Malnutrition
Conditions
Keywords
Malnutrition, Nutritional Risk, Intake, Food sensory, Nutritional therapy, Energy, Protein, Handgrip strength, Reaction time, Quality of Life
Brief summary
The purpose of this study is to determine whether individualised nutritional therapy comprised of appetising, energy- and protein-rich foods can have a positive effect on physiological function and quality of life of undernourished patients as compared to usual nutrition care.
Detailed description
Undernutrition and insufficent dietary intake in hospitalised patients is a widespread problem. It is associated with increased morbidity and mortality, worsened physiological function and quality of life and increased expenses for the health care system. Food quality has been shown to be positively associated with dietary intake in patients. However, there has lacked knowledge on how food quality can be optimised to promote intake. A project was therefore initiated, which aimed at establishing a framework for developing appetising, energy- and protein-rich foods for patients at nutritional risk. This project included qualitative and quantitative investigation of nutritional risk patients' meal experiences and preferences (se citations below). These results have served as a basis for optimsing energy- and protein-rich foods as part of an indivudalised nutritional therapy aimed at improving dietary intake in nutritional risk patients.
Interventions
OTHERIndividualised nutritional therapy
Nutritional therapy as based on previous results of the project on patient meal experiences and preferences (note citations below) and comprising of: * Thorough sensory and nutrition assessment (questionnaire). * Nutrition plan adjusted daily according to the assessment. * Serving appetising, energy- and protein-dense meals, snacks and drinks.
OTHERUsual nutrition care
Nutritional therapy according to current practice and general nutrition advice.
Sponsors
Arla Foods
The Danish Dairy Research Foundation, Denmark
University of Copenhagen
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
SUPPORTIVE_CARE
Masking
SINGLE (Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
No
Inclusion criteria
* Nutritional risk as per Nutrition Risk Screening 2002 (NRS-2002) * Hospital admited at Rigshospitalets (various medical departments) * Expect length of stay \>= 5 days * Informed consent to participate
Exclusion criteria
* Dementia or other psychiatric condition resulting in an inability to give informed consent and to understand study materials. * Inability to fairly perform the functional measurements (i.e., handgrip strength, reaction time) due to a hand, wrist, arm, shoulder injury or condition. * Enteral or parenteral nutrition as primary nutritional therapy. * Previous participation in the study.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Intake | Study period during admission in hopsital | Expressed as energy and protein balance (percent of calculated requirements met by intake as per daily dietary recording) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Handgrip strength | Study period during admission in hopsital | Grip track dynamometer (3 trials) |
| Reaction time | Study period during admission in hopsital | Test for Attentional Performance (TAP version 2, Psytest) Go/NoGo |
| Quality of life | 28 days | Short Form 36v2 Health Survey (SF36) |
Countries
Denmark
Contacts
Primary ContactJanice M Sorensen, MSc
Outcome results
None listed