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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 menus when compared to the Dietary Reference Intake (DRI); compare the energy, macronutrients, micronutrients and fibre of pureed texture and regular texture menus across LTC homes to determine any texture, home or regional level differences; and identify home characteristics associated with energy and protein differences in pureed and regular menus. Methods Making the Most of Mealtimes (M3) is a cross-sectional multi-site study that collected data from 32 LTC homes in four Canadian provinces. This secondary analysis focused on nutrient analysis of pureed and regular texture menus for the first week of the menu cycle. A site survey captured characteristics and services of each facility, and key aspects of menu planning and food production. Bivariate analyses were used to compare menus, within a home and among and within provinces, as well as to determine if home characteristics were associated with energy and protein provision for both menus. Each menu was qualitatively compared to the DRI standards for individuals 70+ years to determine nutritional quality. Results There were significant provincial and menu texture interactions for energy, protein, carbohydrates, fibre, and 11 of 22 micronutrients analyzed ( p  < 0.01). Alberta and New Brunswick had lower nutrient contents for both menu textures as compared to Manitoba and Ontario. Within each province some homes had significantly lower nutrient content for pureed menus ( p  < 0.01), while others did not. Fibre and nine micronutrients were below DRI recommendations for both menu textures within all four provinces; variation in nutritional quality existed among homes within each province. Several home characteristics (e.g., for-profit status) were significantly associated with higher energy and protein content of menus ( p  < 0.01). Conclusions There was variability in nutritional quality of menus from LTC homes in the M3 sample. Pureed menus tended to contain lower amounts of nutrients than regular texture menus and both menus did not meet DRI recommendations for select nutrients. This study demonstrates the need for improved menu planning protocols to ensure planned diets meet nutrient requirements regardless of texture. Trial registration ClinicalTrials.gov ID: NCT02800291, retrospectively registered June 7, 2016.

ABSTRACTObjectivesGiven the increased risk of malnutrition in residential care homes, we studied how specific aspects of the mealtime environment are associated with residents’ eating challenges and energy intake in general and dementia care units of these homes. DesignCross-sectional study. Participants624 residents and 82 dining rooms. Setting32 residential care homes across Canada. MeasurementsEating challenges were measured using the Edinburgh Feeding Evaluation in Dementia Questionnaire (Ed-FED-q). Energy intake was estimated over nine meals. Physical, social, person-centered, functional, and homelike aspects of the mealtime environment were scored using standardized, valid measures. Effects of interactions between dining environment scores and eating challenges on daily energy intake were assessed using linear regression. ResultsMore eating challenges were associated with decreased energy intake on the general ( β = −36.5, 95% confidence interval [CI] = −47.8, −25.2) and dementia care units ( β = −19.9, 95% CI = −34.6, −5.2). Among residents living on general care units, the functional ( β = 48.5, 95% CI = 1.8, 95.2) and physical ( β = 56.9, 95% CI = 7.2, 106.7) environment scores were positively and directly associated with energy intake; the social and person-centered aspects of the mealtime environment moderated the relationship between eating challenges and energy intake. ConclusionsResident eating challenges were significantly associated with energy intake on both dementia care and general care units; however on general care units, when adjusting for eating challenges, the functional and physical aspects of the environment also had a direct effect on energy intake. Furthermore, the social and person-centered aspects of the dining environment on general care units moderated the relationship between eating challenges and energy intake. Dementia care unit environments had no measurable effect on the association between resident eating challenges and energy intake.

Long-term care (LTC) residents with cognitive impairment (CI) are at increased risk of malnutrition, often explained by mealtime actions (e.g., resident eating challenges, staff actions with eating assistance). The purpose of the current study was to examine the association between mealtime actions and energy intake of LTC residents with CI. Participants with CI ( N = 353) from 32 LTC in four provinces were included. Mealtime actions were assessed using the Relational Behavioural Scale, Edinburgh Feeding Evaluation in Dementia (Ed-FED), nine additional eating challenges, and the Mealtime Relational Care Checklist. Several eating challenges (e.g., refusal to eat, turning head away) were associated with poor energy intake. Adjusting for age and sex, partial eating assistance and total Ed-FED score were associated with poor intake, whereas dysphagia risk and often receiving assistance were associated with better intake. Interventions to support eating independence and address residents' eating challenges in LTC are needed to improve their intakes. [ Journal of Gerontological Nursing, 45 (8), 32–42.]

