Communication Disorders and Sciences, University of Oregon, Eugene, OR, USA.
Private Practice, Portland, OR, USA.
J Nutr Gerontol Geriatr. 2022 Jan-Mar;41(1):92-101. doi: 10.1080/21551197.2022.2025971. Epub 2022 Jan 13.
The present study aimed to determine if providing sensory-enhanced, fortified snacks changed nutrient consumption among nursing home residents. Nursing home residents were provided typical facility snacks or sensory-enhanced, fortified snacks across two separate 8-week time blocks. The enhanced snack supplements included quick-dissolving (transitional-state) crisps, puree dips, and dry soup blends that are intended to be accessible for individuals with a wide range of masticatory and swallowing abilities (e.g., oral frailty). Snacks were weighed before and after sessions using a food scale. Calories, fat, carbohydrates, protein, sodium, sugar, and fiber consumed were calculated daily. Despite consuming a smaller percentage of snack weight, participants consumed increased protein and fat, and fewer carbohydrates and sugar in the enhanced snack condition, with no significant difference in caloric intake. Sensory-enhanced, fortified snacks may be viable options for increasing the quality of nutritional intake among nursing home residents, particularly in light of decreased quantity of intake.
本研究旨在确定提供感官增强、强化的零食是否会改变养老院居民的营养摄入。养老院居民在两个独立的 8 周时间块中分别提供典型的设施零食或感官增强、强化的零食。强化零食补充剂包括速溶（过渡状态）薯片、泥状蘸料和干汤混合物，旨在为各种咀嚼和吞咽能力的人提供（例如，口腔虚弱）。使用食品秤在每次食用前后对零食进行称重。每天计算消耗的卡路里、脂肪、碳水化合物、蛋白质、钠、糖和纤维。尽管食用零食的重量百分比较小，但参与者在强化零食条件下摄入了更多的蛋白质和脂肪，以及更少的碳水化合物和糖，而卡路里摄入量没有显著差异。感官增强、强化的零食可能是增加养老院居民营养摄入质量的可行选择，尤其是在考虑到摄入量减少的情况下。
