A Logical Framework for Tailor-made Paradigm Shift Hospital Foodservice to Prevent Malnutrition Among Geriatric Patients in Hospitals
试验速览
- 阶段
- 不适用
- 入组人数
- 350
- 试验地点
- 10
- 主要终点
- Nutritional Status
研究概览
简要总结
Hospital Food service is important for patient recovery by providing necessary aid with adequate meal consumption. Overall, hospital experience can influence patients' satisfaction for the foodservice quality. Thus, it is important to evaluate patient satisfaction with food service to meet consumers' needs in order to prevent malnutrition. The aim of the studies is to develop the Malaysian geriatric patients' hospital foodservice protocol (My GERYFS). There are 3 Phases in this research which is phase 1 is a multicentre cohort study conducted among elderly and healthcare professionals involved in Klang Valley Hospitals. Phase 2 for To develop a tailor-made hospital foodservice protocol for Malaysian geriatric patients with healthcare professional input and phase 3 is to determine the feasibility and cost-effectiveness of MY GERYFS protocol in a Malaysian hospital. Effectiveness of this study protocol can bring benefits to elderly to prevent malnutrition in the hospitals via foodservice.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 60 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Patients aged 60 years and older
- •Able to understand and speak Malay or English or both
- •Patients who are on oral diet or on Oral Nutrition Support (ONS) or both
- •Patients who are admitted for more than 48 hours
排除标准
- •Patients who are mentally disturbed
- •Critically ill patients
- •Patients who are on full enteral or parenteral feeding
结局指标
主要结局
Nutritional Status
时间窗: 8 minutes
Malnutrition assessment of the elderly will be done using Mini Nutritional Assessment-Short Form (MNA-SF). This 7-item questionnaire includes dimensions from food intake, weight status, mobility status, presence of psychological problems and neurological stress level. The total score is categorised into three which are normal nutritional status (12-14 points), at risk of malnutrition (8-11 points) and malnourished (0-7 points).
次要结局
- Visual Ability(30 seconds)
- Medical Background(5 minutes)
- Anthropometry Measurements(8 minutes)
- Dental Status(2 minutes)
- Hospital Foodservice Satisfaction(5 minutes)
- Feeding Assistance(30 seconds)
- Dietary Intake(10 minutes)
- Mealtime Barriers(5 minutes)
- Hand Grip Strength(2 minutes)
研究者
Noraida Binti Omar
Principal Investigator
Universiti Putra Malaysia