Usual Protein Intake Amount and Sources of Nursing Home Residents with (Risk of) Malnutrition and Effects of an Individualized Nutritional Intervention: An enable Study
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Design and Participants
2.2. Participant Characteristics
2.3. Usual Care
2.4. Individualized Intervention
2.5. Dietary Intake Assessment
2.6. Protein Intake
- Six plant-based protein sources: (1) starchy foods (e.g., rice, potatoes, noodles), (2) fruit and vegetables, (3) pulses (incl. stew with lentils or peas), (4) pastry, confectionery mainly vegetable (e.g., croissant, apple pie), (5) nuts and seeds and (6) other mainly plant-based protein sources (e.g., dumplings, beer) and
- Six animal-based protein sources: (7) meat and meat products, (8) dairy and dairy products, (9) eggs and egg products, (10) pastry, confectionery mainly animal (e.g., porridge, cream pies, pudding), (11) fish and seafood and (12) other mainly animal-based protein sources (e.g., stew with meat)
2.7. Data Analysis and Statistics
3. Results
3.1. Study Population
3.2. Daily and Mealtime Protein Intake Amount
3.2.1. Usual Care Phase
3.2.2. Intervention Phase
3.3. Daily and Mealtime Protein Intake by Sources
3.3.1. Usual Care Phase
3.3.2. Intervention Phase
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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n = 40 | n (%) | Mean ± SD/Median (IQR) | |
---|---|---|---|
Age (years) | 85.2 ± 7.8 | ||
Sex, female | 30 (75.0) | ||
Number of medications per day | 6.0 (4.0–9.5) | ||
Barthel-Index (points) | 35.0 (7.5–60.0) | ||
CFS (points) | 6.9 ± 0.7 | ||
Dementia | Severe | 22 (55.0) | |
Mild | 12 (30.0) | ||
No | 6 (15.0) | ||
Mobility | Bed or chair bound | 15 (37.5) | |
Able to get out of bed/chair | 17 (42.5) | ||
Goes out | 8 (20.0) | ||
Body weight (kg) | 59.3 ± 10.5 | ||
BMI (kg/m2) | 22.0 (19.7–23.9) | ||
Energy intake (kcal/d) | 1404.3 ± 327.1 | ||
Texture-modified meals, yes | 13 (32.5) | ||
MNA-SF | Malnourished | 11 (27.5) | |
Risk of malnutrition | 29 (72.5) |
Usual Care Phase | Intervention Phase | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
Mean | SD | Median | IQR | Mean | SD | Median | IQR | p-Value 1 | ||
Day | Starchy foods | 7.4 | 3.3 | 7.2 | 4.9–10.0 | 7.3 | 3.4 | 6.5 | 4.8–9.9 | 0.633 |
Fruit and vegetables | 3.0 | 2.1 | 2.1 | 1.6–3.6 | 3.1 | 2.8 | 1.8 | 1.0–4.5 | 0.307 | |
Meat and meat products | 6.9 | 4.8 | 6.4 | 3.4–8.8 | 7.1 | 4.8 | 6.0 | 4.0–10.2 | 0.414 | |
Dairy products 2 | 12.0 | 7.5 | 9.0 | 6.4–14.2 | 11.6 | 7.3 | 10.7 | 7.0–13.3 | 0.420 | |
Pastry mainly animal | 4.9 | 4.3 | 3.5 | 2.2–5.6 | 4.7 | 3.8 | 3.9 | 1.9–6.3 | 0.512 | |
Protein-energy drink | 10.8 | 9.2 | 12.7 | 0.0–19.7 | ||||||
Sweet protein cream | 5.1 | 3.4 | 5.8 | 1.9–8.9 | ||||||
Savory protein cream | 2.2 | 2.8 | 0.4 | 0.0–4.3 | ||||||
Breakfast | Starchy foods | 4.0 | 1.9 | 3.9 | 2.4–5.3 | 3.8 | 1.8 | 3.6 | 2.4–5.0 | 0.276 |
Dairy products 2 | 4.2 | 4.4 | 2.3 | 1.5–5.9 | 4.5 | 4.3 | 2.6 | 1.5–6.5 | 0.330 | |
Protein-energy drink | 6.0 | 5.8 | 5.5 | 0.0–10.0 | ||||||
Sweet protein cream | 0.0 | 0.0 | 0.0 | 0.0–0.0 | ||||||
Savory protein cream | 0.0 | 0.0 | 0.0 | 0.0–0.0 | ||||||
Lunch | Starchy foods | 1.3 | 0.9 | 1.1 | 0.6–2.1 | 1.3 | 0.9 | 1.1 | 0.6–1.9 | 0.640 |
Fruit and vegetables | 1.4 | 1.2 | 1.1 | 0.5–2.0 | 1.8 | 1.6 | 1.2 | 0.6–2.5 | 0.563 | |
