Utilization of Home-Delivered Meals by Recipients 75 Years of Age or Older

• Published in: Journal of the American Dietetic Association 1995-05, Vol.95 (5), p.552-557
• Main Authors: FOGLER-LEVITT, ELIZABETH, LAU, DAISY, CSIMA, ADELE, KRONDL, MAGDALENA, COLEMAN, PATRICIA
• Format: Article
• Language: English
• Subjects: age; Aged; Aged, 80 and over; Biological and medical sciences; Cohort Studies; Confounding Factors (Epidemiology); Cross-Sectional Studies; Diet Records; Eating; edad; elderly; Evaluation; Female; Food and nutrition; Food relief; food service; Food Services - utilization; human nutrition; Human physiology applied to population studies and life conditions. Human ecophysiology; Humans; Lifestyles; living standards; Male; Meals on wheels programs; Medical sciences; niveau de vie; nivel de vida; nutricion humana; nutrition humaine; Nutritional survey. Food supply and nutritional requirement; Older people; Ontario; personne agee; restauration collective; servicios de alimentacion; sex; sexe; Sexes; sexo; Social services; tercera edad
• ISSN: 0002-8223; 2212-2672; 1878-3570; 2212-2680
• DOI: 10.1016/S0002-8223(95)00150-6

Objective To compare the effects of gender, age, and living situation on utilization of home-delivered meals by elderly recipients. Design Cross-sectional cohort study. Setting The sample was recruited from five meals-on-wheels agencies in southern Ontario, Canada, representing both rural and urban settings. Subjects Participants were 150 white, independently living recipients of meals-on-wheels who were older than 75 years and able to communicate in English and who had access to a telephone. Of these, 137 (90 women and 47 men) completed the study (attrition rate=9%). Main outcome measures Meal utilization: the energy and nutrient content and the amounts of specific foods in the consumed portions of delivered meals calculated as percentages of the total received from the service agencies. Statistical analyses performed Two-factor analysis of variance. Results Meal utilization in terms of energy of the consumed portion of the delivered meals was 81±18%. Nutrient utilization ranged from 83% (vitamin A) to 77% (vitamin C). For specific foods, utilization ranged from 67% (miscellaneous) to 83% (protein sources and soups). Utilization levels for energy, eight nutrients, and specific foods were significantly higher for men than for women. Women living alone showed higher utilization values for energy and 11 nutrients compared with those living with others. Age had no effect on meal utilization. Conclusions Monitoring and consultation procedures are necessary to ensure maximum nutritional benefits to clients and cost-effectiveness of the meal service. J Am Diet Assoc. 1995; 95:552-557.