Saori Nakahara1, Hidetaka Wakabayashi2, Keisuke Maeda3, Shinta Nishioka4, Yoji Kokura5. 1. Department of Nutrition, Suzuka General Hospital, Yamanohana, Yasuduka-chou, Suzuka City, Mie Prefecture, Japan. Email: mikuhiroto1210@gmail.com. 2. Department of Rehabilitation Medicine, Yokohama City University Medical Center, Urafune-cho, Minami Ward, Yokohama City, Kanagawa Prefecture, Japan. 3. Department of Nutrition and Dysphagia Rehabilitation, Tamana Regional Health Medical Center, Tamana, Tamana City, Kumamoto Prefecture, Japan. 4. Department of Clinical Nutrition and Food Services, Nagasaki Rehabilitation Hospital, Gin-ya-machi, Nagasaki City, Nagasaki Prefecture, Japan. 5. Department of Clinical Nutrition, Keiju Medical Center, Tomioka, Nanao city, Ishikawa, Japan.
Abstract
BACKGROUND AND OBJECTIVES: The rates of sarcopenia and cachexia evaluations by different occupational groups at different settings are unclear. The objectives are to evaluate and compare the relative use of sarcopenia and cachexia evaluations among dietitians and associated healthcare professionals in a diverse range of settings. METHODS AND STUDY DESIGN: Participants were 4,621 members from the Japanese Association of Rehabilitation Nutrition. Settings included acute general wards, convalescent rehabilitation wards, long-term care wards, homecare service, and other settings. A questionnaire-based cross-sectional study was performed to evaluate assessments for sarcopenia and cachexia among dietitians and other professionals. Multiple comparisons based on Bonferroni method and logistic regression analysis were used. RESULTS: 718 (15.5%) answered the questionnaire. Data from 683 valid questionnaires were analyzed. Muscle strength, muscle mass, physical function, and cachexia were assessed by 53.4%, 51.1%, 53.4%, and 17.4% of dietitians. At convalescent rehabilitation wards, these rates were 81.8%, 62.0%, 82.5%, and 14.0%. The use of muscle strength and physical function evaluations was significantly lower among dietitians than among physical therapists and occupational therapists. The use of muscle mass and cachexia evaluations was not significantly different among the occupations. The use of muscle mass and strength evaluations was significantly higher in convalescent rehabilitation wards than in acute general wards, long-term care wards and facilities, and other settings, but not in homecare services. Cachexia evaluations were not significantly different between all settings. CONCLUSIONS: Raising the awareness of cachexia and sarcopenia among dietitians is a key issue, which should be addressed.
BACKGROUND AND OBJECTIVES: The rates of sarcopenia and cachexia evaluations by different occupational groups at different settings are unclear. The objectives are to evaluate and compare the relative use of sarcopenia and cachexia evaluations among dietitians and associated healthcare professionals in a diverse range of settings. METHODS AND STUDY DESIGN:Participants were 4,621 members from the Japanese Association of Rehabilitation Nutrition. Settings included acute general wards, convalescent rehabilitation wards, long-term care wards, homecare service, and other settings. A questionnaire-based cross-sectional study was performed to evaluate assessments for sarcopenia and cachexia among dietitians and other professionals. Multiple comparisons based on Bonferroni method and logistic regression analysis were used. RESULTS: 718 (15.5%) answered the questionnaire. Data from 683 valid questionnaires were analyzed. Muscle strength, muscle mass, physical function, and cachexia were assessed by 53.4%, 51.1%, 53.4%, and 17.4% of dietitians. At convalescent rehabilitation wards, these rates were 81.8%, 62.0%, 82.5%, and 14.0%. The use of muscle strength and physical function evaluations was significantly lower among dietitians than among physical therapists and occupational therapists. The use of muscle mass and cachexia evaluations was not significantly different among the occupations. The use of muscle mass and strength evaluations was significantly higher in convalescent rehabilitation wards than in acute general wards, long-term care wards and facilities, and other settings, but not in homecare services. Cachexia evaluations were not significantly different between all settings. CONCLUSIONS: Raising the awareness of cachexia and sarcopenia among dietitians is a key issue, which should be addressed.
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