%0 Journal Article
%T 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
%A Ian Chapman
%A Kylie Lange
%A Michelle Miller
%A Natalie Luscombe-Marsh
%A Renuka Visvanathan
%A Stijn Soenen
%A Tomoko Ueno
%A Tony Arjuna
%J -
%D 2018
%R https://doi.org/10.3390/geriatrics3030060
%X Abstract The effects of ˇ°standard (STD)ˇ± vs. ˇ°protein- and energy-enriched (HEHP)ˇ± 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 ˇŔ 376 kJ to 8228 ˇŔ 642 kJ ( p = 0.002 for effect of time) and protein intake from 67 ˇŔ 4 g to 86 ˇŔ 8 g ( p = 0.014 for effect of time). The MNA (Mini Nutritional Assessment) score was increased significantly in HEHP by 4.0 ˇŔ 1.1 points ( p = 0.001), but not in the STD and CON groups (2.8 ˇŔ 2.1 points and 1.8 ˇŔ 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. View Full-Tex
%K elderly
%K meals on wheels
%K nutritional status
%K functional status
%K quality of life
%K hospital admission
%K human
%K meal services
%U https://www.mdpi.com/2308-3417/3/3/60