Relevance and Feasibility of a Personalized Dietary Intervention in Older People with Meals-On-Wheels: A Randomized Controlled Pilot Trial

• Published in: JAR life Vol. 9; pp. 40 - 46
• Main Authors: Fleury, S, Sulmont-Rossé, C, Cabanes, H, Perruchaud, M, Roger, A, Lesourd, B, Tronchon, P, Van Wymelbeke-Delannoy, V, Maître, I
• Format: Journal Article
• Language: English
• Published: France SERDI, Auzeville-Tolosane (FRA) 2020; SERDI Publisher
• Subjects: Food and Nutrition; Geriatry and gerontology; Human health and pathology; Life Sciences; fortified food; malnutrition; home-meal delivery; nutritional intake; Aged
• ISSN: 2534-773X; 2534-773X
• DOI: 10.14283/jarlife.2020.9

The present study aimed at assessing the feasibility and the effectiveness of a personalized dietary intervention in a meals-on-wheels service through a randomized controlled pilot trial.
Sixty recipients of home-delivered meals (75% of women; 70-97 years old) were recruited and randomly assigned to a control and an experimental group and followed over a period of 4 months. In the experimental group, the nutritional status (Mini-Nutritional Assessment - MNA questionnaire), the food intake and the food preferences were measured for each participant. Based on this screening, participants were provided with dietary guidance and follow-up. Those at risk of malnutrition were proposed enriched home-delivered meals. Enrichment was set up considering food preferences of the participants.
Looking at the whole sample at baseline, 80% (n=48/60) were at risk of malnutrition. Furthermore, 55% (n=33/60) ate less than 2/3 of their calorie and/or protein recommended allowances. In the experimental group, the intervention led to an increase of protein intakes and to a lower extent of calorie intake. In the control group, no significant changes were observed.
To conclude, this study suggests that providing dietary guidance and adding nutrient-dense food to meals while considering food preferences is feasible and may help older beneficiaries of meals-on-wheels to increase calorie and protein intake and improve their nutritional status. However, there is a need to develop products or recipes to enrich the meals of the elderly more efficiently to achieve the recommended allowance.