Study: More than half of seniors in ERs poorly nourished

A new report released by the University of North Carolina finds that the area’s over-65 population is suffering from food insecurity.

CHAPELBORO, N.C.—UNC researchers have discovered that more than half of UNC’s emergency-room patients that are 65 or older suffer from poor nutrition.

“We know from other work that the emergency department is a unique environment which takes care of patients with a higher prevalence of limited access to routine care, and also financial limitations, said UNC Assistant Professor Tim Platts-Mill of the Department of Emergency Medicine. “So we thought the emergency department would be an important place to look at malnutrition.”

Platts-Mills is the senior author of a study by researchers at the University of North Carolina published online in the Annals of Emergency Medicine this past Tuesday.

It shows that more than half of 138 patients 65 or older who showed up in emergency rooms in UNC Hospitals over an eight-week period were either malnourished, or at risk for malnutrition.

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The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

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University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

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A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

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Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

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