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Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Anu Garg

Department of Internal Medicine, The University of Toledo, USA

Publications
  • Research Article   
    Nutrition in the Nursing Home: Expectation vs Reality
    Author(s): Anu Garg, Kate L. Szymanski* and Ganesh P. Merugu

    Background: Determine the nutritional value of the food provided to the average patient in the nursing home and compare to the guidelines for the age matched community dwelling individual. Methods: We obtained weekly meal plans. Nutritional value of each meal was calculated from the USDA food composition database with reference to the supply company. The 3 nursing homes ranged in ownership and in star rating and averaged 120 beds per facility. Food companies were comparable. Results: Patients received 1.58 cups of vegetables with a standard deviation (SD) of 0.31 daily. 1.26 cups of fruit (SD of 0.08) and 0.79 cups of dairy (SD 0.26) daily. Average of 5,308 mg of sodium (SD 770.4) daily. 474.08 mg of added sugar (SD 137.88) daily. Saturated fats were 10.86% (SD 0.01) of the calories. Conclusion:.. Read More»
    DOI: 10.35248/2155-9600.22.12.1000844

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