scholarly journals Fingerfoods: a feasibility study to enhance fruit and vegetable consumption in Dutch patients with dementia in a nursing home

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Annemijn Visscher ◽  
Marieke C. E. Battjes-Fries ◽  
Ondine van de Rest ◽  
Olga N. Patijn ◽  
Mascha van der Lee ◽  
...  
Keyword(s):  
Nutritional Status ◽  
Feasibility Study ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Feedback Form ◽  
Total Food Intake ◽  
Total Food ◽  
Food Diaries

Abstract Background Eating problems are highly prevalent in older patients with dementia and as a consequence, these patients are at greater risk of becoming malnourished. Fingerfoods, snacks that can be picked with thumb and forefinger, could be used to counteract malnutrition in patients with dementia. The aim of this feasibility study was to evaluate whether providing fruit and vegetable rich fingerfoods in the form of recognizable and familiar snacks on top of the normal intake was feasible for both patients with dementia and caregivers as a means to increase patients’ nutritional status. Methods Institutionalised patients with dementia (N = 15, 93% female, mean age = 85 years) were included in this feasibility study in the Netherlands. The residents received their regular diet supplemented with fingerfoods, comprising quiches and cakes rich in fruit or vegetables, for 6 weeks. Daily fingerfood consumption together with compensation behaviour at dinner of residents was administered with a checklist and food diaries at the start and end of the intervention as dose delivered. Furthermore, caregivers were asked to fill out a feedback form at the end of the intervention to measure fidelity and appreciation of the intervention. Results Patients consumed on average 1.4 pieces (70 g) of fingerfoods daily, containing 41 g of fruit and/or vegetables. Fruit and vegetable consumption increased during the provision of the fingerfoods and the residents seemed not to compensate this intake during the rest of the day. The intervention was generally positively received by the majority of caregivers, depending on the type of fingerfood and state of the resident. Conclusion This feasibility study showed that providing recognizable fruit and vegetable rich fingerfoods to patients with dementia seems feasible for both patients and caregivers and could provide a pragmatic approach to enhance fruit and vegetable consumption and total food intake in institutionalized elderly. In an up-scaled study, effects of fingerfoods on nutritional status and quality of life should be investigated.

scholarly journals Fingerfoods: a feasibility study to enhance fruit and vegetable consumption in Dutch patients with dementia in a nursing home

2020 ◽  
Author(s):  
Annemijn Visscher ◽  
Marieke CE Battjes-Fries ◽  
Ondine van de Rest ◽  
Olga N Patijn ◽  
Mascha van der Lee ◽  
...  
Keyword(s):  
Nutritional Status ◽  
Feasibility Study ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Feedback Form ◽  
Total Food Intake ◽  
Total Food ◽  
Food Diaries

Abstract Background Eating problems are highly prevalent in older patients with dementia and as a consequence, these patients are at greater risk of becoming malnourished. Fingerfoods, snacks that can be picked with thumb and forefinger, could be used to counteract malnutrition in patients with dementia. The aim of this feasibility study was to evaluate whether providing fruit and vegetable rich fingerfoods in the form of recognizable and familiar snacks on top of the normal intake was feasible for both patients with dementia and caregivers as a means to increase patients’ nutritional status.Methods Institutionalised patients with dementia (N = 15, 93% female, mean age = 85 years) were included in this feasibility study in the Netherlands. The residents received their regular diet supplemented with fingerfoods, comprising quiches and cakes rich in fruit or vegetables, for 6 weeks. Daily fingerfood consumption together with compensation behaviour at dinner of residents was administered with a checklist and food diaries at the start and end of the intervention as dose delivered. Furthermore, caregivers were asked to fill out a feedback form at the end of the intervention to measure fidelity and appreciation of the intervention. Results Patients consumed on average 1.4 pieces (70 grams) of fingerfoods daily, containing 41 grams of fruit and/or vegetables. Fruit and vegetable consumption increased during the provision of the fingerfoods and the residents seemed not to compensate this intake during the rest of the day. The intervention was generally positively received by the majority of caregivers, depending on the type of fingerfood and state of the resident. Conclusion This feasibility study showed that providing recognizable fruit and vegetable rich fingerfoods to patients with dementia seems feasible for both patients and caregivers and could provide a pragmatic approach to enhance fruit and vegetable consumption and total food intake in institutionalized elderly. In an up-scaled study, effects of fingerfoods on nutritional status and quality of life should be investigated.

