Nutritional quality of regular and pureed menus in Canadian long term care homes: an analysis of the Making the Most of Mealtimes (M3) project

Long term care (LTC) menus need to contain sufficient nutrients for health and pureed menus may have lower nutritional quality than regular texture menus due to processes (e.g., recipe alterations) required to modify textures. The aims of this study were to: determine adequacy of planned menus when...

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Bibliographic Details
Published in:BMC nutrition 2017, Vol.3 (1), p.80-80, Article 80
Main Authors: Vucea, Vanessa, Keller, Heather H, Morrison, Jill M, Duncan, Alison M, Duizer, Lisa M, Carrier, Natalie, Lengyel, Christina O, Slaughter, Susan E
Format: Article
Language:English
Subjects:
Data collection
Diet
Dietary reference intake
Dietitians
Energy
Houses
Long term care
Long term health care
Malnutrition
Meals
Menu quality
Nursing homes
Nutrients
Nutrition research
Older adults
Older people
Proteins
Provinces
Pureed texture
Quality of life
Recipes
Software
Statistical analysis
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Summary:Long term care (LTC) menus need to contain sufficient nutrients for health and pureed menus may have lower nutritional quality than regular texture menus due to processes (e.g., recipe alterations) required to modify textures. The aims of this study were to: determine adequacy of planned menus when compared to the Dietary Reference Intake (DRI); compare the energy, macronutrients, micronutrients and fibre of pureed texture and regular texture menus across LTC homes to determine any texture, home or regional level differences; and identify home characteristics associated with energy and protein differences in pureed and regular menus. Making the Most of Mealtimes (M3) is a cross-sectional multi-site study that collected data from 32 LTC homes in four Canadian provinces. This secondary analysis focused on nutrient analysis of pureed and regular texture menus for the first week of the menu cycle. A site survey captured characteristics and services of each facility, and key aspects of menu planning and food production. Bivariate analyses were used to compare menus, within a home and among and within provinces, as well as to determine if home characteristics were associated with energy and protein provision for both menus. Each menu was qualitatively compared to the DRI standards for individuals 70+ years to determine nutritional quality. There were significant provincial and menu texture interactions for energy, protein, carbohydrates, fibre, and 11 of 22 micronutrients analyzed (  
ISSN:2055-0928
2055-0928
DOI:10.1186/s40795-017-0198-3