Nutritional quality of regular and pureed menus in Canadian long term care homes: an analysis of the Making the Most of Mealtimes (M3) project-Reference-Cited by-同舟云学术

Nutritional quality of regular and pureed menus in Canadian long term care homes: an analysis of the Making the Most of Mealtimes (M3) project

Published:2017-10-23 Issue:1 Volume:3 Page:
ISSN:2055-0928
Container-title:BMC Nutrition
language:en
Short-container-title:BMC Nutr

Author:

Vucea Vanessa,Keller Heather H.^ORCID,Morrison Jill M.,Duncan Alison M.,Duizer Lisa M.,Carrier Natalie,Lengyel Christina O.,Slaughter Susan E.

Funder

Institute of Nutrition, Metabolism and Diabetes

Publisher

Springer Science and Business Media LLC

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1186/s40795-017-0198-3.pdf

Reference44 articles.

1. Ducak K, Keller HH. Menu Planning in Long-Term Care: Toward Resident-centred Menus. Can J Diet Pract Res. 2011;72:e126–33. Available from: http://dcjournal.ca/doi/abs/10.3148/72.2.2011.83 .

2. Dunne JL, Dahl WJ. A novel solution is needed to correct low nutrient intakes in elderly long-term care residents. Nutr Rev. 2007;65:135–8.

3. Keller H, Chambers L, Niezgoda H, Duizer L. Issues associated with the use of modified texture foods. J Nutr Health Aging. 2012;16:195–200.

4. Bourdel-Marchasson I. How to improve nutritional support in geriatric institutions. J Am Med Dir Assoc. 2010;11:13–20. [cited 2014 May 30]; Available from: http://www.ncbi.nlm.nih.gov/pubmed/20129210 .

5. Ministry of Health BC. Audits & More: A nutrition and food service audit manual for adult residential care facilities with 25 or more persons in care. 2008. Available from: http://www.health.gov.bc.ca/library/publications/year/2008/Audits_and_More_Manual.pdf .

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