ABSTRACT
A three-day average of the nutritive value of pounds of food served indicated that none of the 14 nursing homes surveyed served a selection of foods which supplied recommended amounts of vitamin B6 and folacin when compared with the Recommended Dietary Allowances. Suggestions for limiting kilocalories, while providing adequate sources of other nutrients to residents, include: decreasing high caloric-low nutrient foods and total pounds of meat, increasing the proportion of fish and poultry in relation to red meats, and increasing pounds of leafy vegetables, bananas, and dry cereals.
Subject(s)
Dietary Services/standards , Nursing Homes , Nutrition Surveys , Nutritive Value , WisconsinABSTRACT
The nutrient content of meals planned for and consumed by residents of 14 Wisconsin nursing homes was determined. Menus were low in energy, niacin, magnesium, zinc, vitamin B6, and total folate. Intakes of those nutrients and nine others were also low for a large proportion of the population. Approximately 30 percent of the men and women consumed fewer than 1,200 kcal. It is recommended that nursing homes should; (a) use a food plan which meets the nutrient needs for a broad range of energy intakes and (b) periodically monitor dietary patterns to detect those residents who consume inadequate diets.
Subject(s)
Diet , Nursing Homes , Adult , Aged , Diet Surveys , Female , Food Analysis , Humans , Male , Middle Aged , Nutritional Requirements , WisconsinABSTRACT
The need was identified for a short method to ensure that food served to nursing home residents provides 100 per cent of Recommended Dietary Allowances for fourteen nutrients without exceeding 110 per cent of the allowances for calories. In one or all three nursing homes studied, food served was nutritionally adequate except for: Niacin, zinc, magnesium, vitamin B6, and folacin. The pattern of food used showed more variation between nursing homes than within a single nursing home, suggesting that a short method should be developed for each nursing home.
Subject(s)
Food Services/standards , Nursing Homes , Nutritional Physiological Phenomena , Aged , Feeding Behavior , Humans , Nutritive Value , WisconsinABSTRACT
A model food plan was developed to serve as a short method to ensure nutritional adequacy of food served to nursing home residents. Criteria were that the food plan provide 100 per cent of 1974 Recommended Dietary Allowances (RDAs) for fourteen nutrients without exceeding 110 per cent of allowances for calories. To meet the criteria, an increase in pounds of meat, fish, and poultry; dried beans, peas, and nuts; green leafy vegatables; bananas; and dry cereals over actual food issues was required. The model plan is presented in the form of pounds of food, per sixteen food groups, required for 100 persons, per day.
