RT Journal Article
T1 Cost, microbiological, and nutritional properties of pureed food production in nursing homes. The ABADIA Study.
T2 Propiedades nutricionales, microbiológicas y costes de producción de las dietas de textura modificada en las residencias de ancianos. El estudio ABADÍA.
T2 Propiedades nutricionales, microbiológicas y costes de producción de las dietas de textura modificada en las residencias de ancianos. El estudio ABADÍA
A1 Ballesteros-Pomar, Maria D
A1 Perez-Martin, Javier
A1 Mendiola, Maria J
A1 Garcia-Garcia, Jose M
A1 Parrado-Cuesta, Soledad
A1 Caracuel, Angel M
A1 Garces, Begoña
A1 Comellas, Marta
A1 de-Paz, Hector D
A1 Barcons, Nuria
K1 Residencias. Disfagia. Problemas de deglución. Dietas de textura modificada. Purés.
K1 Nursing home
K1 Dysphagia
K1 Swallowing problems
K1 Malnutrition
K1 Texturemodified diets
K1 Pureed
K1 Residencias
K1 Disfagia
K1 Problemas de deglución
K1 Dietas de textura modificada
K1 Purés
AB Introduction: although nutritional differences between different types of texture-modified diet (TMD) have been evaluated, the resources and costs associated with their preparation have been less studied. Objective: to describe the nutritional, microbiological properties and costs of: 1) in-home produced pureed food (hTMD); 2) concentrated nutrient-dense commercial food products, hand-blended (cTMD); 3) food prepared using the MixxPro® automatic food mixer (cTMD-Mix). Methods: an observational, prospective study carried out in three geriatric nursing-homes. Patients ≥ 65 years, receiving TMD, with a stable clinical condition, estimated survival/expected internment > 1 month, and sufficient cognitive capacity were included. The following data were recorded: 1) patient socio-demographic and clinical variables; 2) TMD compliance and symptoms related to dysphagia during the meal; 3) patient appetite; and 4) kitchen information and resources used to prepare a TMD. Results: sixty-two residents were included (65.0 % women, 88.3 years (SD: 9.3); 43.5 % malnourished, 79.0 % with good appetite). The proportion of food eaten/median kcal served/portion/mean kcal consumed were: hTMD: 95.5 % (SD: 10.7)/92.4 kcal (IQR: 75.6-128.1)/88.2 kcal (IQR: 72.2-122.3); cTMD: 89.2 % (SD: 15.9)/323.4 kcal (IQR: 284.2-454.1)/288.5 kcal (IQR: 253.5-325.1); and cTMD-Mix: 80.3 % (SD: 21.4)/358.0 kcal (IQR: 344.0-372.1)/287.5 kcal (IQR: 276.5-298.8). No microorganisms were detected. The average time spent in preparing each portion and its costs were: hTMD: 11.2 min (SD: 3.89)/€2.33 (SD: 0.63); cTMD: 1.7 min (SD: 0.28)/€2.01 (SD: 0.39); and cTMD-Mix: 1.6 min (SD: 0.00)/€2.00 (SD: 0.33). Conclusions: in patients with dysphagia and/or chewing difficulties, concentrated nutrient-dense food products, particularly those produced using the MixxPro® automatic food mixer, ensure a high caloric intake and allow quick and safe food preparation.
PB Aula Medica Ediciones
YR 2021
FD 2021-02-17
LK http://hdl.handle.net/10668/17413
UL http://hdl.handle.net/10668/17413
LA en
NO Ballesteros Pomar MD, Pérez-Martín J, Mendiola MJ, García-García JM, Parrado-Cuesta S, Caracuel ÁM, et al. Cost, microbiological, and nutritional properties of pureed food production in nursing homes. The ABADIA Study. Nutr Hosp. 2021 Jun 10;38(3):470-477. English
DS RISalud
RD Apr 7, 2025