Home delivered meals: Effect on dietary habits and health of the elderly living alone.
スポンサーリンク
概要
- 論文の詳細を見る
Home delivery of meals to the elderly living alone was started in a city in suburban Tokyo in 1986. In order to evaluate the effectiveness of this service, we studied the differences in recipients' dietary habits and health status before and after the initiation of the service. There were 36 subjects studied (10 males, 26 females), and the average age was 75±6.1) There were recipients who took no or hardly any foodstuffs which they should daily before the service was begun. These foodstuffs were vegetable oil, milk and dairy products, two from among fish, meat, eggs and soybean products, seaweeds and pale colored vegetables in this order.2) The foodstuffs that the recipients began to take more frequently after the start of service were milk and dairy products, followed by green vegetables, two from among fish, meat, eggs and soybean products, seaweeds and pale colored vegetables. The tendency to take less meat fats and instant and prepared foods was notable.3) About 40% of the recipients noted that their salt intake decreased after the start of meal delivery service.4) The number of foodstuffs taken per day before the service was 8.4±3.1. This increased to 21.1±1.6, showing a statistical significance.5) The meals consisting of staple food, main dish and side dish were taken only by 36% (breakfast), 30% (lunch) and 75% (supper) before the service, whereas they were 36% (breakfast) and 58% (supper) after the service. They were simple in content.6) Their health status improved for appetite, sense of well being, bowel movements and sleep in this order after the service was started.7) Systolic blood pressure of the recipients lowered with a statistical significance after the service was started, but there were observed no bodyweight changes.8) The recipients highly evaluated the meal delivery services.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
- 減量の誘惑場面における対策の質的検討
- フォーマティブ・リサーチに基づいた職域における体重管理プログラムに関する事例的研究
- 体重管理における誘惑場面の対策尺度の作成
- Detection of Heavy Metal Toxicity by Cell Culture Method (1)
- Comparison of the Physical Properties, Taste Preference and Effect on Blood Glucose Level between Pudding Sweetened by Sugar and Erythritol