乌代浦尔市老年之家与家庭老年男性膳食比较评价

Kusum Mittal, K. Gurjar
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The food intake of the elderly institutionalized males (IM) in comparison to non-institutionalized males (NIM) was studied. It can be deduced from the findings of research by dietary survey that the diets of elderly males in comparison to the balanced diets was substantially inadequate in cereals (46.61% of NIM and 43.75% of IM), pulses (34.4% of NIM and 64.25% of IM), roots and tubers (3.08% in NIM and 3.97% of IM), green leafy vegetables (60.64% of NIM and 10.39% of IM) and fruits (26.66% of NIM and 14.76% of IM) except milk and milk products (136.54% of NIM and 77.86% of IM), sugar (81% of NIM and 65.12% of IM) and fats and oils (145.9% NIM and 99.75% of IM). Significant difference was found in between cereals, pulses, fruits, roots and tubers, green leafy vegetables, milk and milk products, sugar and fats and oil. Nutrient intake was also found significantly lower in males as compared to the recommended dietary allowances(RDA) except fat, calcium and riboflavin. 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摘要

人的一生通常分为四个主要阶段,即婴儿期、儿童期、成年期和老年期。本研究旨在评估居住在印度乌代浦尔市养老院的老年人和家庭的膳食摄入量。本研究的总样本随机选取100名男性长者,其中50名回答者来自敬老院,50名回答者与家人同住。因此,总样本量为100。饮食被认为是个人或家庭的重要组成部分。采用24小时回忆法进行膳食调查,了解所选老年人(男性)的日常膳食模式及膳食中的营养摄入情况。研究了老年收容男性(IM)与非收容男性(NIM)的食物摄入情况。它可以推导出从饮食的研究调查的结果相比,老年男性的饮食均衡饮食是明显不足的谷物(46.61%的尼姆和43.75%的IM)、脉冲(IM) 34.4%的尼姆和64.25%,根和块茎(3.08%在尼姆和IM)的3.97%,绿叶蔬菜(60.64%的尼姆和10.39%的IM)和水果(尼姆的26.66%和14.76%的IM)除了牛奶和奶制品(136.54%的尼姆和IM)的77.86%,糖(81%的NIM和65.12%的IM)和脂肪和油(145.9%的NIM和99.75%的IM)。在谷物、豆类、水果、根和块茎、绿叶蔬菜、牛奶和奶制品、糖、脂肪和油之间发现了显著的差异。除了脂肪、钙和核黄素外,男性的营养摄入量也明显低于推荐膳食摄入量(RDA)。关键词:评估,老年人,营养素,推荐膳食允许量(RDA)乌代浦尔市老年之家与家庭老年男性膳食比较评价研究综述:Journal of Dairy Science and Technology. 2019;8 (3): 1-7p。Kusum Mittal, Khushbu Gurjar。乌代浦尔市老年之家与家庭老年男性膳食比较评价研究综述:Journal of Dairy Science and Technology. 2019;8 (3): 1-7p。
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Comparative Dietary Assessment of Geriatric Male Residing in Old Age Home and in Families of Udaipur City
Abstract A man's life is normally divided into four main stages namely infancy, childhood, adulthood and old age. The present study was conducted to assess the dietary intake of old age people residing in old age home and in families of Udaipur city, India. The total sample of the present study was selected randomly andconsisted of 100 elderly male person out of that 50 respondents were from old age homes and 50 respondents were those who were living with their families. Thus the total sample size was 100. Diet is considered as a critical part of individual or family. A dietary survey was conducted using 24 hour recall method to find out the daily dietary pattern and nutrient intake in the diet of old people (male) selected for the study. The food intake of the elderly institutionalized males (IM) in comparison to non-institutionalized males (NIM) was studied. It can be deduced from the findings of research by dietary survey that the diets of elderly males in comparison to the balanced diets was substantially inadequate in cereals (46.61% of NIM and 43.75% of IM), pulses (34.4% of NIM and 64.25% of IM), roots and tubers (3.08% in NIM and 3.97% of IM), green leafy vegetables (60.64% of NIM and 10.39% of IM) and fruits (26.66% of NIM and 14.76% of IM) except milk and milk products (136.54% of NIM and 77.86% of IM), sugar (81% of NIM and 65.12% of IM) and fats and oils (145.9% NIM and 99.75% of IM). Significant difference was found in between cereals, pulses, fruits, roots and tubers, green leafy vegetables, milk and milk products, sugar and fats and oil. Nutrient intake was also found significantly lower in males as compared to the recommended dietary allowances(RDA) except fat, calcium and riboflavin. Keywords:  Assessment, elderly, nutrients, recommended dietary allowances (RDA) Cite this Article Kusum Mittal, Khushbu Gurjar. Comparative Dietary Assessment of Geriatric Male Residing in Old Age Home and in Families of Udaipur City. Research & Reviews: Journal of Dairy Science and Technology. 2019; 8(3): 1–7p. Kusum Mittal, Khushbu Gurjar. Comparative Dietary Assessment of Geriatric Male Residing in Old Age Home and in Families of Udaipur City. Research & Reviews: Journal of Dairy Science and Technology. 2019; 8(3): 1–7p.
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