Effects of Menu Planning and Cooking Support on Daily Food Variety in Group Homes: A Non-randomized Controlled Trial

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  • Kawano Marina
    Graduate School of Nutritional Sciences, Nakamura Gakuen University
  • Fujii Kyoka
    Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University
  • Yasutake Kenichiro
    Graduate School of Nutritional Sciences, Nakamura Gakuen University Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University

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Other Title
  • グループホームにおける献立および調理に関する支援と1日使用食品数の変化
  • グループホームにおける献立および調理に関する支援と1日使用食品数の変化 : 非ランダム化比較試験
  • グループホーム ニ オケル コンダテ オヨビ チョウリ ニ カンスル シエン ト 1ニチ シヨウ ショクヒンスウ ノ ヘンカ : ヒランダムカ ヒカク シケン
  • ─非ランダム化比較試験─

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Abstract

<p>Objective: To foster collaborations between residents of group homes for people with dementia and registered dietitians, we investigated the effects of menu planning and cooking support on the number of foods consumed per day.</p><p>Methods: This non-randomized controlled trial was conducted at three group homes (intervention facilities) in the Fukuoka Prefecture. We provided menu suggestions and introduced communal cooking by residents and nursing staff once a week for 6 months starting April 2019. Additionally, we compared the changes in the number of foods consumed by the residents from the implemented menu before (October 2018) and after (October 2019) the support period with those at the two facilities that received no support (non-intervention facilities).</p><p>Results: Before the support period, no significant differences were found in age, body mass index, gender, and level of independence in daily life between the residents of the intervention and non-intervention facilities; furthermore, no significant difference was observed in the total number of foods consumed per day at both facilities. However, after the support period, the residents of the intervention facility consumed significantly more foods per day than those of the non-intervention facility.</p><p>Conclusion: The 6-month menu planning and cooking support intervention at the group home could have contributed to the increase in the number of foods consumed per day by the intervention facility residents. Thus, future studies should focus on establishing a sustainable nutrition support system using additional nutrition management systems. This could include training programs for staff on menu planning and cooking and implementing electronic dietary records to monitor resident nutritional intake.</p>

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