Influence of cognitive function and nurse support on malnutrition risk in nursing home residents

Concentration and geospatial modelling of Health Development Offices' accessibility for the total and elderly populations in Hungary

BACKGROUND

This study examines the availability and national distribution of Health Development Offices (HDOs; N = 108) in Hungary, with an emphasis on their role in health prevention for the general and elderly population. HDOs play a crucial role in providing preventive services (nutrition, physical activity, mental hygiene), a significant factor in the health preservation of the elderly. The geographical location and accessibility of these Offices are essential parameters as they influence individual participation willingness.

METHODS

Leveraging advanced geospatial modelling techniques with QGIS 3.34.0 and Excel, SPSS software, we mapped the locations of HDOs relative to population centres, employing statistical tools such as the Lorenz Curve and Gini Index, Location Quotient (LQ) Index, and Herfindahl-Hirschman Index. These methods allowed for a nuanced analysis of service concentration and the identification of geographic disparities in service provision. The relationship between the population and the number of HDOs was analysed using Pearson correlation. This spatial and demographic study was based on 2022 data.

RESULTS

The number of HDOs did not indicate significant spatial concentration relative to the population, although the entropy index measured substantial diversity among the counties. Based on the measured LQ Index values, it can be stated that the presence of HDOs is underrepresented in the capital city and several counties. Additionally, our regression analysis indicated that an increase in population size is associated with an increase in the number of HDOs in rural areas; however, this relationship does not hold in Budapest and its surrounding region.

CONCLUSION

The examination of geocoordinates through scatter plots indicated a broad spectrum of dispersion, and the placement of HDOs on the map revealed a star topology. From the findings of our research, it can be concluded that the Hungarian network of Health Development Offices (N = 108) can meet the preventive health needs of both the general and the elderly population. Enhancing the geographical spread of HDOs is crucial for improving the accessibility and effectiveness of disease prevention strategies, especially among Hungary's aging population, thereby contributing to a more equitable health service landscape.

Eating Together but Often Feeling Lonely: Residents' Mealtime Experiences in a Nursing Home

AIM

To explore residents' experiences of the mealtime environment in nursing home.

DESIGN

An exploratory qualitative design was employed to gain in-depth insights.

METHODS

Twenty semi-structured interviews were conducted with residents at a nursing home. Data were analysed using thematic analysis as outlined by Braun and Clarke. The consolidated criteria for Reporting Qualitative research checklist were used to support the research process.

RESULTS

Four main themes emerged from the analysis: (1) The significance of food, emphasising the centrality of food quality and variety in residents' mealtime experiences. (2) Security through routines, illustrating how established mealtime routines provide comfort and predictability. (3) Variability in staff influence, reflecting residents' perceptions of staff competence and their impact on the dining experience. (4) Limited social interactions, highlighting the varied social dynamics and their effects on residents' sense of community and isolation.

CONCLUSION

The study underscores the critical importance of food quality, staff compliance and consistent routines in enhancing mealtime experiences in nursing homes. Additionally, it reveals that the ability to choose social interactions plays a significant role in residents' satisfaction and social well-being.

IMPLICATION FOR PATIENT CARE

This study provides valuable insights for improving mealtime experiences in nursing homes, suggesting that person-centred care and resident involvement in meal planning can enhance satisfaction and nutritional intake.

IMPACT

The findings offer practical guidance for healthcare management, emphasising the need to prioritise and personalise mealtime environments to better meet residents' needs and preferences.

A Study of Factors Contributing to the Nutritional Status of Elderly People Receiving Home Care

(1) Background: Nutrition is a critical aspect of health and well-being in the elderly population, as physiological changes associated with aging can impact nutrient utilization and dietary needs. The aim of this study was the assessment of nutritional screening and associated factors among community-dwelling elderly people. (2) Methods: This study is the first phase of an intervention trial of people aged 65 years and over who received primary health services and resided in the municipality of Archanes Asterousia in Crete, Greece. Nutritional risk was assessed using the Mini Nutritional Assessment. Diet-related factors were analyzed, including health status (oral hygiene, depression, cognitive decline, impaired functioning, quality of life), social factors (educational attainment, marital status, type of work before 60 years), and lifestyle factors (smoking, drinking, diet). (3) Results: A total of 730 elderly people were evaluated (males, 31.5%), with an average age (±SD) of 76.83 (±6.68) years. MNA was found to have a statistically significant connection with assessment of oral hygiene, mental state, Charlson comorbidity, functional independence (assessed with the Barthel scale), and quality of life. The exception was geriatric depression (GDS), with which no statistically significant association was found (p > 0.05). Nutritional risk analysis revealed 379 participants (51.9%) to be adequately nourished, 205 (28.1%) to be at risk of malnutrition, and 146 (20.0%) to be malnourished. (4) Conclusions: These results clearly demonstrated the key factors that contribute to the nutritional screening of elderly people and need to be addressed by health authorities and social services.

Description of the mealtime of older adults with dementia in a long-term care facility: A video analysis

This study analyzed the mealtime structure of older adults with dementia in long-term care facilities. The study conducted video observations at 2 long-term care facilities with 10 residents and 24 staff members, resulting in 41 dyads. The average mealtime duration was 12.21 ± 5.16 minutes; the average time of a single intake was 0.21 ± 0.21 minutes; and the median of the eating interval was 0.17 minutes. The average verbal assistance time was 1.41 ± 1.31 minutes; the average verbal assistance frequency was short (23.92 ± 15.50 times). During mealtime, residents had an average of 5.00 ± 4.07 instances of failing to eat properly. The video analysis emphasized the necessity of implementing a mealtime assistance program that incorporates patient-centered education for the staff and ensures sufficient staffing to provide high-quality meals for residents in long-term care facilities.

Influence of cognitive function and nurse support on malnutrition risk in nursing home residents

Aim

To predict malnutrition risk of older residents by cognitive function, nurse support and self‐care capacity as primary measures of interest.

Design

Cross‐sectional, correlation design with linear regression analysis.

Methods

Older residents over 60 years of age were randomly selected from nursing homes. Mini Mental State Exam and the Mini Nutritional Assessment were used were as main measures.

Results

Lower malnutrition risk was associated with better cognitive functioning. Improved independence of self‐feeding was also linked to reduced nutritional risk. Nurse support was positively related to BMI and cognitive impairment. General self‐care capacity and ‘appetite the week before’ were key predictors of malnutrition risk; 1‐point increase in both variables caused nutritional risk to decrease by 1.73 and 1.38 points, respectively. That is, a 1‐point increase in self‐care capacity and appetite would decrease malnutrition risk by 5.76% and 4.6%. The regression model explained significant amount (65.6%) of variance in malnutrition risk.