Family Members' Preferences for Nutrition Interventions to Improve Nursing Home Residents' Oral Food and Fluid Intake

Simmons, Sandra F.; Lam, Helene Y.; Rao, G A; Schnelle, John F.

doi:10.1034/j.1601-5215.2002.51012.x

Cited by 41 publications

(26 citation statements)

References 25 publications

(63 reference statements)

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“…In a descriptive cross-sectional study done by Simmons et al, they found that family members preferred other nutrition interventions like improved quality of food, increased quality and quantity of feeding assistance, provide multiple small meals and snacks during the day be attempted before trying oral supplements or medications (Simmons et al, 2003). In this study, family members also voiced the need for interventions when subjects consumed less than half of their served meals or fluids.…”

Section: Resultsmentioning

confidence: 65%

Weight Loss Treatment in Long-Term Care

Padala

Keller

Potter

2007

Journal of Nutrition For the Elderly

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Unintentional weight loss is a common problem that leads to adverse health outcomes in the long-term care setting. Although depression and adverse drug reactions are the commonest causes, weight loss is multi-factorial and often does not resolve just with a single intervention. Several strategies such as diet modification, addition of flavor enhancers, nutritional supplements and appetite stimulants are commonly used for unintentional weight loss. We present here a review of studies examining the role of such strategies in the treatment of unintentional weight loss.

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Section: Resultsmentioning

confidence: 65%

Weight Loss Treatment in Long-Term Care

Padala

Keller

Potter

2007

Journal of Nutrition For the Elderly

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“…Food quality improvements, feeding assistance and the provision of multiple small meals and snacks throughout the day were the strongly preferred approaches as opposed to nutritional supplementation which was consistently chosen last. Interestingly, 63% of residents in this study had chart orders to receive oral supplements [20] . Residents in NHs receiving family support ate and drank much better than residents who had no family support [21] .…”

Section: Non-supplementation Interventionsmentioning

confidence: 99%

Nutritional Supplementation in Community-Dwelling Elderly People

Mucci

Jackson²

2008

Ann Nutr Metab

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There is a large evidence base for nutritional intervention in acutely ill and post-operative hospitalised patients, but the evidence base for nursing home (NH) residents is small. The prevalence of poor nutrition in NHs is high and baseline nutrition appears to be an important determinant of response to nutritional intervention. Residents with mininutritional assessment (MNA) scores above 23.5 tend to show less response than those with lower scores. This relates in part to failure to increase intake in the better nourished as well as to actual response to increased intake. At the low end of the MNA spectrum, the increasing prevalence of multiple pathologies tends to result in a reduced response, but randomised controlled studies in this group is probably not ethical. Most studies have tended to investigate the intermediate group with MNA scores of 17–23.5 or equivalent using other scales. Interventions have usually resulted in increased intake of calories and micronutrients. Other end points have variously shown responses including weight, immunological measures, infection rates, decubitus ulcers, falls and fracture rates. Many studies have been too small to demonstrate benefit and some are likely to have suffered from type l errors – showing benefit by chance. Poorly quantifiable variables likely to be of importance include the local environment and catering as well as pathophysiological variability.

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“…Quality food is favored over oral nutritional supplements by residents and family for meeting nutritional needs and enhancing quality of life. 40 Regional policies and home-level practices with respect to menu planning, choice of commercial or in-house food products, food variety, food budget, and the mandated role and time allocated to clinical dietitians all have the potential to influence the types and quality of food provided in LTC, yet we know little about the associations among these factors and food intake.…”

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confidence: 99%