Purpose – The purpose of this paper is to review the literature on body image and aging among older women. Using existing qualitative research, this paper explores how aging affects body image and how women respond to body image issues as they age. Design/methodology/approach – Multiple databases were used to locate original and review articles on the topics of body image and aging, with a target population of women ages 60 years and older. The findings of the literature search were compiled, summarized and sorted to create themes. Findings – Women struggle with body image issues throughout their lives. Women tend to perceive age-related changes in appearance negatively, as a threat to their identity and social value. This is due, in part, to the sociocultural environment, which pressures women to “fight” aging and maintain an ideal (young and thin) image at all costs. Some women do come to terms with their aging body and report increased self-acceptance with age. However, others turn to various forms of body work (e.g. dieting, hair dye, makeup) in order to maintain their value in an appearance-based society. Practical implications – Poor body image can affect older women's emotional, psychological and physical health and overall well-being. Health care professionals, community workers and policy makers need to be made aware of these issues so that they can respond appropriately. Originality/value – There has been limited research exploring body image among older women. This paper identifies gaps in the literature and suggests avenues for future research in this area.

To identify patterns of nutritional risk among older men over a four-year period and to project their survival rates over the next two and a half years. A prospective longitudinal study. Canada. Three hundred and thirty-six male survivors of the Manitoba Follow-up Study (MFUS) cohort with an average age of 90 years in 2011. Four years of nutritional risk SCREEN II scores (five waves) from the male survivors of the MFUS cohort. The semi-parametric group-based trajectory approach and survival analysis were used to investigate the trajectories of nutritional risk. Of the participants, 30% lived alone. Five distinct developmental trajectory groups for nutritional risk score were identified. Significant statistical differences were found among the five trajectory groups for SF-36 mental health (p=.02), SF-36 physical health (p=<.001), perception of aging successfully (p=.04) and living alone (p=<.001). Among the five groups, the most pairwise differences were found in appetite, intake of meat and alternatives, and vegetables and fruit, weight change, skipping meals and eating with others. Men in the poorest nutritional risk trajectory group were two times more likely to die within a 2 1/2 year period compared to men in the best nutritional risk trajectory group (hazard rate = 2.33, p=.07). Distinct nutritional risk trajectories were found for older men over a four year period. Poor nutritional risk trajectories are associated with higher risk of mortality for very old men over a short period of time. Timely nutritional assessments by health professionals are needed to identify older men at nutritional risk. Subsequent nutrition education and follow-up may be important in preventing further decline.

Brief nutrition screening tools are desired for research and practice. Seniors in the Community: Risk Evaluation for Eating and Nutrition (SCREEN-II, 14 items) and the abbreviated version SCREEN-II-AB (8 items) are valid and reliable nutrition screening tools for older adults. This exploratory study used a retrospective cross-sectional design to determine the construct validity of a subset of 3 items (weight loss, appetite, and swallowing difficulty) currently on the SCREEN-II and SCREEN-II-AB tools. Secondary data on community-dwelling senior males (n = 522, mean ± SD age = 86.7 ± 3.0 years) in the Manitoba Follow-up Study (MFUS) study were available for analysis. Participants completed the mailed MFUS Nutrition Survey that included SCREEN-II items and questions pertaining to self-rated health, diet healthiness, and rating of the importance of nutrition towards successful aging as the constructs for comparison. Self-perceived health status (F = 14.7, P < 0.001), diet healthiness (ρ = 0.17, P = 0.002) and the rating of nutrition's importance to aging (ρ = 0.10, P = 0.03) were correlated with the 3-item score. Inferences were consistent with associations between these construct variables and the full SCREEN-II. Three items from SCREEN-II and SCREEN-II-AB demonstrate initial construct validity with self-perceived health status and diet healthiness ratings by older males; further exploration for criterion and predictive validity in more diverse samples is needed.

Purpose: The role of nutrition in older men’s health and successful aging has been inadequately studied. We examined the relationships among nutritional risk, self-rated health, and successful aging in community-dwelling Canadian older men. Methods: The surviving cohort of the Manitoba Follow-up Study (n=690, mean age = 86.8 years) were sent a selfadministered nutrition survey in December 2007. The survey consisted of the Seniors in the Community: Risk Evaluation for Eating and Nutrition, version II (SCREEN II), a validated tool for assessing nutritional risk of cognitively intact community-living older adults, and questions about successful aging and health. Results: Of the 553 surveys returned (80% response), 522 with complete SCREEN II data were included in the analysis. Forty-four percent of respondents were at high nutritional risk, 24% were at moderate risk, and 32% were at low risk. Significant relationships were found between nutritional risk and self-rated health (P<0.0001) and successful aging (P=0.008), with greater nutritional risk associated with lower self-ratings of health and successful aging. Higher use of prescription medication was related to greater nutritional risk (P=0.004). Conclusions: Nutritional screening programs for communitydwelling older men are warranted as two-thirds of the study participants were at nutritional risk. Identifying older men at nutritional risk is a critical step in the process of nutritional assessment, and subsequent nutrition interventions and followup are required to prevent further health decline.

