Defining, Recognizing, and Reporting Malnutrition

Elia, Marinos

doi:10.1177/1534734617733902

Cited by 59 publications

(41 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Despite comparable muscle strength, patients with impaired nutritional status had lower exercise capacity than well-nourished patients. Whereas various definitions of PEW are available in scientific literature, they all disclose the extraction from energy stored in proteins, such as in the muscles, as compensation for an insufficient energy intake [43]. Consecutively, this whole body protein imbalance results in a reduced turnover of contractile proteins, muscle mass and force generating capacity, leading to physical impairments such as muscle weakness [44,45].…”

Section: Plos Onementioning

confidence: 99%

Markers of protein-energy wasting and physical performance in haemodialysis patients: A cross-sectional study

et al. 2020

View full text Add to dashboard Cite

Background Physical impairments are common in uraemia, as reflected by the high risk of falls of haemodialysis (HD) patients. Furthermore, these patients often suffer from malnutrition. Objective Up to now, it is unknown which aspects of physical performance are predominantly driven by malnutrition in HD patients. As this answer could steer different interventions, the aim of this study was to evaluate the cross-sectional relationship between nutritional status, muscle strength, exercise capacity and the risk of falls. Methods This study recruited HD patients between December 2016 and March 2018 from two hospital-based and five satellite dialysis units (registration number on clinicaltrial.gov: NCT03910426). The mini-nutritional assessment scale as well as objective measures of protein-energy wasting were obtained (total iron-binding capacity, total protein levels, and CRP). Physical assessment included muscle strength (quadriceps, handgrip force, and sitto-stand test), exercise capacity (six-minute walking test) and the risk of falls (Tinetti, FIC-SIT, and dialysis fall index). Their interrelationship was analysed by ridge regression models. Results Out of 113 HD patients (mean age 67 years ± 16.1, 57.5% male) 36.3% were malnourished according to the mini-nutritional assessment scale and a majority had impaired quadriceps force (86.7%), six-minute walking test (92%), and an increased risk of falls (73.5%). Total protein and CRP levels were identified as relevant nutritional factors in the association with physical performance. Nutritional parameters explained 9.2% of the variance in the risk of

show abstract

Section: Plos Onementioning

confidence: 99%

Markers of protein-energy wasting and physical performance in haemodialysis patients: A cross-sectional study

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Additionally, there are adverse effects associated with the ageing process, which is considered to be a multidimensional process, including physical, psychological and social changes, all of which are potential risk factors for malnutrition (Table 1) [11]. Varying definitions of malnutrition are reported within the literature [15]. One of the most commonly used describes malnutrition as a "deficiency or excess (or imbalance) of energy, protein and other nutrients" resulting in negative consequences "on tissue/body form (body shape, size and composition) and function and clinical outcome" [13].…”

Section: Introduction To Malnutrition In Older Adultsmentioning

confidence: 99%

Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review

Norton

Lignou

Methven

2021

Foods

View full text Add to dashboard Cite

Protein needs are considered to increase with age, with protein consumption being associated with many positive outcomes. Protein-fortified products are often used to improve nutritional status and prevent age-related muscle mass loss in older adults. Accordingly, older adults are commonly provided with products fortified with whey protein; however, such products can cause mouthdrying, limiting consumption and product enjoyment. Currently, the extent to which age and individual differences (e.g., saliva, oral health, food oral processing) influence the perception of whey protein-derived mouthdrying is relatively unclear. Previous research in this area has mainly focused on investigating mouthdrying, without taking into account individual differences that could influence this perception within the target population. Therefore, the main focus of this review is to provide an overview of the relevant individual differences likely to influence mouthfeel perception (specifically mouthdrying) from whey protein-fortified products, thereby enabling the future design of such products to incorporate better the needs of older adults and improve their nutritional status. This review concludes that age and individual differences are likely to influence mouthdrying sensations from whey protein-fortified products. Future research should focus more on the target population and individual differences to maximise the benefits from whey protein fortification.

show abstract

“…Nearly 50% older adults are at risk for malnutrition [1], yet routine screening for malnutrition in the community is rare [2]. Malnutrition refers to imbalances in a person's nutritional intake and/or their body's capacity to utilize nutrients, which in turn reduces their ability to maintain or repair tissue [3,4]. A person suffering from malnutrition can be identified with two of the following characteristics: insufficient caloric intake, significant weight loss, fluid retention, reduced grip strength, and fat loss [4].…”

Section: Introductionmentioning

confidence: 99%

A Brief Intervention for Malnutrition among Older Adults: Stepping Up Your Nutrition

Smith

Bergeron

Lachenmayr³

et al. 2020

IJERPH

View full text Add to dashboard Cite

Despite a multitude of nutritional risk factors among older adults, there is a lack of community-based programs and activities that screen for malnutrition and address modifiable risk among this vulnerable population. Given the known association of protein and fluid consumption with fall-related risk among older adults and the high prevalence of falls among Americans age 65 years and older each year, a brief intervention was created. Stepping Up Your Nutrition (SUYN) is a 2.5 h workshop developed through a public/private partnership to motivate older adults to reduce their malnutrition risk. The purposes of this naturalistic workshop dissemination were to: (1) describe the SUYN brief intervention; (2) identify participant characteristics associated with malnutrition risk; and (3) identify participant characteristics associated with subsequent participation in Stepping On (SO), an evidence-based fall prevention program. Data were analyzed from 429 SUYN participants, of which 38% (n = 163) subsequently attended SO. As measured by the SCREEN II®, high and moderate malnutrition risk scores were reported among approximately 71% and 20% of SUYN participants, respectively. Of the SUYN participants with high malnutrition risk, a significantly larger proportion attended a subsequent SO workshop (79.1%) compared to SUYN participants who did not proceed to SO (65.8%) (χ2 = 8.73, p = 0.013). Findings suggest SUYN may help to identify malnutrition risk among community-dwelling older adults and link them to needed services like evidence-based programs. Efforts are needed to expand the delivery infrastructure of SUYN to reach more at-risk older adults.

show abstract

Defining, Recognizing, and Reporting Malnutrition

Cited by 59 publications

References 27 publications

Markers of protein-energy wasting and physical performance in haemodialysis patients: A cross-sectional study

Markers of protein-energy wasting and physical performance in haemodialysis patients: A cross-sectional study

Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review

A Brief Intervention for Malnutrition among Older Adults: Stepping Up Your Nutrition

Contact Info

Product

Resources

About