Dietary and Fluid Intakes of Older Adults in Care Homes Requiring a Texture Modified Diet: The Role of Snacks

Abstract

Objective To evaluate and compare energy, protein, non-starch polysaccharide, and fluid intakes of a care home population consuming a texture modified diet (TMD) with those on a standard diet and also to evaluate the role of snacks in individuals' diets. Design Cross-sectional study. Setting Care homes. Participants Thirty residents (n = 15 requiring standard diet: n = 15 requiring TMD). Measurements Dietary intakes were assessed using a 3-day weighed plate-wastage method. All snacks and drinks consumed were observed and recorded. Weights of standard portions and volumes were used to determine actual amounts consumed of these items. Estimated intakes were converted to energy and nutrient intakes using WinDiets Dietary analysis software. Results Residents on a TMD had significantly lower intakes of energy (1312 [326] kcal versus 1569 [260] kcal, P Conclusions These results suggest that dietary and fluid intakes of older adults in care homes requiring a TMD are significantly less than individuals on a standard texture diet. These are unlikely to be meeting individuals' dietary and nutritional needs. Strategies that maximize provision of appetizing energy and nutrient-dense foods (including snacks) and fluids of suitable textures require further investigation.