Does the Access to Small Delicious Dishes, 24 Hours a Day, Have a Positive Effect on Nutritional Intake in Patients at Nutritional Risk?
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 40
- 试验地点
- 1
- 主要终点
- Change in energy and protein intake compared to the historical control group
研究概览
简要总结
Rationale:
The objective of this study was to investigate whether a new energy dense food concept, on order 24 hours a day, would lead to a minimum 75% intake of nutritional needs in patients at nutritional risk. The investigators target was for 70% of patients to reach 75% of their energy and protein requirements.
Methods:
An intervention study was conducted with inclusion of 40 patients at nutritional risk, according to the NRS-2002 criteria. The food concept consisted of 36 small delicious dishes. Patients could choose food from both the new concept and the ordinary patient buffet. The investigators monitored patients' nutritional requirements and daily nutritional intake.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Supportive Care
- 盲法
- Single (Outcomes Assessor)
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •patients at nutritional risk, according to the NRS-2002 criteria.
- •patient must be able to understand the information and be able to give a written inform consent
- •well-functioning gastrointestinal tract
- •Anticipated length of hospitalization > 5 days
- •Should understand and speak danish
排除标准
- •Terminal patients
- •patients with dysphagia
- •patient with food allergy or intolerance
- •patients who only receives enteral or parenteral nutrition
研究组 & 干预措施
Nutritional intervention
干预措施: Nutritional intervention (Dietary Supplement)
结局指标
主要结局
Change in energy and protein intake compared to the historical control group
时间窗: 3 to 7 days recording of dietary intake
The patient's energy requirement was estimated both from the factorial method and by Harris and Benedicts formula and the protein requirements was taken to be 18 E % of the energy requirement. Recording of the dietary intake was carried out on a daily basis over a period of 3 to 7 days, with nutritional registration forms filled in by the nurse and/or the patient. The nutritional registration forms contained information of the energy and protein content of the food
次要结局
未报告次要终点