Nutrient Intake of Nursing‐Home Residents Receiving Pureed Foods or a Regular Diet

Johnson, Rita M.; Smiciklas‐Wright, Helen; Soucy, Irene M.; Rizzo, Joyce A.

doi:10.1111/j.1532-5415.1995.tb05805.x

Cited by 52 publications

(47 citation statements)

References 17 publications

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“…Low intakes have similarly been found among Spanish institutionalized (207 mg) (Garcia-Arias et al, 2003) and institutionalized women on a regular (281 mg) and pureed (214 mg) textured diet (Johnson et al, 1995). From the menu, there were limited opportunities to consume foods with high folate content such as green vegetables or fruit, resulting in the low intakes.…”

Section: Nutrient Intakementioning

confidence: 93%

“…Similarly, among aged care residents overseas, energy intakes have been found to range between 4.7 and 6.9 MJ (1130 and 1640 kcal) (Johnson et al, 1995;Akner and Floistrup, 2003;Schmid et al, 2003); with calcium intakes ranging between 458 and 660 mg (Barr et al, 1984;Johnson et al, 1995;Wendland et al, 2003); and vitamin D intakes between 3.3 and 5.2 mg (Johnson et al, 1995;Akner and Floistrup, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Nutrient intake and plate waste from an Australian residential care facility

Grieger

Nowson

2006

Eur J Clin Nutr

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Objective: To determine the plate waste, energy and selected-nutrient intake, from elderly residents living in a high-level care (HLC) and low-level care (LLC) facility. Design: Three, single, whole day assessments of plate waste, energy, and selected nutrients, using a visual rating plate waste scale. Setting: Long-term residential care establishment. Subjects: One hundred and sixty-nine (93 HLC and 76 LLC) individual daily intakes. Main findings: The mean energy wasted throughout the whole day was 17%. The energy wasted from main meals (16%) was significantly less than the energy wasted at mid-meals (22%, P ¼ 0.049). The lowest mean energy wastage occurred at breakfast (8%) compared to lunch (22%) and dinner (25%, Po0.001). The mean (s.d.) daily energy served and consumed was 8.1 (2.0) and 6.6 (2.2) MJ, respectively. There was no difference in energy served or consumed between HLC and LLC residents. On the observation day, 60% of residents consumed less than their estimated energy requirement. The mean calcium intake was 796 (346) mg, and the median (inter-quartile range) vitamin D intake was 1.78 (2.05) mg. Conclusion: On 1 day, more than half the residents surveyed were at risk of consuming an inadequate energy intake, which over-time, may result in body weight loss. Although wastage was not excessive and energy served was adequate, the amount of food eaten was insufficient to meet energy and calcium requirements for a significant number of residents and it is not possible to consume sufficient vitamin D through food sources.

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Section: Nutrient Intakementioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Nutrient intake and plate waste from an Australian residential care facility

Grieger

Nowson

2006

Eur J Clin Nutr

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“…These problems may often affect food served to nursing home residents. However, Johnson et al demonstrated that residents fed with regular or pureed diets met recommended dietary allowances and diet consistency did not affect nutrient intakes (Johnson et al 1995). Health status of an aging person has a direct effect on poor foods choice or availability-the more frail and physically disabled the person, the less able they are to shop or prepare food needed for a healthy diet.…”

Section: Social Factors Of the Anorexia Of Agingmentioning

confidence: 99%

Mechanisms of the anorexia of aging—a review

Wysokiński

Sobów

Kłoszewska

et al. 2015

AGE

188

148

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Many, even healthy, older people fail to adequately regulate food intake and experience loss of weight. Aging-associated changes in the regulation of appetite and the lack of hunger have been termed as the anorexia of aging. The etiology of the anorexia of aging is multi-factorial and includes a combination of physiological changes associated with aging (decline in smell and taste, reduced central and peripheral drive to eat, delayed gastric emptying), pathological conditions (depression, dementia, somatic diseases, medications and iatrogenic interventions, oral-health status), and social factors (poverty, loneliness). However, exact mechanisms of the anorexia of aging remain to be elucidated. Many neurobiological mechanisms may be secondary to age-related changes in body composition and not associated with anorexia per se. Therefore, further studies on pathophysiological mechanisms of the anorexia of aging should employ accurate measurement of body fat and lean mass. The anorexia of aging is associated with protein-energy malnutrition, sarcopenia, frailty, functional deterioration, morbidity, and mortality. Since this symptom can lead to dramatic consequences, early identification and effective interventions are needed. One of the most important goals in the geriatric care is to optimize nutritional status of the elderly.

