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Pubmed for Handhelds

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  • Title: Nutritive value of food served calculated from food purchased in 14 nursing homes.
    Author: Allington JK, Matthews ME, Johnson NE.
    Journal: J Am Diet Assoc; 1983 Apr; 82(4):377-84. PubMed ID: 6833682.
    Abstract:
    A three-day average of the nutritive value of pounds of food served indicated that none of the 14 nursing homes surveyed served a selection of foods which supplied recommended amounts of vitamin B6 and folacin when compared with the Recommended Dietary Allowances. Suggestions for limiting kilocalories, while providing adequate sources of other nutrients to residents, include: decreasing high caloric-low nutrient foods and total pounds of meat, increasing the proportion of fish and poultry in relation to red meats, and increasing pounds of leafy vegetables, bananas, and dry cereals.
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