【正文】 itively impaired residents by encouraging them to dine with others and increasing their autonomy in relation to food. New LTC facilities or those under major renovation might also consider implementing traybased meal delivery systems, though further studies are needed to confirm the benefits of these systems. While serving meals on china dishes, instead of plastic or insulated dishes, might improve quality of life of cognitively intact residents, the proactive diagnosis and rehabilitation of eating difficulties might improve the quality of life of cognitively impaired residents. Future studies should continue to separately examine the ways in which dining experiences, food and nutritional services, and other institutional factors help determine quality of life among cognitively intact versus cognitively impaired residents in LTC settings. Source： N. Carrier, . West, D. Ouellet， The Journal of Nutrition, Health amp。 months). More recent menu revision had a positive association with the quality of life of cognitively impaired residents. Periodic menu revision likely decreases food items that are less liked by residents and increases items that are more enjoyed by residents, such that foodservice personnel and institutional caregivers can more often satisfy the preferences and tastes of cognitively impaired residents. Improved meal satisfaction on the part of both residents and staff would then enhance quality of life in cognitively impaired residents. Therapeutic menus was positively associated with quality of life in cognitively intact residents, and more cognitively intact residents were on therapeutic menus (%) than cognitively impaired (%) (2 = 。 however, Winzelberg et al. (9) used a modified version of the Logsdon et al.’s (35) Quality of LifeAlzheimer’s Disease scale (QOLAD) in their study, while Kerner et al. (11) used the Quality of WellBeing (QWB) Scale. Health and SocioDemographics Over twothirds of the residents in this study were cognitively impaired, which is similar to percentages found by other studies with institutionalized elderly (3, 36). A significantly larger percentage of cognitively impaired residents pared to cognitively intact residents had a BMI lower than 20 (% vs %). Other studies in LTC settings have also shown that residents with dementiarelated disorders are more prone to weight loss and malnutrition (3, 36). Length of stay was not significantly associated with quality of life in either cognitively intact or impaired residents, but an increase in the number of medical conditions was negatively associated with quality of life in cognitively intact residents. There was no significant difference in types of conditions reported for cognitively intact versus impaired residents. This is somewhat surprising since different conditions should have lead to the institutionalization of both groups of residents. In addition, Kempen et al. (12) also found that chronic medical conditions were negatively associated with quality of life in cognitively intact older adults in both munity and institutionalized settings. Dining Experiences and Quality of Life Number of dining panions was positively associated with quality of life in both cognitively impaired and cognitively intact residents. This association may reflect the fact that dining with others increases social interaction, which has been found to be a key ponent of quality of life (37). Number of dining panions may also be related to physical surroundings. KayserJones amp。 yet, for researchers concerned with improving the quality of life of all LTC residents this is an extremely important issue. The