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Can J Diet Pract Res. 2009 Autumn;70(3):143-50.

Vitamin fortification of puréed foods for long-term care residents.

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1
College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada.

Abstract

PURPOSE:

Elderly people are at risk for malnutrition, and those who consume a puréed diet may be particularly at risk. A fortification procedure was developed at a long-term care (LTC) facility, and nutrient intakes and serum vitamin levels were assessed to determine whether they subsequently increased.

METHODS:

Fortification levels were determined using a combination of two techniques: the Dietary Reference Intakes planning formula and Health Canada's defined nutrient contribution method. For six puréed foods, triangle sensory tests were performed to determine whether fortification changed the flavour of the foods. Four fortified foods were incorporated into the daily puréed menu at an LTC facility. Nutrient intakes of 10 residents and serum vitamin B12, folate, and 25-hydroxyvitamin D levels of 11 residents were analyzed at baseline and eight weeks after the intervention.

RESULTS:

Nutrient intakes increased after the intervention for all nutrients in the fortification mix (p0.01). 25-hydroxyvitamin D and folate levels increased after the intervention (p0.01), but serum vitamin B12 levels did not change (p>0.05).

CONCLUSIONS:

The development of acceptable vitamin-fortified puréed foods is feasible and is an effective way to increase the micronutrient status of LTC residents. Mineral fortification requires further work to minimize flavour changes.

PMID:
19709470
DOI:
10.3148/70.3.2009.143
[Indexed for MEDLINE]
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