Quantitative assesment of menus from nursing home
Quantitative assesment of menus from nursing home

Summary/Abstract: Background: A properly balanced diet in terms of quantity and quality of the products consumed should meetthe needs of elderly people in terms of energy value and nutrition.Aim of the study: The aim of the study was to perform a qualitative and quantitative assessment of ten-daymenus used by nursing homes which varied according to season.Material and methods: The study included 40 ten-day menus, prepared for the four seasons of nursing homeresidents. A quantitative assessment of the meals was carried out using the Diet 5 computer program and MicrosoftExcel statistical analyse the data, which included the average, median and coefficient of variation.Results: The average energy value for all the seasons showed no significant differences. The fat and dietaryfibre content in the menus was suitable for the group, regardless of the season. The average carbohydrate contentwas in the suitable range only in summer. In contrast, the dietary protein requirement for the elderly wasat acceptable levels in autumn alone.Conclusions: The menus assessed did not show many errors, however special attention must be paid when planningthe diet for the elderly.

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