Sümeyra SEVİM, Gülsüm Gizem TOPAL, Damla GÜMÜŞ, Mevlüde KIZIL

HUZUREVİ MENÜLERİNİN BESİN ÖGESİ ÖRÜNTÜ PROFİLİ VE MIND DİYETİNE UYUMUNUN DEĞERLENDİRİLMESİ

Amaç: Bu çalışmanın amacı, Ankara’da faaliyet gösteren huzurevinde uygulanan menülerinin Besin Öğesi Örüntü Profiline göre değerlendirilmesi ve menülerin MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay) diyetine uyumunun belirlenmesidir. Gereç ve Yöntem: Bu çalışmada, Ankara’da bulunan kamuya bağlı ve özel olarak hizmet veren iki huzurevinde yaz ve kış mevsimlerinde sunulan menüler besin öğesi örüntü profiline göre incelenmiş ve MIND diyetine uyumu değerlendirilmiştir. Menülerin enerji ve besin öğesi içerikleri ulusal ve uluslararası referans değerleri ile karşılaştırılmıştır. Bulgular: Menülerin MIND skorları kamuya bağlı huzurevinde her iki mevsimde 5, özel huzurevinde yaz ve kış mevsiminde sırasıyla 7 ve 6 olarak bulunmuştur. Menülerin NRF9.3 (Nutrient Rich Food 9.3) ve E-NRF (Elderly-NRF) puanları en yüksek (sırasıyla 57,4±35,8 ve 119,1±65,1) özel huzurevinin kış menüsünde, en düşük (sırasıyla 45,8±23,1 ve 97,2±37,7) kamu huzurevi yaz menüsünde tespit edilmiştir. Sonuç: Menülerin MIND diyeti uyumlarının artırılması için menülerde zeytinyağı kullanımının, tam tahılların, balık ve dutsu meyvelerin verilme sıklığının artırılması, hamur işi, tatlı ve kırmızı et verilme sıklığının azaltılması gerektiği tespit edilmiştir. Huzurevi sakinlerinin bilişsel performans ve sağlıklarının korunması ve iyileştirilmesi için menü planlamada enerji ve besin öğesi gereksinimleri ile beslenme durumlarını etkileyen etkenler göz önünde bulundurularak menü planlama ilkelerine uyulmalıdır.

Anahtar Kelimeler:

besin öğresi örüntü profili, toplu beslenme hizmeti, menü, MIND diyeti, huzurevi

EVALUATION OF NURSING HOME MENUS’ NUTRIENT PROFILING AND ADHERENCE TO MIND DIET

Objectıves: The objective of this study is to evaluate the menus of nursing homes operating in Ankara according to the Nutrient Profiling and to determine the adherence to the MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay) diet. Materıals and Methods: The menus served in summer and winter in two public and private nursing homes in Ankara were examined according to the nutrient profiling and their adherence to the MIND diet was evaluated. Energy and nutrient contents of the menus were compared with national and international reference values. Results: The MIND scores of the menus were 5 in both seasons in the public nursing home, 7 and 6 in the private nursing home in summer and winter, respectively. The highest NRF9.3 (Nutrient Rich Food 9.3) and E-NRF (Elderly-NRF) scores (57.4 ± 35.8 and 119.1 ± 65.1, respectively) were found in the winter menu of the private nursing home, and the lowest scores (45.8±23.1 and 97.2±37.7, respectively) were found in the summer menu of the public nursing home. Conclusion: The use of olive oil and the frequency of serving whole grains, fish and berries should be increased, and the frequency of serving pastries, sweet and red meat should be reduced in order to increase the adherence to the MIND diet. Menus should be planned according to the menu planning principles, and the energy and nutrient requirements and the factors affecting their nutritional status should be considered for protecting and improving the cognitive performance and health of nursing home residents.

Keywords:

nutrient profiling, food service, menu, MIND, nursing homes,

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