OBJECTIVES: Texture-modified food (chopped, mashed, or mixed) is often used for patients, and particularly for dependent elderly people facing swallowing disorders or dental problems. Food must be energy and protein enriched, because dilution is needed for preparation, and several meals like bread can be removed. The aim of the study was to assess the food consumption of residents in four French nursing homes depending on diet texture. DESIGN/PARTICIPANTS/MEASUREMENTS: The food consumption of 87 elderly people followed by a nutrition network, randomly taken and living in nursing homes in which texture-modified food enrichment was practiced was evaluated according to the type of texture used. RESULTS: 13.8% of residents had chopped texture and 29.9% mixed texture. There was no relationship between used food textures and nutritional status residents. Calorie consumption was below the recommended intakes for elderly nursing home residents in France, whatever the type of texture. The mixed texture had more protein than the normal one and was better balanced regarding fat intake. Protein consumption was at the lower limit of the recommended intakes. Residents in overweight were those whose food consumption relative to their weight was the lowest. CONCLUSION: It seems important to check the mode of preparation of texture-modified food in nursing homes and to assess the real energy and protein consumptions of residents receiving this food.
OBJECTIVES: Texture-modified food (chopped, mashed, or mixed) is often used for patients, and particularly for dependent elderly people facing swallowing disorders or dental problems. Food must be energy and protein enriched, because dilution is needed for preparation, and several meals like bread can be removed. The aim of the study was to assess the food consumption of residents in four French nursing homes depending on diet texture. DESIGN/PARTICIPANTS/MEASUREMENTS: The food consumption of 87 elderly people followed by a nutrition network, randomly taken and living in nursing homes in which texture-modified food enrichment was practiced was evaluated according to the type of texture used. RESULTS: 13.8% of residents had chopped texture and 29.9% mixed texture. There was no relationship between used food textures and nutritional status residents. Calorie consumption was below the recommended intakes for elderly nursing home residents in France, whatever the type of texture. The mixed texture had more protein than the normal one and was better balanced regarding fat intake. Protein consumption was at the lower limit of the recommended intakes. Residents in overweight were those whose food consumption relative to their weight was the lowest. CONCLUSION: It seems important to check the mode of preparation of texture-modified food in nursing homes and to assess the real energy and protein consumptions of residents receiving this food.
Authors: A Salva; L Coll-Planas; S Bruce; L De Groot; S Andrieu; G Abellan; B Vellas; Sandrine Andrieu; Luisa Bartorelli; Ytshal N Berner; Stuart Bruce; Bruno Corman; Alex Domingo; Thomas P Egger; Lisette de Groot; Yves Guigoz; Ana Imedio; Mercè Planas; Concha Porras; Joan Carles Rovira; Antoni Salvà; José Antonio Serra; Bruno Vellas Journal: J Nutr Health Aging Date: 2009-06 Impact factor: 4.075
Authors: M Arvanitakis; A Beck; P Coppens; F De Man; M Elia; X Hebuterne; S Henry; O Kohl; B Lesourd; H Lochs; T Pepersack; C Pichard; M Planas; K Schindler; J Schols; L Sobotka; A Van Gossum Journal: Clin Nutr Date: 2008-06-17 Impact factor: 7.324
Authors: P Jesus; J C Desport; A Massoulard; C Villemonteix; A Baptiste; L Gindre-Poulvelarie; S Lorgueuilleux; V Javerliat; J L Fraysse; P M Preux Journal: J Nutr Health Aging Date: 2012-05 Impact factor: 4.075