Appraisal of 4 months' consumption of nutrient-dense foods within the daily feeding pattern of frail elderly

Vitamin fortification of puréed foods for long-term care residents

PURPOSE

Elderly people are at risk for malnutrition, and those who consume a puréed diet may be particularly at risk. A fortification procedure was developed at a long-term care (LTC) facility, and nutrient intakes and serum vitamin levels were assessed to determine whether they subsequently increased.

METHODS

Fortification levels were determined using a combination of two techniques: the Dietary Reference Intakes planning formula and Health Canada's defined nutrient contribution method. For six puréed foods, triangle sensory tests were performed to determine whether fortification changed the flavour of the foods. Four fortified foods were incorporated into the daily puréed menu at an LTC facility. Nutrient intakes of 10 residents and serum vitamin B12, folate, and 25-hydroxyvitamin D levels of 11 residents were analyzed at baseline and eight weeks after the intervention.

RESULTS

Nutrient intakes increased after the intervention for all nutrients in the fortification mix (p0.01). 25-hydroxyvitamin D and folate levels increased after the intervention (p0.01), but serum vitamin B12 levels did not change (p>0.05).

CONCLUSIONS

The development of acceptable vitamin-fortified puréed foods is feasible and is an effective way to increase the micronutrient status of LTC residents. Mineral fortification requires further work to minimize flavour changes.

The changing face of food and nutrition in Canada and the United States: opportunities and challenges for older adults

Science and technology are modernizing the field of nutrition and are consequently increasing its complexity. New food developments such as fortified foods and functional foods are evidence of its modernization. The increased specificity of nutrient- and food-intake recommendations and the breadth of claims on food packages are evidence of nutrition's growing complexity. Unfortunately, research on the consumer acceptability of new food developments and nutrition education initiatives has not kept pace with advancements in the field. This is especially true for older adults, a subgroup of the population that appears to be under-researched and not commonly targeted with education initiatives. Older adults are the fastest growing segment of the North American population. Research and education aimed at this demographic is warranted to ensure older adults have the right knowledge and skill set to optimize their food selections and dietary patterns with the possibility of improving health and the quality and longevity of life.

A novel solution is needed to correct low nutrient intakes in elderly long-term care residents

Currently, there is no consensus about how to best treat malnutrition in elderly long-term care residents. A recent study found that the traditional treatment method of serving small, frequent meals was not effective at increasing energy intake. This review describes strategies to treat malnutrition in this vulnerable population.