The Quality Index for Nutrition in Nursing Homes (QUINN). A new tool for evaluating diet quality in long-term care homes
Introduction: Background: the assessment of diet quality (DQ) is fundamental to the study of disease-diet associations, and it is necesary to implement an easy to-apply tool in nursing homes (NHs). Our objective was to propose and apply a novel diet quality indicator (DQIn) using an a priori approach for NHs. Methods: the QUality Index for Nutrition in Nursing homes (QUINN) was implemented in a public NH located in Valladolid, Spain, during a 5-week period (n = 137 subjects). The choice of the QUINN components was based on a rapid review. The QUINN was based on 15 dietary components - 12 were basic (vegetables, fruits, legumes, olive oil, cereals, dairy, white fish and seafood, white-meat, eggs/positive; other fats, red and processed meat, and sweets/negative), and 3 were supplementary (fruits and vegetables variety, oily-fish, and whole-grains/positive). Each component was classified into 4-categories (0, 1, 2 o 3 points; range: 0-45 points). Results: the QUINN was tested on a menu offered by a NH giving a result of 34 points (good diet). The components with the highest scores were related to the Mediterranean diet (high consumption of legumes, olive oil, white fish and shellfish; low intake of other fats; and a wide variety of fruits and vegetables), together with cereals, white meat, dairy, and eggs. The components that required a major change were red- and processed-meats, sweets, and whole grains. Conclusion: the menu of this Spanish NH showed a good DQ according to the QUINN. The assessment of the DQ in NHs using QUINN will allow the proposal of interventions aimed at improving their diet.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2022 |
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| Erschienen: |
2022 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:39 |
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| Enthalten in: |
Nutricion hospitalaria - 39(2022), 6 vom: 20. Dez., Seite 1237-1255 |
| Sprache: |
Englisch |
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| Weiterer Titel: |
El índice de calidad de la nutrición en las residencias de ancianos (QUINN). Una nueva herramienta para evaluar la calidad de la dieta en las residencias de ancianos |
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| Beteiligte Personen: |
Hernández-Ruiz, Ángela [VerfasserIn] |
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| Links: |
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| Themen: |
Journal Article |
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| Anmerkungen: |
Date Completed 21.12.2022 Date Revised 22.12.2022 published: Print Citation Status MEDLINE |
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| doi: |
10.20960/nh.04283 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 245 | 1 | 4 | |a The Quality Index for Nutrition in Nursing Homes (QUINN). A new tool for evaluating diet quality in long-term care homes |
| 246 | 3 | 3 | |a El índice de calidad de la nutrición en las residencias de ancianos (QUINN). Una nueva herramienta para evaluar la calidad de la dieta en las residencias de ancianos |
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| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Introduction: Background: the assessment of diet quality (DQ) is fundamental to the study of disease-diet associations, and it is necesary to implement an easy to-apply tool in nursing homes (NHs). Our objective was to propose and apply a novel diet quality indicator (DQIn) using an a priori approach for NHs. Methods: the QUality Index for Nutrition in Nursing homes (QUINN) was implemented in a public NH located in Valladolid, Spain, during a 5-week period (n = 137 subjects). The choice of the QUINN components was based on a rapid review. The QUINN was based on 15 dietary components - 12 were basic (vegetables, fruits, legumes, olive oil, cereals, dairy, white fish and seafood, white-meat, eggs/positive; other fats, red and processed meat, and sweets/negative), and 3 were supplementary (fruits and vegetables variety, oily-fish, and whole-grains/positive). Each component was classified into 4-categories (0, 1, 2 o 3 points; range: 0-45 points). Results: the QUINN was tested on a menu offered by a NH giving a result of 34 points (good diet). The components with the highest scores were related to the Mediterranean diet (high consumption of legumes, olive oil, white fish and shellfish; low intake of other fats; and a wide variety of fruits and vegetables), together with cereals, white meat, dairy, and eggs. The components that required a major change were red- and processed-meats, sweets, and whole grains. Conclusion: the menu of this Spanish NH showed a good DQ according to the QUINN. The assessment of the DQ in NHs using QUINN will allow the proposal of interventions aimed at improving their diet | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Modificaciones de la dieta. Comportamiento alimentario. Residencias de ancianos. Dieta saludable. Hábitos alimentarios. | |
| 650 | 7 | |a Olive Oil |2 NLM | |
| 700 | 1 | |a Muñoz-Ruiz, Melisa |e verfasserin |4 aut | |
| 700 | 1 | |a Ruiz-Canela, Miguel |e verfasserin |4 aut | |
| 700 | 1 | |a Molina-Montes, Esther |e verfasserin |4 aut | |
| 700 | 1 | |a Soto Méndez, María José |e verfasserin |4 aut | |
| 700 | 1 | |a Gil, Ángel |e verfasserin |4 aut | |
| 700 | 1 | |a Ruiz-López, María Dolores |e verfasserin |4 aut | |
| 700 | 1 | |a Artacho Martín-Lagos, Reyes |e verfasserin |4 aut | |
| 700 | 1 | |a López-Trigo, José Antonio |e verfasserin |4 aut | |
| 700 | 1 | |a Villavicencio-Campos, Leonardo José |e verfasserin |4 aut | |
| 700 | 1 | |a López-Mongil, Rosa |e verfasserin |4 aut | |
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