Sarcopenia is a syndrome characterised by progressive,
generalised loss of skeletal muscle mass and strength, determined by both low
muscle mass and low muscle function. In a population with chewing and swallowing
problems when malnutrition is a real consequence the risk of sarcopenia becomes
even more prevalent.
Current evidence for prevention and treatment of sarcopenia
points to a need for maintenance of good nutrition and physical activity
throughout life. In older age it is likely that increased protein intake with
more emphasis on type and timing of intake may be beneficial both for
prevention and treatment of sarcopenia. The dietitians’ skill in translating
this into simple and practical food-based advice is essential.
Protein requirements in older adults are deemed to be higher
than younger adults partly due to age related changes in protein metabolism.
(Bauer et al JAMDA14 (2013) 542-559). To help older people (>65years)
maintain and regain lean body mass the recommendation is for the average daily
intake to be at least in the range of 1.0 to 1.2g/kg body weight for relatively
inactive people with a range of 1.2-1.5g?kg body weight/day for more active or
people who have acute or chronic disease. This translates to a requirement of
20-30g of protein 3 times a day. Within this food protein a higher leucine content which has rapid
digestion kinetics is beneficial. See above reference Bauer 2013.
Eggs and milk are good sources of the essential amino acids
required.
With this in mind I have trialled the intervention of using
eggs in soups. The Chinese classic of
‘Steamed Egg Soup with Crabmeat’ gives a soft mousse like egg base with a tasty
soup placed on the top before serving. If the soup is of a smooth thick
consistency the standards for a Smooth Purée Diet are met.
The possibilities are endless. The steamed egg base is made
by mixing one egg with 150mls of quality stock. Obviously beef /chicken /fish
or vegetable stock can be used. The mixing is to be slow so that the mixture
does not become frothy. It is then poured through a sieve into a heat proof
bowl which the soup will be served in. This is steamed for 12-15 mins until the
surface is almost firm to touch. Obviously, if more serves are made the timing of
the steaming will be longer.
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| Steamed Egg with Stock |
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| Steamed Egg broken up to show mousse like texture |
The tasty soup recipes in previous blogs can be used to add to the bowl. The consistencies, while all suitable for a smooth purée diet, will vary in mouth-feel. This will add to the variety of texture for the person for whom you are caring.
