Teasdale Scott B, Moerkl Sabrina, Moetteli Sonja, Mueller-Stierlin Annabel
School of Psychiatry, UNSW Sydney & Mindgardens Neuroscience Network, Sydney, NSW 2052, Australia.
Department of Psychiatry and Psychotherapeutic Medicine, Medical University of Graz, 8036 Graz, Austria.
Int J Environ Res Public Health. 2021 Oct 27;18(21):11269. doi: 10.3390/ijerph182111269.
People living with serious mental illness (SMI) experience physical health complications at disproportionate rates to people without an SMI. Unhealthy dietary intake and disordered eating behaviors are key driving factors. There is a lack of valid nutrition-risk screening tools targeted to mental health services, and typically used nutrition-risk screening tools are not suitable for mental health services. This paper details the rationale and study protocol for development and validation of the NutriMental screener, a tool for use in clinical practice to identify service users who are at risk for common nutrition issues experienced by this population group and trigger referral to a specialist clinician. The development process includes five phases. Phase I is the development of nutrition-related domains of interest from screening tools used in mental health services. Phase II involves a literature review and service-user interviews to identify additional domains. Phase III consists of international workshops with relevant clinicians and persons with SMI to gain a consensus on questions to be included in the draft tool. Phase IV involves conducting multinational feasibility and preliminary validation studies. Phase V consists of performing formal validation studies. The development of a nutrition-risk screening tool for mental health services is a necessary step to help rectify the physical-health disparities and life-expectancy gap for people with SMI.
患有严重精神疾病（SMI）的人群出现身体健康并发症的比例高于没有严重精神疾病的人群。不健康的饮食摄入和紊乱的饮食行为是关键驱动因素。缺乏针对心理健康服务的有效营养风险筛查工具，而通常使用的营养风险筛查工具并不适用于心理健康服务。本文详细阐述了NutriMental筛查工具开发与验证的基本原理和研究方案，该工具用于临床实践，以识别该人群中面临常见营养问题风险的服务使用者，并促使其转诊至专科临床医生处。开发过程包括五个阶段。第一阶段是从心理健康服务中使用的筛查工具中开发感兴趣的营养相关领域。第二阶段包括文献综述和服务使用者访谈，以确定其他领域。第三阶段包括与相关临床医生和患有严重精神疾病的人员举办国际研讨会，就纳入工具草案的问题达成共识。第四阶段涉及开展多国可行性和初步验证研究。第五阶段包括进行正式验证研究。开发心理健康服务的营养风险筛查工具是帮助纠正患有严重精神疾病者身体健康差异和预期寿命差距的必要步骤。
