| Autor: |
Hernández-Ruiz Á; Fundación Iberoamericana de Nutrición (FINUT)., Muñoz-Ruiz M; School of Nutrition and Dietetic. Universidad de Antioquía., Ruiz-Canela M; Department of Preventive Medicine and Public Health. Universidad de Navarra., Molina-Montes E; Instituto de Nutrición y Tecnología de los Alimentos 'José Mataix'. Centro de Investigación Biomédica. Universidad de Granada., Soto Méndez MJ; Fundación Iberoamericana de Nutrición (FINUT)., Gil Á; Instituto de Investigación Biosanitaria IBS.GRANADA. Complejo Hospitalario Universitario de Granada., Ruiz-López MD; Instituto de Nutrición y Tecnología de los Alimentos 'José Mataix'. Centro de Investigación Biomédica. Universidad de Granada., Artacho Martín-Lagos R; Department of Nutrition and Food Sciences. Facultad de Farmacia. Universidad de Granada., López-Trigo JA; Ayuntamiento de Málaga., Villavicencio-Campos LJ; Centro Asistencial Doctor Villacián., López-Mongil R; Centro Asistencial Doctor Villacián. |
| Abstrakt: |
Introduction: Background: the assessment of diet quality (DQ) is fundamental to the study of disease-diet associations, and it is necesary to implement an easy to-apply tool in nursing homes (NHs). Our objective was to propose and apply a novel diet quality indicator (DQIn) using an a priori approach for NHs. Methods: the QUality Index for Nutrition in Nursing homes (QUINN) was implemented in a public NH located in Valladolid, Spain, during a 5-week period (n = 137 subjects). The choice of the QUINN components was based on a rapid review. The QUINN was based on 15 dietary components - 12 were basic (vegetables, fruits, legumes, olive oil, cereals, dairy, white fish and seafood, white-meat, eggs/positive; other fats, red and processed meat, and sweets/negative), and 3 were supplementary (fruits and vegetables variety, oily-fish, and whole-grains/positive). Each component was classified into 4-categories (0, 1, 2 o 3 points; range: 0-45 points). Results: the QUINN was tested on a menu offered by a NH giving a result of 34 points (good diet). The components with the highest scores were related to the Mediterranean diet (high consumption of legumes, olive oil, white fish and shellfish; low intake of other fats; and a wide variety of fruits and vegetables), together with cereals, white meat, dairy, and eggs. The components that required a major change were red- and processed-meats, sweets, and whole grains. Conclusion: the menu of this Spanish NH showed a good DQ according to the QUINN. The assessment of the DQ in NHs using QUINN will allow the proposal of interventions aimed at improving their diet. |
