Can foodservices in aged care homes deliver sustainable food fortification strategies? A review

References

• Abbey KL, Wright ORL, Capra S. 2015. Menu planning in residential aged Care-the level of choice and quality of planning of meals available to residents. Nutrients. 7(9):7580–7592.
   PubMed Web of Science ®Google Scholar
• Agarwal E, Marshall S, Miller M, Isenring E. 2016. Optimising nutrition in residential aged care: A narrative review. Maturitas. 92(C):70–78.
   PubMed Web of Science ®Google Scholar
• Bauer J, Biolo G, Cederholm T, Cesari M, Cruz-Jentoft AJ, Morley JE, Phillips S, Sieber C, Stehle P, Teta D, et al. 2013. Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE study group. J Am Med Dir Assoc. 14(8):542–559.
   PubMed Web of Science ®Google Scholar
• Beelen J, De Roos N, De Groot L. 2017. Protein enrichment of familiar foods as an innovative strategy to increase protein intake in institutionalized elderly. J Nutr Health Aging. 21(2):173–179.
   PubMed Web of Science ®Google Scholar
• Bermejo LM, Aparicio A, Rodríguez-Rodríguez E, López-Sobaler AM, Andrés P, Ortega RM. 2008. Dietary strategies for improving folate status in institutionalized elderly persons. Br J Nutr. 101(11):1611–1615.
   Web of Science ®Google Scholar
• Bonjour JP, Benoit V, Atkin S, Walrand S. 2015. Fortification of yogurts with vitamin D and calcium enhances the inhibition of serum parathyroid hormone and bone resorption markers: a double blind randomized controlled trial in women over 60 living in a community dwelling home. J Nutr Health Aging. 19(5):563–569.
   PubMed Web of Science ®Google Scholar
• Bonjour JP, Benoit V, Payen F, Kraenzlin M. 2013. Consumption of yogurts fortified in vitamin D and calcium reduces serum parathyroid hormone and markers of bone resorption: a double-blind randomized controlled trial in institutionalized elderly women. J Clin Endocrinol Metab. 98(7):2915–2921.
   PubMed Web of Science ®Google Scholar
• Bonjour JP, Benoit V, Pourchaire O, Ferry M, Rousseau B, Souberbielle JC. 2009. Inhibition of markers of bone resorption by consumption of vitamin D and calcium-fortified soft plain cheese by institutionalised elderly women. Br J Nutr. 102(7):962–966.
   PubMed Web of Science ®Google Scholar
• Bonjour JP, Benoit V, Pourchaire O, Rousseau B, Souberbielle JC. 2011. Nutritional approach for inhibiting bone resorption in institutionalized elderly women with vitamin D insufficiency and high prevalence of fracture. J Nutr Health Aging. 15(5):404–409.
   PubMed Web of Science ®Google Scholar
• Byles J, Perry L, Parkinson L, Bellchambers H, Moxey A, Howie A, Murphy N, Galliene L, Courtney G, Robinson I, et al. 2009. Encouraging best practice nutrition and hydration in residential aged care. Final report. Canberra, Australia: Australian Government Department of Health & Ageing.
   Google Scholar
• Castellanos VH, Marra MV, Johnson P. 2009. Enhancement of select foods at breakfast and lunch increases energy intakes of nursing home residents with low meal intakes. J Am Diet Assoc. 109(3):445–451.
   PubMedGoogle Scholar
• Costan AR, Vulpoi C, Mocanu V. 2014. Vitamin D fortified bread improves pain and physical function domains of quality of life in nursing home residents. J Med Food. 17(5):625–631.
   PubMed Web of Science ®Google Scholar
• Douglas JW, Lawrence JC, Knowlden AP. 2017. The use of fortified foods to treat malnutrition among older adults: a systematic review. Quality Ageing Older Adults. 18(2):104–119.
   Web of Science ®Google Scholar
• Dunne A. 2009. Malnutrition in care homes: improving nutritional status. Nurs Residential Care. 11(9):437–442.
