Sensory-Enhanced, Fortified Snacks for Improved Nutritional Intake Among Nursing Home Residents

Area of Science:

• Gerontology
• Nutritional Science
• Food Science

Background:

• Nursing home residents often face challenges with nutrient intake due to issues like oral frailty.
• Ensuring adequate nutrition is critical for the health and well-being of elderly individuals in long-term care.

Purpose of the Study:

• To evaluate the impact of sensory-enhanced, fortified snacks on nutrient consumption in nursing home residents.
• To determine if modified snack formulations can improve nutritional quality without significantly altering caloric intake.

Main Methods:

• A crossover study design was used, with residents receiving either typical or sensory-enhanced, fortified snacks over two 8-week periods.
• Snack intake was measured by weighing snacks before and after consumption.
• Daily nutrient intake (calories, fat, carbohydrates, protein, sodium, sugar, fiber) was calculated.

Main Results:

• Residents consumed a smaller percentage of snack weight in the enhanced snack condition.
• Despite lower intake volume, participants consumed significantly more protein and fat with the enhanced snacks.
• Consumption of carbohydrates and sugar was lower with the sensory-enhanced, fortified snacks.

Conclusions:

• Sensory-enhanced, fortified snacks can improve the quality of nutritional intake among nursing home residents.
• These snacks offer a viable strategy to address nutritional challenges in older adults with chewing or swallowing difficulties.
• The findings suggest a potential for enhancing resident nutrition through accessible and palatable food options.