Authors (including presenting author) :
LAM KF(1), CHONG CW(1), CHU WM(1), YU TLA(1), CHAN TS(1), HO SKS(1), PANG HSI(1)
Affiliation :
(1)Division of Geriatrics, Department of Medicine & Geriatrics, Ruttonjee & Tang Shiu Kin Hospitals
Introduction :
Malnutrition is prevalent in older adults, with nearly 30% at risk and 15% of them are closely linked to dysphagia. However, those high-risk elderly and their caregivers are often noted with difficulty in accessing dietetic services and nutritional support. Therefore, a nutritional care program with early detection and tailored nutritional support was introduced to the acute geriatric ward. The educational booklet “My Dietary Bankbook” empowers patients and caregivers with knowledge and skills by providing nutritional advice and dietary support care upon discharge.
Objectives :
Through “My Dietary Bankbook”, quality care was enhanced by
● Empowering elderly patients with dysphagia or their caregivers to meet their nutritional needs at home;
● Increasing knowledge among the elderly with dysphagia or their caregivers regarding malnutrition and its preventive measures;
● Promoting individualized care plans for elderly patients with dysphagia.
Methodology :
The program launched from June to December 2024. Malnutrition patients with dysphagia who met the inclusion criteria were recruited, with verbal consent obtained before introducing “My Dietary Bankbook”. A pre-intervention survey was conducted on Day 1, followed by a post-intervention survey one week after the intervention and a follow-up phone survey two weeks after discharge. Program effectiveness was evaluated using outcome measures including 1) Nutritional assessments [Mean dietary intake level and Body Mass Index (BMI)], 2) Meal satisfaction, 3) Knowledge of malnutrition and dysphagia, 4) Perceived confidence and barriers, and 5) Participants’ feedback.
Result & Outcome :
Twenty-five patients were recruited, with 80% completed both follow-ups. Significant improvements were observed in dietary intake, BMI, and meal satisfaction. There was significant difference on dietary intake level of post-intervention (Mean=3.63, SD=1.842) from pre-intervention (Mean=2.01, SD=1.805); t (19) = 5.15, p <0.001. Besides, a significant difference noted in BMI of post-intervention (Mean=20.35, SD=1.732) from pre-intervention (Mean=18.88, SD=1.774); t (19) = 5.316, p <0.001. Mean of participants’ meal satisfaction also increased to 8.65 from 5.95. These results indicated a positive impact on nutritional needs. Participants also increased awareness of malnutrition and safe feeding measures, appreciating individualized recommendations on high-nutritional-value foods and person-centered choices for texture-modified meals.
