feed in to provide
their calories or their
proteins. We can’t do that
here because everybody
has Alzheimer’s Disease
and it puts the people at
risk because they don’t
know what that is and
most of them will just
pull it out.”
Awareness of the N/A N/A “And they have a couple “I am aware of it. Just
Mediterranean Diet studies done on the because I am into food a
Mediterranean Diet also lot.”
that show that will
definitely help.”
“Yes, we both were
aware that it helps and
that is why we are
working to incorporate it
into our menus. Basically
we read about it, that’s
how we know it is
helpful. We go online and

DISEASE 68
check resources and
check menus and sort of
look.”
Reservations Regarding “Waste is a big thing to “As I mentioned before, “We also learned that we “But as far as the
Implementing Aspects of the consider in a huge we do utilize this diet so can’t do a complete Mediterranean itself I
Mediterranean Diet community like this. We there are no deterrents.” overhaul, we have to take think in a group setting
don’t use things timely baby steps into this. If we it would be a lot more
and as efficiently as we just did a whole difficult than doing it at
could. You know utilize Mediterranean Diet home.”
things across multiple menu, the first thing that
recipes. With fresh they would say is ‘where “We have to be careful
products there is always is my meatloaf, where are of nuts and seeds and
the waste factor.” my buttery mashed stuff like that, but most
potatoes?’ So we have to of the time I will do nuts
“In general we always do trial and error.” here.”
have a percentage of
people that are not “We once put food in a
pita pocket and I
concerned with what
remember that none of
they eat and how they them knew what it was so
eat. They kind of want we also have to take that
to stick with what they into consideration.”
are used to and order
hotdogs and “The stage of people
cheeseburgers that kind when they move from
regular diet to modified
of stuff off of our always
diet and puree diet, their
available menu.” stages of palatability
change. Their families
wanting certain things,
not wanting to try new
things for their family
members.”
“They’re only here for a

year or two some of them
so they just want to eat
whatever they want.
They’re not going to
learn about the healthy
aspects of the
Mediterranean Diet, they
just want to have ice
cream and cookies and
whatever they want.”
Abiding to Nutritional “Everything also has to N/A “We have guidelines that N/A
Guidelines meet the nutritional tell us exactly how much
standards in terms of milk we have to offer and
providing adequate meat equivalents and
nutrients, calories, that vegetables.”
kind of stuff so we
definitely plan around And the amount of meat,
that.” we have specific
guidelines we have to
follow as far as our DTA
to our state regulations.
So I can’t just put like
beans, spinach, and

DISEASE 69
asparagus on a plate and
serve it, I have to meet
standards that are given
to me and the guidelines
we have to follow…that
would deter us also,
meeting our guidelines.”
Importance of Diet N/A N/A “we’re trying to promote “One of the biggest
is if you eat this diet you issues with old people in
will have fewer this world and every
other world that you go
symptoms, your blood
to, with old people is
sugars will look better, they didn’t drink water.
there’s less sodium so That’s not something
their blood pressure is they did. They need to
going to look better, less drink water… one of our
pills. So we are trying to biggest pushes is to get
tell people if you eat this them to stay hydrated”
diet, then you’ll need less
“So in that way, yes, if
pills and you’ll feel someone is not eating
better. It’s not just gonna for a while they're going
extend your life, but you to get weak and they
will feel better on a day will not be able to
to day and that’s the participate in activities
and it becomes a
message we are trying to
negative spiral…”
get across for our
population.”

DISEASE 70

Appendix K: Menu Analyses First Iteration
Initial Themes for Menu Analysis
Theme 1 Theme 2
Foods that Align with the Mediterranean Diet Foods that Do Not Align with the
Based on the V14Q Mediterranean Diet Based on the V14Q
Olive Oil Beef

Vegetables Hamburger
Fruits Ham
Wine Sausage
Legumes Butter
Nuts Margarine
Peanuts Cream
Chicken Sweet/Carbonated Beverages
Turkey Commercial Sweets (cookies, cakes, custard,
Rabbit Meat pastries)
Veal Pork
Pasta All other foods on the menu not mentioned
Rice
Sofrito
Fish
Shellfish

DISEASE 71

Appendix L: Second Iteration of Menu Analyses
Foods that Align with the Mediterranean Diet on the Menus (Martinez-Gonzales et al.)
Food Facility B Facility C Facility I Facility J Facility K Facility M
Category
Olive Oil
Vegetables Potato Leek Soup Minestrone Butternut Mixed Green Mashed Caesar Salad
Mixed Vegetables Soup Squash Salad Potatoes
Yellow Squash Tossed Salad Garden Cucumber Steamed
Roasted Potato Green Peas House Salad Tomato Cabbage
Medley Butternut Mushrooms Carrots
Vegetable Soup Squash Steamed Lettuce
Honey Glazed O’Brien Broccoli Tomato
Potatoes Garden Pickle Chips
Brussel Sprouts
Whipped or Vegetable
Tossed Green
Baked Potato Blend
Salad
Fruits Stewed Prunes Fruit Cup Apple Soup Fresh Fruit Fruit
Banana (chicken Cup
Diced Peaches broth)
Fresh Fruit
Wine
Protein/Meat Chicken Chicken

