Nutrition is an essential component of health and a key determinant of aging and quality of life of individuals. Malnutrition in the elderly is now recognized as a public health problem affecting nearly half of residents in nursing homes. The fight against malnutrition requires to rethink the meal in all its dimensions, beyond the nutritional needs. In order to improve practices of care at the elderly, the impact of environmental and social aspects of food in nursing homes has been assessed. The social environment and interactions during the meals are now identified as effective ways to stimulate food intake and increase feelings of well-being in the elderly. The objectives of the study are to characterize the appreciation of food and social interactions during the meals and to study the relationships between the quality of food practices and nutritional status of the residents in nursing homes to improve their quality of life.
Study Type
OBSERVATIONAL
Enrollment
46
Residents will be observed during lunch to evaluate their behavior, verbal interactions between residents. The food intake during 24 hours will be evaluated also. In an interview after lunch, the appreciation of the meal by residents will be assessed by a questionnaire and the score of the nutritional state will be defined.
Les Volubilis
Décines-Charpieu, France
Les Cristallines
Lyon, France
Les Amandines
Lyon, France
La Vérandine
Lyon, France
Castellane
Rillieux-la-Pape, France
Les Alizés
Saint-Priest, France
Les Althéas
Vaulx-en-Velin, France
Les Acanthes
Vaulx-en-Velin, France
Assessment score of food practices
A questionnaire will be administered to the residents to target several criteria based on the assessment of the self-perception of the restaurant area, the hunger, the quality of food and services, the conviviality… A choice of four answers will be offered on each question to assess the level of appreciation of each criterion.
Time frame: during lunch, an average of 30 minutes
Food intake (semi- quantitative estimation of the calorie and protein intakes).
Visual estimation of the consumption of served portions, combined with the composition of each component of the 3 meals and snacks. The potential use of oral nutritional supplements will be included. Visual estimation of the consumption of portions shall be notified in a specific evaluation sheet (0, 25%, 50%, 75 % or 100% consumption of portions served) for each component of meal and snack.
Time frame: 24 hours
Nutritional status
The mini nutritional assessment (MNA) will be completed for grading the nutritional state of the residents.
Time frame: during the 30 minutes of the interview
study the interactions developed during the meal between the subject and his entourage
A specific grid designed to easily capture different parameters characterizing the action of eating in community will be completed
Time frame: during lunch, an average of 30 minutes
health assessment of the resident at inclusion
a clinical examination will be made by the doctor
Time frame: at the inclusion visit
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.