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Geriatrics 2018, 3(3), 60; https://doi.org/10.3390/geriatrics3030060

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

1
National Health and Medical Research Council (NHMRC) Centre of Research Excellence in Translating Nutritional Science to Good Health, Discipline of Medicine, The University of Adelaide, Adelaide, SA 5005, Australia
2
Department of Nutrition and Health, Faculty of Medicine, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
3
Department of Nutrition and Dietetics, School of Health Sciences, Flinders University, Bedford Park, SA 5042, Australia
4
Adelaide Geriatrics Training and Research with Aged Care (G-TRAC) Centre, National Health and Medical Research Council Centre of Research Excellence Frailty Trans-Disciplinary Research to Achieve Healthy Ageing, Discipline of Medicine, The University of Adelaide, Paradise, SA 5075, Australia
5
Aged and Extended Care Services, The Queen Elizabeth Hospital, Central Adelaide Local Health Network, Woodville South, SA 5011, Australia
6
Nutrition and Health Program, Health and Biosecurity Business Unit, Commonwealth Scientific Industrial Research Organisation (CSIRO), Adelaide, SA 5000, Australia
*
Author to whom correspondence should be addressed.
Received: 24 July 2018 / Revised: 3 September 2018 / Accepted: 6 September 2018 / Published: 12 September 2018
(This article belongs to the Special Issue Ageing, Nutrition and Physical Activity)
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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. View Full-Text
Keywords: elderly; meals on wheels; nutritional status; functional status; quality of life; hospital admission; human; meal services elderly; meals on wheels; nutritional status; functional status; quality of life; hospital admission; human; meal services
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Arjuna, T.; Miller, M.; Ueno, T.; Visvanathan, R.; Lange, K.; Soenen, S.; Chapman, I.; Luscombe-Marsh, N. 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. Geriatrics 2018, 3, 60.

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