ENERGY AND NUTRIENT CONTENT OF MENUS, FOODS SERVED, AND FOODS CONSUMED BY INSTITUTIONALIZED ELDERLY

Authors:
  • JEJeannette M Endres
    Jeannette M Endres
  • LTLeola Theobald
    Leola Theobald
  • CGCheryl R Galligos
    Cheryl R Galligos
  • RPRD PhD
    RD PhD
  • RMRd Ms
    Rd Ms
  • RDRd
    Rd
  • MSMs
    Ms
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Abstract
This study surveyed the dietary intakes of residents from 27 nursing homes representing 25% of the total homes in 11 counties of Illinois. The energy and nutrient contents of foods listed on the daily menu and the menu for the main meal; foods served at the main meal; and foods eaten at the main meal were calculated and compared with the Recommended Dietary Allowances and differences between the mean percent of the RDA for each nutrient were tested for significance.