An in-depth scrutiny of food intake has underscored the pressing need to improve the nutritional quality of meals in long-term care (LTC) facilities, for the betterment of the residents’ health.
According to research from the University of Waterloo, incorporating more whole grains, plant-based proteins, and unadorned fruits and vegetables into the diet would not only assist in fulfilling government guidelines but also diminish the likelihood of inflammation-related risks.
Dietary patterns
To evaluate the dietary patterns of over 600 inhabitants across 32 LTC homes, the researchers employed advanced artificial intelligence (AI) technology. The results were then juxtaposed with the 2019 Canada’s Food Guide’s suggestions on healthy eating and expert knowledge regarding food items that may exacerbate chronic ailments such as diabetes, cardiovascular disease, arthritis, and dementia.
“These food analytics can support LTC menu planning and provide data-driven insights to support nutritional interventions geared at improving clinical outcomes and quality of life,” the researchers explain.
Whilst recognizing the scope for enhancing the nutritional value of meals in LTC facilities, the researchers conceded that multiple hurdles must be overcome to effectuate these changes.
Affecting wellbeing
Notably, the gustatory preferences of older adults must be taken into account, as they can significantly impact their overall wellbeing. Additionally, ensuring that LTC residents receive adequate caloric intake presents a significant challenge, particularly given the risk of malnutrition that many face. This task is further compounded by budgetary constraints and seasonal variations in food availability.
However, the researchers’ new AI technology automates a formerly manual and laborious process that was fraught with inaccuracies and subjective biases.
“The ability to do such massive categorization using AI in an automated fashion allowed us to get much deeper, much more comprehensive insights into the inflammatory potential of what is currently eaten in LTC,” the authors conclude.
