Naslov
Quality of nutrition in elderly nursing home residents

Autori
Kenjerić, Daniela ; Divković, Ivana ; Banjari, Ines ; Mandić, Milena L.

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

Izvornik
20th International Congress of Nutrition Granada, Spain, September 15-20, 2013 Abstracts / Gil, Angel ; Martinez, J. Alfredo - Basel : Karger Publishers, 2013, 574-574

ISBN
978-3-318-02516-3

Skup
20th International Congress of Nutrition

Mjesto i datum
Granada, Španjolska, 15.09.2013. - 20.09.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
energetska vrijednost ; nutritivni sastav ; hrana ; dom za starije i nemoćne ; starije osobe
(energy value ; nutrient content ; food ; nursing home ; elderly)

Sažetak
Background and objectives: Daily menu of elderly persons, as well as its nutrient content and energetic value should be adjusted to physiological changes in this population. To achieve recommended intake, food should be of high nutrient density. The aim of the study was to determine the energy and nutrient content of food served in a nursing home in Bosnia and Herzegovina. Methods: Energy value and nutrient content of food was calculated from all meals during one month period. Obtained values were compared to the recommendations for the elderly based upon a presumption that the whole portion was eaten. Results: The mean energy content of the served food was 2567±367 kcal per day with the contribution of carbohydrates, fats and proteins of 47 %, 37 % and 16 % respectively. The crude intake of proteins, fatty compounds and carbohydrates was higher than recommended. Considering micronutrients, the intake of vitamin C, niacin, pyridoxine, folic acid, vitamin A, vitamin D, vitamin E, magnesium and zinc was very low while the amounts of calcium, potassium, copper were slightly lower than the recommended. The intakes of thiamine, riboflavin, vitamin K, cianocobalamine, phosphorus, iron, selenium, sodium were satisfying or higher than recommended. The values were quite unequal and varied substantially according to age and sex. Conclusions: Although the result showed that it is possible to achieve sufficient energy and nutrient intake from the served food, fact that many nursing home residents won’t eat the whole portion but just a part could have an important impact in raising the risk of malnutrition. Therefore it would be useful to make a broader study in which real food consumption would be determined in residents.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA