Review methods:The review was conducted according to Joanna Briggs Institute's methodology for scoping reviews. Included studies were conducted in the inpatient rehabilitation setting, adult population ≥18 years old and provided a description of at least one element of the foodservice system, food and menu, waste and/or eating environment.Results: Of 5882 articles screened, 37 articles were included, reporting 31 unique studies. Most rehabilitation units had cook-fresh production methods (50%), used decentralized bulk delivery methods (67%) had a communal dining room (67%) and had a 3-week menu cycle (71%). Mealtime care was predominantly provided by nursing staff, however few studies reported on specific activities. Nutritional intake was a key outcome measure across included studies (43%), with only six papers reporting on rehabilitation outcomes. Of the intervention studies (n = 9), all were aimed at improving nutritional intake through menu or mealtime care modifications; few (n = 3) studied changes in rehabilitation outcomes. Conclusion:This scoping review identified a considerable lack of reporting of foodservice and mealtime care systems used in rehabilitation settings in the available literature. Further investigation is required to understand what models of mealtime care are provided to patients and to understand the impact of changes to foodservice and mealtime systems on patient outcomes.

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with the MID achieved by 56% of participants for the 6MW. Of participants with a predicted moderate risk of falls on initial assessment (n = 6), 67% (n = 4) achieved >25 cm on the FFR after the intervention. The SF-36 physical component summary (PCS) significantly increased (+4.99 [95% CI 3.29, 6.68] p < 0.001) immediately following the intervention, with 68% (n = 72) of participants achieving the MID. The improvement in the SF-36 mental component summary (MCS) also achieved statistical significance (+2.81 [95% CI 0.54, 5.08] p = 0.02), with 51% (n = 54) achieving the MID. FACT-G scores improved significantly from pre-to post-intervention (+5.50 [95%CI 2.52, 8.47], p < 0.001) with 58% (n = 62) of partici-pants meeting the MID. MID improvements in PCS and FACT-G were maintained in 77% (n = 20/26) and 95% (n = 19/20) of participants 3 months following completion of the program. Summary/Conclusion: The FTT program was effective in improving and maintaining physical function and HRQoL, with some evidence for long-term effects. An individually-prescribed exercise program supervised by an Accredited Exercise Physiologist should be considered as part of standard care to improve function and HRQoL in patients with stable haematological cancer.

Purpose Malnutrition is an important prognostic indicator of post-operative outcomes in patients undergoing surgery for head and neck cancer, however, limited studies utilize validated nutrition assessment tools to accurately assess risk. The aim of this study was to determine the relationship between nutritional status on post-operative complications and length of stay for patients undergoing either a laryngectomy, pharyngectomy or pharyngolaryngectomy for head and neck cancer. Methods Patients with head and neck cancer undergoing a laryngectomy, pharyngectomy or pharyngolaryngectomy at a tertiary hospital in Australia were eligible for this retrospective cohort study (n = 40). Nutritional status was assessed by the dietitian on admission using the validated Subjective Global Assessment tool. Clinical outcomes were collected via retrospective chart review and included length of stay and post-operative complications. Results Pre-operative malnutrition incidence was 40%. Malnourished patients had higher incidences of any type of complication (57% vs 44%, p = 0.013) and pressure injury (86% vs 14%, p = 0.011) compared to well-nourished patients. Well-nourished patients had a clinically important shorter median length of stay compared to malnourished patients (17.5 vs 20 days). Conclusion Early identification and management of malnutrition is essential to minimize risk of post-operative complications and reduce length of stay and should be considered a key component of prehabilitation programs.