Abstract
Key summary pointsAimThe aim of this study was to investigate the effects of an individualised nutritional intervention on dietary intake (primary outcome), body weight, handgrip strength and quality of life in nursing home residents with (risk of) malnutrition.FindingsOur individualised nutritional intervention consisting of three supplement modules (offered single or combined) and reshaped texture-modified meals (for residents with chewing and/or swallowing difficulties) improved energy and protein intake and one quality of life subscale.MessageIn this pre-post intervention study (n = 50) the individualised nutritional supplementation, reshaped texture-modified meals and potentially increased awareness by nurses improved primary outcomes. Future research should investigate the impact of individualised interventions more comprehensively, in randomized controlled trials and in larger samples.
Highlights
In European nursing homes, about one in five residents is affected by malnutrition, and almost half are at risk [1]
The individualised nutritional intervention consisting of three supplement modules and reshaped texture-modified meals improved energy and protein intake of nursing home residents with malnutrition
In our sample, cognitive status was lower compared to other studies in the nursing home setting [18, 35], but gender, age and BMI were similar [18, 35, 36]
Summary
In European nursing homes, about one in five residents is affected by malnutrition, and almost half are at risk [1]. Malnutrition is a relevant problem, on a global level [2], leading to numerous negative consequences, e.g., functional impairment [3], reduced quality of life [4] and premature death [5]. A major risk factor for malnutrition, which is present in about one in four residents [6], are swallowing difficulties [7]. To ensure swallowing safety and facilitate chewing, texture modifications are used [7]. Pureeing or mashing of meals can negatively affect appearance and taste [8] and energy and protein intake [9]. An optimization of texture-modified meals is desirable [10]
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