Abstract
Nutritional deficiencies can occur all too often with residents in long-stay care, and it is necessary to be alert to this possibility. Experience in a long-stay hospital in South London highlights problems where, in 1980, low concentrations of plasma ascorbic acid were found. A vitamin-C-enriched drink was arranged for all the patients, yet three years later a case of clinical scurvy occurred, and in a further three years one third of all the patients were found to be deficient in vitamin C (Fenton, 1989). This and other investigations into the nutrient intakes of elderly patients in hospital show how many factors can be involved (Jones et al., 1988). Hence, time spent identifying and monitoring the links in the chain from the kitchen to the actual meal consumed should help to avoid potential nutritional problems for the patient.
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References
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Further Reading and Reference Books
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© 1991 Springer Science+Business Media Dordrecht
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Brereton, P.J. (1991). Nutritional care of the long-stay patient. In: Denham, M.J. (eds) Care of the Long-Stay Elderly Patient. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3380-5_7
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DOI: https://doi.org/10.1007/978-1-4899-3380-5_7
Publisher Name: Springer, Boston, MA
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