Effect of a Preoperative Home-Delivered, Protein-Rich Meal Service to Improve Protein Intake in Surgical Patients: A Randomized Controlled Trial

Autor: Vera E IJmker-Hemink, Manon G.A. van den Berg, Lindsey C F de Nes, Geert J. A. Wanten
Rok vydání: 2021
Předmět:
Adult
medicine.medical_specialty
030309 nutrition & dietetics
Prehabilitation
lnfectious Diseases and Global Health Radboud Institute for Molecular Life Sciences [Radboudumc 4]
Medicine (miscellaneous)
Nutritional Status
law.invention
Healthcare improvement science Radboud Institute for Health Sciences [Radboudumc 18]
03 medical and health sciences
Grip strength
0302 clinical medicine
Patient satisfaction
Randomized controlled trial
Quality of life
law
Internal medicine
medicine
Humans
Meals
0303 health sciences
Meal
Window of opportunity
Nutrition and Dietetics
Hand Strength
business.industry
lnfectious Diseases and Global Health Radboud Institute for Health Sciences [Radboudumc 4]
Orthopedic surgery
Quality of Life
030211 gastroenterology & hepatology
Dietary Proteins
business
Energy Intake
Zdroj: Jpen, Journal of Parenteral and Enteral Nutrition, 45, 479-489
Jpen, Journal of Parenteral and Enteral Nutrition, 45, 3, pp. 479-489
ISSN: 0148-6071
Popis: Contains fulltext : 235626.pdf (Publisher’s version ) (Closed access) BACKGROUND: The preoperative period likely provides an important opportunity to improve postoperative recovery, as suggested by the finding that low nutrition status is a predictor of increased postoperative complications and longer length of stay (LOS). It was investigated whether a home-delivered, protein-rich meal service improves protein intake relative to requirements within 3 weeks prior to surgery compared to usual care (UC). METHODS: This randomized controlled trial included adults (n = 126) with planned surgery performed at the orthopedics, urology, gynecology, or general surgery departments. The intervention group received 6 protein-rich dishes per day for 3 weeks, and the control group sustained their usual diet. Dietary intake, nutrition status, hand grip strength, physical performance, and quality of life were assessed at baseline and after 3 weeks. Patient satisfaction was reported after 3 weeks, and data on complications and LOS were reported 30 days after surgery. RESULTS: Protein intake relative to requirements significantly improved by 16%, and energy intake relative to requirements increased by 19% for the meal service, as compared with UC. The intervention group experienced significantly less stress with preparing meals and were more satisfied with the presentation of the meals than the control group. No significant effects of the intervention were detected on other secondary outcomes. CONCLUSION: The home-delivered, protein-rich meal service was successfully implemented before surgery and improved protein and energy intake relative to requirements within 3 weeks while patient satisfaction maintained. The preoperative period serves as a window of opportunity to prepare patients before hospitalization.
Databáze: OpenAIRE
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