Food services using energy- and protein-fortified meals to assist vulnerable community-residing older adults meet their dietary requirements and maintain good health and quality of life: Findings from a pilot study

Tony Arjuna, Michelle Miller, Tomoko Ueno, Renuka Visvanathan, Kylie Lange, Stijn Soenen, Ian Chapman, Natalie Luscombe-Marsh

    Research output: Contribution to journalArticlepeer-review

    1 Citation (Scopus)

    Abstract

    The effects of "standard (STD)" vs. "protein- and energy-enriched (HEHP)" food-service meals on the nutrient intake, nutritional status, functional capacity, and wellbeing of older adults was investigated using a 12 week, double-blinded, parallel group design. All participants received dietetics counseling and either an STD (2.3 MJ and 30 g protein per meal) or a HEHP (4.6 MJ and 60 g protein) hot lunchtime meal for at least 3 days/week; those who did not want food-service meals were included in the control group (CON). Twenty-nine participants completed the study (STD = 7; HEHP = 12; CON = 10). From baseline to week 12, the HEHP subjects increased their mean daily energy intake from 6151 ± 376 kJ to 8228 ± 642 kJ (p = 0.002 for effect of time) and protein intake from 67 ± 4 g to 86 ± 8 g (p = 0.014 for effect of time). The MNA (Mini Nutritional Assessment) score was increased significantly in HEHP by 4.0 ± 1.1 points (p = 0.001), but not in the STD and CON groups (2.8 ± 2.1 points and 1.8 ± 1.1 points, p > 0.05). No difference was found for other clinical outcomes between the groups. The findings indicate that provision of HEHP-fortified food-service meals can increase energy and protein intake and improve the nutritional status of nutritionally at-risk older people.

    Original languageEnglish
    Article number60
    Number of pages17
    JournalGeriatrics (Switzerland)
    Volume3
    Issue number3
    DOIs
    Publication statusPublished - 1 Sep 2018

    Keywords

    • Elderly
    • Functional status
    • Hospital admission
    • Human
    • Meal services
    • Meals on wheels
    • Nutritional status
    • Quality of life

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