A research over the nourishing habits of olders who are living three different rest home in Kocaeli

This research was made in three different rest home where dependent on Association of Social Services and Children Protection. In this reserch it is aimed to analysis the role of the different commodities over the aged people?s aliments habits. 210 older participated at this research who live three different rest home. Rest home apart from eachother about nourishment preparation place. Research was made in 2005. Original data was acquired by inquiry method, and nourishmet consumptions of olders was acquired by individual nourishment consumption inquiry. Original data analysised by using SPSS 11.0 and computerized nutrition system ( BeBIS ) Programs. Descriptive statistic and khi-square are used in statistical analysis. In Kocaeli Rest Home, meals are prepared in the kitchen by institution cooks. But Darıca and Gölcük Rest Homes buy their meals via tender from the meal company. In this research, % 46.7 are women, % 36.6 of aged people are at the age between 75 - 84 and % 33.3 of aged are graduated from primary school. % 79.0 of aged have a health problem, the most important health problem of the aged is heart and vessel disease. % 50.0 of aged observed a regime. Aged observed a regime by eating less fat and briny things. This rate is 70.5. % 17.6 of the subjects imply that they skip meal. Breakfast is the meal which is the maxsimal skipped meal (80.6) According to the discovery which is acquired from research, calcium and B1 are premier consumed insufficently. Some vitamins follow these vitamin as following:n Kocaeli Rest Home vitamin B6, folic acid and vitamin E, in Darıca Rest Home folic acid, vitamin E and vitamin B6, in Gölcük Rest Home folic acid, Vitamin E and vegetable sponge are consumed insufficently. Old people who live in three the Rest Home take vitamin B12 and niasin RDA over the asset. Consumptions of energy, protein, vitamin C, vitamin B2, iron and zinc meet daily needs. According to the discovery which is acquired from research, it is founded meaningful relationship between aged aliments habits and Rest Homes? nutrients source. The meal which is prepared in Rest Home?s kitchen and under control of dietitician is more useful than bought by meal company. t is confirmed that in Kocaeli Rest Home where aged are nourished sufficient via nutrients because of meal prepared in the kitchen of Rest Home. But aged who live in the Gölcük and Darıca Rest Home consumed insufficent of nutrient element which is necessary. Key Words: Rest Home, Elderly, Nutritional Habits