{"title":"感官增强，强化零食改善疗养院居民的营养摄入。","authors":"David Bayne, Reva Barewal, Samantha E Shune","doi":"10.1080/21551197.2022.2025971","DOIUrl":null,"url":null,"abstract":"<p><p>The present study aimed to determine if providing sensory-enhanced, fortified snacks changed nutrient consumption among nursing home residents. Nursing home residents were provided typical facility snacks or sensory-enhanced, fortified snacks across two separate 8-week time blocks. The enhanced snack supplements included quick-dissolving (transitional-state) crisps, puree dips, and dry soup blends that are intended to be accessible for individuals with a wide range of masticatory and swallowing abilities (e.g., oral frailty). Snacks were weighed before and after sessions using a food scale. Calories, fat, carbohydrates, protein, sodium, sugar, and fiber consumed were calculated daily. Despite consuming a smaller percentage of snack weight, participants consumed increased protein and fat, and fewer carbohydrates and sugar in the enhanced snack condition, with no significant difference in caloric intake. Sensory-enhanced, fortified snacks may be viable options for increasing the quality of nutritional intake among nursing home residents, particularly in light of decreased quantity of intake.</p>","PeriodicalId":38899,"journal":{"name":"Journal of Nutrition in Gerontology and Geriatrics","volume":" ","pages":"92-101"},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Sensory-Enhanced, Fortified Snacks for Improved Nutritional Intake Among Nursing Home Residents.\",\"authors\":\"David Bayne, Reva Barewal, Samantha E Shune\",\"doi\":\"10.1080/21551197.2022.2025971\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The present study aimed to determine if providing sensory-enhanced, fortified snacks changed nutrient consumption among nursing home residents. Nursing home residents were provided typical facility snacks or sensory-enhanced, fortified snacks across two separate 8-week time blocks. The enhanced snack supplements included quick-dissolving (transitional-state) crisps, puree dips, and dry soup blends that are intended to be accessible for individuals with a wide range of masticatory and swallowing abilities (e.g., oral frailty). Snacks were weighed before and after sessions using a food scale. Calories, fat, carbohydrates, protein, sodium, sugar, and fiber consumed were calculated daily. Despite consuming a smaller percentage of snack weight, participants consumed increased protein and fat, and fewer carbohydrates and sugar in the enhanced snack condition, with no significant difference in caloric intake. Sensory-enhanced, fortified snacks may be viable options for increasing the quality of nutritional intake among nursing home residents, particularly in light of decreased quantity of intake.</p>\",\"PeriodicalId\":38899,\"journal\":{\"name\":\"Journal of Nutrition in Gerontology and Geriatrics\",\"volume\":\" \",\"pages\":\"92-101\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Nutrition in Gerontology and Geriatrics\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/21551197.2022.2025971\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2022/1/13 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"Medicine\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Nutrition in Gerontology and Geriatrics","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/21551197.2022.2025971","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2022/1/13 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"Medicine","Score":null,"Total":0}
Sensory-Enhanced, Fortified Snacks for Improved Nutritional Intake Among Nursing Home Residents.
The present study aimed to determine if providing sensory-enhanced, fortified snacks changed nutrient consumption among nursing home residents. Nursing home residents were provided typical facility snacks or sensory-enhanced, fortified snacks across two separate 8-week time blocks. The enhanced snack supplements included quick-dissolving (transitional-state) crisps, puree dips, and dry soup blends that are intended to be accessible for individuals with a wide range of masticatory and swallowing abilities (e.g., oral frailty). Snacks were weighed before and after sessions using a food scale. Calories, fat, carbohydrates, protein, sodium, sugar, and fiber consumed were calculated daily. Despite consuming a smaller percentage of snack weight, participants consumed increased protein and fat, and fewer carbohydrates and sugar in the enhanced snack condition, with no significant difference in caloric intake. Sensory-enhanced, fortified snacks may be viable options for increasing the quality of nutritional intake among nursing home residents, particularly in light of decreased quantity of intake.
期刊介绍：
The Journal of Nutrition in Gerontology and Geriatrics publishes original research studies that are directly relevant to clinical and community nutrition issues that affect older adults. Epidemiologic and community-based studies are suitable for JNE, as are well-controlled clinical trials of preventive and therapeutic nutritional interventions. The Journal of Nutrition in Gerontology and Geriatrics invites papers on a broad array of topics in the nutrition and aging field, including but not limited to studies of: preventive nutrition, nutritional interventions for chronic disease, aging effects on nutritional requirements, nutritional status and dietary intake behaviors, nutritional frailty and functional status, usefulness of supplements, programmatic interventions, transitions in care and long term care, and community nutrition issues.
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