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Effects of a Texture-Modified, Enriched, and Reshaped Diet on Dietary Intake and Body Weight of Nursing Home Residents with Chewing and/or Swallowing Problems: An Enable Study

Ott, A.; Senger, M.; Lötzbeyer, T.; Gefeller, O.; Cornel, S.; Volkert, D. (2019)

Journal of Nutrition in Gerontology and Geriatrics 38 (4), S. 361-376.
DOI: 10.1080/21551197.2019.1628158

 

This proof-of-concept study investigated the effects of an innovative nutrition concept, comprising texture modification, enrichment, and reshaping, on dietary intake and nutritional status of 16 nursing home residents with chewing and/or swallowing problems (mean age 86.5 ± 7.4 years) in a pre-test post-test design. During 6 weeks with usual texture-modified diet (P1) energy and protein intake were constant. After the implementation of the innovative diet, daily energy intake increased by 204.2 (median) [interquartile range 95.8–444.4] kcal (P = 0.011), and protein intake by 18.3 [9.9–26.3] g (P 

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Prof. Dr. Thomas Lötzbeyer


Hochschule Weihenstephan-Triesdorf

Fakultät Gartenbau und Lebensmitteltechnologie
Am Staudengarten 10
85354 Freising

T +49 8161 71-5949
thomas.loetzbeyer[at]hswt.de