Parsons Karen, Rolls Caryn
Sunnybrook and Women's College Health Sciences Centre, Toronto, Ontario, Canada.
Can J Diet Pract Res. 2004 Summer;65(2):90-2. doi: 10.3148/65.2.2004.90.
According to recent literature, delivering chilled Meals on Wheels to seniors increases food quality and safety. The purpose of this study was to determine the acceptability and/or feasibility of a cook-chill delivery system for participants in the Maimonides Geriatric Centre Meals on Wheels program in Montreal, Quebec. The authors also evaluated whether the meal was eaten upon delivery, documented where the meal was stored if consumption was delayed, determined what cooking/heating appliances were used and if the recipients were capable of heating up their meals, and assessed preferences for receiving chilled versus hot meals. Upon receiving the meal, 89% of the 60 seniors did not eat it immediately. Those who ate the meal later stored it in the refrigerator. All had some appliance available to heat the delivered meal; 55% used a microwave. Approximately 75% did not object to receiving meals chilled. The majority of recipients did not require delivery of hot meals, as most delayed consuming the meal until later in the day. Other meal-delivery program planners can use these findings when deciding if a cook-chill system is appropriate for their client populations.
根据最近的文献，为老年人提供冷藏的上门送餐服务可提高食品质量和安全性。本研究的目的是确定魁北克省蒙特利尔市迈蒙尼德老年中心上门送餐项目参与者对烹饪-冷藏送餐系统的可接受性和/或可行性。作者还评估了餐食送达时是否被食用，记录了如果食用延迟餐食存放在何处，确定使用了哪些烹饪/加热器具以及接收者是否有能力加热餐食，并评估了对接收冷藏餐食与热餐食的偏好。在收到餐食后，60名老年人中有89%没有立即食用。那些稍后用餐的人将餐食存放在冰箱里。所有人都有某种器具可用于加热送来的餐食；55%的人使用微波炉。大约75%的人不反对接收冷藏餐食。大多数接收者不需要提供热餐，因为大多数人会将用餐时间推迟到当天晚些时候。其他送餐项目规划者在决定烹饪-冷藏系统是否适合其客户群体时可以参考这些研究结果。
