published_or_final_version / Housing Management / Master / Master of Housing Management

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Introduction: The proportion of individuals aged 65 and over is increasing and mental health services need to recognise the resources of these individuals and meet their needs. Quality of life is a widely used outcome variable in mental health policy and clinical research. Subjective factors are consistently found to be more significant than objective factors in determining quality of life. This gives clinicians areas to consider when working to improve an individual’s quality of life. The current research looks at the relationship between successful psychosocial development and quality of life in older people with mental health difficulties. A secondary aim is to consider the impact of chronic mental health difficulties on quality of life. Method: Twenty-four older people (mean age 72) who were living in the community and supported by Community Mental Health Teams opted in to the study. Questionnaires, which included the WHOQOL-Old and MEPSI, were administered by the researcher. Results: Strong and significant correlations were found between quality of life and successful psychosocial development. A regression analysis found that successful resolution of the final stage of psychosocial development was the most significant predictor of quality of life over other psychological and demographic variables. No impact of chronicity was found. Discussion: The results of the study suggest that psychosocial development is an important factor to consider when working with older people and that a sense of ego-integrity is important to an individual’s perception of quality of life.

A food preference questionnaire, utilizing the Food Action Rating Scale (FACT), was developed from entrees used in congregate meal sites throughout the United States and its territories. The list of entrees was reduced to 43 choices. The FACT questionnaire was distributed to all of the participants at the Healthy Lunch Sites served by Area 6 program in East Central Indiana. There were 357 people, age 60 or older, that completed the questionnaire. Their responses were compared by age and gender. Differences in preferences of entrees were noted depending on age and gender. The five most liked entrees of the total group are Country Steak / Brown Gravy, Cubed Steak, Salmon Patties, Chicken and Noodles, and Pork Roast. The five most disliked entrees are Cheese Enchilada / mild or spicy, Turkey Divan, French Dip Sandwich, Boiled Cod, and Bean Burrito / mild or spicy. Their responses were tabulated using factor analysis. A total of eleven clusters of entrees factored together. This provided groups of entrees that received similar scores. For example, some of the groupings were turkey entrees, chopped meat and sauce, barbecued meats, fish entrees. These results can be used by menu planners to assist in writing menus. By locating an entree on one of these tables that is well liked by the group being served, the other foods listed on that particular table can be served alternately during the remainder of the menu cycle to provide a high food acceptance. / Department of Family and Consumer Sciences

This study has presented in detail statistics and research related to the elderly and aging population and the many housing options that are currently available to this age demographic. The research has shown that Assisted Living Facilities are rapidly becoming the preferred method of Elder Care in the US, so much so that they have begun to offer nursing care which is typically offered only by nursing homes. Further exploration demonstrated that there is a lack of consistency in these facilities, and the evidence points to the need for a new model of Assisted Living that will focus more on the individual while still providing necessary care. This discovery has lead to the concept of creating an Assisted Living Development as the new model to be considered by future designers and Assisted Living planners. The creation of this model has helped to outline a new methodology for the planning and organization of Assisted Living. / Department of Architecture