title: Hospital nutrition in geriatric long-term care medicine. I. Effects of a changed meal environment.
abstract: Sixteen patients, five males and 11 females, (mean age 80.4 years, range 65-88 years) were studied before, during and after a changed meal environment in a long-term care ward. The dining-room was redecorated in a way similar to what was common during the 1940s. The food was served by the staff on serving-dishes, and the patients could help themselves. A 1-day dietary record was made once a week during the whole study. During the pre-experimental period the average daily intake of energy was 5.8 MJ/1379 kcal and the intake of vitamin D only 2.8 micrograms. During the experimental period the intake of energy and protein increased by 25% (p less than 0.001). No significant changes in body weight occurred which might reflect an increased physical activity. Among the blood chemistry variables blood folate, serum creatinine and retinol showed a significant increase during the experimental period. The changes in retinol might reflect a substitution of a marginal vitamin A deficiency. During the postexperimental period the decrease of serum creatinine was correlated to a decreased protein intake. The intake of energy, protein, vitamin D and thiamine decreased during the last period.
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D000886:Anthropometry; D001774:Blood Chemical Analysis; D001835:Body Weight; D002149:Energy Intake; D004779:Environment Design; D005260:Female; D005521:Food Service, Hospital / Q000458:organization & administration*; D006801:Humans; D007374:Interior Design and Furnishings; D008134:Long-Term Care; D008297:Male; D009747:Nutritional Physiological Phenomena