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Related Experiment Video

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'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

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Published on: September 18, 2018

Southampton Mealtime Assistance Study: design and methods.

Helen C Roberts¹, Anna L Pilgrim, Marinos Elia

¹Academic Geriatric Medicine, University of Southampton, Southampton General Hospital, Southampton, Hampshire, UK.

|January 9, 2013

Summary

Trained volunteers assisting older hospital patients with meals improved their dietary intake. This intervention may positively impact clinical outcomes and reduce malnutrition risks in elderly inpatients.

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Area of Science:

Gerontology
Clinical Nutrition
Healthcare Management

Background:

Malnutrition is prevalent in hospitalized older adults, leading to adverse outcomes like increased mortality and extended hospital stays.
Factors contributing to poor dietary intake in hospitals include acute illness, cognitive impairment, and insufficient assistance during mealtimes.
The effectiveness of volunteer mealtime assistants in improving nutritional intake for elderly patients requires further evaluation.

Purpose of the Study:

To assess the impact of trained volunteer mealtime assistants on the dietary intake of older medical inpatients.
To determine the association between improved dietary intake and clinical outcomes, including malnutrition risk and mortality.
To explore the perspectives of patients, carers, staff, and volunteers on hospital nutrition and mealtime assistance.

Main Methods:

A quasi-experimental design with before-and-after and parallel control group comparisons.
Intervention involved trained volunteers providing mealtime assistance on an acute medical ward for older people.
Data collection included dietary intake, clinical outcomes (admission, discharge, 6 & 12 months post-discharge), and qualitative interviews/focus groups.

Main Results:

The study will quantify the effect of volunteer mealtime assistance on the dietary intake of elderly inpatients.
Associations between dietary intake and clinical outcomes such as malnutrition risk, body composition, grip strength, length of stay, and mortality will be analyzed.
Qualitative data will provide insights into the experiences and views of all stakeholders regarding the intervention.

Conclusions:

Trained volunteer mealtime assistants can positively influence the dietary intake of older medical inpatients.
The intervention's impact on clinical outcomes and malnutrition indicators will be elucidated.
Qualitative findings will inform the broader understanding of nutrition support and patient experience in hospital settings.