The effect of menu labeling with calories and exercise equivalents on food selection and consumption.

Background: Better techniques are needed to help consumers make lower calorie food choices. This pilot study examined the effect of menu labeling with caloric information and exercise equivalents (EE) on food selection. Participants, 62 females, ages 18-34, recruited for this study, ordered a fast food meal with menus that contained the names of the food (Lunch 1 (L1), control meal).

Current formulas for water requirements produce different estimates.

Background: Weight-based and energy-based formulas are used to estimate the water requirements of patients receiving nutrition support, yet these formulas have not been validated nor quantitatively compared with one another. The objective of this study was to determine if there was agreement among commonly used formulas for estimating water requirements.

Design: This cross-sectional survey design was from the continuous National Health and Nutrition Examination Survey 1999-2004.

Nutrition screening tools: an analysis of the evidence.

In response to questions about tools for nutrition screening, an evidence analysis project was developed to identify the most valid and reliable nutrition screening tools for use in acute care and hospital-based ambulatory care settings. An oversight group defined nutrition screening and literature search criteria. A trained analyst conducted structured searches of the literature for studies of nutrition screening tools according to predetermined criteria.

Enhancement of select foods at breakfast and lunch increases energy intakes of nursing home residents with low meal intakes.

Objective: Nursing facilities often provide enhanced or fortified foods as part of a "food-first" approach to increasing nutrient intakes in residents with inadequate intakes or who are experiencing weight loss. The study objective was to determine whether energy and protein enhancement of a small number of menu items would result in increased three-meal (breakfast, lunch, and supper) calorie and protein intakes in long-term care residents.

Design: A randomized cross-over design was used to compare investigator-weighed food intakes under three menu conditions: control (no meals enhanced); lunch only enhanced; and both breakfast and lunch enhanced.

Increased energy density of the home-delivered lunch meal improves 24-hour nutrient intakes in older adults.

As food intake declines with aging, older adults develop energy and nutrient inadequacies. It is important to design practical approaches to combat insufficient dietary intakes to decrease risk for acute and chronic diseases, illness, and injury. Manipulating the energy density of meals has improved energy intakes in institutional settings, but the effects on community-residing older adults who are at nutrition risk have not been investigated.

Modular protein supplements and their application to long-term care.

Modular protein supplements are added to either the diet or enteral formula to increase the protein or amino acid intakes of people who are nutritionally compromised. Protein supplements are aggressively marketed to long-term care clinicians because protein energy malnutrition and wounds are a common problem in this care setting. It can be challenging for clinicians to distinguish one product from another and to determine the best product for a specific application or nutrition care goal.

Use of thickened liquids in skilled nursing facilities.

Objective: Long-term care residents are routinely provided with thickened liquids for the management of dysphagia. The objective of this study was to identify the prevalence of thickened liquid use in skilled nursing facilities.

Design: Facility-wide data were provided by staff at 252 randomly selected skilled nursing facilities owned by 11 multifacility providers.

Continued need for increased emphasis on aging in dietetics education.

This study examined the content on aging in dietetics curricula via the Internet and a follow-up questionnaire. Only 14% to 15% of programs were not online. The 203 undergraduate and 88 graduate program Web sites listed 44 (22%) undergraduate and 39 (44%) graduate courses in aging.

Restricting fluid intake during a single meal did not affect food intake in older adults.

Restricting fluid intake has been shown to decrease ad libitum food intake in animals and young adult humans. The purpose of this study was to determine if restricting fluid intake during a meal affects food intake in older adults. In a crossover counterbalanced design, 24 subjects (11 m, 13 f), 61-95 years, received lunch at a congregate meal site.

Development of a method for estimation of food and fluid intakes by nursing assistants in long-term care facilities: a pilot study.

The objective of this study, conducted at a 180-bed nursing home in Miami, FL, was to develop and evaluate a food and fluid intake estimation method designed specifically for practical, day-to-day use in nursing homes. Nursing assistants assisted in the development of the Food and Fluid Estimation Diagram (FFED) by providing feedback on existing estimation methods. The FFED employs depictions of generic foods/food groups commonly served in nursing homes that are partially to fully shaded to represent 5 consumption levels (0%, 25%, 50%, 75%, and 100%).

Inherent flaws in a method of estimating meal intake commonly used in long-term-care facilities.

Objective: To evaluate the accuracy of a method used to estimate nursing home residents' meal consumption, where the meal tray is assessed as a whole and assigned a value of 0%, 25%, 50%, 75%, or 100% consumed, under both routine and controlled conditions.

Subjects/setting: This study was conducted with certified nursing assistants at a 180-bed long-term-care facility in Miami, Fla.

Methods: Study 1 evaluated the method under routine conditions by comparing nursing assistants' estimates to actual meal consumption of 42 residents over 109 meals.