Abstract
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Background: The rapid aging of the population in New Brunswick (Canada) is increasing and placing pressure on long-term care facilities to provide nutritionally adequate and safe meals for older adults. The absence of regular menu evaluations may increase the risk of malnutrition and allergen exposure among residents.
Objective: This study aimed to assess the nutritional quality and allergen safety of meals served at the Castel des Flots Bleus (Cap-Pelé, New-Brunswick, Canada) long-term care facility and to provide evidence-based recommendations for improving food services.
Methods: A quantitative, descriptive, and cross-sectional study was conducted on a sample of 30 main dishes. Nutritional composition was analyzed using the Canadian Nutrient File and processed with SPSS software. Major food allergens were identified using the mobile application Allergen Scan.
Results: The findings revealed significant nutritional imbalances. Nearly half of the meals (47%) did not include grain products, and several vegetarian options lacked adequate protein sources. Regarding mineral content, 83.3% of meals exceeded recommended sodium levels, while potassium intake met only 49.4% of the recommended nutritional requirements per meal on average. Allergen analysis showed that 76.7% of dishes contained at least one major allergen, with wheat (46.7%) and eggs (23.3%) being the most frequently identified allergens.
Conclusions: The current food service offering presents important nutritional shortcomings and potential allergen-related risks for residents. Urgent revisions of recipes, improved menu planning, and standardized allergen management practices are recommended to enhance nutritional quality and food safety in long-term care settings.
Keywords: Older adults; Nutritional quality; Food allergens; Long-term care facilities.
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