Table 6.
Analysis of the menu components of a one-week menu plan in the intervention- and comparison centers
| Intervention | Comparison | Referenz (D-A-CH)a | |
|---|---|---|---|
| Grain products and potatoes | 17X | 19X | Mind. 21 |
| Vegetables and salad | 7X | 8X | Mind. 21 |
| Fruits | 5X | 4X | Mind. 14 |
| Milk and milk products | 14X | 8X | Mind. 14 |
| Meat, sausages and fish | 3/4/1X | 5.5/6/0.9X | Max. 3X meat & sausages; min.2XFish |
| Oils | x | x | Colza oil |
| Giblets | 2X | _ | _ |
| Cakes with oat bran | 2X | _ | _ |
| Pulses | 0.5X | 0.3X | _ |
aDGE Qualitätsstandard in stationären Senioreneinrichtungen http://www.dge.de