Nutritional care: the effectiveness of actively involving older patients

Aims and objectives. The purpose of the study was to test the effectiveness of nursing care based on active involvement of patients in their nutritional care. It was hypothesized that this type of care could improve energy and protein intake in elder orthopaedic patients. Background. Protein and energy malnutrition and deterioration in nutritional status is a common but neglected problem in hospital patients. Methods. The design was quasi‐experimental with an intervention and control group. The study included 253 patients aged 65 and above admitted for hip fracture, hip or knee replacement. Food intake was recorded on a daily basis during the hospital stay. Results. The daily intake of energy increased with 23% (P = 0.001) and of protein with 45% (P = 0.001). The intake increased from the very first day after the operation. The intake of energy and protein was not correlated with the patient's age, body mass index or type of surgery. Conclusions. The care based on patients’ active involvement in their own nutritional care and was found to be an effective method to raise the intake of energy and protein among elder orthopaedic patients. Relevance to clinical practice. This way of organizing the care identifies patients who do not consume enough energy and protein according to their current requirements and to take appropriate actions to prevent further malnutrition.