[A diet survey at a long-term care department]

Elderly patients are at risk of undernourishment during hospitalization. The quality of the diet can be further compromised by physical and mental disabilities. Investigation of the individual patient is necessary to find the patients at risk of under/malnutrition. For clinical use, a three-day dietary record with analyses of the food-composition provides a useful method. Individually suitable nutrition with dietary supplements and vitamins could be planned, and the food intake could be recorded regularly.