Long-term Care Around the GlobeDietary and Fluid Intakes of Older Adults in Care Homes Requiring a Texture Modified Diet: The Role of Snacks
Section snippets
Methods
This was a cross-sectional observational study of the dietary intakes of and food service practices for residents consuming a STxD and residents consuming a TMD from 3 privately managed care homes in central Scotland.
Results
Thirty individuals (n = 15 STxD: n = 15 TMD) were recruited (response rate n = 30/31). Table 2 provides a comparison of the nutritional health and dietary needs of the 2 groups. Individuals requiring a TMD were of poorer nutritional status, had poorer cognitive state, and had greater need for assistance with eating and drinking than individuals requiring an STxD.
Table 3 presents a comparison of the estimated energy, protein, NSP, and fluid intakes of the 2 groups. Residents on a TMD had
Discussion
The findings of the study suggest that dietary and fluid intakes of older adults in care homes requiring a TMD are significantly less than individuals on an STxD and are unlikely to be meeting individuals’ dietary and nutritional needs, in particular energy, NSP, and fluid requirements. These findings are in agreement with findings of the study of hospitalized patients in the United Kingdom6 and also findings in residential care in Australia.5 Wright et al6 showed that hospitalized individuals
Conclusions
This small study highlights the need for development and further investigation of strategies that maximize provision of appetizing energy- and nutrient-dense foods, including snacks of suitable textures. Identifying the optimal level of fortification to maximize food intakes, considering not only the nutritional content of such foods but also the aesthetic properties of the food to ensure that is enjoyed by the residents has to be considered in the development of such recipes and food choices.
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The authors have declared they have no conflicts of interest.