Breast Salad
Bruschetta Sandwich
Pasta Baked Manicotti Spaghetti

with Marinara
Sauce
Rice Rice Pilaf
Nuts &
Peanuts
Sofrito
Fish Pan Seared Salmon Baked Grilled Salmon


DISEASE 72
Tilapia
Tuna Salad
Tuna Melt
Shellfish Shrimp Cocktail
Legumes Bean Salad Red Bean and

Sandwich Lentil Stew
Foods that Do Not Align with the Mediterranean Diet on the Menus (Martinez-Gonzales et al.)
Food Category Facility B Facility C Facility I Facility J Facility K Facility M
Protein/Meat Roast Pork Steak Beef Tips Corned Beef Rack of Lamb
Tenderloin Cheeseburger Pot Roast Classic Bacon,
Ham and Lettuce,Tomato
Cheddar Sandwich
Sandwich Filet Mignon
Butter & Butter

Margarine Margarine
Cream
Sweet & Orange Juice Assorted Soda Juice

Carbonated Coffee, DeCaf Juice
Beverages Tea, DeCaf Coffee
Arnold Palmer Tea
Iced Tea
Commercial Marble Cake Homemade Assorted Cheesecake Carrot Cake NY Cheesecake

Sweets with and Baked Treats Desserts Ice Cream
without Frosting
Other Foods not Assorted Cereal Condiments Ham & Cottage Hash Browns
Outlined in the Scrambled Eggs Salad Potato Cheese Cereal
V14Q French Toast Dressing Casserole Milk
Bacon & Gravy Condiments
White & Whole Beverages Brown Sugar
Wheat Toast Milk Potato Chips
Beverages Vegetable
Milk, Frittata with
Skim, Onions,
Ice Peppers, and

DISEASE 73
Water Sauteed
Condiments Mushrooms
Jelly,
Salt,
Pepper,
Sugar,
Sugar,
Syrup
Bacon, Lettuce,
Tomato
Sandwich
Cream of Wheat
Broccoli Quiche

DISEASE 74
Appendix M: Menu Final Coding Framework Separated by Foods that Would/Would Not Score
a Point on the Mediterranean Diet Score
Factor 1: Foods that would score one point for the Mediterranean Diet score
(Martinez-Gonzalez et al.)
1A. Olive Oil 1I. Sofrito
1B. Vegetables 1J. Fish

1B1 ― Mention of Salad & 1J1 ― Tilapia
Vegetable Blends 1J2 ― Tuna & Tuna Melt
1B2 ― Lettuce (ex. romaine) 1J3 ― Salmon
1B3 ― Fresh Vegetables (ex.
cucumber, tomato, broccoli, butternut 1K. Shellfish
squash) 1K1 ― Shrimp
1B4 ― Vegetable Soup & Stew (ex.
potato leek soup, minestrone soup, 1L. Legumes
butternut squash soup) 1L1 ― Bean Salad
1B5 ― Pickle Chips 1L2 ― Red Bean & Lentil Stew
1B6 ― Mashed, Steamed Vegetables
1C. Fruits
1C1 ― Mention of fresh fruits
1C2 ― Fruit compotes
1C3 ― Stewed fruits & Diced Fruits
1C4 ― Fruit Soups (ex. apple soup)
1D. Wine
1E. Protein/Meat
1E1 ― Chicken Breast Bruschetta
1E2 ― Chicken Salad Sandwich
1F. Pasta
1F1 ― Spaghetti

DISEASE 75
1F2 ― Baked Manicotti with Marinara Sauce
1G. Rice
1G1 ― Rice Pilaf
1H. Nuts & Peanuts
Factor 2: Foods that would not score one point for the Mediterranean Diet score
(Martinez-Gonzalez et al.)
2A. Protein/Meat 2F. Other Foods not Outlined in the

2A1 ― Bacon Questionnaire
2A2 ― Corned Beef 2D1 ― Milk (ex. skim)
2A3 ― Pot Roast 2D2 ― Condiments (ex. salad
2A4 ― Ham dressing, gravy, brown sugar, jelly,
2A5 ― Lamb salt, pepper, artificial sweetener,
2A6 ― Steak (ex. filet mignon) & syrup)
Beef Tips 2F3 ― Cottage Cheese, Cheese
2A7 ― Cheeseburger 2F4 ― Potato Chips & Hash Browns
2A8 ― Pork Tenderloin 2F5 ― Cereal
2F6 ― Bread (ex. white toast, whole
2B. Butter & Margarine wheat toast, French toast)
2F7 ― Eggs (ex. scrambled, vegetable
2C. Cream quiche, vegetable frittata )
2F8 ― Cream of Wheat
2D. Sweet & Carbonated Beverages
2C1 ― Fruit Juices
2C2 ― Coffee
2C3 ― Tea
2D4 ― Arnold Palmer Iced Tea
2D5 ― Soda
2E. Commercial Sweets

2C1 ― Assorted Desserts
2C2 ― Cake & Cheesecake
2C3 ― Ice Cream

DISEASE 76
Appendix N: Annotated Menu (Facility J)