scholarly journals Fingerfoods: a feasibility study to enhance fruit and vegetable consumption in Dutch patients with dementia in a nursing home

2020 ◽  
Author(s):  
Annemijn Visscher ◽  
Marieke CE Battjes-Fries ◽  
Ondine van de Rest ◽  
Olga N Patijn ◽  
Mascha van der Lee ◽  
...  
Keyword(s):  
Nutritional Status ◽  
Feasibility Study ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Feedback Form ◽  
Total Food Intake ◽  
Total Food ◽  
Food Diaries

Abstract Background Eating problems are highly prevalent in older patients with dementia and as a consequence, these patients are at greater risk of becoming malnourished. Fingerfoods, snacks that can be picked with thumb and forefinger, could be used to counteract malnutrition in patients with dementia. The aim of this feasibility study was to evaluate whether providing fruit and vegetable rich fingerfoods in the form of recognizable and familiar snacks on top of the normal intake was feasible for both patients with dementia and caregivers as a means to increase patients’ nutritional status. Methods Institutionalised patients with dementia (N = 15, 93% female, mean age = 85 years) were included in this feasibility study in the Netherlands. The residents received their regular diet supplemented with fingerfoods, comprising quiches and cakes rich in fruit or vegetables, for 6 weeks. Daily fingerfood consumption together with compensation behaviour at dinner of residents was administered with a checklist and food diaries at the start and end of the intervention as dose delivered. Furthermore, caregivers were asked to fill out a feedback form at the end of the intervention to measure fidelity and appreciation of the intervention. Results Patients consumed on average 1.4 pieces (70 grams) of fingerfoods daily, containing 41 grams of fruit and/or vegetables. Fruit and vegetable consumption increased during the provision of the fingerfoods and the residents seemed not to compensate this intake during the rest of the day. The intervention was generally positively received by the majority of caregivers, depending on the type of fingerfood and state of the resident. Conclusion This feasibility study showed that providing recognizable fruit and vegetable rich fingerfoods to patients with dementia seems feasible for both patients and caregivers and could provide a pragmatic approach to enhance fruit and vegetable consumption and total food intake in institutionalized elderly. In an up-scaled study, effects of fingerfoods on nutritional status and quality of life should be investigated.

scholarly journals Fingerfoods: a feasibility study to enhance fruit and vegetable consumption in Dutch patients with dementia in a nursing home

2020 ◽  
Author(s):  
Annemijn Visscher ◽  
Marieke CE Battjes-Fries ◽  
Ondine van de Rest ◽  
Olga N Patijn ◽  
Mascha van der Lee ◽  
...  
Keyword(s):  
Nutritional Status ◽  
Feasibility Study ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Eating Problems ◽  
Fruit And Vegetable ◽  
Pragmatic Approach ◽  
Feedback Form ◽  
Food Diaries

