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Centre for Policy on Ageing | |
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| Perceived barriers to increased whole grain consumption by older adults in long-term care | | Author(s) | Melodie A Coffman, Mary Ellen Camire |
| Journal title | Journal of Nutrition in Gerontology and Geriatrics, vol 36, no 4, October-December 2017 |
| Publisher | Taylor and Francis, October-December 2017 |
| Pages | pp 178-188 |
| Source | http://www.tandfonline.com |
| Keywords | Cereals ; Bread ; Diet ; Residents [care homes] ; Nursing homes ; Quantitative studies ; United States of America. |
| Annotation | Many older poeple fail to consume adequate amounts of dietary fibre from food sources, including whole grains. Little information is available about consumption of dietary fibre and whole grains by residents of long-term care facilities. Surveys were mailed to 3,000 randomly selected US members of the Academy of Nutrition and Dietetics who worked in practice groups related to elder care. Net response rate was 22.7% (n = 681). Cost was a barrier to whole grain use for 27.1% of respondents, followed by dietary needs (22.1%), contracts in place (20.3%), and overall nutritional content (20.1%). More than 75% of respondents stated their patients require dietary fibre supplementation. Nutrition professionals most frequently (23.6%) reported spending $11-20 monthly per patient on dietary fibre supplements. Although a majority of facilities served whole grain foods daily, 89.5% of respondents would like to serve more whole grains. Ready-to-eat cereals, bread, bagels and hot cereals were the most common whole grain products served at the facilities where survey respondents worked. An economic analysis of the benefits of increased consumption of whole grains and other high-fibre foods versus the use of laxative supplements may be helpful to administrators of long-term care facilities. (RH). |
| Accession Number | CPA-180119200 A |
| Classmark | YQJ: YQM: CFD: KX: LHB: 3DQ: 7T |
Data © Centre for Policy on Ageing |
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| ...from the Ageinfo database published by Centre for Policy on Ageing. |
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