Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/119550
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Type: | Journal article |
Title: | Food services using energy- and protein-fortified meals to assist vulnerable community-residing older adults meet their dietary requirements and maintain good health and quality of life: findings from a pilot study |
Author: | Arjuna, T. Miller, M. Ueno, T. Visvanathan, R. Lange, K. Soenen, S. Chapman, I. Luscombe-Marsh, N. |
Citation: | Geriatrics, 2018; 3(3):1-17 |
Publisher: | MDPI |
Issue Date: | 2018 |
ISSN: | 2308-3417 2308-3417 |
Statement of Responsibility: | Tony Arjuna, Michelle Miller, Tomoko Ueno, Renuka Visvanathan, Kylie Lange, Stijn Soenen, Ian Chapman and Natalie Luscombe-Marsh |
Abstract: | The effects of "standard (STD)" vs. "protein- and energy-enriched (HEHP)" food-service meals on the nutrient intake, nutritional status, functional capacity, and wellbeing of older adults was investigated using a 12 week, double-blinded, parallel group design. All participants received dietetics counseling and either an STD (2.3 MJ and 30 g protein per meal) or a HEHP (4.6 MJ and 60 g protein) hot lunchtime meal for at least 3 days/week; those who did not want food-service meals were included in the control group (CON). Twenty-nine participants completed the study (STD = 7; HEHP = 12; CON = 10). From baseline to week 12, the HEHP subjects increased their mean daily energy intake from 6151 ± 376 kJ to 8228 ± 642 kJ (p = 0.002 for effect of time) and protein intake from 67 ± 4 g to 86 ± 8 g (p = 0.014 for effect of time). The MNA (Mini Nutritional Assessment) score was increased significantly in HEHP by 4.0 ± 1.1 points (p = 0.001), but not in the STD and CON groups (2.8 ± 2.1 points and 1.8 ± 1.1 points, p > 0.05). No difference was found for other clinical outcomes between the groups. The findings indicate that provision of HEHP-fortified food-service meals can increase energy and protein intake and improve the nutritional status of nutritionally at-risk older people. |
Keywords: | elderly functional status hospital admission human meal services meals on wheels nutritional status quality of life |
Rights: | © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
DOI: | 10.3390/geriatrics3030060 |
Grant ID: | http://purl.org/au-research/grants/nhmrc/627118 |
Published version: | http://dx.doi.org/10.3390/geriatrics3030060 |
Appears in Collections: | Aurora harvest 8 Medicine publications |
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hdl_119550.pdf | Published version | 432.1 kB | Adobe PDF | View/Open |
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