   Google Scholar
• Fávaro-Moreira NC, Krausch-Hofmann S, Matthys C, Vereecken C, Vanhauwaert E, Declercq A, Bekkering GE, Duyck J. 2016. Risk factors for malnutrition in older adults: a systematic review of the literature based on longitudinal data. Adv Nutr. 7(3):507.
   PubMed Web of Science ®Google Scholar
• Forbes C. 2014. The ‘Food First’ approach to malnutrition. Nurs Residential Care. 16(8):442–445.
   Google Scholar
• Gall MJ, Grimble GK, Reeve NJ, Thomas SJ. 1998. Effect of providing fortified meals and between-meal snacks on energy and protein intake of hospital patients. Clin Nutr. 17(6):259–264.
   PubMed Web of Science ®Google Scholar
• Gaskill D, Black LJ, Isenring EA, Hassall S, Sanders F, Bauer JD. 2008. Malnutrition prevalence and nutrition issues in residential aged care facilities. Australas J Ageing. 27(4):189–194.
   PubMed Web of Science ®Google Scholar
• Gaskill D, Isenring EA, Black LJ, Hassall S, Bauer JD. 2009. Maintaining nutrition in aged care residents with a train-the-trainer intervention and nutrition coordinator. J Nutr Health Aging. 13(10):913–917.
   PubMed Web of Science ®Google Scholar
• Grieger JA, Nowson CA. 2009. Use of calcium, folate, and vitamin D(3)-fortified milk for 6 months improves nutritional status but not bone mass or turnover, in a group of Australian aged care residents. J Nutr Elderly. 28(3):236–254.
   PubMedGoogle Scholar
• Iuliano S, Olden A, Woods J. 2013. Meeting the nutritional needs of elderly residents in aged-care: are we doing enough? J Nutr Health Aging. 17(6):503–508. eng.
   PubMed Web of Science ®Google Scholar
• Joanna Briggs Institute. 2018a. Critical Appraisal Tools. Adelaide (Australia): Joanna Briggs Institute; [accessed 2019 Feb 2]. http://joannabriggs.org/research/critical-appraisal-tools.html.
   Google Scholar
• Joanna Briggs Institute. 2018b. Levels of Evidence. Adelaide (Australia): Joanna Briggs Institute; [accessed 2019 Feb 2]. http://joannabriggs.org/jbi-approach.html#tabbed-nav=Levels-of-Evidence.
   Google Scholar
• Kimmons J, Jones S, McPeak HH, Bowden B. 2012. Developing and implementing health and sustainability guidelines for institutional food service. Adv Nutr. 3(3):337–342.
   PubMed Web of Science ®Google Scholar
• Kral TVE, Rolls BJ. 2004. Energy density and portion size: their independent and combined effects on energy intake. Physiol Behav. 82(1):131–138.
   PubMed Web of Science ®Google Scholar
• Kwok T, Woo J, Kwan M. 2001. Does low lactose milk powder improve the nutritional intake and nutritional status of frail older Chinese people living in nursing homes? J Nutr Health Aging. 5(1):17–21.
   PubMedGoogle Scholar
• Lam IT, Keller H, Duizer L, Stark K, Duncan AM. 2015. Nothing ventured, nothing gained: Acceptability testing of micronutrient fortification in long-term care. J Nurs Home Res. 1:18–27.
   Google Scholar
• Lawson RM, Doshi MK, Ingoe LE, Colligan JM, Barton JR, Cobden I. 2000. Compliance of orthopaedic patients with postoperative oral nutritional supplementation. Clin Nutr. 19(3):171–175.
   PubMed Web of Science ®Google Scholar
• Leslie WS, Woodward M, Lean ME, Theobald H, Watson L, Hankey CR. 2013. Improving the dietary intake of under nourished older people in residential care homes using an energy-enriching food approach: a cluster randomised controlled study. J Hum Nutr Diet. 26(4):387–394.
