Korean J Nutr.  2009 Oct;42(7):650-663. 10.4163/kjn.2009.42.7.650.

Assessment of Nutrient Intakes of Lunch Meals for the Aged Customers at the Elderly Care Facilities Through Measuring Cooking Yield Factor and the Weighed Plate Waste

Affiliations
  • 1Department of Food Science and Nutrition, College of Natural Science, Dankook University, Youngin 448-701, Korea. hjc10@dankook.ac.kr
  • 2Research Institute of Food and Nutritional Science, Yonsei University, Seoul 120-749, Korea.
  • 3Department of Foodservice Management, College of Hotel and Tourism Management, Kyunghee University, Seoul 130-701, Korea.

Abstract

The purposes of this study were to investigate one portion size of menus served and to evaluate nutrient intake of lunch at three elderly care facility food services located in Seoul. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Yield factors were calculated from cooking experiments based on standardized recipes, and were used to evaluate nutrient intake. One hundred elderly participated in this study for measuring plate waste and were asked to complete questionnaire. Nutrient analyses for the served and consumed meal were performed using CAN program. The yield factors of rice dishes after cooking are 2.4 regardless of rice dish types, 1.58 for thick soups, 0.60 to 0.70 for meat dishes, and 1.0 to 1.25 branched vegetable. Average consumption quantity of dishes were 235.97 g for rice, 248.53 g for soup, 72.83 g for meat dishes, 39.80 g for vegetables and 28.36 g for Kimchi. On average the food waste rate is 14.0%, indicating the second highest plate waste percentage of Kimchi (26.2%), and meat/fish dish (17.3%). The evaluation results of NAR (Nutrition Adequacy Ratio) showed that iron (0.12), calcium (0.64), riboflavin (0.80), and folic acid (0.97) were less than 1.0 in both male and female elderly groups, indicating significant differences of NAR among three facilities. Compared to the 1/3 Dietary Reference Intake (DRIs) for the elderly groups, nutrient intake analysis demonstrated that calcium (100%) and iron (100%), followed by riboflavin, vitamin A, and Vitamin B6 did not met of the 1/3 EAR (Estimated Average Requirement). For the nutritious meal management, a professional dietitian should be placed at the elderly care center to develop standardized recipes in consideration of yield factors and the elderly's health and nutrition status.

Keyword

nutrient intakes; elderly care facility; cooking yield factor; weighed plate waste

MeSH Terms

Aged
Calcium
Cooking
Ear
Female
Folic Acid
Food Services
Humans
Iron
Lunch
Male
Meals
Meat
Nutritional Status
Surveys and Questionnaires
Riboflavin
Vegetables
Vitamin A
Vitamin B 6
Calcium
Folic Acid
Iron
Riboflavin
Vitamin A
Vitamin B 6

Figure

  • Fig. 1 The procedure of nutrient analysis of dietary intake.

  • Fig. 2 Percentage of plate waste.


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