[Menus offered in long-term care homes: quality of meal service and nutritional analysis].

BACKGROUND: Institutionalization is a risk factor for malnutrition. Low energy intake and/or nutrient deficiencies are considered to be the main causes. OBJECTIVE: To evaluate the quality of meals and meal service as well as the nutritional value of the main menus (regular menu, menu for diabetics, and pureed menu) offered in three long-term care (LTC) homes located in the metropolitan area of Granada (Spain). METHODS: Cross-sectional study. A validated "quality of meals and meal service" set of indicators was applied. The menus were assessed by weighed food records on 14 consecutive days. The results were compared with the dietary reference intakes (DRIs) and the recommended number of servings. RESULTS: Important deficiencies in the quality of meals and meal service have been reported. Average energy varies from 1,788 to 2,124 kcal/day in the regular menus, from 1,687 to 1,924 kcal/day in the menus for diabetics, and from 1,518 to 1,639 kcal/day in the pureed menus. Average protein varied from 71.4 to 75.4 g/day, from 72.6 to 76.1 g/day, and from 50.5 to 54.7 g/day, respectively. None of the menus complied with the recommendations for fiber, potassium, magnesium, iodine, vitamin D, vitamin E, folate, nor for vegetables, fruit, milk products, olive oil, legumes, or nuts. CONCLUSIONS: It is necessary to ensure the implementation of regular routines for controlling the quality of meals and meal service as well as the nutritional value of the menus offered in LTC homes.

Menus offered in long-term care homes: quality of meal service and nutritional analysis / Menús ofertados en residencias de mayores: calidad del servicio de las comidas y análisis nutricional

Background: Institutionalization is a risk factor for malnutrition. Low energy intake and/or nutrient deficiencies are considered to be the main causes. Objective: To evaluate the quality of meals and meal service as well as the nutritional value of the main menus (regular menu, menu for diabetics, and pureed menu) offered in three long-term care (LTC) homes located in the metropolitan area of Granada (Spain). Methods: Cross-sectional study. A validated «quality of meals and meal service» set of indicators was applied. The menus were assessed by weighed food records on 14 consecutive days. The results were compared with the dietary reference intakes (DRIs) and the recommended number of servings. Results: Important deficiencies in the quality of meals and meal service have been reported. Average energy varies from 1,788 to 2,124 kcal/ day in the regular menus, from 1,687 to 1,924 kcal/day in the menus for diabetics, and from 1,518 to 1,639 kcal/day in the pureed menus. Average protein varied from 71.4 to 75.4 g/day, from 72.6 to 76.1 g/day, and from 50.5 to 54.7 g/day, respectively. None of the menus complied with the recommendations for fiber, potassium, magnesium, iodine, vitamin D, vitamin E, folate, nor for vegetables, fruit, milk products, olive oil, legumes, or nuts. Conclusions: It is necessary to ensure the implementation of regular routines for controlling the quality of meals and meal service as well as the nutritional value of the menus offered in LTC homes (AU)

Introducción: la institucionalización es un factor de riesgo de malnutrición. Se considera que las principales causas son una baja ingesta energética y/o deficiencias nutricionales. Objetivo: evaluar la calidad de las comidas y el servicio de comidas así como el valor nutricional de los principales menús (menú basal, menú para diabéticos y menú triturado) ofrecidos en tres residencias de mayores de la provincia de Granada (España). Método: estudio transversal. Se aplicó el set de indicadores denominado «calidad de las comidas y el servicio de comidas». Los menús se evaluaron por registro de pesada de alimentos durante 14 días consecutivos. Los resultados se compararon con las ingestas dietéticas de referencia (DRI) y el número de raciones recomendadas. Resultados: se encontraron importantes deficiencias en la calidad de las comidas y el servicio de las mismas. La energía media varió de 1.788 a 2.124 kcal/día en los menús basales, de 1.687 a 1.924 kcal/día en los menús para diabéticos, y de 1.518 a 1.639 kcal/día en los menús triturados. La proteína media varió de 71,4 a 75,4 g/día, de 72,6 a 76,1 g/día, y de 50,5 a 54,7 g/día, respectivamente. Ninguno de los menús cumplió las recomendaciones de fibra, potasio, magnesio, yodo, vitaminas D y E y folato, ni de verduras, fruta, productos lácteos, aceite de oliva, legumbres o frutos secos. Conclusiones: es necesario asegurar la implementación de protocolos de actuación que permitan controlar la calidad de las comidas y el servicio de las mismas, así como el valor nutricional de los menús ofertados en las residencias (AU)