The acceptability of offering fortified foods to older people whilst in hospital: A pilot study

Ibrahim, Kinda, Roberts, Helen, Robinson, Sian, Methven, Lisa, Gosney, Margot and Fagan, Collete (2018) The acceptability of offering fortified foods to older people whilst in hospital: A pilot study. 14th International Congress of the EuGMS: Advancing Geriatric Medicine in a Modern World, , Berlin, Germany. 10 - 12 Oct 2018.

Abstract

Introduction: Malnutrition is a significant problem amongst hospitalized older people, and can impede recovery. Oral nutritional supplements (ONS) may be poorly tolerated; food fortification could be a better alternative. We aimed to establish the acceptability of fortified foods to older inpatients including those who have dementia and frailty. Methods: The intervention involved offering older patients in two UK hospitals between-meal fortified foods (enhanced with protein and energy) three times a day for six days, over two weeks. Fortified foods included biscuits, soup, cake, and ice-cream, providing on average 210kcal and 5g protein/ serving. The type and frequency of fortified foods ordered by patients was recorded. Patients’ views were captured by a 10-point likeability scale. Interviews were conducted with 15 staff members to explore their views. Results: 169 patients ordered 500 portions of fortified foods. Ice cream was the most frequently requested food (199, 40%), followed by cakes (120, 24%) and soups (125, 25%) and least biscuits (56, 11%). Patients’ likeability scores were high (>7/10) for all products. The median energy and protein intake per fortified food portion for men and women was 195kcal and 145kcal and 5.5g and 4.2g, respectively. Staff reported a number of potential advantages of fortified foods: easy to eat, suitable for patients with dementia / modified diet, mitigate against sliding into frailty, and improve engagement with therapy. Few reported concerns, including missing main meals. Conclusions: This study revealed high likeability and acceptability of fortified foods in older inpatients. The results will inform the design of a definitive clinical trial.

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Contributors

Author: Kinda Ibrahim

Author: Helen Roberts

Author: Sian Robinson

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