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

BACKGROUND: Long term care (LTC) menus need to contain sufficient nutrients for health and pureed menus may have lower nutritional quality than regular texture menus due to processes (e.g., recipe alterations) required to modify textures. The aims of this study were to: determine adequacy of planned...

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Detalhes bibliográficos
Publicado no:BMC Nutr
Main Authors: Vucea, Vanessa, Keller, Heather H., Morrison, Jill M., Duncan, Alison M., Duizer, Lisa M., Carrier, Natalie, Lengyel, Christina O., Slaughter, Susan E.
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2017
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7050785/
https://ncbi.nlm.nih.gov/pubmed/32153857
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40795-017-0198-3
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