Year: 2024
Type: article
Abstract: The increase in the elderly population has highlighted the need to improve the nutritional quality in geriatric institutions. At the Sagrado Corazón de Jesús nursing home, in the Ambato canton, Tungurahua province, Ecuador, it was identified that the current menus are repetitive and lack nutritional balance. The objective of this study was to design an innovative nutritional recipe book for the elderly in this institution, evaluating its acceptance by the kitchen staff and its operational viability. The study used a mixed-method approach with a descriptive design. Ten kitchen staff members were surveyed to obtain their opinion on the viability of the new recipe book and its potential impact on the nutrition of the elderly. The results showed that 100% of the respondents considered the implementation of the recipe book essential. Additionally, 90% believed that a balanced diet would have a positive impact on the quality of life of the residents, although 20% expressed concerns about the complexity of the preparation. In conclusion, the designed recipe book was well accepted by the staff, demonstrating that it is operationally viable and could improve the quality of the diet in the institution. However, challenges were identified in its implementation, suggesting the need for staff training in preparation techniques and resource optimization. This study highlights the importance of nutritional interventions in geriatric settings to promote the well-being of the elderly
DOI: 10.56294/hl2024.492
Authors: Adriano Israel Tello Velasteguí, Aníbal Fernando Franco Pérez, Lila Galicia Chávez Fonseca
Institution: Universidad Regional Autónoma de Los Andes
Language: English
Subfield: General Health Professions
Field: Health Professions
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4407011319