We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Are therapeutic or modified texture diets associated with food intake and nutritional status of residents in long-term care homes?: The Making the Most of Mealtimes (M3) study.
- Authors
Lengyel, C.; Keller, H.; Morrison, J.; Duncan, A. M.; Slaughter, S. E.; Carrier, N.
- Abstract
Introduction: It has been suggested that restricting diets in long term care (LTC) reduces older adults' food intake and may lead to iatrogenic malnutrition. Objective: To examine if nutritional status, and energy and protein intake of residents is associated with prescription of a modified texture food or therapeutic diet. Methods: The Making the Most of Mealtimes (M3) prevalence study examined determinants of food intake of 639 residents in 32 diverse LTC homes in 4 Canadian provinces (Alberta, Manitoba, Ontario, and New Brunswick). Food and beverage intake was collected for a 3-day period using weighed and estimated food records for meals and snacks. Malnutrition risk was determined using the mini-nutritional assessment--SF (MNA-SF) and the patient-generatedsubjective global assessment (PG-SGA). Information on therapeutic diets and modified texture foods were also collected from health records. Results: The proportion of residents on modified texture foods using the international dysphagia diet standardisation initiative (IDDSI) categories was: Regular (53%); Soft (14.3%); Minced/Moist (21.8%); Pureed (10.9%). Less than a quarter (22.8%, 137/630; 9 residents removed as <6 meals recorded) were prescribed a therapeutic diet: Diabetic (80.3%); High Protein (37.2%); High Energy (35.0%); and No Added Salt (17.5%). Energy intake for those on a Minced/ Moist diet (1486.5 ± 329.3 kcal) was significantly lower as compared to regular texture (1567.1 ± 269.8; P < 0.05). Those on texture modified diets were more likely to be malnourished or at risk of malnutrition (P < 0.05). No significant differences were found between nutritional status and energy/protein intake of residents on any therapeutic diets as compared to those not on a therapeutic diet, although individual diet differences were seen in anticipated directions. Conclusions: Modified texture foods are more likely to lead to poor food intake and malnutrition than therapeutic diets. Therapeutic diets do not seem to negatively influence food intake or nutritional status. Funding: Canadian Institutes of Health Research
- Subjects
CANADA; ONTARIO; MANITOBA; NEW Brunswick; ALBERTA; COMPARATIVE studies; DIET in disease; DIET therapy; INGESTION; NURSING care facilities; NUTRITIONAL assessment; PROBABILITY theory; DIETARY proteins; RESEARCH funding; DISEASE prevalence; FOOD diaries; DESCRIPTIVE statistics; NUTRITIONAL status
- Publication
Canadian Journal of Dietetic Practice & Research, 2017, Vol 78, Issue 3, p155
- ISSN
1486-3847
- Publication type
Article
- DOI
10.3148/cjdpr-2017-024