Meal patterns and meal quality in patients with leg ulcers

Wissing, Ulla, 1945- (author): Linköpings universitet,Omvårdnad,Hälsouniversitetet,Linköping University, Campus Norrköping, Faculty of Health Sciences,Department of Medicine and Care, Division of Nursing Science, Faculty of Health Sciences, Linköping University, Linköping, Sweden

Lennernäs, Maria A.-C. 1956- (author): Department of Medical Sciences, Nutrition Unit, Uppsala University, Sweden

Ek, Anna-Christina, 1942- (author): Linköpings universitet,Omvårdnad,Hälsouniversitetet,Linköping University, Campus Norrköping, Faculty of Health Sciences,Department of Medicine and Care, Division of Nursing Science, Faculty of Health Sciences, Linköping University, Linköping, Sweden

Unosson, Mitra, 1945- (author): Linköpings universitet,Omvårdnad,Hälsouniversitetet,Linköping University, Campus Norrköping, Faculty of Health Sciences,Department of Medicine and Care, Division of Nursing Science, Faculty of Health Sciences, Linköping University, Linköping, Sweden

Wiklund, Maria Lennernäs (author): Linköping University, Campus Norrköping, Faculty of Health Sciences

(creator_code:org_t)

2000
2000
English.
In: Journal of human nutrition and dietetics (Print). - 0952-3871 .- 1365-277X. ; 13:1, s. 3-12

Related links:: https://urn.kb.se/re...; show more...; https://doi.org/10.1...; https://urn.kb.se/re...; https://urn.kb.se/re...; show less...

Abstract Subject headings

Background Wound healing is a complex process, which requires adequate energy sources, proteins, and specific minerals and vitamins. If an individual is unable to get or to eat the nutrients required, the wound healing process might be disrupted. The aim of this study was to investigate food-related factors, meal patterns and meal quality in relation to nutritional status in elderly out-patients with leg ulcers.Methods Nutritional status was assessed by use of the Mini Nutritional Assessment in 70 patients living in their own homes. Fifty-six of the patients recorded actual meals and snacks over four consecutive days. Meal patterns and meal quality were evaluated with the help of a qualitative classification system, the Food Based Concept for Classification of Eating Episodes.Results Thirty-six patients were classified as well-nourished, 32 were at risk of malnutrition and two were malnourished. More patients in the risk group for malnutrition did not buy their own food, and usually ate alone. Incomplete Meals and Low Quality Snacks were the most common eating types. The patients at risk of malnutrition had significantly fewer prepared Complete Meals than the well-nourished patients.Conclusion The results show a diet and meal quality which hardly meets the requirements for nutrients that are important in wound healing, especially for those patients assessed at risk of malnutrition.

By the author/editor: Wissing, Ulla, 1 ...; Lennernäs, Maria ...; Ek, Anna-Christi ...; Unosson, Mitra, ...; Wiklund, Maria L ...

About the subject

MEDICAL AND HEALTH SCIENCES: MEDICAL AND HEAL ...; and Health Sciences; and Other Health Sci ...

By the university: Linköping University; Luleå University of Technology; University of Gävle

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