The effect of a mulit-component intervention on meal enjoyment, body weight and quality of life in older nursing home residents

The effect of a mulit-component intervention on meal enjoyment, body weight and quality of life in older nursing home residents - Optimizing meal expierence in elderly

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

NL-OMON

Registry ID

NL-OMON36128

Enrollment

250

Registered

2011-11-10

Start date

2012-01-16

Completion date

Unknown

Last updated

2024-04-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

optimaliseren gezondheid + preventie van ongewenst gewichtsverlies (ondervoeding) bij ouderen Malnutrition

Interventions

During the intervention, changes will be implemented at four different levels: product, environment, client (personal) and staff/ personnel. These changes aim to optimize meal enjoyment (at a sensor

research has shown that these strategies influence meal experience and food intake (evidence-based): Product level - increasing the perception of variety (optimal variety and amounts) - encouraging

Eligibility

Age

18 Years to 99 Years

Inclusion criteria

Inclusion criteria: - Somatic clients in nursing homes - Expected stay is 6 months or longer - Participant has signed the informed consent

Exclusion criteria

Exclusion criteria: - advanced psycho-geriatric disorders, such as Alzheimer, Parkinson or dementia - informed consent not signed - short stay (

Design outcomes

Primary

Measure	Time frame
The primaire study outcome = body weight Body weight of the participants is measured each 4 weeks according to a standard protocol.	—

Secondary

Measure	Time frame
- Quality of life (own perception + perceived by staff and family/ 'mantelzorger') - Nutritional status via MNA - Functional status via DEMMI - Appetite via SNAQ - Meal experience, participation and perceived choice via an interview - Use of care, medication and diet products - Insight into the financial picture based on the use of care, medication and diet products and the health benefits dus to the intervention + the required investments regarding optimizing meal enjoyment Furthermore: personal characteristics such as gender, age, SES, months of stay in institution, main diagnose, dental status, ZZP, medicine use, mental status (MMSE), ADL Due to the prominent role of personnel, focus group sessions will be held during and after the intervention to get insight into the proces and their experiences regarding implementation of the intervention.	—

Measure

Time frame

- Quality of life (own perception + perceived by staff and family/ 'mantelzorger') - Nutritional status via MNA - Functional status via DEMMI - Appetite via SNAQ - Meal experience, participation and perceived choice via an interview - Use of care, medication and diet products - Insight into the financial picture based on the use of care, medication and diet products and the health benefits dus to the intervention + the required investments regarding optimizing meal enjoyment Furthermore: personal characteristics such as gender, age, SES, months of stay in institution, main diagnose, dental status, ZZP, medicine use, mental status (MMSE), ADL Due to the prominent role of personnel, focus group sessions will be held during and after the intervention to get insight into the proces and their experiences regarding implementation of the intervention.

—

Countries

Netherlands

Outcome results

None listed

Source: NL-OMON (via WHO ICTRP)