Vitamin Fortification of Pureed Foods For Long-term Care Residents

Purpose: Elderly people are A risk for malnutrition, and those Who consume a pureed diet. may be particularly at risk. A fortification procedure was developed at a long-term care (LTC) facility, and nutrient intakes and serum vitamin levels were assessed to determine whether they subsequently increased. Methods: Fortification levels were determined rising a combination of two techniques: die Dietary Reference Intakes planning formula and Health Canada's defined nutrient Contribution method. For six pureed foods, triangle sensory tests were perk formed to determine whether fortification changed the flavour of the foods. Four fortified foods were incorporated into the daily pureed menu at an LTC facility. Nutrient intakes of 10 residents and serum vitamin B-12, folate, and 25-hydroxyvitamin D levels of 11 residents were analyzed at baseline and eight weeks after die intervention. Results: Nutrient intakes increased after die intervention for all nutrients in the fortification mix (p<0.01). 25-hydroxyvitamin in D and folate levels increased after the intervention (p<0.01), but serum vitamin B-12 levels did not change (p>0.05). Conclusions: The development of acceptable vitamin-fortified pureed foods is feasible and is all effective way to increase the micronutrient status of LTC residents. Mineral fortification requires further work to minimize flavour changes. (Can J Diet. Prac Res 2009;70:143-150) (DOI: 10.3148/70.3.2009.143)