Dietary intake of older patients in hospital and at home: The validity of patient kept food diaries
| Autor: | S. J. Forster, S. E. Gariballa |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
Male
Gerontology Nutritional Status Medicine (miscellaneous) Diet Surveys Risk Assessment Diet Records Cohort Studies Predictive Value of Tests Environmental health Dietary Carbohydrates Humans Medicine Geriatric Assessment Aged Aged 80 and over Nutrition and Dietetics business.industry Feeding Behavior medicine.disease Micronutrient Dietary Fats United Kingdom Diet Hospitalization Malnutrition Nutrition Assessment Predictive value of tests Cohort Female Geriatrics and Gerontology Energy Intake business Risk assessment Cohort study |
| Zdroj: | The Journal of Nutrition Health and Aging. 12:102-106 |
| ISSN: | 1760-4788 1279-7707 |
| DOI: | 10.1007/bf02982561 |
| Popis: | Objective: To investigate the validity of a patient kept food diary in relation to weighted intakes and to measure dietary intakes of older people both in hospital and after discharge at home.Design: A randomly selected cohort of hospitalised elderly patients was recruited. All patients were instructed how to keep a record of all food and drink consumed and any leftovers. Food diaries were kept for up to seven days in hospital and for seven days in the community. In 18 consecutive patients dietary records were compared with weighed intake.Setting: Associate Teaching Hospital, United Kingdom.Results: A total of 116 patients participated in the study (median age 77 years, range 66–86 yrs; 49 female). We found significant correlations between food diary and weighted macronutrient intakes both in hospital and in the community. Overall the food diary predicted within ±17% weighted energy intakes in 70% of individuals. Compared with the National Diet and Nutrition Survey for free-living elderly people in the UK (1998), we found more or less similar energy and micronutrient intakes in hospital, but lower intakes at home.Conclusion: Patients kept food diaries can be used to identify those at risk of undernutrition and monitor those on nutritional support. It can also be used for nutritional education and for achieving dietary goals. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink