title: [Strategies for improving nutritional value of the meals offered by public nursing homes for the elderly].
abstract: BACKGROUND
  In developed countries, elderly people are considered a group of high risk for possible nutritional imbalances, particularly if they are institutionalized.
  
  
  OBJECTIVE
  In the present study, the nutritional value of the meals offered by public nursing homes for the elderly in province of Murcia (Spain) was assessed, to compare the results with Spanish recommendations and to propose possible strategies for improving the nutritional status of the residents.
  
  
  METHODS
  We studied 252 meals offered by six nursing homes, evaluating the energy and macronutrient contents, caloric profile, fat quality and cholesterol and fiber contents. The results were compared with Spanish recommendations for elderly people, and recommendations for a balanced and Mediterranean diet.
  
  
  CONCLUSIONS
  The average energy content of the meals widely fulfilled the amounts of Recommended Dietary Intake for the elderly population. The caloric profile was adequate as regards proteins, low in carbohydrates and high in lipids. The fat quality was adequate, the cholesterol content was higher and the fiber content lower that the recommended amounts.
  
  
  CONCLUSIONS
  Among possible strategies to improve the nutritional value of the meals, could be a reduction in the fat and cholesterol contents and an increase in carbohydrate and fiber contents, by replacing some red meat dishes by legumes, bread and refined cereals by wholemeal foods, and fat full dairy products by low fat equivalents.
authors.affiliation: Departamento de Fisiología, Universidad de Murcia, Murcia, España.
authors.forename: M
authors.initials: M
authors.lastname: Sánchez-Campillo
authors.forename: C
authors.initials: C
authors.lastname: Torralba
authors.forename: Maria Á
authors.initials: MÁ
authors.lastname: López
authors.forename: S
authors.initials: S
authors.lastname: Zamora
authors.forename: F
authors.initials: F
authors.lastname: Pérez-Llamas
mesh_terms: D000368:Aged; D002791:Cholesterol, Dietary / Q000032:analysis; D038441:Diet, Mediterranean; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber; D004044:Dietary Proteins / Q000032:analysis; D002149:Energy Intake; D005502:Food / Q000592:standards; D005504:Food Analysis; D006801:Humans; D009735:Nursing Homes / Q000592:standards*; D009748:Nutrition Disorders / Q000517:prevention & control; D009753:Nutritive Value; D013030:Spain
chemical_list: D002791:Cholesterol, Dietary; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins