dc.contributor.author |
Miles, Anna |
en |
dc.contributor.author |
Liang, Victoria |
en |
dc.contributor.author |
Sekula, Julia |
en |
dc.contributor.author |
Broadmore, Sharon |
en |
dc.contributor.author |
Owen, Paul |
en |
dc.contributor.author |
Braakhuis, Andrea |
en |
dc.date.accessioned |
2019-06-14T02:14:43Z |
en |
dc.date.issued |
2019-03-13 |
en |
dc.identifier.issn |
1440-6381 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/47047 |
en |
dc.description.abstract |
OBJECTIVES:Over 35 000 people live in residential aged care facilities (RACFs) in New Zealand. Texture-modified diets (TMDs) are commonplace. They are associated with malnutrition. The aim of this study was to characterise TMD prevalence and practice in RACFs. METHODS:Data from 35 460 residents were extracted from the interRAI™ database. Mealtime observations (including 459 residents), meal audits (IDDSI, 2018) and menu audits (Dietitians New Zealand Menu Audit Tool for RACFs 2013) were completed at 10 RACFs. RESULTS:One-third of residents were on TMDs. Half the residents ate full meals. Feeding assistance was more common in residents on TMDs compared to those on regular diets (P < 0.001). The majority of pureed meals met IDDSI standards; none of soft and bite-sized meals complied. TMD carbohydrate and protein servings did not comply with standards. CONCLUSIONS:Texture-modified diets reflect 1/3 of meals produced in RACFs. This study provides insight into TMD use in RACFs and highlights service gaps and training opportunities. |
en |
dc.format.medium |
Print-Electronic |
en |
dc.language |
eng |
en |
dc.relation.ispartofseries |
Australasian journal on ageing |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.title |
Texture-modified diets in aged care facilities: Nutrition, swallow safety and mealtime experience. |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1111/ajag.12640 |
en |
dc.rights.holder |
Copyright: The author |
en |
pubs.publication-status |
Published |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Journal Article |
en |
pubs.elements-id |
766465 |
en |
pubs.org-id |
Medical and Health Sciences |
en |
pubs.org-id |
Medical Sciences |
en |
pubs.org-id |
Nutrition |
en |
pubs.org-id |
Science |
en |
pubs.org-id |
Psychology |
en |
dc.identifier.eissn |
1741-6612 |
en |
pubs.record-created-at-source-date |
2019-03-15 |
en |
pubs.dimensions-id |
30868723 |
en |