Health effect of improved meal ambiance in a Dutch nursing home: A 1-year intervention study

Background. The aim of this study was to determine the effect of an improve d ambiance of food consumption on health and nutritional status of Dutch nu rsing home elderly residents (n = 38) in a I-year intervention study. Methods. A parallel group intervention study was performed. Improvement of ambiance focused on three points: (1) physical environment and atmosphere o f the dining room, (2) food service, (3) organization of the nursing staff assistance. Dietary intake, biochemical indicators of nutritional and healt h status and quality of life (Sickness Impact Profile and Philadelphia Geri atric Center Moral Scale) were assessed at baseline and after 1 year of int ervention. Body weight, used as an indicator of compliance and nutritional status, was assessed every 4 months. Results. Twenty-two subjects completed the 1-year intervention trial. Mean body weight significantly increased (+3.3 kg, P ( 0.05) in the experimental group (n = 12), not in the control group (-0.4 kg, P = 0.78; n = 10). Heal th status biochemical indicators and the SIP score remained stable in the e xperimental group, indicating relatively stable health conditions. On the c ontrary, negative changes in the control group suggested a decline in healt h status. Dietary intake, which was insufficient at baseline, increased in both groups. Conclusions. This study showed that improving the ambiance of food consumpt ion is a non-negligible issue for improving nutritional status and stabiliz ing health of nursing home residents. (C) 2001 American Health Foundation a nd Academic Press.