为接受居家护理的老年人提供营养膳食：可行性与有效性
Delivery of Nutritious Meals to Elderly Receiving Home Care: Feasibility and Effectiveness.
作者信息
Denissen K F M, Janssen L M J, Eussen S J P M, van Dongen M C J M, Wijckmans N E G, van Deurse N D M, Dagnelie P C
机构信息
Pieter C. Dagnelie Department of Epidemiology, CAPHRI School for Public Health and Primary Care, Maastricht University, PO Box 616, 6200 MD Maastricht, The Netherlands, Tel.: +31 43 3882393; fax: +31 43 3884128, E-mail address:
出版信息
J Nutr Health Aging. 2017;21(4):370-380. doi: 10.1007/s12603-016-0790-2.
BACKGROUND/OBJECTIVES: Elderly with functional disabilities are at increased risk of inadequate dietary intake. Little is known about the effectiveness of interventions aimed at improving their dietary intake and nutritional status, nor about the determinants of successful implementation. We performed a feasibility study to evaluate the implementation and effectiveness of a home delivery service providing nutritious meals.
DESIGN
Quasi-experimental, with participants allocated to treatment group based on municipality of residence.
SETTING AND PARTICIPANTS
Functionally disabled home-dwelling elderly receiving home care.
INTERVENTION
Three-month daily meal service consisting of dinner and snacks (intervention). The control group sustained habitual food intake.
MEASUREMENTS
Data on satisfaction and problems regarding the meal service were collected by structured interviews. Dietary intake (2-day estimated food diary), nutritional status (anthropometry), handgrip strength, and quality of life (questionnaire-based) was measured at baseline, three months (end of intervention), and six months (follow-up).
RESULTS
Forty-four elderly were included (intervention group: 25, control group: 19). For most aspects of the meal service, approximately 90% of participants indicated being satisfied, and the large majority (70%) was interested in receiving a similar meal service in the future. At the end of the 3-month intervention, the intervention group showed a greater increase than the control group in body weight (P< 0.005), body mass index (P< 0.005), upper leg circumference (P< 0.01) and fat free mass (FFM, P< 0.03). Three months post-intervention, only the increase in FFM remained statistically significant (P< 0.05). Except for calcium intake, no positive intervention effect was observed for any of the other outcomes.
CONCLUSION
Our study stresses the feasibility as well as the potential of healthy and tasteful meals to support home-dwelling elderly, by showing that a high-quality meal service was highly appreciated and had a rapid effect on FFM.
背景/目的：功能残疾的老年人饮食摄入不足的风险增加。对于旨在改善其饮食摄入和营养状况的干预措施的有效性，以及成功实施的决定因素知之甚少。我们进行了一项可行性研究，以评估提供营养膳食的上门送餐服务的实施情况和有效性。
设计
准实验性研究，根据居住城市将参与者分配到治疗组。
地点和参与者
接受家庭护理的功能残疾居家老年人。
干预措施
为期三个月的每日膳食服务，包括晚餐和小吃（干预组）。对照组维持习惯的食物摄入量。
测量指标
通过结构化访谈收集有关膳食服务满意度和问题的数据。在基线、三个月（干预结束时）和六个月（随访）时测量饮食摄入量（2天估计食物日记）、营养状况（人体测量）、握力和生活质量（基于问卷）。
结果
纳入了44名老年人（干预组：25名，对照组：19名）。对于膳食服务的大多数方面，约90%的参与者表示满意，绝大多数（70%）表示未来有兴趣接受类似的膳食服务。在3个月干预结束时，干预组的体重（P<0.005）、体重指数（P<0.005）、大腿围（P<0.01）和去脂体重（FFM，P<0.03）的增加幅度大于对照组。干预后三个月，只有FFM的增加仍具有统计学意义（P<0.05）。除钙摄入量外，未观察到其他任何结果有积极的干预效果。
结论
我们的研究强调了健康美味的膳食支持居家老年人的可行性和潜力，表明高质量的膳食服务受到高度赞赏，并对FFM有快速影响。
Zotero 插件