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Learning Objective 1: The learner will be able to understand the specific wellness advantages of visual observations in assessing dietary consumption.
Learning Objective 2: The learner will be able to comprehend that the estimation of old adults' oral intake consumption is important to improve residents' nutritional statuses.
Methods. A quasi-experimental study of 38 nursing-home residents’ trays, utilized for plate waste estimates (n = 342 meals; i.e. 3 meals per day × 3 days). Five dietitian-research assistants were trained for two weeks in portion size estimation. All food proportion sizes given to residents were standardized by using standard serving utensils (plates, bowls, and cups). Two assistants were designated the experimental team to visually observe residents' plate waste and determine the net quantity, another two co-operated to use scale measurements (control), and the remaining assistant checked and recorded food taken from outside by family members. A correlation analysis, paired-t test, and ANOVA were used for interpreting the recorded data.
Results. No significant differences between visually estimated and weighed intakes of any meals, except for semi-liquid and chopped diets (e.g. rice porridge and chop suey), were found. The VO group also spent less time (average of 26.6 seconds / per meal) to estimate plate waste, compared to the control group (average of 57.2 seconds / per meal).
Conclusions. The study shows that VO provides reliable nutrition intake proportions data for dietitians, nursing staff, and supervisors. The timesaving and easy-to-use method can reduce mistakes due to memory errors of the staff and residents in nursing homes, and thus also alleviates the responsibility burden of these individuals.
See more of: Evidence-Based Practice Sessions: Oral Paper & Posters