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Nutrients
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Dietary Habits and Nutrition Care in Older Adults
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Dietary Habits and Nutrition Care in Older Adults

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Geriatric Nutrition".

Deadline for manuscript submissions: closed (26 September 2022) | Viewed by 2079

Special Issue Editor

Prof. Dr. Sandra Capra

E-Mail Website
Guest Editor
School of Human Movement and Nutrition Sciences, The University of Queensland, St. Lucia 4072, Australia
Interests: food services; food and nutrition practices; outcomes research and tools development; competency development and assessment

Special Issue Information

Dear Colleagues,

The aging population is increasing across the world. While people are living longer, they are not always living better. Additionally, a new group of the “very old” is emerging.  The nutrition requirements for the elderly are not always clear and differ from those of the “young old”, who can benefit from public health nutrition measures and changed dietary practices. There is an increasing need to provide care for this older population, both in residential and community settings, with a large workforce, who require knowledge and skills in food and nutrition provision. It remains unclear what practices and systems are needed to deliver optimal nutrition care in a personalised, cost-effective way to the various groups of older adults. 

The aim of this Special Issue is to provide insights into the nutrient needs of older adults and the frail elderly in both community and residential aged care settings, in addition to how these needs should be translated into diets, foods, menus, and meals.

Clinicians are invited to share research results about how nutrient needs change during the aging process, how nutrient needs can be translated into personalised dietary patterns, and research on meals and foodservices that support people remaining in the community. Original research analyses, systematic reviews, as well as policy/systems-focused studies are welcome.

Prof. Dr. Sandra Capra
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • older adults
  • frail elderly
  • residential aged care
  • community-based aged care
  • personalised nutrition
  • delivered meal services
  • malnutrition management
  • foodservice policy
  • systems change

Published Papers (1 paper)

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Research

10 pages, 224 KiB  
Article
Costing Foodservices in Aged Care Is More Than Food Alone: The Development of the FCT
by Mikaela Wheeler, Karen Abbey and Sandra Capra
Nutrients 2022, 14(14), 2910; https://doi.org/10.3390/nu14142910 - 15 Jul 2022
Cited by 1 | Viewed by 1342
Abstract
Foodservices in residential aged-care homes (RACHs) play a vital role in providing meals and maintaining residents’ health through good nutrition. However, foodservices are often required to work within a budget, and the costs involved in foodservices are often misunderstood and underestimated. The aim [...] Read more.
Foodservices in residential aged-care homes (RACHs) play a vital role in providing meals and maintaining residents’ health through good nutrition. However, foodservices are often required to work within a budget, and the costs involved in foodservices are often misunderstood and underestimated. The aim of this work was to design a costing tool that included all relevant costs of a foodservice. A systems approach was used to inform the development of the Foodservice Costing Tool (FCT). Eight domains were identified, including costs that are both directly and indirectly associated with foodservices. The tool was piloted and trialled in the Australian aged-care setting and compared to currently available national estimates of costs. Through four pilots and subsequent trials, the FCT was able to capture the costs of a foodservice system in a small sample of RACHs, although the low response rate may have biased the sample toward those homes that had fewer problems with the FCT. The results highlighted the limitations of currently reported estimates, which underestimate total costs, as they fail to encompass the complexity of foodservices and to recognise that costs extend beyond the kitchen. The FCT is a useful tool and has the potential to be used by RACHs to both measure and understand their costs at a more granular level to ensure cost effectiveness and accountability. Further research is required to validate the tool and investigate the implementation of the FCT on a larger scale. Full article
(This article belongs to the Special Issue Dietary Habits and Nutrition Care in Older Adults)
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