A Dedicated Nutritional Care Program (NUTRICARE) to reduce malnutrition in institutionalised dysphagic older people: A quasi‐experimental study

Abstract

The introduction of a balanced nutritional programme, using high-quality natural ingredients, appropriate texture and palatability can significantly improve health and quality of life in dysphagic older people.

Texture-Modified Diets, Nutritional Status and Mealtime Satisfaction: A Systematic Review

“…MNA scores less than 17 or MNA-SF score less than 8 were classified as indicating malnutrition [ 38 , 39 , 40 ]. Zanini et al reported the indicator of risk of malnutrition significantly reduced after 6 months of personalised textured TMDs ( p < 0.001) despite scores still being in the range of at risk for malnutrition (MNA-SF = 10) [ 41 ]. Similar results were also found by Martín et al, with significant improvement of the malnutrition indicator (MNA-SF = 9.84 ± 2.05 vs. 11.31 ± 2.21, p = 0.0038) and a lower proportion of patients who were malnourished or at risk of malnutrition (78% vs. 34%, p = 0.0013) [ 42 ].…”

“…Zanini et al used the Edinburgh Feeding Evaluation in Dementia (EdFED) scale, which observed participants’ adverse behaviours while being fed [ 41 ]. A significant improvement in eating behaviour was found with adjusted TMDs by the texture-individualised intervention (6.65 ± 3.13 vs. 7.98 ± 3.65, p < 0.001), which was demonstrated by a high level of compliance to meal consumption [ 41 ]. Results from studies using moulded pureed foods were inconsistent.…”

“…There was a lack of screening and assessment of dysphagia and malnutrition [ 63 , 64 ]. Only Zanini et al and Martín et al compared the malnutrition screening score before and after intervention and found improvement, whereas other studies only did the screening at baseline [ 41 , 42 ].…”

“…Martín et al demonstrated that the introduction of TMDs in combination with the use of high-protein, high-energy foods and an oral health intervention could significantly improve both functional and nutritional status in hospital patients with dysphagia [ 42 ]. Of eight intervention studies, significant weight or BMI improvements were found in three modified TMDs intervention studies [ 37 , 41 , 51 ]. Inadequate dietary intake may be contributing to the high prevalence of undernutrition [ 15 ].…”

Interventions for Nursing Home Residents with Dysphagia—A Scoping Review

“…Due to the heterogeneity of the included studies reviewed, the intervention categories are broad with some overlap. Three studies described a feeding intervention [32,38,41], two studies focused on oral hygiene [40,42], two studies on stimulation (taste and smell) [30,31], two studies on training [28,29], two studies on a caregiver algorithm [35,36], [43], one study focused on teaching the residents compensatory strategies [37], one study focused on mobilization of the spine [33], and one study focused on positioning, oral hygiene, and teaching swallowing techniques [34].…”