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What's on the tray? Nutritional intake of Meals on Wheels clients

Journal Article


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Abstract


  • A letter to the editor.

    Meals on Wheels (MOW) is a community-based not-forprofit

    organisation that delivers nutritious meals to vulnerable

    clients in the community, to enable them to maintain

    their health and independence within their own home.

    MOW meals aim to provide at least one-third of the recommended

    dietary intake (RDI) for energy, fibre and calcium,

    and one-half of the RDI for protein, vitamins and minerals.1

    A variety of options are provided to their clients to allow

    self-selection from a large menu choice of soups, main meals

    and desserts and a range of meal delivery options, ranging

    from 1 to 5 days per week. MOW also provides variation in

    types of meals provided (hot, chilled or frozen), as well as

    being able to support special dietary meal requirements,

    such as texture modified variations. Studies from Australia

    and other countries have demonstrated that even with the

    provision of home-delivered meals, some MOW clients still

    have a poor nutritional status because of their multiple

    medical and social risk factors.

Publication Date


  • 2013

Citation


  • Galea, S. Anne., Walton, K., Charlton, K. & McMahon, A. (2013). What's on the tray? Nutritional intake of Meals on Wheels clients. Nutrition and Dietetics, 70 (1), 79-80.

Scopus Eid


  • 2-s2.0-84875046888

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1381&context=smhpapers

Ro Metadata Url


  • http://ro.uow.edu.au/smhpapers/369

Number Of Pages


  • 1

Start Page


  • 79

End Page


  • 80

Volume


  • 70

Issue


  • 1

Abstract


  • A letter to the editor.

    Meals on Wheels (MOW) is a community-based not-forprofit

    organisation that delivers nutritious meals to vulnerable

    clients in the community, to enable them to maintain

    their health and independence within their own home.

    MOW meals aim to provide at least one-third of the recommended

    dietary intake (RDI) for energy, fibre and calcium,

    and one-half of the RDI for protein, vitamins and minerals.1

    A variety of options are provided to their clients to allow

    self-selection from a large menu choice of soups, main meals

    and desserts and a range of meal delivery options, ranging

    from 1 to 5 days per week. MOW also provides variation in

    types of meals provided (hot, chilled or frozen), as well as

    being able to support special dietary meal requirements,

    such as texture modified variations. Studies from Australia

    and other countries have demonstrated that even with the

    provision of home-delivered meals, some MOW clients still

    have a poor nutritional status because of their multiple

    medical and social risk factors.

Publication Date


  • 2013

Citation


  • Galea, S. Anne., Walton, K., Charlton, K. & McMahon, A. (2013). What's on the tray? Nutritional intake of Meals on Wheels clients. Nutrition and Dietetics, 70 (1), 79-80.

Scopus Eid


  • 2-s2.0-84875046888

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1381&context=smhpapers

Ro Metadata Url


  • http://ro.uow.edu.au/smhpapers/369

Number Of Pages


  • 1

Start Page


  • 79

End Page


  • 80

Volume


  • 70

Issue


  • 1