Evaluation of Menu and Food Service Practices of Long-Term Care Facilities of a Health District in Canada
| Autor: | Joan T. Smith, Susan J. Whiting, Gordon A. Zello, RD Christina O. Lengyel PhD |
|---|---|
| Rok vydání: | 2003 |
| Předmět: |
Vitamin
Nutrition and Dietetics business.industry Vitamin E medicine.medical_treatment Study methodology digestive oral and skin physiology Medicine (miscellaneous) Food guide Food group Long-term care chemistry.chemical_compound chemistry Dietary Reference Intake Environmental health medicine Food service Geriatrics and Gerontology business |
| Zdroj: | Journal of Nutrition For the Elderly. 22:29-42 |
| ISSN: | 1540-8566 0163-9366 |
| Popis: | The purpose of this study was to evaluate menus and food service practices provided to elderly in 18 long-term care (LTC) facilities in Saskatoon, Saskatchewan. The study methodology included nutrient analysis of menus and a survey examining food service practices. LTC facility menus did not meet the recommended levels (< 100% Recommended Dietary Allowance [RDA] or Adequate Intake [AI]) of vitamin E, vitamin C, niacin, vitamin B6, folate, magnesium, zinc, calcium, and vitamin D. Energy was 88% of recommended for males 50-74 y. Dietary fibre content was low (14 g/day) for both gender groups. LTC facility menus did not provide the recommended number of servings of vegetables and fruit, and grain products compared to Canada's Food Guide to Healthy Eating. Snacks provided by LTC facilities covered the four food groups, but were not consistently offered to all residents. |
| Databáze: | OpenAIRE |
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