Líf - og heilbrigðisvísindaráðstefna Háskóla Íslands 2021

A randomized controlled trial: Nutrition therapy and support after hospital discharge in older adults

Main author: Berglind Soffía Blöndal.
Institution or Company: Matvæla- og næringarfræðideild Háskóla Íslands.

Co-Authors, Institution or Company: Ólöf Guðný Geirsdóttir, Matvæla- og næringarfræðideild Háskóla Íslands. Anne Marie Beck, Clinical Nutrition Research Unit, Herlev and Gentofte Hospital. Pálmi V Jónsson, Landspítala. Alfons Ramel, Matvæla- og næringarfræðideild Háskóla Íslands.

Introduction: Community-dwelling old adults are at risk of being malnourished. The aim of the study was to provide old adults being discharged from the hospital, nutrition therapy from a registered dietician (RD) and free energy- and protein dense food, to obtain better outcomes.

Methods: Participants (N=104) >65 years (range 66-97 years) discharged from the National University Hospital of Iceland. Eligible were community-dwelling old adults at risk of being malnourished according to a validated screening tool. Excluded were those with low cognitive function, terminal disease, severe kidney disease, relying on tubal feeding, or having dietary restrictions. The participants (N=104) were measured at discharge, at three months, and at six months, measuring e.g. anthropometrics, food intake, depression score, cognitive function, physical function, and quality of life. The intervention group also received nutrition therapy from an RD and free energy- and protein dense food for six months.

Results: In the control group, the mean BMI was at baseline 27,0 (SD±5,33) and 25,9 (SD±5,5) at six months from discharge, in the intervention group the mean BMI was at baseline 28,5 (SD±6,52) and 29,1 (SD±6,1) at six months. 63,5% were women. The intervention had a positive effect on the intervention group’s quality of life, physical function, and food intake. Lower readmission rates and shorter hospital stays were also reported for the intervention group.

Conclusion: It is important, to find ways to implement nutrition therapy and access to energy- and protein dense foods to get better outcomes for community-dwelling old adults during and after hospital stays.

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