Adrienne M Young1, Merrilyn D Banks2, Alison M Mudge3. 1. Dept of Nutrition and Dietetics, Royal Brisbane and Women's Hospital, Butterfield St, Herston 4029, Australia; School of Exercise and Nutrition Sciences, Queensland University of Technology, Victoria Park Road, Kelvin Grove 4059, Australia. Electronic address: adrienne.young@health.qld.gov.au. 2. Dept of Nutrition and Dietetics, Royal Brisbane and Women's Hospital, Butterfield St, Herston 4029, Australia; School of Exercise and Nutrition Sciences, Queensland University of Technology, Victoria Park Road, Kelvin Grove 4059, Australia. 3. Dept of Internal Medicine and Aged Care, Royal Brisbane and Women's Hospital, Butterfield St, Herston 4029, Australia.
Abstract
BACKGROUND & AIMS: Interventions such as oral nutritional supplements (ONS), fortified meals and mid-meals, feeding assistants and Protected Mealtimes have shown some impact on nutritional intake in research studies, but embedding them in practise remains challenging. This study monitored nutritional intake of older medical inpatients as dietary and mealtime interventions were progressively implemented into routine practise. METHODS: Series of three prospectively evaluated patient cohorts allowed comparison of nutritional intake of 320 consented medical inpatients aged 65 + years: cohort 1 (2007-8), cohort 2 (2009) and cohort 3 (2013-14) as nutrition care interventions were progressively introduced and embedded. Interventions focused on 'assisted mealtimes', fortified meals and mid-meals, and ONS. Energy and protein intake were calculated from visual plate waste of individual meal and mid-meal components on day 5 of admission. Nutrition care processes were evaluated by mealtime audits of diet type, assistance and interruptions on the same day. One-way ANOVA and chi square tests were used for comparison between cohorts. RESULTS: Significant, progressive improvements in energy and protein intake were seen between cohorts (energy: cohort 1: 5073 kJ/d; cohort 2: 5403 kJ/d; cohort 3: 5989 kJ/d, p = 0.04; protein: cohort 1: 48 g/d, cohort 2: 50 g/d, cohort 3: 57 g/d, p = 0.02). Greater use of fortified meals and mid-meals and sustained improvements in mealtime assistance likely contributed to these improvements. CONCLUSIONS: Multi-faceted system-level approach to nutrition care, including changes to dietary and mealtime care processes, was associated with measureable and sustained improvements in nutritional intake of older inpatients over a seven year period.
BACKGROUND & AIMS: Interventions such as oral nutritional supplements (ONS), fortified meals and mid-meals, feeding assistants and Protected Mealtimes have shown some impact on nutritional intake in research studies, but embedding them in practise remains challenging. This study monitored nutritional intake of older medical inpatients as dietary and mealtime interventions were progressively implemented into routine practise. METHODS: Series of three prospectively evaluated patient cohorts allowed comparison of nutritional intake of 320 consented medical inpatients aged 65 + years: cohort 1 (2007-8), cohort 2 (2009) and cohort 3 (2013-14) as nutrition care interventions were progressively introduced and embedded. Interventions focused on 'assisted mealtimes', fortified meals and mid-meals, and ONS. Energy and protein intake were calculated from visual plate waste of individual meal and mid-meal components on day 5 of admission. Nutrition care processes were evaluated by mealtime audits of diet type, assistance and interruptions on the same day. One-way ANOVA and chi square tests were used for comparison between cohorts. RESULTS: Significant, progressive improvements in energy and protein intake were seen between cohorts (energy: cohort 1: 5073 kJ/d; cohort 2: 5403 kJ/d; cohort 3: 5989 kJ/d, p = 0.04; protein: cohort 1: 48 g/d, cohort 2: 50 g/d, cohort 3: 57 g/d, p = 0.02). Greater use of fortified meals and mid-meals and sustained improvements in mealtime assistance likely contributed to these improvements. CONCLUSIONS: Multi-faceted system-level approach to nutrition care, including changes to dietary and mealtime care processes, was associated with measureable and sustained improvements in nutritional intake of older inpatients over a seven year period.
Authors: Selma C W Musters; Harm H J van Noort; Chris A Bakker; Isabel Degenhart; Susan van Dieren; Sven J Geelen; Michèle van der Lee; Reggie Smith; Jolanda M Maaskant; Willem A Bemelman; Els J M Nieveen van Dijkum; Marc G Besselink; Anne M Eskes Journal: PLoS One Date: 2022-04-28 Impact factor: 3.752