Nutrition in Disguise: Development, Testing and Cost- Analysis of Nutrient-Enhanced Food for Residential Care
Keywords:
Food intake, Nutrient density, Residential care, AcceptabilityAbstract

References
Keller, HH., Lengyel, C., Carrier, N., Slaughter, SE., Morrison, J., Duncan, AM., et al. (2018) Prevalence of inadequate micronutrient intakes of Canadian long term care residents. Br J Nutr, 119(9): 1047-1056.
Keller, H., Vucea, V., Slaughter, SE., Jager-Wittenaar, H., Lengyel, C., Ottery, FD., et al. (2019) Prevalence of malnutrition or risk in residents in long term care: comparison of four tools. J Nutr Gerontol Geriatrics, 23: 1-17.
Vucea, V., Keller, H., Morrison, JM., Duizer, LM., Duncan, AM., Carrier, N., et al. (2018) Modified texture food use is associated with malnutrition in long term care: An analysis of Making the Most of Mealtimes (M3) Project. J Nutr Health Aging, 22(8): 916-922.
Banks, M., Bauer, J., Graves, N., Ash, S. (2010) Malnutrition and pressure ulcer risk in adults in Australian health care facilities. Nutrition, 26(9): 896-901.
Bell, CL., Lee, AS., Tamura, BK. (2015) Malnutrition in the nursing home. Curr Opin Clin Nutr Metab Care, 18(1): 17-23.
Keller, H., Carrier, N., Duizer, L., Lengyel, C., Slaughter, S., Steele, C. (2014) Making the Most of Mealtimes (M3): grounding mealtime interventions with a conceptual model. J Am Med Dir Assoc, 15(3): 158-161.
Vucea, V., Keller, HH., Morrison, JM., Duncan, AM., Duizer, LM., Carrier, N., et al. (2017) Nutritional quality of regular and pureed menus in Canadian long term care homes: an analysis of the making the most of mealtimes (M3) project. BMC Nutr, 3: 80.
Keller, H., Carrier, N., Slaughter, S., Lengyel, C., Steele, CM., Duizer, L., et al. (2017) Prevalence and determinants of poor food intake or residents living in long term care. J Am Med Dir Assoc, 18(11): 941- 947.
Lam, IT., Keller, HH., Duizer, L., Stark, K., Duncan, AM. (2015) Nothing ventured, nothing gained. Acceptability testing of micronutrient fortification in long term care. J Nursing Home Res, 1: 18-27.
Lam, IT., Keller, HH., Duizer, L., Stark, K. (2015) Enhancing the Quality of Food in Long-term Care for Regular, Nontherapeutic Menus. Can J Diet Pract Res, 76(2): 86-92.
Baugreet, S., Hamill, RM., Kerry, JP., McCarthy, SN. (2017) Mitigating nutrition and health deficiencies in older adults: a role for food innovation? J Food Sci, 82(4): 848-855.
Pritchard, SJ., Davidson, I., Jones, J., Bannerman, E. (2014) A randomized trial of the impact of energy density and texture of a meal on food and energy intake, satiation, satiety appetite and palatability responses in healthy adults. Clin Nutr, 33(5): 768-775.
Lam, IT., Keller, HH., Pfisterer, K., Duizer, L., Stark, K., Duncan, AM., et al. (2016) Micronutrient food fortification for residential care: a scoping review of current interventions. J Am Med Dir Assoc, 17(7): 588-595.
Field, KM., Duncan, AM., Keller, HH., Stark, KD., Duizer, LM. (2017) Effect of micronutrient powder addition on sensory properties of foods for older adults. J Food Sci, 82(10): 2448-2455.
Adolphe, JL., Whiting, SJ., Dahl, WJ. (2009) Vitamin fortification of puréed foods for long-term care residents. Can J Diet Prac Res, 70(3): 143-150.
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.
Leslie, WS., Woodward, M., Lean, MEJ., Theobald, H., Watson, L., Hankey, CR. (2012) Improving the dietary intake of under nourished older people in residential care homes using an energy-enriching food approach: a cluster randomized controlled study. J Hum Nutr Diet, 26(4): 387-394.
Duizer, L., Keller, H. (in press) Planning micronutrient dense menus in Ontario long term care homes: strategies and challenges. Can J Diet Pract Res.
Lam, ITY. (2014) Micronutrients in long-term care (LTC): Issues and opportunities for improvement (thesis).
Kaiser, MJ., Bauer, JM., Ramsch, C., Uter, W., Guigoz, Y., Cederholm, T., et al. (2009) Validation of the Mini Nutritional Assessment short-form (MNA®-SF): A practical tool for identification of nutritional status. J Nutr Health Aging, 13(9): 782-788.
Pelletier, CA., Lawless, HT. (2003) Measuring taste acceptance in neurologically impaired adults. Food Quality Preference, 14(7): 595– 602.
National Institutes of Health, Office of Dietary Supplements (2019) Nutrient Recommendations: Dietary Reference Intakes (DRI).
American Medical Association (2014) SI Conversion Calculator. AMA Man Style- A Guide, 10thedn.
Centers for Disease Control and Prevention (2012) Second National Report on Biochemical Indicators of Diet and Nutrition in the US. Population, Atlanta.
Linton, E., Keller, H., Duizer, L. (2018) Ingredients for success: strategies to support local food use in health care institutions. Can J Diet Prac Res, 79(3): 113-117.
Health Canada (2019) Canada’s Food Guide.
Doets, EL., Kremer, S. (2016) The silver sensory experience - A review of senior consumers’ food perception, liking and intake. Food Qual Prefer, 48(2016): 316–332.
Sergi, G., Bano, G., Pizzato, S., Veronese, N., Manzato, E. (2016) Taste loss in the elderly: Possible implications for dietary habits. Crit Rev Food Sci Nutr, 57(17): 3684–3689.
Marcus, EL., Berry, EM. (2009) Refusal to eat in the elderly. Nutr Rev, 56(6): 163–171.
Cichero, JAY., Lam, P., Steele, CM., Hanson, B., Chen, J., Dantas, RO., et al. (2017) Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: The IDDSI framework. Dysphagia, 32(2): 293-314.


