Effect of Involving Community-dwelling Older Adults in Activities in Relation to Meals

NCT03289598 | Completed

• 1 other identifier: PROJECT_APM
• Study Type: interventional
• Target: 130
• Locations: 1 country
• Sites: 1

Brief Summary

Community-dwelling older adults receiving support at home such as meals-on-wheels may lose the ability to preserve social, cognitive, and functional abilities, when becoming accustomed to and dependent of community aged care. When still able to cook older adults often hold some control over the foods that are prepared and which they eat, and which helps to foster identity. The purpose of this study is to evaluate community-dwelling older adults being involved in activities in relation to meals in a rehabilitation program.

Conditions

Frail Older Adults

Outcome Measures

Primary Outcomes (1)

• Quality of life

  EuroQol (EQ-5D) is a questionnaire with five questions to be answered in three categories of movement, self-care, usual activities, pain/discomfort and anxiety/depression.

  Up to 6 months

Secondary Outcomes (7)

• 30 seconds chair-stand

  Up to 6 months

• Weight

  Up to 6 months

• Height

  Up to 6 months

• Loneliness

  Up to 6 months

• Mental well-being

  Up to 6 months

Study Arms (2)

Interventionsgroup

EXPERIMENTAL

Behavioral: A rehabilitation process involving collaborative goal setting with a case manager about managing own food and meals

Controlgroup

NO INTERVENTION

Interventions

A rehabilitation process involving collaborative goal setting with a case manager about managing own food and meals BEHAVIORAL

The intervention consists of two parts: 1. Education of the health care staff with three day's education focusing of aspects of food, meals and nutrition to old people. 2. The individual participants in the intervention group will be participating in a rehabilitation process involving collaborative goal setting with a case manager. All the case managers have a background as registered dietician and will before start of the intervention be trained in managing a rehabilitation process with focus on meals and food. The training will consist of three days of education in, respectively, areas in relation to rehabilitation and the role as a care manager. Specific topics include; assessment of functional abilities in relation to meals and food; goal setting by means of GAS (Goal Attainment Scaling), ethical considerations and communication.

Interventionsgroup

Eligibility Criteria

• Age: 65 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Older Adult (65+)

You may qualify if:

• Community dwelling older people (64+ years)
• Able to eat and drink
• Receive meals-on-wheels from the municipality at the time of recruitment
• Live in the city of Odense

You may not qualify if:

• Moderate-severe dementia as judged by the home -care staff
• Being deaf and/or not understand the language of Danish.
• Not being able to sign the informed consent
• Receiving (or likely to receive in the next 6 months) enteral tube feeding or parenteral nutrition;
• Participating in other project in the municipality about nutritional support in the form of dietetic advice;
• Or on an end-of-life care pathway

Sponsors & Collaborators

• The Danish Dietetic Association: lead
• The Danish Meal Partnership: collaborator
• Ministry of Environment and Food of Denmark: collaborator
• Metropolitan University College: collaborator
• National Board of Health, Denmark: collaborator
• The City of Odense: collaborator
• Danish Diet & Nutrition Association: collaborator

Study Sites (1)

The Danish Dietetic Association

Copenhagen, Denmark

Location

Related Publications (1)

• Husted MM, Beck AM, Ulrikkeholm LK. A cluster randomised feasibility pilot trial evaluating involving community-dwelling older adults in activities in relation to meals in a rehabilitation program; recruitment, data collection and protocol. Pilot Feasibility Stud. 2018 Aug 6;4:134. doi: 10.1186/s40814-018-0323-3. eCollection 2018.

  PMID: 30123525 DERIVED

MeSH Terms

Interventions

Meals

Intervention Hierarchy (Ancestors)

Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Officials

• Mette Pedersen

  The Danish Dietetic Association

  STUDY DIRECTOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: OUTCOMES ASSESSOR
• Masking Details: Single Blind
• Purpose: HEALTH SERVICES RESEARCH
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: September 16, 2017
• First Posted: September 21, 2017
• Study Start: February 15, 2017
• Primary Completion: September 1, 2018
• Study Completion: September 1, 2018
• Last Updated: February 7, 2019

Record last verified: 2018-08

Locations

DK (1)