   PubMed Web of Science ®Google Scholar
• Luctkar-Flude M, Groll D. 2015. A systematic review of the safety and effect of neurofeedback on fatigue and cognition. Integr Cancer Ther. 14(4):318–340.
   PubMed Web of Science ®Google Scholar
• Mocanu V, Stitt PA, Costan AR, Voroniuc O, Zbranca E, Luca V, Vieth R. 2009. Long-term effects of giving nursing home residents bread fortified with 125 microg (5000 IU) vitamin D(3) per daily serving. Am J Clin Nutr. 89(4):1132–1137.
   PubMed Web of Science ®Google Scholar
• Mocanu V, Vieth R. 2013. Three-year follow-up of serum 25-hydroxyvitamin D, parathyroid hormone, and bone mineral density in nursing home residents who had received 12 months of daily bread fortification with 125 μg of vitamin D(3). Nutr J. 12:137.
   PubMed Web of Science ®Google Scholar
• Morilla-Herrera JC, Martín-Santos FJ, Caro-Bautista J, Saucedo-Figueredo C, García-Mayor S, Morales-Asencio JM. 2016. Effectiveness of food-based fortification in older people a systematic review and meta-analysis. J Nutr Health Aging. 20(2):178–184.
   PubMed Web of Science ®Google Scholar
• Morley JE. 1997. Anorexia of aging: physiologic and pathologic. Am J Clin Nutr. 66(4):760.
   PubMed Web of Science ®Google Scholar
• National Health and Medical Research Council. 2006. Nutrient reference values for Australia and New Zealand. Canberra (Australia): NHMRC.
   Google Scholar
• Odlund Olin A, Armyr I, Soop M, Jerstrom S, Classon I, Cederholm T, Ljungren G, Ljungqvist O. 2003. Energy-dense meals improve energy intake in elderly residents in a nursing home. Clin Nutr. 22(2):125–131.
   PubMed Web of Science ®Google Scholar
• Smoliner C, Norman K, Scheufele R, Hartig W, Pirlich M, Lochs H. 2008. Effects of food fortification on nutritional and functional status in frail elderly nursing home residents at risk of malnutrition. Nutrition. 24(11–12):1139–1144.
   PubMed Web of Science ®Google Scholar
• Tolbert SM. 2004. Enhancing weight gain in long-term care residents at risk for weight loss through protein and calorie fortification [master's thesis]. Johnson City (TN): East Tennessee State University.
   Google Scholar
• Trabal J, Farran-Codina A. 2015. Effects of dietary enrichment with conventional foods on energy and protein intake in older adults: a systematic review. Nutr Rev. 73(9):624–633.
   PubMed Web of Science ®Google Scholar
• van Til AJ, Naumann E, Cox-Claessens I, Kremer S, Boelsma E, de van der Schueren M. 2015. Effects of the daily consumption of protein enriched bread and protein enriched drinking yoghurt on the total protein intake in older adults in a rehabilitation centre: a single blind randomised controlled trial. J Nutr Health Aging. 19(5):525–530.
   PubMed Web of Science ®Google Scholar
• van Wymelbeke V, Brondel L, Bon F, Martin-Pfitzenmeyer I, Manckoundia P. 2016. An innovative brioche enriched in protein and energy improves the nutritional status of malnourished nursing home residents compared to oral nutritional supplement and usual breakfast: FARINE + project. Clin Nutr Espen. 15:93–100.
   PubMed Web of Science ®Google Scholar
• Woods JL, Walker KZ, Iuliano Burns S, Strauss BJ. 2009. Malnutrition on the menu: nutritional status of institutionalised elderly Australians in low-level care. J Nutr Health Aging. 13(8):693–698.
   PubMed Web of Science ®Google Scholar
• Ziylan C, Haveman-Nies A, Kremer S, de Groot L. 2017. Protein-enriched bread and readymade meals increase community-dwelling older adults' protein intake in a double-blind randomized controlled trial. J Am Med Dir Assoc. 18(2):145–151.
   PubMed Web of Science ®Google Scholar