Andreu Farran

High consumption foods and their influence on energy and protein intake in institutionalized older adults

BackgroundThe elderly, and especially those attending nursing homes, are at great risk from certain nutritional deficiencies.ObjectiveThe aim of this study was to determine which food groups present the highest rates of consumption among the institutionalized elderly and study the energy density of each food group and the number of calories and amount of protein in the total diet of each resident.DesignThis was a multicentre observational study of a sample of the institutionalized population over the age of 65. The sample of patients was drawn from four Spanish nursing homes (Santa Coloma Gramanet, Barcelona, Madrid and Bilbao). Our final sample comprised a total of 62 individuals, of whom 22 were men and 40 women, aged between 68 and 96 years.MethodsDietary data were collected using the double weight method for each main meal (breakfast, lunch, afternoon snack and dinner), including food type, the quantity of food served and the amount of plate waste for each of the main meals served during 21 days. Statistical analyses: The characteristics of the study population were compared by Student’s t-test and χ2 test. The results are expressed in terms of their median values and the interquartile range. To analyse the overall differences between sites, gender and food groups we used Kruskall-Wallis test combined with the Mann-Whitney U-test with Bonferroni correction for multiple comparisons.ResultsThe food group that was served most was milk products (376.25 g/day). A large amount of potatoes were also served (109.64 g/day) as were sweets and pastries (62.14 g/day). The daily serving of fruit (138.34 g/day) and vegetables (239.47 g/day) was equivalent to no more than that of a daily ration in each case. Milk was the food group with the highest consumption (311 g/day). Most of the energy was provided by groups with a higher energy density like as fats and sauces, sweets and pastries and bread. The mean protein consumption was 82,6 g/day (Table 5) and no significant differences were recorded in this consumption between men and women.ConclusionsWe conclude that there is a need to improve the residents’ energy intake and to redistribute their energy and protein intake among the various food groups. An alternative to increasing food portions so as to improve energy intake might involve enriching certain food types.

Consumo de zumos de frutas en el marco de una alimentación saludable: Documento de Postura del Comité Científico "5 al día"

Resumen El presente articulo es la adaptacion a las normas de publicacion de la revista A ctividad D ietetica del Documento de Postura del Comite Cientifico “5 al dia” respecto del consumo de zumos de frutas en el marco de una alimentacion saludable. La postura fue aprobada en la V Reunion del Comite Cientifico, celebrada en Madrid el 4 de abril de 2009. La controversia suscitada en torno a los criterios y parametros para evaluar los zumos de frutas y/o de hortalizas, dentro del propio Comite Cientifico “5 al dia”, ha promovido la creacion de este documento de postura para evaluar, justificar y consensuar la incorporacion de los zumos a las recomendaciones de consumo de frutas u hortalizas promovidas desde la Asociacion “5 al dia”, asi como las declaraciones de consumo permitidas.

Criterios y parámetros básicos para la evaluación de alimentos candidatos a incluirlos en las recomendaciones de consumo de frutas y hortalizas “5 al día”: el Documento Director

Resumen Establecer un consenso para las recomendaciones de raciones de consumo de frutas y hortalizas frescas, desecadas o deshidratadas, asi como de productos elaborados a partir de dichos alimentos es un objetivo y una prioridad de la Asociacion para la Promocion del Consumo de Frutas y Hortalizas “5 al dia”. El Comite Cientifico de “5 al dia”, creado en octubre de 2005 como organo asesor en materias de alimentacion, nutricion y dietetica, ha elaborado el Documento Director en el que se han revisado y consensuado los criterios y parametros basicos que deben tenerse en cuenta para evaluar y valorar todos los alimentos candidatos a ser incluidos en las recomendaciones de consumo de frutas y hortalizas “5 al dia” en Espana. Sin menoscabo de realizar una evaluacion caso a caso, la aplicacion del Documento Director por parte de la asociacion facilita la seleccion de alimentos enmarcados en el mensaje “5 al dia”, segun criterios legales, tecnologicos, nutricionales, alimentarios y de promocion de la salud. El presente articulo es una adaptacion del Documento Director para ser publicado en la revista Actividad Dietetica.