NONSTARCH POLYSACCHARIDE DIETARY FIBER SUPPLEMENTATION USING SMALL MEALS IN LONG-STAY FRAIL ELDERLY PATIENTS

Small meals of high non-starch polysaccharide (NSP)/dietary fibre cake s were offered to clinically stable continuing-care elderly patients, replacing the standard provision of low NSP/dietary fibre commercial c akes in an attempt to improve their well being. The study design was c omprised of a 4 week control period, a 4 week intervention period, whe n modified cakes were offered, and finally a second 4 week control per iod. During intervention, an additional 33% NSP or 23% dietary fibre w as offered, but only 7.7% and between 3.5% and 5.6% were consumed, res pectively. Anthropometric measurements and bowel frequency did not cha nge throughout the study but a decrease in aperient use was noted. Fro m this study it was concluded that more comprehensive changes in food provision are required to achieve the current recommended consumption of NSP/dietary fibre in continuing-care elderly patients.