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“…For example, Cassens (1996), used 3D food moulds and found a 15% increase in food intake compared to foods in scoop form (Cassens, Johnson & Keelan, 1996). It is estimated that residents on texture modification only meet 45% of their energy requirements (Johnson, et al, 1995;Wright, et al 2005). The way in which vitamised/puree foods are produced, adding water, stock, gravy and sauces to blend the food together, increasing the volume but reduces the nutrient content per mouthful through nutrient dilution (Castellanos, 2004).…”

Section: Texture Modified Food and Fluids In The Meal Environmentmentioning

confidence: 99%

“…The modification can be from chopped or minced to fully modified vitamised/puree texture (Johnson, Smiciklas-Wright, Soucy & Rizzo, 1995;Bale, et al 2007). Dysphagia is the difficulty in swallowing due to dysfunction in any phase of the swallowing process (Singh, 2010).…”

Section: Texture Modified Food and Fluids In The Meal Environmentmentioning

confidence: 99%

Australian residential aged care foodservices menu design, quality and standards - a time for action

Abbey¹

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Residential aged care homes (RACH's) operate in a very complex systems model with many systems having to work together. One of the largest of these is the meal environment system. The complexity of resident care, heterogeneous nature of the resident population, and the quest to provide meals within a home-like environment for a group of people sharing a common space while still recognising the needs of the individual is no small challenge.A comprehensive understanding of the significance of the meal environment system in RACH's is mostly unknown in Australia. This thesis provides the first unique look at the system which underpins the way the meal environment system functions. The Aged Care Standards are the governing system controlling the meal environment. For any system to work and achieve the nominated system goals, such as providing high level of quality care for the residents needs and allow them to maintain a high quality of life.One of the most important controlling aspects to the meal environment system is the menu, which is the underpinning aspect for any foodservice operation. Through a critical realism case study model the menu and the meal environment system was examined utilising a national survey, paper base audits, observational data collection and analysis of the Aged Care Standards.The findings indicated that the Aged Care Standards underpinning the control of the meal environment system are compromising the way in which this system operates. The outcomes-based nature of the expected outcomes and associated supporting documents allows for a wide interpretation of RACH's within the meal environment system. The outcome natures of the standards does not set a strong minimum compliance and this is evident by the lack of information written on menus, choice provided by the menu being inconsistent, poor compliance to any relevant tools which are available to support RACH's. Observational data further highlighted the inconsistent nature of standard interpretation of service delivery, high plate waste, poor food consumption, and temperature of meal, dining room set up, menu mistake and the poor communication of the menu.While menu planning for the general menu was laced with inconsistency and poor planning, the state of the vitamised/puree menu highlighted the plight of residents who received no choice with the menu frequently utilised left-overs as well as the same meals twice in one day. This was substantiated by the reduction in variety of foods and increased menu repetition. The Aged Care Standards have minimal in terms of expected outcomes which support the menu planning for vitamised/puree meals.iii For the meal environment system to be successful and operational, the Aged Care Standards underpinning this system need to be re-written or supported with guidelines which ensure that the meal environment system operates with a minimal standard eliminating factors as described in this thesis.Clearly, the current interpretation of the existing framework allows too much variation within the syst...

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Nutrient Intake of Nursing‐Home Residents Receiving Pureed Foods or a Regular Diet

Abstract: Both regular and pureed consistency diets provided to residents met current recommended allowances. Diet consistency did not affect nutrient intakes. Intakes were adequate overall; however, a low intake of the same nutrients generally occurred in both groups.

Cited by 52 publications

References 17 publications

Nutrient intake and plate waste from an Australian residential care facility

Nutrient intake and plate waste from an Australian residential care facility

Mechanisms of the anorexia of aging—a review

Australian residential aged care foodservices menu design, quality and standards - a time for action

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