Journal List > J Nutr Health > v.51(4) > 1100551

J Nutr Health. 2018 Aug;51(4):307-315. Korean.
Published online August 31, 2018.  https://doi.org/10.4163/jnh.2018.51.4.307
© 2018 The Korean Nutrition Society
Effect of nutrition care process-based nutrition intervention on improvement of intake in the elderly in-patients with malnutrition
Ji-Hyun Park,1 Min-Ji Kang,2 and Jung-Sook Seo2
1Dietary Team, Daegu Fatima Hospital, Daegu 41199, Korea.
2Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea.

To whom correspondence should be addressed. tel: +82-53-810-2875, Email: jsseo@ynu.ac.kr
Received June 05, 2018; Revised June 26, 2018; Accepted July 23, 2018.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


Abstract

Purpose

This study evaluated the effects of personalized nutrition intervention for increasing hospital meal intake by elderly patients with malnutrition.

Methods

The subjects were 30 elderly patients with malnutrition who visited a general hospital located in Daegu. An individual nutrition intervention such as change of meal types or special meal service was given to the patients according to nutrition diagnosis related to inadequate intake of hospital meals. Nutritional intake status of the subjects was assessed by analyzing energy intake, protein intake, index of nutritional quality (INQ), nutrient adequacy ratio (NAR) and mean adequacy ratio (MAR).

Results

The causes of inadequate intake in the subjects were poor appetite or preference problems (46.7%), symptom-related problems (30.0%) and mastication problems (23.3%). The INQ of protein in the subjects was significantly increased from 0.81 ±0.17 to 1.41 ±0.25 after the nutrition intervention (p < 0.05). The NAR of protein (before 0.50 ±0.21, after 0.58 ±0.17), iron (before 0.72 ±0.30, after 0.84 ±0.29) and vitamin B2 (before 0.31 ±0.16, after 0.37 ±0.14) was also increased after the nutrition intervention (p < 0.05). The MAR of five nutrients, protein, calcium, iron, vitamin A and vitamin B2, was significantly increased by the nutrition intervention (p < 0.05).

Conclusion

Personalized nutrition intervention according to nutrition diagnosis related to inadequate intake of hospital meals may improve the intake amount of elderly patients with malnutrition.

Keywords: malnutrition; elderly patient; nutrition intervention; hospital foodservice

Tables


Table 1
Nutrition intervention method according to nutrition diagnosis
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Table 2
General characteristics of the subjects
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Table 3
Clinical characteristics of the subjects
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Table 4
Nutrition screening characteristics according to body mass index of the subjects
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Table 5
Diet-related characteristics of the subjects
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Table 6
Energy/Protein intake before and after nutrition intervention according to nutrition diagnosis
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Table 7
Assessment of nutrients intake before and after nutrition intervention
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