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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Detalles Bibliográficos
Autores principales: Vucea, Vanessa, Keller, Heather H., Morrison, Jill M., Duncan, Alison M., Duizer, Lisa M., Carrier, Natalie, Lengyel, Christina O., Slaughter, Susan E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7050785/
https://www.ncbi.nlm.nih.gov/pubmed/32153857
http://dx.doi.org/10.1186/s40795-017-0198-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7050785/
https://www.ncbi.nlm.nih.gov/pubmed/32153857
http://dx.doi.org/10.1186/s40795-017-0198-3

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