摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v02n01_01

出版商:Taylor&Francis Group    

年代:1982

数据来源: Taylor

摘要:

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.

ISSN:0163-9366    

DOI:10.1300/J052v02n01_02

出版商:Taylor&Francis Group    

年代:1982

数据来源: Taylor

摘要:

A new product consisting of soy protein (tofu) containing fiber in the form of soy hulls has been developed for the elderly. The new tofu-with-fiber (TF) product is an excellent source of protein, calcium, and dietary fiber but with very low levels of sodium and saturated fat and is cholesterol-free. When TF was added to a variety of foods, it significantly improved their nutritive values without sacrificing overall acceptability. The addition of approximately 20% TF resulted in highly acceptable products as determined by sensory evaluation techniques and consumer preference studies. Because of the unique economical, physical and nutritional properties of TF, it is recommended that nutritionists, dietiticians, and physicians consider products such as TF for improving the nutritional status of the elderly as well as other vulnerable groups.

ISSN:0163-9366    

DOI:10.1300/J052v02n01_03

出版商:Taylor&Francis Group    

年代:1982

数据来源: Taylor

摘要:

A three-year food behaviour study of non-institutionalized urban elderly aged 65 to 77 years, of British descent and living alone, included a nutrition intervention program designed to maintain and/or improve dietary practices. The effect of the program was evaluated by changes in knowledge, perceptions of 14 "marker" foods and use frequency of 194 foods. The design was one of the pre- and post-test comparisons between an experimental and control group. Although the findings admit the difficulty in changing dietary practices of seniors, they do provide evidence that some changes are feasible at the cognitive level and in the perception of foods. They document continuous changes in seniors' nutrition behavior, which, though difficult to assess, requires the attention of nutritionists.

ISSN:0163-9366    

DOI:10.1300/J052v02n01_04

出版商:Taylor&Francis Group    

年代:1982

数据来源: Taylor

摘要:

Elderly, observant Jews have special food requirements. An explanation of the Jewish Dietary Laws is given along with suggestions of how these practices may be adhered to in specific dietary modifications. Explanation of acceptable food products and consideration for institutional feeding are addressed.

ISSN:0163-9366    

DOI:10.1300/J052v02n01_05

出版商:Taylor&Francis Group    

年代:1982

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v02n01_06

出版商:Taylor&Francis Group    

年代:1982

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v02n01_07

出版商:Taylor&Francis Group    

年代:1982

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v02n01_08

出版商:Taylor&Francis Group    

年代:1982

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v02n01_09

出版商:Taylor&Francis Group    

年代:1982

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v02n01_10

出版商:Taylor&Francis Group    

年代:1982

数据来源: Taylor