Evaluation of strategies to improve nutrition in people with dementia in an assessment unit

Wong, Anson; Burford, Sally; Wyles, Christina; Mundy, H.; Sainsbury, R

doi:10.1007/bf02982660

Cited by 47 publications

(94 citation statements)

References 13 publications

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“…The setting in thirteen articles was an acute hospital [32,[39][40][41][42][43][44][45][46][47][48][49][50], with the remaining study set in a short stay dementia assessment unit [51]. The UK was the most common location (7 articles) [39,41,[44][45][46][47]50], followed by Australia (4 articles) [32,42,43,49], the United States (2 articles) [40,48] and New Zealand (1 article) [51].…”

Section: Overview Of Articlesmentioning

confidence: 99%

“…Of the 14 articles, eight reported research studies of varying quasi experimental design [32,[42][43][44][48][49][50][51]. One article defined itself as both a study and a programme evaluation, but was considered a study in this review due to the scientific nature of the published report [40].…”

Section: Overview Of Articlesmentioning

confidence: 99%

“…One article defined itself as both a study and a programme evaluation, but was considered a study in this review due to the scientific nature of the published report [40]. Of the nine research studies, six had received standard research ethics approval [42][43][44][49][50][51], one was exempted by the local ethics board [32] and two did not make reference to the ethical approvals process [40,48]. Four articles were descriptions of service or quality improvement projects [39,[45][46][47].…”

Section: Overview Of Articlesmentioning

confidence: 99%

“…The number of participants included in nine of the articles varied widely from 8 to 3911 [32,[41][42][43][44][48][49][50][51]; one study and four quality improvement projects did not report the number of patients [39,40,[45][46][47]. In six studies, patients requiring mealtime assistance were specifically identified and recruited, with participant numbers ranging from 8-68 [42,43,[48][49][50][51].…”

Section: Populationmentioning

confidence: 99%

“…In six studies, patients requiring mealtime assistance were specifically identified and recruited, with participant numbers ranging from 8-68 [42,43,[48][49][50][51]. In two studies, all patients on study wards were included, regardless of a pre-defined need for assistance, and greater numbers of participants were included (1012 and 3911) [32,44].…”

Section: Populationmentioning

confidence: 99%

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The impact of trained volunteer mealtime assistants on dietary intake and satisfaction with mealtime care in adult hospital inpatients: A systematic review

Howson

Sayer

Roberts

2017

The Journal of nutrition, health and aging

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BackgroundMalnutrition is common in hospital inpatients and is associated with increased morbidity and mortality. Insufficient assistance at mealtimes can contribute to this and therefore trained volunteer mealtime assistants may be of benefit. ObjectivesTo identify and review the current evidence for the impact of trained volunteer mealtime assistants on dietary intake and satisfaction with mealtime care in adult hospital inpatients. MethodsA systematic search of Medline, Embase and CINAHL was conducted to identify relevant articles. Articles of any methodology were considered. Quality assessment and data extraction were carried out by two reviewers independently. ParticipantsParticipants were inpatients in a hospital setting, including rehabilitation units. Participants in long term care facilities were excluded. InterventionArticles that examined the effect of trained volunteer mealtime assistants on nutritional outcomes or satisfaction with mealtime care were included. Results 5576 articles were identified, of which 14 were included in the review. Nine were small research studies and five were quality improvement initiatives. The quality of eight studies was moderate, with one study being of lower quality. Eight articles reported dietary intake and seven demonstrated an improvement, with protein intakes at volunteer mealtimes increasing by 4.3g-10.1g and energy intakes by 44-105kcal. Ten articles reported positive staff, patient and volunteer feedback. No adverse events were reported. ConclusionThere is evidence from small studies and improvement projects that trained volunteer mealtime assistants are safe and improve satisfaction with mealtime care in hospital inpatients, although evidence for an effect on dietary intake was less consistent. Larger studies with robust methodology are required to confirm this.

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Section: Overview Of Articlesmentioning

confidence: 99%

Section: Overview Of Articlesmentioning

confidence: 99%

Section: Overview Of Articlesmentioning

confidence: 99%

Section: Populationmentioning

confidence: 99%

Section: Populationmentioning

confidence: 99%

See 3 more Smart Citations

The impact of trained volunteer mealtime assistants on dietary intake and satisfaction with mealtime care in adult hospital inpatients: A systematic review

Howson

Sayer

Roberts

2017

The Journal of nutrition, health and aging

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Current awareness in geriatric psychiatry

2008

Int J Geriat Psychiatry

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In order to keep subscribers up‐to‐date with the latest developments in their field, John Wiley & Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of geriatric psychiatry. Each bibliography is divided into 9 sections: 1 Reviews; 2 General; 3 Assessment; 4 Epidemiology; 5 Therapy; 6 Care; 7 Dementia; 8 Depression; 9 Psychology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted

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How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste

Antasouras

Vasios

Kontogiorgis

et al. 2022

Health Planning & Management

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Hospitals have a responsibility to link human health and the environment, but food waste in hospitals has traditionally been much higher than in other areas of food supply. The cause of this situation has many negative impacts on health, economy, society, and environment. As a result, food waste has become a topic of discussion in hospital food departments. Part of this problem is plate waste, the served food that remains uneaten by patients. Given the magnitude of the food problem, this systematic review is aimed to identify the most common measures used to reduce plate waste in hospitals. PubMed, Scopus, and Google Scholar databases were comprehensively searched to identify food waste studies worldwide using related search terms. Many approaches have been recommended to increase patient food intake and minimise plate waste in hospitals. Up to date, the four most common include flexible portion sizes, increased food choices through selective menus, additional nutritional support and a better ordering and delivery system. Among them, the most used and effective are flexible portion sizes which may increase the ability of patients choosing their menus and upgrade ordering and delivery system by electronic format. In most studies, plate waste covers the most significant percentage of food waste produced in hospitals, while more than one approach is recommended to minimise it. In this aspect, further well‐design, multicenter, clinical studies are strongly required to highlight and establish novel and effective approaches for improving food waste management in hospitals by reducing plate waste.

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Evaluation of strategies to improve nutrition in people with dementia in an assessment unit

Abstract: Simple, inexpensive and easy to implement strategies can improve nutrition in hospital inpatients with dementia.

Cited by 47 publications

References 13 publications

The impact of trained volunteer mealtime assistants on dietary intake and satisfaction with mealtime care in adult hospital inpatients: A systematic review

The impact of trained volunteer mealtime assistants on dietary intake and satisfaction with mealtime care in adult hospital inpatients: A systematic review

Current awareness in geriatric psychiatry

How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste

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