Impact of a Buffet-style Dining Program on Weight and Biochemical Indicators of Nutritional Status in Nursing Home Residents

Remsburg, Robin E.; Luking, Amy; Baran, Patricia; Radu, Charlotte; Pineda, Deborah; Bennett, Richard G.; Tayback, Matthew

doi:10.1016/s0002-8223(01)00352-2

Cited by 68 publications

(79 citation statements)

References 16 publications

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“…The results of four previous intervention studies in frail elderly persons on meal ambiance and nutritional status are inconclusive, due to the small sample sizes, limited study duration, or lack of control group (10)(11)(12). In two studies, the food delivery system was changed from a preplating service to a more homelike service.…”

mentioning

confidence: 99%

“…In both studies, the intervention resulted in a significant increase in food intake (1400 kJ, standard deviation ¼ 800 kJ, n ¼ 16) (1550 kJ, n ¼ 22); but in neither study did body weight significantly change (13,14). A buffet style program had no effect on either body weight or on the biochemical markers of nutritional status of the residents [n ¼ 40 (11)]. In our 1-year intervention pilot study, residents (n ¼ 22) gained weight (3.3 kg), but no statistically significant increased food intake was reported (15).…”

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confidence: 99%

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Effect of Family-Style Meals on Energy Intake and Risk of Malnutrition in Dutch Nursing Home Residents: A Randomized Controlled Trial

Nijs¹,

Graaf²,

Siebelink³

et al. 2006

The Journals of Gerontology Series A: Biological Sciences and M

121

128

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confidence: 99%

mentioning

confidence: 99%

Effect of Family-Style Meals on Energy Intake and Risk of Malnutrition in Dutch Nursing Home Residents: A Randomized Controlled Trial

Nijs¹,

Graaf²,

Siebelink³

et al. 2006

The Journals of Gerontology Series A: Biological Sciences and M

121

128

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show abstract

“…In a study of older residents at a nursing home (40% were chronic stroke survivors) served a buffet-style meal one time per day for three months, a 52% increase in resident satisfaction was observed. However, the alteration in the meal style did not result in changes in body weight or biochemical indices of nutrition (i.e., hemoglobin, hematocrit, cholesterol and prealbumin) [26]. Other studies addressing foodservice style in nursing homes show a 25% increase in energy and protein intakes, as well as significant increases in blood folate, serum creatinine, and retinol [27].…”

Section: Oral Intake Retraining and Alteration Of Dining Conditionsmentioning

confidence: 90%

Dietary Intake and Intervention in Chronic Stroke: Review of the Evidence

Serra¹

2017

J Neurol Neurophysiol

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Despite evidence for a role of nutrition in the development of metabolic dysfunction, physical deconditioning, and psychological dysfunction common post-stroke, very little is known about the dietary habits and nutritional needs of chronic (>6 months) stroke survivors. This review summarizes the available evidence regarding dietary intake adequacy in chronic stroke survivors. It appears that a combination of screening methods, including food record, laboratory and malnutrition screening tools assessments may be beneficial to assess the dietary intake adequacy of stroke survivors. We also review the evidence suggesting the need for dietary modification by summarizing the strongest evidence (i.e., randomized controlled trial data) supporting and refuting the impact of nutritional interventions on clinical outcomes post-stroke. Data suggest that the B vitamins, omega 3s and vitamin D have promising effects on recovery post-stroke; however, to date, study limitations make drawing definitive conclusions regarding the impact of nutritional supplementation difficult. Further research is needed to provide insight on the ideal supplement dose and duration and about how different rehabilitation therapies (i.e., nutritional supplements, medications, exercise and caloric restriction) may interact to affect recovery. A better understanding of the role of nutrition during chronic stroke is needed as this information may one day help to individualize rehabilitation approaches to optimize patient outcomes.

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“…Stable biochemical indicators, such as prealbumin and albumin (Figure 1), and weight maintenance are positive outcomes of resident satisfaction with food and food service (15). Conversely, lack of satisfaction with meals can result in inadequate food intake, which leads to weight loss and suboptimal BMI (16).…”

Section: Discussionmentioning

confidence: 99%

Measuring Nursing Home Resident Satisfaction With Food and Food Service: Initial Testing of the FoodEx-LTC

Crogan¹,

Evans²,

Velasquez³

2004

The Journals of Gerontology Series A: Biological Sciences and M

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Background. Malnutrition impacts the quality of life and general health of many older persons living in our nation's 20,000 nursing homes (1). Despite the urgency of this issue, no instrument that measures resident satisfaction with food and food service was found in an extensive literature search. The purpose of this article is to describe the development and initial testing of a resident satisfaction with food and food service questionnaire (FoodEx-LTC) in the context of the Quality Nutrition Outcomes-Long-Term Care Model.

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Impact of a Buffet-style Dining Program on Weight and Biochemical Indicators of Nutritional Status in Nursing Home Residents

Cited by 68 publications

References 16 publications

Effect of Family-Style Meals on Energy Intake and Risk of Malnutrition in Dutch Nursing Home Residents: A Randomized Controlled Trial

Effect of Family-Style Meals on Energy Intake and Risk of Malnutrition in Dutch Nursing Home Residents: A Randomized Controlled Trial

Dietary Intake and Intervention in Chronic Stroke: Review of the Evidence

Measuring Nursing Home Resident Satisfaction With Food and Food Service: Initial Testing of the FoodEx-LTC

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