Can foodservices in aged care homes deliver sustainable food fortification strategies? A review

Danielle Cave; Karen L. Abbey; Sandra M. Capra

doi:10.1080/09637486.2019.1658722

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Can foodservices in aged care homes deliver sustainable food fortification strategies? A review

Journal article

Open access

Peer reviewed

Can foodservices in aged care homes deliver sustainable food fortification strategies? A review

Danielle Cave, Karen L. Abbey and Sandra M. Capra

International Journal of Food Sciences and Nutrition, Vol.71(3), pp.267-275

2020

DOI: https://doi.org/10.1080/09637486.2019.1658722

PMID: 31462103

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Abstract

aged care

Food fortification

foodservices

older adults

Food fortification is used as a nutrition support strategy in aged care homes, for residents who are malnourished or at risk of malnutrition. The aim of this review was to determine the scope and strength of published works exploring relationships between food fortification strategies, mode of delivery and sustainability in aged care homes. Literature from four databases and grey literature was searched. A total of 3152 articles were screened. Seventeen studies were included. Results showed that the majority of studies used pre-made food fortification, rather than fortifying foods on-site. There was heterogeneity across studies, including the mode of delivery and ingredients used for food fortification. Only two studies measured any aspect of costs. No clear sustainable strategies for implementing food fortification in this setting could be identified. Research is required to provide further insight into the acceptability and sustainability of food fortification interventions.

Details

Title: Can foodservices in aged care homes deliver sustainable food fortification strategies? A review
Authors: Danielle Cave (Corresponding Author) - The University of Queensland
Karen L. Abbey (Author) - The University of Queensland
Sandra M. Capra (Author) - The University of Queensland
Publication details: International Journal of Food Sciences and Nutrition, Vol.71(3), pp.267-275
Publisher: Taylor & Francis
Date published: 2020
DOI: 10.1080/09637486.2019.1658722
ISSN: 1465-3478; 0963-7486
PMID: 31462103
Copyright note: 2019 The Author(s). Published with license by Taylor & Francis Group, LLC. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
Organisation Unit: School of Health - Nutrition & Dietetics
Language: English
Record Identifier: 99704998602621
Output Type: Journal article