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Frailty and Nutrition Risk Screening in Home-Delivered Meal Clients.
Heather L Hutchins-Wiese1, Sarah E Walsh1
1School of Health Sciences, Eastern Michigan University, Ypsilanti, MI, USA.
Journal of Nutrition in Gerontology and Geriatrics
|February 4, 2020
Summary
Meals on Wheels programs can use a frailty index (FI) to better assess older adult health. Calculating the FI from existing data offers a more complete view for care planning and risk stratification.
Area of Science:
- Gerontology
- Public Health
- Health Services Research
Background:
- Community service providers like Meals on Wheels (MOW) are crucial for enabling older adults to age in place.
- Assessing the comprehensive health needs of MOW clients is vital for effective care planning.
Purpose of the Study:
- To determine if a frailty index (FI) can be calculated using existing data from MOW programs.
- To evaluate the utility of an FI for enhancing care planning and risk stratification among MOW clients.
Main Methods:
- A frailty index (FI) was calculated for 258 MOW clients using 40 health and age-related variables.
- Data were sourced from routine health assessments already collected by MOW providers.
Main Results:
- The average FI was 0.29 ± 0.13, with a range of 0.05-0.68.
- Nutrition risk increased incrementally across frailty categories (non-frail, vulnerable, frail, most frail).
- The FI provided a more holistic health assessment compared to nutrition risk alone.
Conclusions:
- A frailty index (FI) can be effectively calculated from routinely collected MOW data.
- Incorporating an FI into MOW services can offer a more comprehensive understanding of client health.
- The FI can augment existing assessments to improve care planning and risk stratification for older adults.
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