Other mainly plant | 0.7 | 0.8 | 0.4 | 0.0–1.2 | 1.2 | 1.7 | 0.5 | 0.0–2.0 | 0.149 | |
Meat and meat products | 4.1 | 3.5 | 3.7 | 1.4–6.2 | 4.1 | 3.3 | 3.7 | 1.6–5.9 | 0.910 | |
Dairy products 2 | 0.7 | 1.3 | 0.0 | 0.0–1.2 | 1.5 | 1.4 | 1.1 | 0.7–2.1 | <0.001 | |
Pastry mainly animal | 0.8 | 1.1 | 0.4 | 0.0–1.3 | 0.5 | 0.5 | 0.4 | 0.1–0.8 | 0.248 | |
Other mainly animal | 1.3 | 1.6 | 0.7 | 0.1–2.0 | 1.0 | 1.4 | 0.3 | 0.1–1.3 | 0.255 | |
Fish and seafood | 1.3 | 2.0 | 0.0 | 0.0–2.0 | 1.4 | 1.8 | 0.6 | 0.0–2.3 | 0.328 | |
Protein-energy drink | 1.6 | 2.6 | 0.0 | 0.0–2.5 | ||||||
Sweet protein cream | 3.6 | 3.1 | 3.6 | 0.3–6.3 | ||||||
Savory protein cream | 2.2 | 2.7 | 0.3 | 0.0–4.3 | ||||||
Dinner | Starchy foods | 2.1 | 1.5 | 2.1 | 0.9–3.2 | 2.2 | 1.9 | 2.1 | 0.1–3.7 | 0.874 |
Fruit and vegetables | 1.2 | 1.7 | 0.4 | 0.2–1.3 | 1.1 | 2.0 | 0.2 | 0.1–0.8 | 0.111 | |
Meat and meat products | 2.4 | 2.2 | 1.8 | 0.0–4.1 | 2.6 | 2.5 | 1.8 | 0.0–4.5 | 0.357 | |
Dairy products 2 | 4.8 | 3.5 | 4.2 | 2.4–6.4 | 3.8 | 3.9 | 3.1 | 1.6–4.8 | 0.009 | |
Pastry mainly animal | 2.2 | 3.4 | 0.4 | 0.3–3.7 | 2.6 | 3.3 | 0.9 | 0.1–4.4 | 0.519 | |
Protein-energy drink | 1.4 | 1.8 | 0.0 | 0.0–2.3 | ||||||
Sweet protein cream | 0.3 | 0.7 | 0.0 | 0.0–0.2 | ||||||
Savory protein cream | 0.1 | 0.2 | 0.0 | 0.0–0.0 | ||||||
Snacks | Fruit and vegetables | 0.3 | 0.3 | 0.2 | 0.0–0.4 | 0.1 | 0.2 | 0.0 | 0.0–0.1 | 0.001 |
Pastry mainly plant | 0.8 | 0.8 | 0.7 | 0.3–1.1 | 1.4 | 1.1 | 1.2 | 0.6–2.0 | 0.002 | |
Other mainly plant | 0.3 | 0.5 | 0.2 | 0.1–0.3 | 0.3 | 0.5 | 0.2 | 0.1–0.3 | 0.700 | |
Dairy products 2 | 2.2 | 2.1 | 1.7 | 0.9–2.8 | 1.8 | 1.6 | 1.4 | 0.8–2.3 | 0.255 | |
Pastry mainly animal | 1.7 | 1.2 | 1.7 | 0.6–2.3 | 1.5 | 1.3 | 1.2 | 0.7–1.8 | 0.499 | |
Protein-energy drink | 1.8 | 2.7 | 0.0 | 0.0–3.0 | ||||||
Sweet protein cream | 1.2 | 1.5 | 0.6 | 0.0–1.9 | ||||||
Savory protein cream | 0.0 | 0.0 | 0.0 | 0.0–0.0 |
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Seemer, J.; Volkert, D.; Fleckenstein-Sußmann, D.; Bader-Mittermaier, S.; Sieber, C.C.; Kiesswetter, E. Usual Protein Intake Amount and Sources of Nursing Home Residents with (Risk of) Malnutrition and Effects of an Individualized Nutritional Intervention: An enable Study. Nutrients 2021, 13, 2168. https://doi.org/10.3390/nu13072168
Seemer J, Volkert D, Fleckenstein-Sußmann D, Bader-Mittermaier S, Sieber CC, Kiesswetter E. Usual Protein Intake Amount and Sources of Nursing Home Residents with (Risk of) Malnutrition and Effects of an Individualized Nutritional Intervention: An enable Study. Nutrients. 2021; 13(7):2168. https://doi.org/10.3390/nu13072168
Chicago/Turabian StyleSeemer, Johanna, Dorothee Volkert, Daniela Fleckenstein-Sußmann, Stephanie Bader-Mittermaier, Cornel Christian Sieber, and Eva Kiesswetter. 2021. "Usual Protein Intake Amount and Sources of Nursing Home Residents with (Risk of) Malnutrition and Effects of an Individualized Nutritional Intervention: An enable Study" Nutrients 13, no. 7: 2168. https://doi.org/10.3390/nu13072168
APA StyleSeemer, J., Volkert, D., Fleckenstein-Sußmann, D., Bader-Mittermaier, S., Sieber, C. C., & Kiesswetter, E. (2021). Usual Protein Intake Amount and Sources of Nursing Home Residents with (Risk of) Malnutrition and Effects of an Individualized Nutritional Intervention: An enable Study. Nutrients, 13(7), 2168. https://doi.org/10.3390/nu13072168