Page 69 - Petelin, Ana. 2021. Ed. Zdravje starostnikov / Health of the Elderly. Proceedings. Koper: University of Primorska Press.
P. 69
hors and year Name of the article Methodology Conclusion/Results
of publication Individual nutrition intervention for
residents of nursing homes at risk of
An Individualised Nutri- malnutrition was based on the every-
tional Intervention Con- day concept of patient care with food
Seemer et al., cept for Nursing Home and two intervention modules (differ-
2020 Residents with or at Risk An enable study ent food texture, enrichment model).
The model was well received and ap-
of Malnutrition: An ena- plied. To better track malnutrition in
ble Study nursing homes, it makes sense to in-
volve multidisciplinary nutrition sup-
port teams.
Discussion nutrition support teams in social care institutions 67
The problem of malnutrition consists of several activities that require a com-
bination of several approaches to address, and above all, each resident is treat-
ed individually. The nurse has a key help in managing malnutrition, as she
spends the most time with the patient and is aware of their wishes and needs.
The information held by nurses offered by others involved in the patient care
process (including the kitchen where she prepares meals) can positively affect
the nutritional status of nursing home residents (Ali, 2007). In the UK, an ev-
idence-based model of person-centered nutritional care has been developed.
They found that nutritional status is influenced by the cessation of dementia,
the presence of concomitant diseases, psychosocial, cultural, and generation-
al factors. Professionals need to consider factors in order to use good nutrition-
al care for residents (Murphy et al., 2017). In Switzerland, guided individual-
ized dietary support for gaining protein and calorie intake, provided within
48 hours of hospital admission, has been found to have quite a few advantages.
Namely, it reduces the risk of adverse clinical outcomes in hospitalized patients
at nutritional risk, including complications requiring intensive care and mor-
tality. The intervention is also cost effective (Schuetz et al., 2019).
Recognizing malnutrition has a significant impact on the course of treat-
ment, prolongs hospitalization time, and increases treatment cost (Ferrie,
2020). Shang et al. (2005) found out that 8 % and 38 % of all hospitalized pa-
tients have malnutrition. When malnutrition is not present, it is necessary to
implement nutritional screening at least once per week. Malnutrition can be
detected using screening forms such as MST and MNA. Power et al. (2019)
found out that healthcare institutions can use their own method of nutrition
assessment of patients, which includes a health checklist, a nutrition screening
form for eldrely and a short nutrition assessment questionnaire. Several stud-
ies have found that malnutrition in the elderly is increasing and can be detected
in the early phase of developmening malnutrition by using simple tools, how-
ever nutritional screening is not routine procedure. Nutritional support in so-
cial care institutions should be organized in a way to provide nutritional pre-
vention and nutritional interventions in patients where malnutrition is already
of publication Individual nutrition intervention for
residents of nursing homes at risk of
An Individualised Nutri- malnutrition was based on the every-
tional Intervention Con- day concept of patient care with food
Seemer et al., cept for Nursing Home and two intervention modules (differ-
2020 Residents with or at Risk An enable study ent food texture, enrichment model).
The model was well received and ap-
of Malnutrition: An ena- plied. To better track malnutrition in
ble Study nursing homes, it makes sense to in-
volve multidisciplinary nutrition sup-
port teams.
Discussion nutrition support teams in social care institutions 67
The problem of malnutrition consists of several activities that require a com-
bination of several approaches to address, and above all, each resident is treat-
ed individually. The nurse has a key help in managing malnutrition, as she
spends the most time with the patient and is aware of their wishes and needs.
The information held by nurses offered by others involved in the patient care
process (including the kitchen where she prepares meals) can positively affect
the nutritional status of nursing home residents (Ali, 2007). In the UK, an ev-
idence-based model of person-centered nutritional care has been developed.
They found that nutritional status is influenced by the cessation of dementia,
the presence of concomitant diseases, psychosocial, cultural, and generation-
al factors. Professionals need to consider factors in order to use good nutrition-
al care for residents (Murphy et al., 2017). In Switzerland, guided individual-
ized dietary support for gaining protein and calorie intake, provided within
48 hours of hospital admission, has been found to have quite a few advantages.
Namely, it reduces the risk of adverse clinical outcomes in hospitalized patients
at nutritional risk, including complications requiring intensive care and mor-
tality. The intervention is also cost effective (Schuetz et al., 2019).
Recognizing malnutrition has a significant impact on the course of treat-
ment, prolongs hospitalization time, and increases treatment cost (Ferrie,
2020). Shang et al. (2005) found out that 8 % and 38 % of all hospitalized pa-
tients have malnutrition. When malnutrition is not present, it is necessary to
implement nutritional screening at least once per week. Malnutrition can be
detected using screening forms such as MST and MNA. Power et al. (2019)
found out that healthcare institutions can use their own method of nutrition
assessment of patients, which includes a health checklist, a nutrition screening
form for eldrely and a short nutrition assessment questionnaire. Several stud-
ies have found that malnutrition in the elderly is increasing and can be detected
in the early phase of developmening malnutrition by using simple tools, how-
ever nutritional screening is not routine procedure. Nutritional support in so-
cial care institutions should be organized in a way to provide nutritional pre-
vention and nutritional interventions in patients where malnutrition is already
