Development of an electronic food ordering system and a la carte menu: Enhancing patient involvement in nutritional care.

Background: Malnutrition is a significant issue in hospitals, leading to weight loss and reduced quality of life for patients. Hospital food plays a crucial role in preventing malnutrition, especially for patients with high nutritional risk or malnourishment. However, barriers to providing adequate nutritional care include a lack of tools to record patients' nutritional intake and a limited understanding of energy and protein content in hospital menus.

The association between malnutrition and dehydration in older adults admitted to a geriatric unit: An observational study.

Background And Aim: There is an overlap between the risk factors causing low intake of water and low intake of nutrients, respectively. This study aims to explore the agreement between the assessment of malnutrition and the outcome of low-intake dehydration in a population of older hospitalized patients.

Methods: Patients ≥65 years old and hospitalized at the geriatric hospital ward were screened for eligibility within 96 h of admission.

A multimodal nutritional intervention after discharge improves quality of life and physical function in older patients - a randomized controlled trial.

Background: Many older hospitalized patients are at nutritional risk or malnourished and the nutritional condition is often further impaired during hospitalization. When discharged to own home, a "Nutrition Gap" often occurs, causing inadequate dietary intake, and potentially impeded recovery. Previously, cross-sectorial studies of single component nutritional intervention have shown a limited effect on clinically relevant outcomes.

Effect of nutritional interventions on discharged older patients: study protocol for a randomized controlled trial.

Background: During hospitalization, many older patients are at nutritional risk or malnourished, and their nutritional condition is often further impaired during hospitalization. After discharge, a "nutrition gap" often occurs in which the patient does not receive enough nutrition to ensure an optimal recovery.

Methods: The study is a randomized controlled study ongoing over 112 days.