ESPEN guideline on clinical nutrition and hydration in geriatrics

Volkert, Dorothee; Beck, Anne Marie; Cederholm, Tommy; Cruz-Jentoft, Alfonso J.; Goisser, Sabine; Hooper, Lee; Kiesswetter, Eva; Maggio, Marcello; Raynaud-Simon, A.; Sieber, Cornel; Sobótka, L.; Asselt, Dieneke van; Wirth, Rainer; Bischoff, Stephan C.

doi:10.1016/j.clnu.2018.05.024

Cited by 980 publications

(1,283 citation statements)

References 307 publications

(382 reference statements)

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“…A study by Cluskey and Kim undertaken in the USA suggested that finger foods are judged by healthcare professionals, working in long‐term care settings, as being beneficial for residents, cheap and easily implemented in institutions. The limited adverse effects and expense to provide these types of foods means that their use continues to remain in clinical guidelines on nutrition and hydration in geriatrics .…”

Section: Discussionmentioning

confidence: 99%

“…Despite this, relatives of older people frequently report an inadequate amount of appropriate food and lack of support for people unable to feed themselves . The European Society for Clinical Nutrition and Metabolism (ESPEN) clinical recommendations suggest using finger foods for older adults because of their limited cost and low risk, although the supporting evidence for this intervention is sparse.…”

Section: Introductionmentioning

confidence: 99%

“…The Social Care Institute for Excellence recommends the use of finger foods to enable mealtime independence and to prevent any loss of dignity and embarrassment when eating in front of others . For people after stroke or with cognitive impairment, finger foods have the potential to support participation and to increase independence at mealtimes . The potential benefits of using finger foods are an enhancement of nutritional intake and maintenance of weight .…”

Section: Introductionmentioning

confidence: 99%

“…For people after stroke or with cognitive impairment, finger foods have the potential to support participation and to increase independence at mealtimes . The potential benefits of using finger foods are an enhancement of nutritional intake and maintenance of weight . Additionally, finger foods are described as a more flexible approach to dining .…”

Section: Introductionmentioning

confidence: 99%

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The use of finger foods in care settings: an integrative review

Heelan

Prieto

Roberts

et al. 2019

J Human Nutrition Diet

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Background Reduced food intake is prevalent in people in residential and hospital care settings. Little is known about the use of finger foods (i.e. foods eaten without cutlery) with respect to increasing feeding independence and food intake. The Social Care Institute for Excellence (Malnutrition Task Force: State of the Nation, 2017) recommends the use of finger foods to enable mealtime independence and to prevent loss of dignity and embarrassment when eating in front of others. The aim of this review is to identify and evaluate the existing literature regarding the use and effectiveness of finger foods among adults in health and social care settings. Methods An integrative review methodology was used. A systematic search of electronic databases for published empirical research was undertaken in October 2018. Following screening of titles and abstracts, the full texts of publications, which investigated outcomes associated with the provision of finger foods in adult care settings, were retrieved and assessed for inclusion. Two independent investigators conducted data extraction and quality assessment using Critical Appraisal Skills Programme checklists. Thematic analysis was used to summarise the findings. Results Six studies met the inclusion criteria. Four themes were identified: Finger food menu implementation; Importance of a team approach; Effect on nutrition; and Influence on wellbeing. Study designs were poorly reported, with small sample sizes. Conclusions There is some evidence that the provision of finger foods may positively affect patient outcomes in long‐term care settings. There is a paucity of research evaluating the use of a finger food menu in acute care settings, including economic evaluation. Future high quality trials are required.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The use of finger foods in care settings: an integrative review

Heelan

Prieto

Roberts

et al. 2019

J Human Nutrition Diet

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“…These varying prevalence rates can be explained by the different available definitions, screening instruments, spectrum of patients and settings. Well‐known risk factors for malnutrition are forms of cancer, digestive system diseases, loss of appetite, restrictive diets, reduced mobility, comorbidity, higher dependency levels during daily activities, increased age or pain (Raynaud‐Simon, Revel‐Delhom, & Hébuterne, ; Volkert et al, ). According to Meier and Stratton () psychosocial factors or diseases, including dementia, anxiety and depression, can also contribute to lower food intake.…”

Section: Introductionmentioning

confidence: 99%

Dysphagia and factors associated with malnutrition risk: A 5‐year multicentre study

Blanař

Hoedl

Lohrmann

et al. 2019

Journal of Advanced Nursing

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Aims To describe the associations between dysphagia and malnutrition risk and to identify predictors for dysphagia in a group of persons at risk of malnutrition in hospitals and nursing homes. Design A secondary analysis of cross‐sectional data from the years 2012–2016. Methods The risk of malnutrition was assessed using the Malnutrition Universal Screening Tool for Adults (MUST). The data were compared regarding malnutrition risk and dysphagia. Regression analyses were conducted to identify variables that were associated with the risk of malnutrition and dysphagia. Results Patients (N = 17,580) were included in the study sample. The prevalence of dysphagia was 6.6% and the prevalence of malnutrition risk was 18.9%. A multivariable logistic regression analysis resulted in the identification of dysphagia and cancer as variables with the highest odds ratios with regard to malnutrition risk. Patients with cancer, stroke or respiratory diseases represent a high‐risk group for the co‐occurrence of dysphagia and risk of malnutrition. Conclusions Screening for dysphagia should be carried out on patients at risk of malnutrition as an integral part of their admission to a healthcare institution and especially on the higher risk group of patients with cancer, a stroke or a respiratory disease. Impact What problem did the study address? This study identified the relationship between dysphagia and malnutrition risk and associated factors. What were the main findings? Dysphagia among patients in the research sample was associated with more than two times higher prevalence of the malnutrition risk. Where and on whom will the research have an impact? Thorough malnutrition risk and dysphagia screening lead to better nursing care.

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Oral nutrition interventions in hospitalised older people at nutritional risk: a network meta-analysis of individual participant data

Kiesswetter

Stadelmaier

Grummich

et al. 2022

Cochrane Database of Systematic Reviews

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ESPEN guideline on clinical nutrition and hydration in geriatrics

Cited by 980 publications

References 307 publications

The use of finger foods in care settings: an integrative review

The use of finger foods in care settings: an integrative review

Dysphagia and factors associated with malnutrition risk: A 5‐year multicentre study

Oral nutrition interventions in hospitalised older people at nutritional risk: a network meta-analysis of individual participant data

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