Abstract

MOOS, Ana et al. Food meat and eggs: consumption profile in elderly outpatients. Diaeta [online]. 2013, vol.31, n.142, pp.7-14. ISSN 1852-7337.

The access to adequate food in older adults (OA) is essential to keep healthy, reduce the impact of disease and help preserve independence. Key nutrients such as proteins of high biological value, vitamins and minerals are provided by the group of eggs, meat and derivatives. Objectives: to describe the food consumption profile in OA of eggs, meat and derivatives and to assess if the consumption profile is associated with age, sex, educational level and coexistence. Methods: Universe: all the =60 year- old OA outpatients beneficiaries of the ProBienestar program of Cordoba City. Stratified sampling of pension centers; random sampling of each centre: n 451 OA. Variables: food consumption, age, sex, educational level and coexistence. Research instrument: Food Frequency Questionnaire. Categories: Regular consumption (1-7 days / week), Occasional consumption (1-3 days /month) and Null (no consumption). Results: Regular consumption (RC) prevailed for beef 93%, chicken 85% and fish only 19%. A 56% never consumed fish. For eggs, the RC was 76%. Among offal, the one that outweighed was the Occasional consumption (OC), liver being the most consumed (30%); as well as cold meats: blood sausage, chorizo, sausage, bologna and salami, and cured meats: cottage ham. The OC of heart and kidney prevailed among men, and the OC of cold and cured meats was higher among the OA that lived with others. Conclusions: beef, poultry (chicken) and eggs were the protein foods most consumed by the OA beneficiaries of the ProBienestar program of Cordoba City. Sex was associated with offal consumption and coexistence with cured and cold meats. Except for eggs and fish preserves (in limited quantity), the remaining foods do not integrate the nutritional module given to the OA of the program; however, meat foods are usually consumed by this low-income population.

Keywords : Proteins; Older adults; Food Consumption Frequency.

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