Note. This is one example of a menu used in this study. To see all other menus, please contact the
researcher.
Highlight Color Categorization
Pink Would Score 1 Point on MDS, Aligns with

MedDi (Martinez-Gonzalez et al.)
Yellow Would Not Score 1 Point on MDS, Does Not

Align with MedDi (Martinez-Gonzalez et al.)
or Foods Not Mentioned on the V14Q

DISEASE 77
AP® Research 2020 Scoring Commentary
Academic Paper
Note: Student samples are quoted verbatim and may contain spelling and grammatical errors.
Sample: A
Score: 5
Analyzing the Prevalence of the Mediterranean Diet within Connecticut Facilities that Care for
Residents with Alzheimer’s Disease
The paper earned a score of 5 because it presents a clear and narrow topic found on page 5: “To what extent are
aspects of the Mediterranean Diet being incorporated into the meal plans in Connecticut facilities that care for
residents with Alzheimer’s Disease?” Further, there is a logical explanation of the gap in the professional
conversation found on page 4: “...the pre-existing research does not indicate if facilities that care for residents
with AD incorporate the MedDi into meal plans.” The methods detailed on pages 9-13 are ambitious: “a three-
part, mixed-methods study... a pre-validated quantitative questionnaire, qualitative interviews, and content
analyses of the dining menus (Figure 2).” Each component is defended, including the content analysis on page
21: “Two coding iterations were completed via Strauss’ (2010) deductive coding process.” An example of the
justification of the new understanding is on page 24: “ These findings emphasize that had this study only
scrutinized data via one method (e.g. the questionnaire), prevalence would have been under/over reported.”
This paper didn’t earn a score of 4 because of its thorough explanation of limitations and implications found on
page 25: “It is beneficial that the subjects are incorporating the MedDi into meal plans. However, it is paramount
that subjects are also cognizant of this link because ongoing implementation can improve the quality of life of
residents by halting and preventing cognitive decline.” The paper also confidently communicates the student’s
ideas through its organization, design, and voice, hallmarks of a paper that exceeds the criteria for an essay
earning the score of 4.


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Running Head: ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET

May 26, 2020

Word Count: 5406

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

The neurodegenerative Alzheimer’s Disease is the most common form of dementia.

To assess the prevalence of the Mediterranean Diet amongst 12 Connecticut facilities, 3

methodology tools were used: a pre-validated quantitative questionnaire, qualitative interviews,

Mediterranean Diet is both intentional and unintentional and to varying extents.

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

condition—an illness that involves deterioration in parts of the brain.

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

acid (DHA). Foods

rich in DHA help

cognitive function—“any mental process that involves symbolic operations...perception,

memory, creation of imagery or thinking” (Segen’s Medical Dictionary, 2011, p.1).

Gap in the Research

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

that care for residents with Alzheimer’s Disease?

function and Alzheimer’s Disease.

Increased Cognitive Function Via the Mediterranean Diet

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

(Henriquez Sanchez, Ruano, de Irala, Ruiz-Canela, Martinez-Gonzalez, Sanchez-Villegas, 2012,

participated in an interview which assessed cognitive function. The cognitive assessments

​ alignment between AD and the

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

residents with AD are utilizing this diet.

Foods in the Mediterranean Diet Contributing to Increased Cognitive Function

complex carbohydrates, with a moderate consumption of fish...and a low-to-moderate amount of

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

Measurement and Adherence Tactics for Diets

The pre-existing research discovered effective approaches to enable greater adherence to

MedDi called the ​14-Item Mediterranean Diet Assessment Tool.​ It is a questionnaire

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

RESEARCH DESIGN AND METHODOLOGY

a pre-validated quantitative questionnaire, qualitative interviews, and content analyses of the

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

Mediterranean diet adherence” (V14Q) from Martinez-Gonzalez et al. (2012).

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

supplemental questions. The questionnaire used in the study is located in Appendix B.

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

Table 2:​ Supplemental Questions Added to the Validated Questionnaire

Prior to this Do you intentionally Do you Do the meals you

Twelve facilities completed the questionnaire, eleven facilities completed the

approved by the IRB to eliminate ethical issues.

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

Connecticut were contacted as participants.

proportionally calculated (Appendix D).

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

Table 3:​ Frequency

Met Criteria Did Not Meet

ANALYZING THE PREVALENCE OF THE MEDITERRANEAN DIET WITHIN

Contrastingly, facilities B, C, D, G, H, & K (50%) had a sum score ≤ 7 and, therefore,

incorporated MedDi food options as evidenced by each facility having a MDS ≥ 6.

Table 4:​ Frequency

F^^ 9 (64.3) 5 (35.7)

M^^^ 8 (57.1) 6 (42.9)

alignment between AD and the

MedDi called the 14-Item Mediterranean Diet Assessment Tool. It is a questionnaire

Table 2: Supplemental Questions Added to the Validated Questionnaire

Table 3: Frequency

Table 4: Frequency

Table 6: Frequency

people was studied

National Library of Medicine National Institutes of Health.

Appendix A: Permission for Questionnaire Instrument Utilization from Miguel Angel

I will be providing menus.