{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T11:19:12Z","timestamp":1788952752757,"version":"build-2803163510"},"reference-count":38,"publisher":"Dietitians of Canada","issue":"3","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Canadian Journal of Dietetic Practice and Research"],"published-print":{"date-parts":[[2026,9,1]]},"abstract":"<jats:p>Purpose: This study aimed (i) to develop the content of a tool assessing the quality of the food offered to inpatients\/residents in healthcare facilities (short- and long-term care) of the province of Quebec and (ii) to evaluate its face validity.<\/jats:p>\n                  <jats:p>Methods: The tool\u2019s initial content was developed based on available literature and consultations with foodservice managers and registered dietitians. Face validity was evaluated using a Delphi method involving potential users\u2013including foodservice managers and government partners\u2013and experts in the field and consisting of two rounds, mainly focusing on the clarity and the relevance of questions.<\/jats:p>\n                  <jats:p>Results: This study led to the development of a 72-question tool divided into two parts. Part 1 addresses the characteristics of the healthcare facility and the menu (37 questions), and Part 2 measures the inpatient\/resident\u2019s perception of the food offered with distinctive versions for short- (21 questions) and long-term care facilities (35 questions).<\/jats:p>\n                  <jats:p>Conclusions: The development of a tool adapted to the Quebec context will enable a standardized evaluation of the quality of the food offered to inpatients\/residents in healthcare facilities at a provincial level. This tool fulfills a gap identified in the literature and on the field during previous phases of the project.<\/jats:p>","DOI":"10.3148\/cjdpr-2026-014","type":"journal-article","created":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T14:00:32Z","timestamp":1785247232000},"page":"115-122","source":"Crossref","is-referenced-by-count":0,"title":["Assessing the Quality of the Food Offered in Quebec Healthcare Facilities: Tool\u2019s Content Development and Face Validity"],"prefix":"10.3148","volume":"87","author":[{"suffix":"MSc","given":"Justine","family":"Chouinard","sequence":"first","affiliation":[{"name":"\u00c9cole de nutrition, Universit\u00e9 Laval, Pavillon Paul-Comtois, Qu\u00e9bec, QC"},{"name":"Centre Nutrition, sant\u00e9 et soci\u00e9t\u00e9 (NUTRISS), Institute of Nutrition and Functional Foods (INAF), Universit\u00e9 Laval, Pavillon des services, Qu\u00e9bec, QC"},{"name":"Observatoire de la qualit\u00e9 de l\u2019offre alimentaire, Institute of Nutrition and 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