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首页> 外文期刊>Journal of the American Medical Directors Association >Making the Most of Mealtimes (M3): Grounding Mealtime Interventions With a Conceptual Model
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Making the Most of Mealtimes (M3): Grounding Mealtime Interventions With a Conceptual Model

机译：充分利用进餐时间（M3）：使用概念模型来巩固进餐时间

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In this issue of the Journal, Whear and colleagues present the results of a systematic review focused on mealtime interventions in long term care (LTC) and their effect on behavioral and psychological symptoms of dementia (BPSD) (eg, fear, agitation). In a companion article, these authors focus on nutritional outcomes of mealtime interventions. Key findings from both of these systematic reviews are that (1) there is the potential to positively influence nutrition parameters and BPSD by changing the mealtime environment; (2) quality of these studies is generally poor due to small sample sizes, lack of randomization, and inadequate control for confounding factors within resident, staff and organizational levels; and (3) interventions are only briefly articulated, limiting understanding of how they work and how they can be replicated in typical LTC homes. The authors recommend that high-quality studies be conducted to demonstrate the value of these interventions for improving nutritional health and quality of life of residents.
机译：在本期杂志中，Whear及其同事介绍了系统评价的结果，重点关注长期护理（LTC）中的进餐时间干预措施及其对痴呆症的行为和心理症状（BPSD）（例如，恐惧，激动）的影响。在伴随文章中，这些作者集中于进餐时间的营养结果。这两项系统评价的主要发现是：（1）通过改变进餐时间环境，有可能对营养参数和BPSD产生积极影响; （2）由于样本量小，缺乏随机性以及在居民，员工和组织层面对混杂因素的控制不足，这些研究的质量通常较差; （3）仅对干预措施进行了简要说明，从而限制了人们对它们的工作方式以及如何在典型的LTC家中复制它们的理解。作者建议进行高质量的研究，以证明这些干预措施对改善居民的营养健康和生活质量的价值。

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