Content of selected vitamins in menus from a social welfare home

Background: Psychological old age is considered a developmental process in which there is a juxtaposition of profit and loss. Developmental changes are multi-faceted and include biological, psychological and social spheres. The quality of human life diminishes as mobility lessens, and this compromises self-perception. The biological changes of old age are retroactive. Poor nutritional status and other negative behaviors like addictions contribute to the physiological regression of aging. Interest in nutrition amongst the elderly is heightened because of the aging population in Poland and internationally. There is also interest in the application of proper nutrition to prevent diseases in this age group. Proper nutrition is one of the main factors determining ideal human function and positively affects the natural processes within it. Analysis of food composition gives the opportunity to eliminate nutritional errors, which in turn contributes to improving the quality of life and delaying the aging process in the examined age group. Aim of the study: The aim of this study was to evaluate the content of selected vitamins in 10 seasonal menus applied at a Social Welfare Home. Material and methods: This study included 40 decade menus, prepared over four seasons of a year for the residents of a Social Welfare Home. The vitamin content of the meals was assessed quantitatively using the computer program, Diet 5. The selected vitamins were those considered most essential to the elderly diet because of the common appearance of their deficiencies. Taking into consideration physical activity of the elderly (1,4 physical activity level ) and utilizing the norms developed by the Food and Nutrition Institute, the average norms of the analyzed nutrients were calculated for people over 60 years of age. For this purpose the formula (K+M)/2 was used, where K is the norm for women and M is the norm for men. The results obtained were compared with the calculated mean values of the norm for elderly at the level of the estimated average requirements (EAR). The results were analyzed statistically giving the mean value (X) and the median. The calculations were performed using Microsoft Excel. Results: Deficiencies in vitamin D were found. The menu content of vitamins E and C was correct in all seasons. The amount of vitamins A, B₂, B₁₂ and PP was excessive in all the seasons. Conclusions: The evaluated menus showed errors in the supply of the assessed vitamins.