Improving Nutritional Support for Nursing Home Residents: A Two-phase Project

Not Applicable

Completed

• Conditions: Dementia; Cognitive impairment; Under-nutrition; Neurological - Dementias; Diet and Nutrition - Other diet and nutrition disorders

• Registration Number: ACTRN12611000174987
• Lead Sponsor: Prof Elizabeth Beattie

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2011-02-15
• Last Update Posted: 13 January 2020

Recruitment & Eligibility

• Status: Completed
• Sex: All
• Target Recruitment: 18

Inclusion Criteria

Cognitive impairment; independently ambulatory; restraint free; continuous resident on a unit for three months; vision and hearing adequate for normal conversation

Exclusion Criteria

Deafness, blindness, acute illness

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Mealtime nutritional intake: <br>Measured by comparing food weight and fluid volume before and after every meal. Each food item on the plate (e.g. meat, vegetables, starches, fruits, liquids) will be dispensed at the table using the prescribed individual amounts for each person. Discarded or spilled food and fluid will be retrieved from the table, floor and clothing. Pre and post-meal plate photographs will be taken to enable proportion size and proportion eaten to be calculated, a reliable and valid method of measuring food intake. For this study, inadequate nutritional intake will be defined as less than 75% of the meal consumed and less than 240ml of fluid consumed.[At 10 randomly allocated mealtimes per week in weeks 1 - 8 of the intervention period]