Abstract Background Eating problems are highly prevalent in older patients with dementia and as a consequence, these patients are at greater risk of becoming malnourished. Fingerfoods, snacks that can be picked with thumb and forefinger, could be used to counteract malnutrition in patients with dementia. The aim of this feasibility study was to evaluate whether providing fruit and vegetable rich fingerfoods in the form of recognizable and familiar snacks on top of the normal intake was feasible for both patients with dementia and caregivers as a means to increase patients’ nutritional status.Methods Institutionalised patients with dementia (N = 15, 93% female, mean age = 85 years) were included in this feasibility study in the Netherlands. The residents received their regular diet supplemented with fingerfoods, comprising quiches and cakes rich in fruit or vegetables, for 6 weeks. Daily fingerfood consumption together with compensation behaviour at dinner of residents was administered with a checklist and food diaries at the start and end of the intervention as dose delivered. Furthermore, caregivers were asked to fill out a feedback form at the end of the intervention to measure fidelity and appreciation of the intervention. Results Patients consumed on average 1.4 pieces (70 grams) of fingerfoods daily, containing 41 grams of fruit and/or vegetables. Fruit and vegetable consumption increased during the provision of the fingerfoods and the residents seemed not to compensate this intake during the rest of the day. The intervention was generally positively received by the majority of caregivers, depending on the type of fingerfood and state of the resident. Conclusion This feasibility study showed that providing recognizable fruit and vegetable rich fingerfoods to patients with dementia seems feasible for both patients and caregivers and could provide a pragmatic approach to enhance fruit and vegetable consumption in institutionalized elderly. In an up-scaled study, effects of fingerfoods on nutritional status and quality of life should be investigated. Trial Registration: Requested.

scholarly journals Fingerfoods: a clustered-randomized feasibility study to enhance fruit and vegetable consumption in Dutch patients with dementia in a nursing home

2020 ◽  
Author(s):  
Annemijn Visscher ◽  
Marieke CE Battjes-Fries ◽  
Ondine van de Rest ◽  
Olga N Patijn ◽  
Mascha van der Lee ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Nutritional Status ◽  
Feasibility Study ◽  
Vegetable Consumption ◽  
Intervention Group ◽  
Fruit And Vegetable Consumption ◽  
Control Group ◽  
Fruit And Vegetable ◽  
Regular Diet

Abstract Background Eating problems are highly prevalent in older patients with dementia and as a consequence, patients are at greater risk of becoming malnourished. Fingerfoods, snacks that can be picked with thumb and forefinger, could be used to counteract malnutrition in patients with dementia. The aim of this feasibility study was to evaluate whether providing fingerfoods as snacks was feasible for both patients with dementia and caregivers. Secondary objectives were to explore the effects of fingerfoods on total fruit and vegetable consumption, nutritional status and quality of life. MethodsInstitutionalised patients with dementia ( N = 22, 86% female, mean age = 85 years) were included in this clustered randomized controlled feasibility trial in the Netherlands. The intervention group ( N = 15) received their regular diet supplemented with fingerfoods, comprising quiches and cakes rich in fruit or vegetables, for 6 weeks. The control group ( N = 7) received their regular diet. Daily fingerfood consumption of patients and attitude of caregivers towards the fingerfoods were recorded to measure feasibility of the intervention. Fruit and vegetable consumption (3-day food records), nutritional status (body mass index (BMI) and SNAQ rc scores) and quality of life (QoL) (QUALIDEM) were measured in the first and last intervention week. The effects of fingerfoods on these outcomes were analysed with paired t-tests, Chi-square tests and ANCOVA. Results Patients consumed on average 70 grams of fingerfoods daily, containing 41 grams of fruit/vegetables. The intervention was rated as positive by 58% of the caregivers. Changes in fruit and vegetable consumption, malnutrition risk and QoL scores during the study period did not significantly change in the intervention group compared to the control group. Conclusion This feasibility study showed that providing fingerfoods to patients with dementia seems feasible for both patients and caregivers and could provide a pragmatic approach to enhance fruit and vegetable consumption in institutionalized elderly. In future research, long-term effects of fingerfoods should be studied on larger scale to confirm these findings. Trial Registration: Requested.

scholarly journals Increasing Fruit and Vegetable Consumption Through a Healthy Eating Blog: A Feasibility Study

