Observed dietary intake in adults with intellectual disability living in the community.
Observed dietary intake in adults with intellectual disability living in the community.
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DOI：
10.3402/fnr.v52i0.1857
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发表时间：
2008-01-01
影响因子：
3.3
通讯作者：
Andersson, Agneta
中科院分区：
文献类型：
--
作者：
Adolfsson, Paivi;Sydner, Ylva Mattsson;Andersson, Agneta
背景：对居住在社区居民区的智障人士在新的生活条件下的饮食习惯缺乏了解。目的：描述居住在社区居民区的智障人士的饮食习惯，重点是食物、能量和营养素的摄入量以及进餐方式。设计：32名受试者在为期3天的观察期内，辅助性食物记录和体力活动记录。结果：每天的能量摄入量(4.9-14MJ)分布在几顿饭上，平均26%的能量来自于餐间消费。主要的能源来源是奶制品、面包、肉制品、面包和蛋糕。水果和蔬菜的每日摄入量(320+/-221克)和膳食纤维(21+/-9.6克)的摄入量普遍较低。对于四种维生素和两种矿物质，19-34%的受试者的摄入量低于平均需要量(AR)。所有个体的体力活动水平(PAL)都很低(1.4+/-0.1)。结论：规律的饮食模式，较高比例的餐间能量和较少的特别水果摄入量是该人群的典型特征。然而，能量和其他食物的总摄入量在个体之间存在较大差异。因此，每个患有ID的成年人都必须被视为有特定需求的个人。在患有营养不良的成年人的新生活条件下，需要更多地了解一般食物，特别是如何将水果和蔬菜包括在烹饪中，并鼓励在两餐之间食用，这似乎是当务之急。
BACKGROUND: Knowledge is lacking about dietary habits among people with intellectual disability (ID) living in community residences under new living conditions.OBJECTIVE: To describe the dietary habits of individuals with ID living in community residences, focusing on intake of food, energy and nutrients as well as meal patterns.DESIGN: Assisted food records and physical activity records over a 3-day observation period for 32 subjects.RESULTS: Great variation was observed in daily energy intake (4.9-14 MJ) dispersed across several meals, with on average 26% of the energy coming from in-between-meal consumption. Main energy sources were milk products, bread, meat products, buns and cakes. The daily intake of fruit and vegetables (320+/-221 g) as well as dietary fiber (21+/-9.6 g) was generally low. For four vitamins and two minerals, 19-34% of subjects showed an intake below average requirement (AR). The physical activity level (PAL) was low for all individuals (1.4+/-0.1).CONCLUSION: A regular meal pattern with a relatively high proportion of energy from in-between-meal eating occasions and a low intake of especially fruits were typical of this group of people with ID. However, the total intake of energy and other food items varied a great deal between individuals. Thus, every adult with ID has to be treated as an individual with specific needs. A need for more knowledge about food in general and particularly how fruit and vegetables could be included in cooking as well as encouraged to be eaten as in-between-meals seems imperative in the new living conditions for adults with ID.