Valoración nutricional de los menús en cinco residencias geriátricas y su adecuación a las ingestas recomendadas para la población anciana

Background

Malnutrition among the elderly population in institutions leads to an increase in morbidity and mortality. One of the possible risk factors could be the poor planning and adaptation of the menus offered, which do not manage to cover the recommended energy, macronutrient and micronutrient consumptions.

Objective

The objective of this study was to analyse the planned menus of five geriatric homes to assess whether they are adapted to the recommended intakes for this age group.

Design

The study was carried out on five geriatric homes, 4 in Spain (Barcelona, Santa Coloma de Gramanet, Madrid and Bilbao) and one in Belgium (Leuven). A complete cycle of menus (21 days) was assessed in each of the homes. The method used for recording food was the double weighing method, taking into account the inedible part of each food product offered on the menu. In order to convert the menus to nutrients, the food composition database from the Nutrition and Dietetics Higher Education Centre (CESNID) and Belgium's food composition database were used.

Subjects

The menus of five geriatric homes were assessed during a full three-week cycle (21 days). The food products offered in the main meals, i.e. breakfast, lunch, afternoon snack and dinner, were assessed from each menu day. The food offered apart from the hours established by each centre was not taken into account.

Main resulting measures

The total amounts of energy, proteins (%), available carbohydrates (%), lipids (%), saturated fatty acids (%), monounsaturated fatty acids (%), polyunsaturated fatty acids (%), calcium, iron, phosphorus, folates, carotenes, vitamin C, vitamin D, vitamin E, retinol, thiamine, riboflavin, vitamin B₆ and vitamin B₁₂ were analysed. The values obtained were compared with the reference values of the recommended intakes (RI).

Results

Among the menus studied, it was found that the recommended intakes for energy, carbohydrates, calcium, zinc, vitamin C, folates and, especially, vitamin D were not being covered. On the other hand, an excess of lipids, saturated fatty acids and, above all, rapidly absorbed sugars was found.

Conclusions

According to the results obtained, it would be advisable for dietitians to carry out a periodic revision of the menus offered in geriatric homes to improve their planning and nutritional quality and to plan enrichment and/or menu supplement policies in those cases that required them.