Nutrient intake of nursing-home residents receiving pureed foods or a regular diet.
OBJECTIVE
To evaluate (1) the nutrient content of menus planned for regular consistency meals and pureed meals in a long-term care facility and (2) to assess nutrient intakes of women consuming these meals.


METHODS
A descriptive survey.


METHODS
A nursing home facility in central Pennsylvania.


METHODS
Fifty-one female nursing home residents were chosen randomly. Thirty-one received a regular diet and 20 received a pureed diet.


METHODS
Demographic and health variables were collected from medical records. Nutrient variables were calculated for regular and pureed consistency meals, as served. Nutrient intake data for each woman were based on seven consecutive days of food intake and nutrient supplement use.


RESULTS
Energy and nutrient values for regular diet menus (i.e., food served) were higher than for pureed menus, but both had values exceeding recommended allowances for most nutrients. Average energy and nutrient intakes were similar for both groups of women (t test, P < 0.05). Data showed that many women in both groups had lower than the recommended intakes of iron, zinc, calcium, and Vitamin D.


CONCLUSIONS
Both regular and pureed consistency diets provided to residents met current recommended allowances. Diet consistency did not affect nutrient intakes. Intakes were adequate overall; however, a low intake of the same nutrients generally occurred in both groups.
Johnson
R M
RM
Dept. of Food and Nutrition, Indiana University of Pennsylvania 15705, USA.
Smiciklas-Wright
H
H
Soucy
I M
IM
Rizzo
J A
JA
D000368:Aged; D000369:Aged, 80 and over; D004032:Diet; D002149:Energy Intake; D005260:Female; D005522:Food Services; D006707:Homes for the Aged; D006801:Humans; D008612:Menu Planning; D009735:Nursing Homes; D009749:Nutrition Surveys; D009751:Nutritional Requirements; D009753:Nutritive Value