engleski

Evaluation of diet quality using Diet Quality Index Revised (DQI-R) in elderly nursing home residents

The diet quality index is an instrument developed to measure overall diet quality that reflects a risk gradient for diet-related chronic disease. Assessing diet quality requires focusing on the overall diet i.e. nutritional elements considered most important in relation to health promotion and disease prevention. The objective of the present study was to evaluate actual diet quality of elderly nursing home residents using Diet Quality Index Revised (DQI-R). The subjects were 339 elderly nursing home residents (277 women and 62 man), aged from 61 to 93 years. The 24-hours recalls were used to determine components of the DQI-R. DQI-R reflects 10 dietary characteristics, for each component scores range from 0-10, so the total possible index score is 100. Low scores reflect poorer achievement of dietary recommendations and higher scores reflect better diet quality. Total mean DQI-R score was 62.1 (for female 62.1 and for male 62.2) out of a possible score of 100. Only 2.7 % subjects of the total sample had DQI-R score below or equal to 40, 6.8 % of participants had scores that exceeded 80 and the most of the participants (17.4 %) had score between 61 and 65. Participants were more likely to do poorly in the dietary diversity (nobody met goal), in the calcium intake (3.2 % of participants met goal) and in the fruit intake (19.8 % of participants met goal). In the contrast, subjects were more likely to meet dietary guidance in the areas of dietary cholesterol (88.5 % of participants met goal) and dietary moderation (71.1 % of participants met goal). The total DQI-R correlated significantly with most nutrients. There was constant qualitative and quantitative improvement in the most of the components as one move from the lowest grouping of DQI-R scores to the highest grouping. The population of elderly nursing home residents according to DQI-R should improve calcium and fruit intake as well as include in their actual diet variety of foods. Total fat and saturated fat intake should also be observed. Positive dietary habits regarding dietary moderation and dietary cholesterol intake should be sustained.

elderly; diet quality; Diet Quality Index Revised

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