Omar Noraida, Shafiee Shazli Illyani, Nor'hisham Siti Hazimah, Ibrahim Zuriati, Jamaluddin Rosita, Rahamat Syafiqah, Mohd Yusof Barakatun Nisak, Minhat Halimatus Sakdiah, Sallehuddin Hakimah, Mazlan Nur Syazwani
Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia.
Malaysian Research Institute on Ageing (MyAgeing™), Universiti Putra Malaysia, Selangor, Malaysia.
JMIR Res Protoc. 2023 Jan 31;12:e42496. doi: 10.2196/42496.
Geriatric malnutrition in hospitals is common and can be affected by many things, including poor satisfaction toward hospital foodservice. Hospital foodservice plays an important role in a patient's recovery process by providing adequate nutrients. On top of that, patients' foodservice satisfaction can easily be afflicted by the quality of food served and the overall foodservice experience. Furthermore, malnutrition can occur from poor foodservice quality, especially among geriatric patients.
This study aims to assess the effectiveness of the Malaysian Geriatric Patients' Hospital Foodservice Protocol (MYGERYFS).
The protocol comprises 3 phases. Phase One is a cross-sectional study that took place at public hospitals with geriatric wards in the Klang Valley. Univariate data from Phase One were analyzed descriptively. Pearson correlation and chi-square were conducted to find factors associated with foodservice satisfaction. Phase Two involves the collaboration of health care professionals in the geriatric field. In Phase Three, a feasibility study will be conducted to determine the feasibility of the MYGERYFS protocol in a hospital among 60 geriatric patients. These patients will be randomized into control and intervention groups, respectively. Intervention care will be done to ensure the safety of the protocol.
Data collection for Phase One of the study has been completed. A total of 233 geriatric respondents with the mean age of 71.39 (SD 7.99) years were gathered. Approximately 51.5% (n=120) of the respondents were female, while 48.5% (n=113) were male, with a mean BMI of 24.84 (SD 6.05) kg/m2. Their mean energy and protein intakes were 1006.20 kcal (SD 462.03 kcal) and 42.60 (SD 22.20) grams, respectively. Based on the Mini Nutritional Assessment, older patients who scored 12-14 (normal) were 27.9% (n=65), those who scored 8-11 (at risk) were 54.9% (n=128), and those who scored 0-7, which is the lowest (malnutrition), were 17.2% (n=40) of the study population. Hence, most patients were at risk of malnutrition. Although a majority of the patients claimed to have good foodservice satisfaction 26.2% (n=61), they also experienced at least 3 barriers during mealtimes. It was found that dietary intake and mealtime barriers were significantly associated with the respondent's foodservice satisfaction. Data for Phase Two and Phase Three are yet to be collected and analyzed.
This study protocol could potentially benefit the hospital foodservice system and aid in improving geriatric nutritional status.
ClinicalTrials.gov NCT04858165; https://clinicaltrials.gov/ct2/show/NCT04858165.
INTERNATIONAL REGISTERED REPORT IDENTIFIER (IRRID): RR1-10.2196/42496.
医院中的老年营养不良情况很常见，且可能受多种因素影响，包括对医院餐饮服务的满意度较低。医院餐饮服务通过提供充足的营养，在患者康复过程中发挥着重要作用。除此之外，患者对餐饮服务的满意度很容易受到所提供食物的质量以及整体餐饮服务体验的影响。此外，餐饮服务质量差可能导致营养不良，尤其是在老年患者中。
本研究旨在评估马来西亚老年患者医院餐饮服务方案（MYGERYFS）的有效性。
该方案包括三个阶段。第一阶段是在巴生谷设有老年病房的公立医院进行的横断面研究。对第一阶段的单变量数据进行描述性分析。进行Pearson相关性分析和卡方检验以找出与餐饮服务满意度相关的因素。第二阶段涉及老年领域医疗保健专业人员的合作。在第三阶段，将进行一项可行性研究，以确定MYGERYFS方案在一家医院的60名老年患者中的可行性。这些患者将分别随机分为对照组和干预组。将实施干预护理以确保方案的安全性。
该研究第一阶段的数据收集工作已经完成。共收集了233名老年受访者的数据，他们的平均年龄为71.39（标准差7.99）岁。约51.5%（n = 120）的受访者为女性，48.5%（n = 113）为男性，平均体重指数为24.84（标准差6.05）kg/m²。他们的平均能量和蛋白质摄入量分别为1006.20千卡（标准差462.03千卡）和42.60（标准差22.20）克。根据简易营养评估，得分12 - 14（正常）的老年患者占27.9%（n = 65），得分8 - 11（有风险）的占54.9%（n = 128），得分0 - 7（即最低，营养不良）的占研究人群的17.2%（n = 40）。因此，大多数患者存在营养不良风险。尽管大多数患者声称对餐饮服务满意度较高（26.2%，n = 61），但他们在用餐时也至少遇到了3个障碍。研究发现，饮食摄入量和用餐障碍与受访者的餐饮服务满意度显著相关。第二阶段和第三阶段的数据尚未收集和分析。
本研究方案可能会使医院餐饮服务系统受益，并有助于改善老年患者的营养状况。
ClinicalTrials.gov NCT04858165；https://clinicaltrials.gov/ct2/show/NCT04858165。
国际注册报告标识符（IRRID）：RR1 - 10.2196/42496。
