Profile of the food offered in the elderly homes of Distrito Federal

Detalhes bibliográficos
Autor(a) principal: TORAL, Natacha
Data de Publicação: 2023
Outros Autores: Bauermann GUBERT, Muriel, Soares SCHMITZ, Bethsáida de Abreu
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9792
Resumo: ObjectiveTo evaluate institutional feeding, meal production facilities and the inclusion of healthcare professionals inelderly homes of Distrito Federal. MethodsThis is a descriptive and cross-sectional study that was carried out in five elderly homes. Two hundred fortyfour seniors were included, corresponding to 25% of the institutionalized seniors in Distrito Federal in 2002.The meal production facility was evaluated based on its hygienic and environmental-structural conditions. Theinclusion of healthcare professionals among the staff of the elderly homes, the number of meals offered daily,the meal consistency options and the presence of a printed weekly menu were investigated. A qualitativeevaluation of the nutritional adequacy of the institutional feeding was done based on the Food Guide Pyramidrecommendations. ResultsPrecarious hygienic and environmental-structural conditions were identified. Healthcare professionals werescarce in all homes. Most homes offered five daily meals with two consistency options: normal and semiliquid. Only two homes had a printed weekly menu. The nutritional evaluation of meals showed that the mostinadequate percentages of food groups offered were vegetables, with a median offer of only 53% of therecommendation, followed by fruits, with 60% of the recommendation. The offered percentage of the oil andfat group was considered excessive (120% of the recommendation). ConclusionAbundant inadequate factors in meal production facilities, the poor inclusion of healthcare professionals andthe imbalance in the food groups offered point to a worrying situation for the quality of life of institutionalizedseniors in Distrito Federal.
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spelling Profile of the food offered in the elderly homes of Distrito FederalPerfil da alimentação oferecida em instituições geriátricas do Distrito Federalinstitutional feedinghomes for the agednutrition assessmentagedalimentação institucionalasilos para idososavaliação nutricionalidosoObjectiveTo evaluate institutional feeding, meal production facilities and the inclusion of healthcare professionals inelderly homes of Distrito Federal. MethodsThis is a descriptive and cross-sectional study that was carried out in five elderly homes. Two hundred fortyfour seniors were included, corresponding to 25% of the institutionalized seniors in Distrito Federal in 2002.The meal production facility was evaluated based on its hygienic and environmental-structural conditions. Theinclusion of healthcare professionals among the staff of the elderly homes, the number of meals offered daily,the meal consistency options and the presence of a printed weekly menu were investigated. A qualitativeevaluation of the nutritional adequacy of the institutional feeding was done based on the Food Guide Pyramidrecommendations. ResultsPrecarious hygienic and environmental-structural conditions were identified. Healthcare professionals werescarce in all homes. Most homes offered five daily meals with two consistency options: normal and semiliquid. Only two homes had a printed weekly menu. The nutritional evaluation of meals showed that the mostinadequate percentages of food groups offered were vegetables, with a median offer of only 53% of therecommendation, followed by fruits, with 60% of the recommendation. The offered percentage of the oil andfat group was considered excessive (120% of the recommendation). ConclusionAbundant inadequate factors in meal production facilities, the poor inclusion of healthcare professionals andthe imbalance in the food groups offered point to a worrying situation for the quality of life of institutionalizedseniors in Distrito Federal.ObjetivoAvaliar o padrão da alimentação oferecida, o setor de produção de refeições e a inclusão de profissionais de saúde em instituições geriátricas do Distrito Federal. MétodosTrata-se de um estudo descritivo, transversal, realizado em cinco instituições geriátricas, incluindo 244 idosos, o que corresponde a 25,0% dos idosos institucionalizados no Distrito Federal em 2002. O setor de produção de refeições foi avaliado pelas condições higiênicas e ambientais/estruturais. Investigou-se a inclusão de profissionais de saúde no quadro de funcionários das instituições, o número de refeições oferecidas por dia aos idosos, as opções de consistência da alimentação e a presença de um cardápio semanal impresso. Foi realizada uma avaliação qualitativa da adequação nutricional da alimentação oferecida em comparação com as recomendações da Pirâmide Alimentar. ResultadosObservaram-se condições higiênicas e ambientais/estruturais precárias, além da escassez de profissionais de saúde em todas as instituições. A maioria destas oferecia cinco refeições diárias, com opções de consistência normal e semilíquida. Apenas duas instituições apresentavam cardápios semanais impressos. A avaliação nutricional qualitativa mostrou que os grupos de alimentos com maior