Fonseca, S.C.F.; Barroso, S.C.; Santos, M.C.T. Enhancing Elderly Nutrition: A Qualitative Evaluation of Menus in a Social Solidarity Institution in the North of Portugal. Nutrients2024, 16, 753.
Fonseca, S.C.F.; Barroso, S.C.; Santos, M.C.T. Enhancing Elderly Nutrition: A Qualitative Evaluation of Menus in a Social Solidarity Institution in the North of Portugal. Nutrients 2024, 16, 753.
Fonseca, S.C.F.; Barroso, S.C.; Santos, M.C.T. Enhancing Elderly Nutrition: A Qualitative Evaluation of Menus in a Social Solidarity Institution in the North of Portugal. Nutrients2024, 16, 753.
Fonseca, S.C.F.; Barroso, S.C.; Santos, M.C.T. Enhancing Elderly Nutrition: A Qualitative Evaluation of Menus in a Social Solidarity Institution in the North of Portugal. Nutrients 2024, 16, 753.
Abstract
The article addresses the importance of nutrition in the health of the elderly population and focuses on the qualitative evaluation of menus provided by a social solidarity institution in Portugal, in order to prevent and/or treat malnutrition or the risk of malnutrition in this vulnerable population. The methodology involves the evaluation of four weekly menus, totalling 28 complete daily menus for the elderly, using the “Avaliação Qualitativa de Ementas para a População Idosa” (AQEDI) tool. The assessment grid is organized into six domains (general items, soup, protein suppliers, carbohydrate supplier side, vegetable side and dessert), each composed of various parameters. The results indicate that all menus were classified as "acceptable”, with percentages ranging from 60.73% to 68.84%, and suggests that while the menus are deemed acceptable, there is room for improvement. Recommendations include increasing the presence of eggs and including seasonal fruits daily, avoiding canned fruit. The study emphasizes the need for coordinated efforts within the institution to enhance menu planning, considering both nutritional guidelines and the sensory aspects of food. Coordination efforts within the institution are crucial for preserving positive aspects and addressing inadequacies in menu planning.
Keywords
Elderly; Menus; Nursing homes; Private Institutions of Social Solidarity; Qualitative evaluation
Subject
Biology and Life Sciences, Aging
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
