Naslov
Nutritional quality of meals in nursing homes and meals on wheels for elderly persons

Autori
Šatalić, Zvonimir ; Colić Barić, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
International Conference, Poverty, Food & Health in Welfare, Abstracts / Jose Pereira Miguel - Lisabon : Instituto de Medicina Preventiva, 2003

Skup
International Conference, Poverty, Food & Health in Welfare

Mjesto i datum
Lisabon, Portugal, 01.07.2003. - 04.07.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
nursing home; meals on wheels; elderly; nutrition; low socioeconomic status

Sažetak
Objective The aim of the study was to evaluate the adequacy of meals provided for elderly residents and non-residents of nursing homes. Study design Menus of 44 all-day meals provided for residents from 4 nursing homes and 34 meals on wheels provided for non-residents of low socioeconomic status were selected by random sampling. Methods Nutritive value of meals was calculated using food composition tables. A questionnaire was used to determine socioeconomic status and attitude of residents (n=89) and non-residents (n=80) regarding meals offered. Body weight and body height were self-reported. Results An average energy value of all-day meals and meals on wheels was 96.7 and 39.8% RDA respectively. All-day meals provide adequate amounts of examined micronutrients (phosphorus, iron, thiamine, riboflavin, niacin and vitamin C) with exception of calcium. Fat provides 35.2 and 35.5% of energy for all-day meals and meals on wheels respectively. Cereal products and foods the group meat, fish and eggs group are the most important energy sources in both all-day meals and meals on wheels. Thirty four point three percent of non-residents reported to have no income and for 57.8% meal on wheels is the only meal they have. Body mass index (BMI) under 18.5 kg/m2 had 1.7 and 4.0% of residents and non-residents respectively. BMI higher than 24.9 kg/m2 was observed in 50.1 and 47.3% of residents and non-residents respectively. Gender differences were seen regarding wished interventions in meals offered in both residents and non-residents. A higher percent of residents than non-residents find the meals offered satisfying. Conclusion Examined meals provide adequate amounts of energy and selected micronutrients. The correction would be to decrease the energy fraction of fat and decrease in protein content.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA