<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112021000300470</article-id>
<article-id pub-id-type="doi">10.20960/nh.03465</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Cost, microbiological, and nutritional properties of pureed food production in nursing homes. The ABADIA Study]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades nutricionales, microbiológicas y costes de producción de las dietas de textura modificada en las residencias de ancianos. El estudio ABADÍA]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ballesteros-Pomar]]></surname>
<given-names><![CDATA[María D]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Martín]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendiola]]></surname>
<given-names><![CDATA[María J]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-García]]></surname>
<given-names><![CDATA[José M]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Parrado-Cuesta]]></surname>
<given-names><![CDATA[Soledad]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Caracuel]]></surname>
<given-names><![CDATA[Ángel M]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garcés]]></surname>
<given-names><![CDATA[Begoña]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Comellas]]></surname>
<given-names><![CDATA[Marta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Paz]]></surname>
<given-names><![CDATA[Héctor D de]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barcons]]></surname>
<given-names><![CDATA[Núria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Complejo Asistencial Universitario de León Sección de Endocrinología y Nutrición Unidad de Nutrición Clínica y Dietética]]></institution>
<addr-line><![CDATA[León ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Residencia de Atención a Personas Dependientes Vigo II  ]]></institution>
<addr-line><![CDATA[Pontevedra ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Residencia de Personas Mayores Fundación Caja de Burgos  ]]></institution>
<addr-line><![CDATA[Burgos ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Residencia Jesán  ]]></institution>
<addr-line><![CDATA[Salamanca ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Complejo Asistencial Universitario de León Subdirección de Gestión y Servicios Generales ]]></institution>
<addr-line><![CDATA[León ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Hospital Universitario Regional de Málaga Unidad de Gestión Clínica de Endocrinología y Nutrición ]]></institution>
<addr-line><![CDATA[Málaga ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af7">
<institution><![CDATA[,Grupo AUSOLAN Dietética y Nutrición ]]></institution>
<addr-line><![CDATA[Mondragón, Guipúzcoa ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af8">
<institution><![CDATA[,Outcomes'10 S.L.  ]]></institution>
<addr-line><![CDATA[Castellón de la Plana ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af9">
<institution><![CDATA[,Nestlé Health Science Departamento Médico ]]></institution>
<addr-line><![CDATA[Barcelona ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<volume>38</volume>
<numero>3</numero>
<fpage>470</fpage>
<lpage>477</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112021000300470&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112021000300470&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112021000300470&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: although nutritional differences between different types of texture-modified diet (TMD) have been evaluated, the resources and costs associated with their preparation have been less studied.  Objective: to describe the nutritional, microbiological properties and costs of: 1) in-home produced pureed food (hTMD); 2) concentrated nutrient-dense commercial food products, hand-blended (cTMD); 3) food prepared using the MixxPro® automatic food mixer (cTMD-Mix).  Methods: an observational, prospective study carried out in three geriatric nursing-homes. Patients &#8805; 65 years, receiving TMD, with a stable clinical condition, estimated survival/expected internment &gt; 1 month, and sufficient cognitive capacity were included. The following data were recorded: 1) patient socio-demographic and clinical variables; 2) TMD compliance and symptoms related to dysphagia during the meal; 3) patient appetite; and 4) kitchen information and resources used to prepare a TMD.  Results: sixty-two residents were included (65.0 % women, 88.3 years (SD: 9.3); 43.5 % malnourished, 79.0 % with good appetite). The proportion of food eaten/median kcal served/portion/mean kcal consumed were: hTMD: 95.5 % (SD: 10.7)/92.4 kcal (IQR: 75.6-128.1)/88.2 kcal (IQR: 72.2-122.3); cTMD: 89.2 % (SD: 15.9)/323.4 kcal (IQR: 284.2-454.1)/288.5 kcal (IQR: 253.5-325.1); and cTMD-Mix: 80.3 % (SD: 21.4)/358.0 kcal (IQR: 344.0-372.1)/287.5 kcal (IQR: 276.5-298.8). No microorganisms were detected. The average time spent in preparing each portion and its costs were: hTMD: 11.2 min (SD: 3.89)/&#8364;2.33 (SD: 0.63); cTMD: 1.7 min (SD: 0.28)/&#8364;2.01 (SD: 0.39); and cTMD-Mix: 1.6 min (SD: 0.00)/&#8364;2.00 (SD: 0.33).  Conclusions: in patients with dysphagia and/or chewing difficulties, concentrated nutrient-dense food products, particularly those produced using the MixxPro® automatic food mixer, ensure a high caloric intake and allow quick and safe food preparation.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: aunque existe evidencia acerca de las diferencias nutricionales entre los distintos tipos de dieta de textura modificada (DTM), los recursos y los costos asociados a su preparación se han estudiado menos.  Objetivo: describir las propiedades nutricionales, las microbiológicas y los costes de: 1) una dieta triturada de manera artesanal (hDTM); 2) una dieta preparada con alimentación básica adaptada (ABA) (cDTM); y 3) una ABA preparada con el mezclador automático de alimentos MixxPro® (cDTM-Mix).  Métodos: estudio observacional prospectivo realizado en tres residencias. Se incluyeron pacientes &#8805; de 65 años que recibían DTM, con estado clínico estable, con supervivencia/internamiento estimado &gt; 1 mes y capacidad cognitiva suficiente. Se registraron: 1) las variables sociodemográficas y clínicas del paciente; 2) el cumplimiento y los síntomas relacionados con la disfagia durante la comida; 3) el apetito del paciente, y 4) la información de la cocina y los recursos utilizados para preparar la DTM.  Resultados: se incluyeron 62 residentes (65,0 % mujeres, 88,3 años (SD: 9,3), 43,5 % desnutridos, 79,0 % con buen apetito). La proporción de alimentos consumidos/mediana de kcal servidas/porción/media de kcal media consumidas fueron: hDTM 95,5 % (SD: 10,7)/92,4 kcal (IQR: 75,6-128,1)/88,2 kcal (IQR: 72,2-122,3); cDTM: 89.2 % (SD: 15.9)/323,4 kcal (IQR: 284.2-454.1)/288,5 kcal (IQR: 253.5-325.1), y cDTM-Mix: 80,3 % (SD: 21.4)/358,0 kcal (IQR: 344.0-372.1)/287,5 kcal (IQR: 276.5-298.8). No se detectaron microorganismos. El tiempo medio empleado en la preparación y el coste por porción fueron: hDTM: 11,2 min (SD: 3,89)/2,33 &#8364; (SD: 0,63); cDTM: 1,7 min (SD: 0,28)/2,01 &#8364; (SD: 0,39), y cDTM-Mix: 1,6 min (SD: 0,00)/2,00 &#8364; (SD: 0,33).  Conclusiones: en los pacientes con disfagia y/o dificultades para masticar, los productos de ABA comerciales, en particular los que se producen con el mezclador automático de alimentos MixxPro®, aseguran una elevada ingesta calórica y permiten una preparación rápida y segura.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Nursing home]]></kwd>
<kwd lng="en"><![CDATA[Dysphagia]]></kwd>
<kwd lng="en"><![CDATA[Swallowing problems]]></kwd>
<kwd lng="en"><![CDATA[Malnutrition]]></kwd>
<kwd lng="en"><![CDATA[Texture-modified diets]]></kwd>
<kwd lng="en"><![CDATA[Pureed]]></kwd>
<kwd lng="es"><![CDATA[Residencias]]></kwd>
<kwd lng="es"><![CDATA[Disfagia]]></kwd>
<kwd lng="es"><![CDATA[Problemas de deglución]]></kwd>
<kwd lng="es"><![CDATA[Dietas de textura modificada]]></kwd>
<kwd lng="es"><![CDATA[Purés]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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