Changes in Type of Foodservice and Dining Room Environment Preferentially Benefit Institutionalized Seniors with Low Body Mass Indexes

Journal of the American Dietetic Association

Volumn 107, Issue 5, 2007, Pages 808-814

  Desai, Jyotika ^a   Winter, Aaron ^a   Young, Karen W H ^a   Greenwood, Carol E ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

AGED; AGING; ANALYSIS OF VARIANCE; ARTICLE; BODY MASS; CALORIC INTAKE; CARBOHYDRATE DIET; CATERING SERVICE; COGNITIVE DEFECT; ENVIRONMENT; FAT INTAKE; FEEDING BEHAVIOR; FEMALE; HOME FOR THE AGED; HUMAN; INSTITUTIONALIZATION; MALE; NUTRITIONAL REQUIREMENT; NUTRITIONAL STATUS; PHYSIOLOGY; PROTEIN INTAKE; PSYCHOLOGICAL ASPECT; REGRESSION ANALYSIS; STANDARD;

AGED, 80 AND OVER; AGING; ANALYSIS OF VARIANCE; BODY MASS INDEX; COGNITION DISORDERS; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; ENERGY INTAKE; ENVIRONMENT; FEEDING BEHAVIOR; FEMALE; FOOD SERVICES; HOMES FOR THE AGED; HUMANS; INSTITUTIONALIZATION; MALE; NUTRITIONAL REQUIREMENTS; NUTRITIONAL STATUS; REGRESSION ANALYSIS;

EID: 34247354119     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2007.02.018     Document Type: Article

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