A foodservice approach to enhance energy intake of elderly subacute patients: a pilot study to assess impact on patient outcomes and cost

Abstract

in this pilot, the intervention improved intake and may be a useful strategy to address malnutrition. Further consideration of clinical and cost implications is required in a fully powered study.

Process evaluation of implementing Protected Mealtimes under clinical trial conditions

“…Whilst authors have found no significant benefits to enhancing nutritional intake of hospital patients through PM implementation, other evidence‐based approaches should instead be considered to address the problem of malnutrition in this population. These include the use of modified menus (Collins, Porter, Truby, & Huggins, ), fortified and supplemented menus (Mills, Wilcox, Ibrahim, & Roberts, ) and the provision of mealtime assistance (Tassone et al., ).…”

Factors influencing hospital foodservice staff's capacity to deliver a nutrition intervention

“…This process evaluation provided answers to critical questions about a pilot study that would not have been revealed through the traditional quantitative study design. Research methods particularly suited to exploring questions of ‘what’, ‘how’ and ‘why’ have been proposed in the literature .…”

“…It required foodservice staff to change their usual job tasks, specifically: (i) prepare and plate non‐standard food and drink items and (ii) use a visual menu and encourage patients’ selection at mid‐meals. Further details of the intervention, study design and the primary outcomes are reported elsewhere …”

“…Further details of the intervention, study design and the primary outcomes are reported elsewhere. 7 A process evaluation of the pilot study using qualitative description 9 was undertaken with hospital foodservice staff, focusing on potential and actual influences on the progress and effectiveness of implementation efforts. 8 The need for this evaluation was recognised following reflections throughout the pilot study by JC, who led the project and was present on the wards collecting data.…”

“…A foodservice-based nutrition intervention was developed and evaluated in a pilot study (reported elsewhere). 7 The aim of this present process evaluation was to investigate the experiences of those responsible for providing the nutrition intervention to patients during that pilot study. Process evaluation is recommended to complement summative outcome data, to unpack and understand findings of traditional quantitative designs.…”