Summary Background: Little is known about the magnitude of social and health factors which affect the food choices and nutritional intake of elderly people with restricted mobility. Design: Semistructured taped interviews were used to capture expressions used in the identification of health and social factors which affect food choices and nutritional intake of 13 female subjects and three male subjects living in the community with restricted mobility. Twenty‐four‐hour recall assessment was used to establish their dietary intake and meal patterns. Results: There was an inadequate intake of fluid, fruit and vegetables and nonstarch polysaccharide by the subjects. In addition, there was an infrequent consumption of cooked meals. Health and social factors which affect the food choices and nutritional intake of older people were identified as being inadequate money, inadequate food storage facilities, physical disabilities affecting food preparation, poor access to shops, difficulties in undertaking the shopping, type of cooking facilities, loneliness and bereavement. Conclusion: Elderly people living in the community with restricted mobility may be unable to consume an optimum nutritional intake due to the health and social factors identified which affect their food choices and nutritional intake.
Malnutrition and dehydration are serious and common problems among older people in nursing and residential care homes. The situation is exacerbated because staff may not be trained to recognize the signs and symptoms of malnutrition and dehydration and hence opportunities for early intervention are missed. A nutrition assessment should form part of the admission process to identify whether an individual has, or is at risk of developing, malnutrition and dehydration. This article suggests key questions that should be asked to assist this process. The individual and organizational risk factors that affect nutrition and health status are discussed, and practical suggestions given to help address any problems recognized. The causes and consequences of dehydration are explained and practices that place an individual at risk of dehydration considered. Suggestions are given to help identify when a person is not drinking sufficiently so that early rapid intervention can be initiated. Helping an older person to eat and drink independently is a practical activity that is often undervalued. Its importance needs to be recognized in all nursing and residential care settings.
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(1) Background: Traditional foods are important in the diets of Black Africans and Caribbeans and, more widely, influence UK food culture. However, little is known about the nutritional status of these ethnic groups and the nutrient composition of their traditional foods. The aim was to identify and analyse African and Caribbean dishes, snacks and beverages popularly consumed in the UK for energy, macronutrients and micronutrients. (2) Methods: Various approaches including focus group discussions and 24-h dietary recalls were used to identify traditional dishes, snacks, and beverages. Defined criteria were used to prioritise and prepare 33 composite samples for nutrient analysis in a UK accredited laboratory. Quality assurance procedures and data verification were undertaken to ensure inclusion in the UK nutrient database. (3) Results: Energy content ranged from 60 kcal in Malta drink to 619 kcal in the shito sauce. Sucrose levels did not exceed the UK recommendation for adults and children. Most of the dishes contained negligible levels of trans fatty acid. The most abundant minerals were Na, K, Ca, Cu, Mn and Se whereas Mg, P, Fe and Zn were present in small amounts. (4) Conclusion: There was wide variation in the energy, macro- and micronutrients composition of the foods analysed.
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