Food intakes and preferences of hospitalised geriatric patients

Abstract

BackgroundA cross sectional survey was carried out on 120 hospitalised geriatric patients aged 60 and above in Hospital Universiti Kebangsaan Malaysia, Kuala Lumpur to investigate their nutrient intakes and food preferences.MethodsFood intakes were recorded using a one day weighed method and diet recall. Food preferences were determined using a five point hedonic score. Food wastages and factors affecting dietary adequacy were also investigated.ResultsThe findings indicated that the mean intakes of energy and all nutrients investigated except for vitamin C and fluid were below the individual requirement for energy, protein and fluid, and the Malaysian Recommendation of Dietary Allowances (RDA) for calcium, iron, vitamin A, thiamin, riboflavin, niacin and acid ascorbic. In general, subjects preferred vegetables, fruits and beans to red meat, milk and dairy products. There was a trend of women to have a higher percentage for food wastage. Females, diabetic patients, subjects who did not take snacks and subjects who were taking hospital food only, were more likely to consume an inadequate diet (p < 0.05 for all values).ConclusionsFood service system in hospital should consider the food preferences among geriatric patients in order to improve the nutrient intake. In addition, the preparation of food most likely to be rejected such as meat, milk and dairy products need some improvements to increase the acceptance of these foods among geriatric patients. This is important because these foods are good sources of energy, protein and micronutrients that can promote recovery from disease or illness.

Determinants of foodservice satisfaction for patients in geriatrics/rehabilitation and residents in residential aged care

“…For example, in the model representing ‘fair’ self‐rated health ( n = 71), items with larger marginal effects including ‘age 65–74 years’ (Pr = −0.196) and ‘first language – English’ (Pr = −0.383) were not statistically significant. They were retained in the model because of the size of their regression coefficients and the reported importance of ethnicity and age in relation to health care foodservice satisfaction in the published literature 26,27 …”

Nutrition and dietetics in aged care

“…Hospital food service programmes should consider food preference and food tolerance of the elderly patients 52 . The edentate subjects tend to avoid food that are hard to chew 16,52,53 .…”

“…Hospital food service programmes should consider food preference and food tolerance of the elderly patients 52 . The edentate subjects tend to avoid food that are hard to chew 16,52,53 . A multidisciplinary team approach with a speech pathologist to perform swallowing assessments and to inform decision making on recommending appropriate texture‐modified food 20,54,55 .…”

Hospitalization Effects on Physical Performance and Muscle Strength in Hospitalized Elderly Subjects

“…Dividing the study population on the basis of Barthel index changes, patients with index reduction, compared with those who remain stable or show improvement during hospitalization, are those that experience the steeper decrease in SPPB score and handgrip worsening, suggesting that the most fragile patients and therefore more prone to lose performance and muscle strength are also those at higher risk of autonomy loss during hospitalization. Geriatric hospitalized patients undergoes a decrease of appetite resulting in reduced food intake [22]; this generally is associated with a decline in physical activity that accelerate muscle mass loss [23]. Sarcopenia is one of the main factors responsible for the reduction in functional capacity.…”