Fibre Content and Fibre Fortification of Menu Items Served to Sherbrooke Community Centre Residents on Texture Modified Diets

Abstract

Background: Research has shown regular and texture modified menus in long term care (LTC) homes provide less than the recommended Dietary Reference Intake for dietary fibre. Constipation may result from inadequate fibre intake and be treated with laxatives and enemas, which may have implications for quality of life. Increasing the amount of fibre provided from texture modified diets may decrease use of such treatments and improve daily fibre intake.
 Objective: This study was part of a health improvement initiative for residents at Sherbrooke Community Centre (SCC). The goal of this study was to measure the baseline amount of fibre provided to residents on texture modified diets and to increase fibre provision by 5-10 grams per day.
 Methods: This study involved: 1) determining the fibre content of the texture modified menu for residents on pureed and minced diets; 2) identifying fibres and foods suitable for a fibre fortification trial; 3) conducting a fibre fortification trial and identifying fibre-food combinations for a taste test; and 4) conducting a taste test with SCC staff to assess acceptability of fibre fortified menu items. Thirty SCC staff were included.
 Results: The average daily fibre provided was 13.4 grams. The fibre fortified foods best accepted by participants were mashed potatoes with red lentils, pudding with pea hull fibre, and gravy with pea hull fibre.
 Implications: We recommended SCC incorporate the best accepted fibre fortified menu items into their regular and texture modified menus, allowing the daily average amount of fibre to increase by 5.39 grams per day.

Exploring Meal Provision and Mealtime Challenges for Aged Care Residents Consuming Texture-Modified Diets: A Mixed Methods Study

“…For example, a fruit and fibre-rich porridge was found to be an effective dietary strategy for treating constipation and reducing the use of laxatives in older adults [ 55 ]. Pureed lentils and split peas are also good sources of fibre that can be added into mashed potatoes or soup to provide better consistency [ 56 ].…”