NUTRITIONAL CARE OF THE INSTITUTIONALIZED ELDERLY

Abstract

The aim of this work is to obtain updated evidence regarding the nutritional care of the institutionalized elderly, as well as to determine the food and nutrition aspects that affect their vulnerability. The search was conducted using the following databases: IBESCS, LILACS, MEDLINE, SCIELO , EBSCO, VHL and Google Scholar, selecting items that were under five years of publication. The following descriptors were used: elderly, institutionalization, nutritional status, and vulnerability. 22 records were obtained after combination of different keywords; 11 papers were selected. The revised articles focused on those factors related to food or nutritional status that could cause the vulnerability of the institutionalized elderly. It is concluded that the menus provided in long-stay residences must be adapted to the nutritional recommendations of this kind of population, looking for variety and following their satisfaction. A paradigm shift is needed to improve the quality of life of elderly residents, looking for food preferences and socio-cultural aspects that give identity and meaning to their life. The training of staff responsible for food in nursing homes appears to be a key point. They should be taken as reference standards and nutritional guidelines with proven evidence. It is necessary to plan a local study addressing the issue of eating habits in this population.