Purpose: Regular, non-therapeutic diets were examined in long-term care (LTC) residents to determine whether these residents consumed adequate nutrients according to current recommendations. Methods: Elderly (88 ± 8 years) residents (31 female, 17 male) in five Saskatoon LTC centres participated. All were receiving regular diets. Dietary intakes were collected for three days at breakfast, lunch, and dinner, by using simultaneous weighed and observation methods. Snacks provided and eaten were also recorded. Results: Observed intakes provided more complete data on nutrient intake than did weighed intakes. Inadequacy was most prevalent (in 70% or more of participants) for folate (according to prefortification intake levels), magnesium, zinc, vitamin E, and vitamin B6; inadequacy prevalence was below 50% for protein, vitamin C, and thiamine. Mean intakes of calcium, vitamin D, and dietary fibre were well below their respective Adequate Intake (AI) values. Energy consumed at meals and with snacks was 16% less than that offered at meals alone; other nutrients ingested ranged from 0% to 32% below energy offered. To model nutrient planning, target usual intake distributions were calculated where possible. Conclusions: These data suggest that nutrient-dense foods alone may not allow elderly LTC residents to meet intake requirements for many nutrients. Assessment of dietary adequacy in institutionalized elderly people allows for the development of realistic nutrition goals.

BACKGROUND: Healthy eating perceptions and food group consumption practices of elderly men are largely unexplored. Understanding eating practices of elderly men and how this relates to their quality of life is important for the implementation of practical health promotion strategies. OBJECTIVE: Examine the frequency of food items consumed (daily, most days, or rarely), and the association of self-rated diet and food group consumption of elderly community-dwelling Canadian men. DESIGN: Self-reported nutrition data, obtained via mailed questionnaires in spring 2000, from 1,211 Canadian male respondents (mean age 82 years) participating in the Manitoba Follow-up Study were analyzed. RESULTS: Respondents consumed vegetables/fruit (64%) and grain products (58%) daily, and meat/alternatives (81%) most days. Milk products were equally consumed daily (47%) or most days (47%). Using multiple logistic regression models, controlling for demographic variables, a positive relationship was found between the increasing consumption of vegetables/fruit and grain products and healthier self-rated diets. Daily consumption of vegetables/fruit or grain products significantly predicted healthier self-rated diets compared to men consuming those food categories most days, OR=2.42 (95%CI=1.88, 3.11) and OR=2.18 (95%CI=1.70, 2.79), respectively. Those consuming meat/alternatives or milk products \"daily\" or \"rarely\" rated their diets as healthier than those consuming these items \"most days\". CONCLUSION: Daily consumption of fruits, vegetables, and grain products is viewed as important for overall health and is positively associated with healthier self-rated diets among elderly Canadian men.

Purpose: To assess care home and staff characteristics associated with task-focused (TF) and relationship-centred care (RCC) mealtime practices prior to the COVID-19 pandemic. Methods: Staff working in Canadian and American care homes were invited to complete a 23-item online survey assessing their perceptions of mealtime care, with one item assessing 26 potential care practices from the Mealtime Relational Care Checklist (relationship-centred = 15; task-focused = 11) reported to occur in the home prior to the pandemic. Multivariate linear regression evaluated staff and care home characteristics associated with mealtime practices. Results: Six hundred and eighty-six respondents completed all questions used in this analysis. Mean TF and RCC mealtime practices were 4.89 ± 1.99 and 9.69 ± 2.96, respectively. Staff age was associated with TF and RCC practices with those 40–55 years reporting fewer TF and those 18–39 years reporting fewer RCC practices. Those providing direct care were more likely to report TF practices. Dissatisfaction with mealtimes was associated with more TF and fewer RCC practices. Homes that were not making changes to promote RCC pre-pandemic had more TF and fewer RCC practices. Newer care homes were associated with more RCC, while small homes (≤49 beds) had more TF practices. Conclusions: Mealtime practices are associated with staff and home factors. These factors should be considered in efforts to improve RCC practices in Canadian homes.