Diet in Old Age

Griffiths, Louis L.; Brocklehurst, J. C.; MacLean, R. E. G.; Fry, John C.

doi:10.1136/bmj.1.5489.739-d

Cited by 9 publications

(2 citation statements)

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“…However, other factors relating more directly to the food, such as its presentation and nutrient losses during cooking, become relatively more important determi nants of nutrient intake. It is difficult in large scale catering to preserve the more labile nutrients; while this may not be very important for patients who are admitted for only a short time, continued low intakes could lead to malnutrition in longstay patients, especially if they are admitted to hospital showing signs of previous deprivation, such as low serum folate and ascor bate levels [14,15]. Since there are additional factors such as anorexia and mental deterioration which tend to reduce food intake, meals presented to patients should have a high nutritional value.…”

Section: Introductionmentioning

confidence: 99%

Dietary Intakes of Geriatric Patients in Hospital

Evans

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1971

Ann Nutr Metab

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Individually weighed food intakes have been obtained over an 8-day period from 14 men (age range 63-91 years) 25 women (age range 61-94 years) resident in geriatric wards in an Essex hospital. Nutrient intakes have been computed from food composition tables vitamin C also by chemical analysis. Energy intakes were low compared with those obtained in other surveys, and were lowest for patients with the highest energy requirements as judged by activity. Average protein intakes were adequate and protein quality expressed as net dietary protein calories per cent was similar to that found in other hospitals, but maximum protein utilisation may have been limited by energy restriction. Fat-soluble vitamin intakes were generally low, as were intakes of most other nutrients considered. Low consumption of fortified cereals partially accounted for poor intakes of iron and nicotinic acid, while consumption of an average of 400 ml milk daily was largely responsible for satisfactory riboflavine and calcium intakes. Contrary to expectation, the long-term chronically ill patients who required the most nursing care and help with feeding had the highest intakes. Patients who were capable and therefore allowed to feed themselves made the poorest choice of food and consumed the least.

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Section: Introductionmentioning

confidence: 99%

Dietary Intakes of Geriatric Patients in Hospital

Evans

Stock²

1971

Ann Nutr Metab

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“…In a previous study [Griffiths et al, 1966 and we assessed the nutritional status of geriatric patients in the Bromley and Sidcup hospital groups on the basis of biochemical determinations. These ob servations suggested that the majority of long-stay elderly patients in hospital were deficient in one or more vitamins.…”

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confidence: 99%