2017 ◽  
Vol 6 (4) ◽  
pp. e59 ◽  
Author(s):  
Marie-Eve Caplette ◽  
Véronique Provencher ◽  
Véronique Bissonnette-Maheux ◽  
Marilyn Dugrenier ◽  
Annie Lapointe ◽  
...  
Keyword(s):  
Feasibility Study ◽  
Healthy Eating ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable

scholarly journals Are Brazilian adolescents eating enough fruits and vegetables? An assessment using data from the Study of Cardiovascular Risk in Adolescents

2021 ◽  
Vol 34 ◽  
Author(s):  
Alessandra Page BRITO ◽  
Eloisa Dutra CALDAS
Keyword(s):  
Cardiovascular Risk ◽  
Nutritional Status ◽  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
The United States ◽  
Daily Basis ◽  
Fruit And Vegetable Consumption ◽  
World Health ◽  
Fruit And Vegetable ◽  
Dietary Recall

ABSTRACT Objective To estimate the usual consumption of fruits and vegetables by Brazilian adolescents. Methods We used 24-hour dietary recall data from the Study of Cardiovascular Risk in Adolescents conducted in 2013-2014 with 71,740 adolescents between 12 and 17 years old. The usual consumption of fruits and vegetables was estimated in the Statistical Analysis Software using the model of the United States National Cancer Institute, and evaluated according to sex, age, place of residence, economic class, and nutritional status of the participants. Results The mean of usual fruit and vegetable consumption was estimated at 171g/day, mostly fruits (128g/day), mainly in the form of fruit juice (64.8%). The minimum fruit and vegetable consumption of 400g/day recommended by the World Health Organization was reached only by 2% of the adolescents. The adolescents’ socioeconomic class or nutritional status had no impact on the usual fruit and vegetable consumption, but adolescents from northern Brazil had a significantly lower consumption than those from the midwestern region. Orange was both the most consumed fruit on a daily basis (mean of 42.6g/day, 90% as juice) and the most reported fruit (by 12.7% of the adolescents), followed by apples (10g/day; 5.6%) and bananas (8.4g/day; 8.3%). Tomato was the most consumed vegetable (9.2g/day), reported by 11.5% of the adolescents. Conclusion Public health policies are necessary to encourage fruit and vegetable consumption among Brazilian adolescents, including of pure juice, essential foods to prevent chronic diseases in adulthood.

scholarly journals Preliminary Examination of the Impact of a Gardening Program on Confidence, Physical Activity, Fruit and Vegetable Consumption, and Quality of Life

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 783A-783
Author(s):  
Mu-Chuan Lin ◽  
Candice Shoemaker* ◽  
Nancy Gyurcsik
Keyword(s):  
Quality Of Life ◽  
Physical Activity ◽  
Older Adults ◽  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Home Garden ◽  
Fruit And Vegetable ◽  
The Impact

Older adults are not sufficiently physically active and do not consume sufficient fruits and vegetables to achieve health benefits, such as an improved health-related quality of life (HRQL). As a result, an innovative gardening intervention, comprised of stretching exercises, the teaching of home garden knowledge and skills, and the preparation and taste testing of fruits and vegetables, was developed to target increased: (a) confidence to garden and to consume fruits and vegetables, (b) physical activity, (c) fruit and vegetable consumption, and (d) HRQL. Seven older adults, aged 60 years or older, participated in the gardening intervention and 10 older adults participated in the control group during the fall. Measures of confidence, physical activity (i.e., gardening), fruit and vegetable consumption, and HRQL were obtained at baseline and at the end of the 10-week program. Findings revealed that, at baseline, intervention participants had significantly higher confidence to garden compared to control participants but at end-program intervention and control participants did not significantly differ in any of the outcome variables. Bivariate findings also revealed that intervention participants who had higher confidence to garden or to consume fruits and vegetables at baseline also gardened more at end-program. Thus, interventions targeting confidence to garden and to consume fruits and vegetables may be effective in improving gardening (i.e., physical activity) behavior. Findings also suggest that seasonal change may be one influential moderator of the gardening program on confidence and gardening and fruit and vegetable consumption behavior change. Future research should examine the impact of the program in different seasons to clarify the effects.

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