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Catering for older people in residential care homes

Catering for older people in residential care homes A nutritional analysis of the weekly menus from 24 residential homes was conducted and information gathered by questionnaire on the planning, preparation and service of meals. The nutritional standard of the menus complied with many of the nutritional guidelines in the Caroline Walker Trust (CWT) Report (1995). Meals, if eaten, would provide sufficient energy and nutrients to meet most of the dietary needs of the elderly residents. However, the menus provided an inadequate amount of starch, fibre and Vitamin D and a higher than recommended level of sugar and salt. Menus complied with the recommendations in the CWT Report, with familiar traditional home cooked dishes, a variety of vegetables, different main course items and a selection of puddings. Adequate drinks and snacks were provided between formal meals. However, for many residents there was no choice at meals, meals were pre‐plated and there was a lack of variety with weekly repeated meals. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Catering for older people in residential care homes

Nutrition & Food Science , Volume 98 (1): 8 – Feb 1, 1998

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References (7)

Publisher
Emerald Publishing
Copyright
Copyright © 1998 MCB UP Ltd. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346659810196291
Publisher site
See Article on Publisher Site

Abstract

A nutritional analysis of the weekly menus from 24 residential homes was conducted and information gathered by questionnaire on the planning, preparation and service of meals. The nutritional standard of the menus complied with many of the nutritional guidelines in the Caroline Walker Trust (CWT) Report (1995). Meals, if eaten, would provide sufficient energy and nutrients to meet most of the dietary needs of the elderly residents. However, the menus provided an inadequate amount of starch, fibre and Vitamin D and a higher than recommended level of sugar and salt. Menus complied with the recommendations in the CWT Report, with familiar traditional home cooked dishes, a variety of vegetables, different main course items and a selection of puddings. Adequate drinks and snacks were provided between formal meals. However, for many residents there was no choice at meals, meals were pre‐plated and there was a lack of variety with weekly repeated meals.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Feb 1, 1998

Keywords: Catering; Diet; Nutrition; Older people

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