Quality indicators of nutritional care practice in elderly care

Josefsson, Malin Skinnars; Nydahl, Margaretha; Persson, Inger; Sydner, Ylva Mattsson

doi:10.1007/s12603-017-0970-8

Cited by 13 publications

(17 citation statements)

References 47 publications

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“…In the present study, these aspects were also identified as the main facilitating items for succeeding in the adoption of new routines. However, conditions seem to differ between Swedish municipality groups and distinctions have also been confirmed in previous studies (Skinnars Josefsson, Nydahl, Persson, & Mattsson Sydner, ), for example, in city municipalities clinical dieticians have a more prominent position than in urban or rural. This is also reflected in the present study in which clinical dieticians were considered to have a strong driving role, especially in city municipalities.…”

Section: Discussionsupporting

confidence: 72%

National survey in elderly care on the process of adopting a new regulation aiming to prevent and treat malnutrition in Sweden

Josefsson

Nydahl

Sydner

2018

Health Soc Care Community

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Guided by the i-PARIHS framework, this study investigates perceived facilitators in the process of adopting a new regulation launched in 2015 which aims to prevent and treat malnutrition. In May 2016, a national web-based questionnaire was emailed to chief medical nurses in elderly care in all Swedish municipalities (n = 290). The response rate in this cross-sectional study was 75% (n = 217). Fifty per cent of the municipalities had adopted new routines, 42% had started and 8% had not. One third of the respondents considered malnutrition to be a major problem in elderly care and about half considered the new national regulation to have strengthened local work. A logistic regression showed that the odds for having adopted new routines were higher for CMNs with long experience in elderly care and who had previously worked to prevent malnutrition, and for those who considered the new national regulation helpful. To extract underlying factors in the adoption process, two principal component analyses were performed for key actors and support. For key actors, the analysis yielded four factors, explaining 67% of the total variance; (a) first line team, (b) expert team, (c) management team and (d) surrounding resources. For support, the analysis yielded three factors, which explained 65% of the total variance; (a) agile teamwork, (b) management and leadership and (c) acceptance. The slow adoption rate of the regulation raises questions about its impact; this might be an effect of the general trend of decentralisation in the Swedish welfare sector, and in elderly care in particular, making it hard to attain change that is steered centrally. However, malnutrition is a pronounced problem in elderly care and the mandatory nature of the new regulation therefore warrants further investigation of whether its launch has contributed to a reduction of malnutrition by investigating outcomes and preventive actions carried out in practice.

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Section: Discussionsupporting

confidence: 72%

National survey in elderly care on the process of adopting a new regulation aiming to prevent and treat malnutrition in Sweden

Josefsson

Nydahl

Sydner

2018

Health Soc Care Community

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“…Two studies [27,28] reported a decrease in meal satisfaction owing to the provision of frozen food, with an r of .20 and .02, respectively. Only one study [24] reported that diluted meal type affected eating satisfaction, with an r of .04.…”

Section: ) Foodmentioning

confidence: 99%

“…To determine whether personalized meals were provided, the capacity to provide personalized meals and presence of nutritionists were examined. Two studies [27,28] reported that eating satisfaction was affected by dietitians, with an r of .19 and .27, respectively. Three studies [25,26,28] reported that providing personalized meals affected meal satisfaction, with an r of .65, .04, and .08, respectively.…”

Section: ) Provision Of Personalized Mealsmentioning

confidence: 99%

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The Factors Influencing Meal Satisfaction in Older Adults: A Systematic Review and Meta-analysis

Lee

2019

Asian Nursing Research

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The aim of this study was to identify factors influencing meal satisfaction in older adults. Methods: Authors searched four databases Ovid MEDLINE, Ovid EMBASE, the Cochrane Library, and KoreaMed using the following key search terms: "(elderly-mp. OR aged), AND (meal OR food OR eating OR feeding), AND satisfaction." Only articles published between January 1946 and May 2018 were considered. The preferred reporting items for systematic reviews and meta-analyses guidelines were adopted for quality assessment. The authors ultimately selected 7 of 1,695 references for review and meta-analysis. Results: A meta-analysis was conducted to determine the factors influencing meal satisfaction in older adults aged more than 60 years. The results showed that meal satisfaction was low when age increased and the individual was served frozen meals. Satisfaction with meals was high when food choices were available and individuals were served high-quality food and when the food smelled and tasted good or was personally tailored. Satisfaction was also high when individuals ate with their families. Moreover, meal satisfaction seemed to be influenced by physical health, whereas it did not show a significant correlation with mental health. Conclusion:Intending to improve the quality of life of older adults by increasing their meal satisfaction, the authors pointed out factors that institutions should attend to when providing meals to older adults. To contribute to the lack of any existing conceptual and theoretical framework in this field, further steps to be taken by the authors shall involve concept analysis that would assist in building a conceptual framework.

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“…Persons with dementia should be regularly screened for anorexia with tools such as the Simplified Nutrition Appetite Questionnaire (SNAQ) (42,43) and for poor nutrition with the MiniNutrition Assessment (MNA) or its short form (44)(45)(46). The dietitian or speech therapist should observe the person eating and the interprofessional team should develop innovative strategies to prevent dysphagia and weight loss early in the disease.…”

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confidence: 99%