ORAL
COMMUNICATIONS
Rev Esp Nutr Hum Diet. 2016; 20(Suppl. 1): 366 - 370
366
17th International Congress of Dietetics Fundación Española de Dietistas-Nutricionistas
www. renhyd.org
ORAL COMMUNICATIONS
7 September 2016 APPLIED DIETETICS
O-001: EVALUATING THE NUTRITION SCREENING PROGRAM WITHIN KIAMA MEALS ON WHEELS: PERSPECTIVES OF THE CLIENTS AND THEIR GENERAL PRACTITIONERS Karen Walton1,*, Holly Pettingill1, Karen Charlton1, Anne McMahon1, Joanne North2, David Whiting2, Russell Pearson1 1
University of Wollongong. 2 Kiama Meals on Wheels.
Introduction: Community living older adults have an increased malnutrition risk, which is associated with poor health outcomes, including reduced functionality and slower wound healing. Nutrition screening identifies individuals at risk of malnutrition and facilitates timely dietary intervention. This study evaluated a community based nutrition screening program for MOW clients; described trends in their nutritional status and explored the views of older adults and general practitioners (GPs) regarding nutrition screening. Methods: Community living adults over 65 years of age (n=34) underwent malnutrition screening using the MNA®-SF at baseline, three, six and nine months. One person completed all visits and the MNA®-SF scores were analysed using SPSS software. Participants were advised of their result and anyone who was malnourished, or at risk was given an appropriate nutrition education resource and referred to their GP, who was also advised of the results. Semi-structured interviews were conducted with older adults and GPs regarding their views on nutrition screening and follow up. Interviews were recorded, transcribed verbatim and analysed using
NVivo software to identify key themes and exemplar quotes. Results: MNA®-SF scores were significantly improved at the nine-months compared to baseline (P=0.02; 9% at risk/malnourished vs. 32%) and the number of nourished participants significantly increased (P=0.04). Receiving nutrition information (P=0.01) and making a dietary change (P=0.002) were associated with greater improvements in MNA®-SF scores. Older adults and GPs were satisfied with the implementation of the nutrition screening program and identified benefits that would further improve nutritional care. Conclusions, discussion and/or practical application: Timely nutrition screening enhances identification of community living older adults who are at risk of malnutrition, or are already malnourished, and assists nutritional care management. Further longitudinal analysis and links with key stakeholders are recommended to enhance early nutrition intervention and outcomes with our ageing population. COMPETING INTERESTS: A Health and Community Care (HACC) Grant awarded to Kiama MOW allowed the evaluated project to be implemented.
ORAL COMMUNICATIONS | 7 September | APPLIED DIETETICS
*Contact:
[email protected]
17th International Congress of Dietetics
Rev Esp Nutr Hum Diet. 2016; 20(Suppl. 1): 366 - 370
367
O-002: PATIENT REPORTED DIETARY TRIGGERS IN EOSINOPHILIC OESOPHAGITIS: ARE THEY CLINICALLY USEFUL? Annabel Clancy1,*, Anne Swain2, Velencia Soutter2, Robert Loblay2 1
School of Medicine, University of Wollongong, Wollongong, NSW, Australia; Allergy Unit, Royal prince Alfred Hospital, Sydney, NSW, Australia. 2 Allergy Unit, Royal prince Alfred Hospital, Sydney, NSW, Australia. *Contact:
[email protected]
Introduction: Eosinophilic oesophagitis (EoE) is considered to be an allergic disease, with 10-50% of patients exhibiting IgE sensitisation to food. However, triggering foods often do not correspond to markers of immunological sensitisation, hence, dietary elimination strategies remain empirical. Aim: To report on the relationship between EoE patient reported triggers at presentation, allergen skin test results and triggers identified by dietary elimination and challenge. Methods: Patients of any age presenting to a metropolitan Allergy clinic prior to July 2015, with known EoE were identified. Patient files were systematically examined for patient reported triggers, allergen skin testing results, dietary interventions and challenge outcomes. The standard dietary intervention used excluded foods containing natural salicylates, biogenic amines and glutamate, as well as additives (preservatives, colourings), gluten, dairy, soy and selected allergens (determined by allergen tests). Those who improved symptomatically underwent a series of double-blind placebo controlled food chemical challenges followed by open whole food challenges. Results: Of the 116 patients (33
