PP044-SUN: Site-Specific Ultrasonographic Measurement of Muscle and Subcutaneous Fat Thickness Compared with Whole-Body Dexa Lean and Fat Mass in Older Individuals

portioned by service personnel using standardized portioning tableware. Energy (KJ) and protein (g) intakes were estimated by nursing staff using three visual methods: Method A: Food registration (each item, meat/fish, vegetables, potatoes, sauce) Method B: Reduced Plate Method (consumed 0, 25, 50 or 100%) Method C: Plate Method (consumed 0, 25, 50, 75 or 100%) As reference method separate weighting of all food items preand post serving was used. Results are given as median and [25%>, 75%> percentiles]. Wilcoxon Signed Rank Test was used, Alpha level 0.05. Results: The total energy served pr. lunch meal was 893.6 KJ [830.4 1034.3] and the weighed intake 676.6 kJ [421.4 870.0]. The median intake estimated by method A: 663.0 KJ [389.0 873.0] (p = 0.044), method B: 487.8 KJ [316.5 873.0] (p < 0.001) and method C: 636.0 KJ [436.5 873.0] (p < 0.001) respectively. The weighted protein content pr. served meal was 13.0 g [11.4 15.4] with a weighted intake of 10.3 g [5.3 13.1]. The median intake estimated by method A: 10.7 g [5.3 11.7] (P= 0.045), method B: 8.0 g [4.8 11.7] (p < 0.001) and method C: 9.3 g [5.8 11.7] (p < 0.001). Conclusion: All visual methods underestimated energy intake. Methods B and C underestimated protein intake whereas method A overestimated protein intake. However, best estimates was found using method A.