Feasibility of a web-based dementia feeding skills training program for nursing home staff

Batchelor-Murphy, Melissa; Amella, Elaine; Zapka, Jane G.; Mueller, Martina; Beck, Cornelia

doi:10.1016/j.gerinurse.2015.02.003

Cited by 32 publications

(44 citation statements)

References 35 publications

(41 reference statements)

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“…Items for questionnaires 2 and 3 were revised from questionnaires assessing the feasibility of a web-based professional training [13], attitudes regarding home cooking education [14], and health coaching [15]. …”

Section: Methodsmentioning

confidence: 99%

Innovation in medical education: a culinary coaching tele-nutrition training program

Polak

Pober

Finkelstein

et al. 2018

Medical Education Online

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Background: Nutrition medical education training programs that are focused on home cooking are emerging. Objective: This short communication describes the first synchronous tele-nutrition medical education training program using a novel Culinary Coaching (CC) model. Design: Seven health coaches were trained and each coach delivered CC programs to four patients (28 total). Evaluations included:1) two questionnaires before, immediately after, and six months post training program; and 2) one questionnaire after each patient program. Results: CC training significantly improved coaches’ attitudes about and confidence to deliver CC from pre-program means of 3.61 and 3.65 (out of 5), respectively, to post-program means, 3.77 (p<0.01) and 3.86 (p<0.05), respectively, and remained higher 6 months after the training program (3.93, p<0.01; 3.93, p<0.05). Health coaches described a high usage of CC principles and tools through the patient programs. Conclusions: This early evidence suggests that the CC model can be successfully expanded to health coaches, thus improving nutritional care.

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Section: Methodsmentioning

confidence: 99%

Innovation in medical education: a culinary coaching tele-nutrition training program

Polak

Pober

Finkelstein

et al. 2018

Medical Education Online

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“…The UH feeding technique reduces feeding behaviors and promotes meal intake at the same level as DH, while requiring no additional time to implement. In a previous study focused on training NH staff, content was included on the three handfeeding techniques and, while all NH staff were observed to use DH, OH was used at least once in 25–33% and UH was never used . For the present study, we used dedicated study staff to ensure adherence to the study protocol.…”

Section: Discussionmentioning

confidence: 99%

“…In a previous study focused on training NH staff, content was included on the three handfeeding techniques and, while all NH staff were observed to use DH, OH was used at least once in 25-33% and UH was never used. 18 For the present study, we used dedicated study staff to ensure adherence to the study protocol. In the analysis of the small number (16.7%) of meals where a deviation from the assigned handfeeding technique occurred, the largest number of deviations occurred with OH, primarily due to functional limitations of the residents' upper extremity and hands and/or the resident pushing assistance away.…”

Section: Discussionmentioning

confidence: 99%

“…Practice guidelines recommend two handfeeding techniques: Direct Hand (DH) and Over Hand (OH). A third technique exists, Under Hand (UH), and is theorized to elicit fewer feeding behaviors . The purpose of this study was to compare efficacy of three handfeeding techniques (DH, OH, and UH) for residents with dementia in the NH setting.…”

Section: Definition Of Handfeeding Techniques and Demonstration Videomentioning

confidence: 99%

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Experimental Comparison of Efficacy for Three Handfeeding Techniques in Dementia

Batchelor-Murphy

McConnell

Amella

et al. 2017

J American Geriatrics Society

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BACKGROUND Nursing home (NH) residents who require assistance during mealtimes are at risk for malnutrition. Supportive handfeeding is recommended, yet there is limited evidence supporting use of a specific handfeeding technique to increase meal intake. OBJECTIVES To compare efficacy of three handfeeding techniques for assisting NH residents with dementia with meals: Direct Hand (DH), Over Hand (OH), and Under Hand (UH). DESIGN A prospective pilot study using a within-subjects experimental Latin square design with randomization to one of three handfeeding technique sequences. SETTING AND PARTICIPANTS 30 residents living with advanced dementia in 11 U.S. NHs. MEASUREMENTS Time required for assistance; meal intake (% eaten); and feeding behaviors, measured by the Edinburgh Feeding Evaluation in Dementia (EdFED) scale. INTERVENTION Research Assistants provided feeding assistance for 18 video-recorded meals per resident (N=540 meals). Residents were assisted with one designated technique for 6 consecutive meals, changing technique every two days. RESULTS Mean time spent providing meal assistance did not differ significantly between techniques. Mean meal intake was greater for DH (67±15.2%) and UH (65±15.0%) with both significantly greater than OH (60±15.1%). Feeding behaviors were more frequent with OH (8.3±1.8%), relative to DH (8.0±1.8) and UH (7.7±1.8). CONCLUSION All three techniques are time neutral. UH & DH are viable options to increase meal intake among NH residents with advanced dementia and reduce feeding behaviors relative to OH feeding.

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“…Three studies (Chang and Lin 2005, Suominen et al 2007, Batchelor-Murphy et al 2015 provided details of the number of staff involved in the programme, drop-out rates and demographics, while two showed their sample size and power calculations (Chang andLin 2005, Suominen et al 2007).…”

Section: Educationalmentioning

confidence: 99%

Supporting people with dementia to eat

Leah

2016

Nursing Older People

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The aim of this systematic review was to identify the best ways of supporting people with dementia to eat. Five electronic databases were searched, with a date range from January 2004 to July 2015. Following screening of the 233 studies identified, 22 were included in the final analysis. The study interventions focused on educational programmes, environmental or routine changes, and assistance with eating, with the strongest evidence shown in the more complex educational programmes for people with dementia. The evidence suggests that staff who support people with dementia to eat should undertake face-to-face education programmes and aim to give people enough time when helping them to eat. However, cultural change may be needed to ensure individual assessments are carried out to identify those having difficulty eating, and to ensure they are afforded enough time to eat their meals.

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Feasibility of a web-based dementia feeding skills training program for nursing home staff

Cited by 32 publications

References 35 publications

Innovation in medical education: a culinary coaching tele-nutrition training program

Innovation in medical education: a culinary coaching tele-nutrition training program

Experimental Comparison of Efficacy for Three Handfeeding Techniques in Dementia

Supporting people with dementia to eat

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