AN AUDIT OF MEAL PROVISION IN AN ELDERLY CARE HOSPITAL

Objectives: To estimate the nutritional provision to elderly patients, to compare with United Kingdom (UK) Government dietary reference valu es (DRV), to modify food provision to correct any major deficiencies, and to evaluate these modifications for their acceptability and consum ption. Methods: Energy, principal macro nutrients, vitamins, minerals and non-starch polysaccharide (NSP) and dietary fibre provision were m easured prospectively throughout the menu cycle in a 72-bedded hospita l for patients over 65 years before and after dietary supplementation with both energy-rich foods and high-fibre cakes. Results: At baseline , mean energy provision was 1472(320) kcal, 6153(1340) kJ, representin g less than the estimated average requirement (EAR) for elderly males and females. Fat provided 49% of total energy, daily protein provision exceeded the EAR for males and females (16% energy) and provision of the micro nutrients thiamine, riboflavin, vitamins B-12, C, A, calcium and iron met or exceeded these recommendations. Vitamin B-6 provision was only adequate for females. Provision of niacin, folate, vitamin D , NSP and dietary fibre was also below recommendations. Supplementatio n allowed energy provision to reach the target EAR and fibre provision the reference nutrient intake. Conclusions: Nutritional provision in hospital is meeting some, but not all, available Government standards for nutritional guidelines in elderly people. Increased fibre provisio n was poorly tolerated, but dietary supplementation with energy-rich f oods was well tolerated. Copyright (C) 1996 Elsevier Science Ltd.