Abstract
portioned by service personnel using standardized portioning tableware. Energy (KJ) and protein (g) intakes were estimated by nursing staff using three visual methods: Method A: Food registration (each item, meat/fish, vegetables, potatoes, sauce) Method B: Reduced Plate Method (consumed 0, 25, 50 or 100%) Method C: Plate Method (consumed 0, 25, 50, 75 or 100%) As reference method separate weighting of all food items preand post serving was used. Results are given as median and [25%>, 75%> percentiles]. Wilcoxon Signed Rank Test was used, Alpha level 0.05. Results: The total energy served pr. lunch meal was 893.6 KJ [830.4 1034.3] and the weighed intake 676.6 kJ [421.4 870.0]. The median intake estimated by method A: 663.0 KJ [389.0 873.0] (p = 0.044), method B: 487.8 KJ [316.5 873.0] (p < 0.001) and method C: 636.0 KJ [436.5 873.0] (p < 0.001) respectively. The weighted protein content pr. served meal was 13.0 g [11.4 15.4] with a weighted intake of 10.3 g [5.3 13.1]. The median intake estimated by method A: 10.7 g [5.3 11.7] (P= 0.045), method B: 8.0 g [4.8 11.7] (p < 0.001) and method C: 9.3 g [5.8 11.7] (p < 0.001). Conclusion: All visual methods underestimated energy intake. Methods B and C underestimated protein intake whereas method A overestimated protein intake. However, best estimates was found using method A.
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