Intake and Factors Associated with Consumption of Pureed Food in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project

Abstract

Residents living in long term care (LTC) who consume a pureed diet tend to have inadequate intake; understanding factors associated with poor intake in this group of residents is not well established. This study examined the adequacy of nutrient intake among LTC residents consuming a pureed diet and the factors associated with this intake (n = 67). Data was collected as part of a cross-sectional study conducted in 32 LTC homes. Weighed food intake was measured on three non-consecutive days and analyzed using Food Processor software. Intake of nutrients were adjusted for intra-individual variability and compared to the Estimated Average Requirement or Adequate Intake for women only. Consumers of a pureed diet had low micronutrient intakes. Multivariate analysis found that the average number of staff assisting with a meal was associated with energy and protein intake. Overcoming eating challenges, careful menu planning and nutrient-dense options for pureed diets in LTC are recommended.

Keywords:

• Dietary reference intake
• long term care
• micronutrients
• modified texture
• nutrient intake
• older adults
• pureed

Acknowledgments

We thank the research assistants, provincial coordinators, project managers, and the oral health expert (Minn Yoon) for their significant contributions to the M3 project. We would also like to express our gratitude to the long term care homes, staff, residents, and families who participated in the M3 study.

Additional information

Funding

This study was funded by the Canadian Institutes of Health Research (CIHR).