Descripción de un indicador de calidad de la dieta para su aplicación en residencias de ancianosQuality Index For Nutrition In Nursing Homes – QUINN

  1. Ángela Hernández Ruiz 1
  2. José Antonio López Trigo 2
  3. Melisa A. Muñoz Ruiz 3
  4. Miguel Ruiz Canela 4
  5. Esther Molina Montes 5
  6. Rosa López Mongil 6
  1. 1 Iberoamerican Nutrition Foundation (FINUT), Armilla, Granada, Spain
  2. 2 Department of Accessibility, Malaga City Council, Málaga, Spain
  3. 3 School of Nutrition and Dietetics, University of Antioquia, Medellín, Colombia
  4. 4 Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, Pamplona, Spain
  5. 5 Department of Nutrition and Food Sciences, Faculty of Pharmacy, University of Granada, Granada, Spain
  6. 6 Assistance Center Doctor Villacián, Valladolid, Spain
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Journal:
Revista española de nutrición humana y dietética

ISSN: 2173-1292

Year of publication: 2022

Volume: 26

Issue: 2

Pages: 156-161

Type: Article

DOI: 10.14306/RENHYD.26.2.1630 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

More publications in: Revista española de nutrición humana y dietética

Abstract

Introduction: Diet Quality Indicators (DQIns) are tools for assessing the characteristics of dietary patterns based on knowledge of the relationship between dietary factors, lifestyles, and health outcomes. The aim of this paper was to propose a new diet quality index using an a priori approach for application in nursing homes, Quality Index for Nutrition in Nursing Homes, QUINN index. Methodology: The selection of the components was based on a rapid review performed on previously published indexes and the main food groups related to the prevention of geriatric syndromes and chronic diseases of high prevalence in the geriatric population. The QUINN index was based on 15 dietary-food components, 12 of which referred to basic foods of a healthy diet (vegetables, fruits, legumes, olive oil –preferably extra virgin–, cereals, dairy, white fish and shellfish, white meat, and eggs, positive components); other fats, red meat, and sweets (negative components), together with 3 additional positive components (variety of vegetables and fruits, oily fish, and whole grains). Each component was classified into 4 categories (0, 1, 2 or 3 points), with a final range of 0 to 45 points. Conclusions: To our knowledge the QUINN index is the first a priori diet quality index developed specifically to evaluate menus offered in nursing homes. This tool will provide information on diet quality for menu design. The QUINN index could be a useful instrument to implement intervention strategies to improve in a simple way the diet offered in institutions and to improve the nutritional status and health of the institutionalised geriatric population.

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