engleski

Quality of nutrition in elderly nursing home residents

Background and objectives: Daily menu of elderly persons, as well as its nutrient content and energetic value should be adjusted to physiological changes in this population. To achieve recommended intake, food should be of high nutrient density. The aim of the study was to determine the energy and nutrient content of food served in a nursing home in Bosnia and Herzegovina. Methods: Energy value and nutrient content of food was calculated from all meals during one month period. Obtained values were compared to the recommendations for the elderly based upon a presumption that the whole portion was eaten. Results: The mean energy content of the served food was 2567±367 kcal per day with the contribution of carbohydrates, fats and proteins of 47 %, 37 % and 16 % respectively. The crude intake of proteins, fatty compounds and carbohydrates was higher than recommended. Considering micronutrients, the intake of vitamin C, niacin, pyridoxine, folic acid, vitamin A, vitamin D, vitamin E, magnesium and zinc was very low while the amounts of calcium, potassium, copper were slightly lower than the recommended. The intakes of thiamine, riboflavin, vitamin K, cianocobalamine, phosphorus, iron, selenium, sodium were satisfying or higher than recommended. The values were quite unequal and varied substantially according to age and sex. Conclusions: Although the result showed that it is possible to achieve sufficient energy and nutrient intake from the served food, fact that many nursing home residents won’t eat the whole portion but just a part could have an important impact in raising the risk of malnutrition. Therefore it would be useful to make a broader study in which real food consumption would be determined in residents.

energy value ; nutrient content ; food ; nursing home ; elderly

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