Fleury Ségolène, Tronchon Paul, Rota Juliane, Meunier Charlotte, Mardiros Oliver, Van Wymelbeke-Delannoy Virginie, Sulmont-Rossé Claire
Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, Centre National de la Recherche Scientifique, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Université de Bourgogne Franche-Comté, Dijon, France.
Saveurs et Vie, Orly, France.
Front Nutr. 2021 Mar 4;8:629580. doi: 10.3389/fnut.2021.629580. eCollection 2021.
Setting up a home-delivered meal service often allows older people suffering from physical and/or cognitive disabilities to stay at home. However, older people who delegate their food activities (food purchasing, cooking…) have been reported to have a worse nutritional status than people who take care of their food activities. In this context, we will conduct a systematic review of all studies related to the nutritional issue in home-delivered meal older recipients. In June 2020, we searched 3 databases (Pubmed, Web of Science, EMBASE) to identify studies from all years on older adults at home and receiving home-delivered meal services (). The following were considered: nutritional status (Body Mass Index, weight, undernutrition) and nutritional intake. Any nutritional , and were relevant for inclusion. Forty-eight original studies met the inclusion criteria, most of them being published after the year 2000 ( = 34) and undertaken in the USA ( = 32). The selection includes 30 cross-sectional and 18 longitudinal studies. The main findings of this review are the following: (1) home-delivery meal older recipients are at high risk of undernutrition; (2) providing home-delivery meals may improve the nutritional status and nutrient intake; (3) this improvement is even higher when the home-delivery meal service is improved, for instance by providing dietetic counseling or adding supplementary snacks/meals or enriched food. However, even an improved service does not allow all the older recipients meeting their recommended nutritional allowance. This review reveals a need to further develop strategies allowing home-delivery meal older recipients to fulfill their nutritional needs. From a methodological point of view, there is a need to describe in more detail the home-delivered services provided to studies' participants to better consider meal frequency and meal content in the results.
设立上门送餐服务通常能让患有身体和/或认知障碍的老年人居家生活。然而，据报道，将饮食活动（食物采购、烹饪等）委托他人的老年人，其营养状况比自己负责饮食活动的人更差。在此背景下，我们将对所有与上门送餐老年受助者营养问题相关的研究进行系统综述。2020年6月，我们检索了3个数据库（PubMed、科学网、EMBASE），以确定历年有关居家且接受上门送餐服务的老年人的研究。纳入考虑的因素包括：营养状况（体重指数、体重、营养不良）和营养摄入。任何营养方面的、以及均符合纳入标准。48项原始研究符合纳入标准，其中大部分在2000年之后发表（=34），且在美国开展（=32）。所选研究包括30项横断面研究和18项纵向研究。本综述的主要发现如下：（1）上门送餐老年受助者存在营养不良的高风险；（2）提供上门送餐服务可能改善营养状况和营养摄入；（3）当上门送餐服务得到改善时，例如提供饮食咨询或添加补充零食/餐食或强化食品，这种改善会更大。然而，即使是改善后的服务也无法让所有老年受助者达到推荐的营养摄入量。本综述表明有必要进一步制定策略，使上门送餐老年受助者能够满足其营养需求。从方法学角度来看，有必要更详细地描述提供给研究参与者的上门送餐服务，以便在结果中更好地考虑用餐频率和餐食内容。
