Use of natural food flavours to increase food and nutrient intakes in hospitalized elderly in Hong Kong.

The present study investigated the effect of natural food flavours on food and nutrient intake in hospitalized elderly patients in Hong Kong. Food intake was directly measured for breakfast, lunch and dinner over five consecutive days -- two control days and three experimental days. For the three experimental days, six natural food flavours, based on familiarity of use and wide acceptance to the patient population, were added to each standard lunch and dinner meal.

Brief communication: energy and protein intake in a sample of hospitalized elderly in Hong Kong.

The present study investigated energy and protein intake in 17 hospitalized elderly patients in Hong Kong. Food intake was directly measured for breakfast, lunch and dinner over two consecutive days. Energy intakes were low--the meals provided, on average, 57% and 45% of the calculated basal metabolic rate (BMR) and energy requirement (1.