inadequação na oferta foram: hortaliças, com oferta média de apenas 53,0% da recomendação, e frutas, com 60,0% da recomendação. A oferta de alimentos do grupo dos óleos e gorduras foi considerada excessiva (120,0% da recomendação). ConclusãoA abundância de fatores inadequados no funcionamento do setor de produção de refeições, a falta de profissionais da saúde e o desequilíbrio entre grupos alimentares oferecidos apontam para um quadro preocupante quanto à qualidade de vida dos idosos institucionalizados do Distrito Federal.Núcleo de Editoração – PUC-Campinas2023-09-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9792Brazilian Journal of Nutrition; Vol. 19 No. 1 (2006): Revista de NutriçãoRevista de Nutrição; Vol. 19 Núm. 1 (2006): Revista de NutriçãoRevista de Nutrição; v. 19 n. 1 (2006): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9792/7132Copyright (c) 2023 Natacha TORAL, Muriel Bauermann GUBERT, Bethsáida de Abreu Soares SCHMITZhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessTORAL, Natacha Bauermann GUBERT, Muriel Soares SCHMITZ, Bethsáida de Abreu2023-09-20T17:23:45Zoai:ojs.periodicos.puc-campinas.edu.br:article/9792Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-09-20T17:23:45Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Profile of the food offered in the elderly homes of Distrito Federal
Perfil da alimentação oferecida em instituições geriátricas do Distrito Federal
title Profile of the food offered in the elderly homes of Distrito Federal
spellingShingle Profile of the food offered in the elderly homes of Distrito Federal
TORAL, Natacha
institutional feeding
homes for the aged
nutrition assessment
aged
alimentação institucional
asilos para idosos
avaliação nutricional
idoso
title_short Profile of the food offered in the elderly homes of Distrito Federal
title_full Profile of the food offered in the elderly homes of Distrito Federal
title_fullStr Profile of the food offered in the elderly homes of Distrito Federal
title_full_unstemmed Profile of the food offered in the elderly homes of Distrito Federal
title_sort Profile of the food offered in the elderly homes of Distrito Federal
author TORAL, Natacha
author_facet TORAL, Natacha
Bauermann GUBERT, Muriel
Soares SCHMITZ, Bethsáida de Abreu
author_role author
author2 Bauermann GUBERT, Muriel
Soares SCHMITZ, Bethsáida de Abreu
author2_role author
author
dc.contributor.author.fl_str_mv TORAL, Natacha
Bauermann GUBERT, Muriel
Soares SCHMITZ, Bethsáida de Abreu
dc.subject.por.fl_str_mv institutional feeding
homes for the aged
nutrition assessment
aged
alimentação institucional
asilos para idosos
avaliação nutricional
idoso
topic institutional feeding
homes for the aged
nutrition assessment
aged
alimentação institucional
asilos para idosos
avaliação nutricional
idoso
description ObjectiveTo evaluate institutional feeding, meal production facilities and the inclusion of healthcare professionals inelderly homes of Distrito Federal. MethodsThis is a descriptive and cross-sectional study that was carried out in five elderly homes. Two hundred fortyfour seniors were included, corresponding to 25% of the institutionalized seniors in Distrito Federal in 2002.The meal production facility was evaluated based on its hygienic and environmental-structural conditions. Theinclusion of healthcare professionals among the staff of the elderly homes, the number of meals offered daily,the meal consistency options and the presence of a printed weekly menu were investigated. A qualitativeevaluation of the nutritional adequacy of the institutional feeding was done based on the Food Guide Pyramidrecommendations. ResultsPrecarious hygienic and environmental-structural conditions were identified. Healthcare professionals werescarce in all homes. Most homes offered five daily meals with two consistency options: normal and semiliquid. Only two homes had a printed weekly menu. The nutritional evaluation of meals showed that the mostinadequate percentages of food groups offered were vegetables, with a median offer of only 53% of therecommendation, followed by fruits, with 60% of the recommendation. The offered percentage of the oil andfat group was considered excessive (120% of the recommendation). ConclusionAbundant inadequate factors in meal production facilities, the poor inclusion of healthcare professionals andthe imbalance in the food groups offered point to a worrying situation for the quality of life of institutionalizedseniors in Distrito Federal.
publishDate 2023
dc.date.none.fl_str_mv 2023-09-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9792
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9792
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9792/7132
dc.rights.driver.fl_str_mv Copyright (c) 2023 Natacha TORAL, Muriel Bauermann GUBERT, Bethsáida de Abreu Soares SCHMITZ
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Natacha TORAL, Muriel Bauermann GUBERT, Bethsáida de Abreu Soares SCHMITZ
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 19 No. 1 (2006): Revista de Nutrição
Revista de Nutrição; Vol. 19 Núm. 1 (2006): Revista de Nutrição
Revista de Nutrição; v. 19 n. 1 (2006): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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