蔬菜的质构改善在高龄老年人进食干预中的研究

Improvement of Vegetable Texture in Dietary Intervention for Older People

目的通过改善食物质构来增加养老机构高龄老年人的蔬菜进食量。方法在养老机构随机选择高龄老年人40例,分为对照组和实验组,每组20例。对照组食用普通加工蔬菜,实验组进食质构改善加工的蔬菜。调查高龄老年人基本情况,使用营养不良微型评量表(MNA-SF)评估其营养状况,筛查高龄老年人口腔疾病,采集最大咬合力。选择高龄老年人日常膳食中剩余较多的蔬菜进行质构改善(主要为硬度和切力)。结果两组高龄老人在年龄、性别、教育程度、配偶情况、护理、口腔疾病数量、牙齿缺损量、最大咬合力、营养不良状况进行比较,差异均无统计学意义(P>0.05);40例高龄老人营养不良的发病率为20.0%,营养不良风险率为47.5%;老年人患≥2种口腔疾病的人数占52.5%;最大咬合力为(6.71±5.67)kg;蔬菜剩余量实验组明显少于对照组,差异有统计学意义(P<0.05)。结论通过改善蔬菜的质构降低硬度和韧性,可以增加高龄老人蔬菜的摄入量。

Objective To increase the intake of vegetable by improving food texture in older people.Methods 40 older persons in pension institutions were enrolled.They were divided into the control group(20 cases)and the research group(20 cases).The control group was given vegetables processed by common method.The research group was given vegetables processed by texture improvement.The nutrition status was evaluated by mini nutritional assessment short-form(MNA-SF).The oral health status and maximum bite force were examined.The leftover vegetables from the daily diet of the older persons were chosen to improve the texture(hardness and shear force).Results There were no significant differences in age,gender,education,spouse,nursing,number of oral diseases,number of tooth defect,maximum bite force and malnutrition between the two groups(P>0.05).The incidence of malnutrition was 20%,the risk rate of malnutrition was 47.5%.The proportion of people with more than two types of oral diseases was 52.5%.The maximum bite force was(6.71±5.67)kg.The amount of leftover vegetables processed by common method in the control group was significantly more than that of vegetables processed by texture improvement in the research group(P<0.05).Conclusion The intake of vegetables could be significantly increased by improving the texture,reducing the hardness and toughness in the older people.