Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Name | Class |
|---|---|
| HAS Hogeschool | UNKNOWN |
| Centre of Expertise Food (CoE Food) | UNKNOWN |
| Sligro | UNKNOWN |
| FrieslandCampina |
Not provided
Not provided
Not provided
Not provided
Rationale: Undernutrition risk among community-dwelling older adults in developed countries is shown to be around 24%. Increasing protein intake is a strategy that is feasible as well as efficacious to reduce undernutrition in community-dwelling older adults. A promising strategy to increase protein intake among older adults, is to offer dietary solutions with normal foods that fit their current daily eating patterns. For this reason, home-delivered protein-rich readymade meals and protein-rich dairy products will be studied in this research.
Objective: The primary objective is to study the effectiveness of commercially available protein-rich readymade meals and protein-rich dairy products in increasing protein intake of older adults who use a meal-delivery service to a level of 1.2 g/kg bodyweight/d. Secondary objectives include: studying effects of these meals and dairy products on total daily energy intake. Further, studying the acceptance of and compliance to the meals and dairy products.
Study design: The study will be performed as a single-blind randomized, controlled, four-week trial in a real-life setting: in community-dwelling older adults' own homes.
Study population: The target group of this study are community-dwelling older adults who use a meal-delivery service.
Intervention: Both groups will receive readymade meals for each day during 4 weeks. They will also receive dairy products to freely consume during the intervention period. The intervention groups receives protein-rich meals and protein-rich dairy products, the control receives standard meals and food products.
Main study parameters/endpoints: Difference in daily protein intake between intervention and control group. Secondary parameters: energy intake and acceptance (liking).
Not provided
Not provided
Not provided
Not provided
Not provided
| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Protein-rich assortment | Experimental | The intervention groups receives protein-rich meals and protein-rich dairy products. |
|
| Standard assortment | Placebo Comparator | The control group receives standard meals and food products. |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Nutritional intervention - protein-rich | Other | Both groups will receive readymade meals (Sligro) for each day during the 4-week intervention period (28 hot meals in total per participant). They will also receive other food products from FrieslandCampina's assortment to freely consume during the intervention period. To keep the intervention as close as possible to the real life situation, meals and foods will be home-delivered twice a week as the participants are already used to. Intervention group will receive protein-rich meals and protein-rich foods and drinks. |
| Measure | Description | Time Frame |
|---|---|---|
| Protein intake | Difference in daily protein intake between intervention and control group assessed with 3-day food records which will be checked by trained dietitians. | 4 weeks |
| Measure | Description | Time Frame |
|---|---|---|
| Acceptance | Acceptance and liking of meals and food products; outcome will be measured with a questionnaire including a 5-point likert scale (for liking) and a question how much was eaten. This questionnaire needs to be done every day. | 4 weeks |
| Energy intake |
Not provided
Inclusion Criteria:
Exclusion Criteria:
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Name | Affiliation | Role |
|---|---|---|
| Marian de van der Schueren, PhD | HAN University of Applied Sciences | Principal Investigator |
| Annet Roodenburg, PhD | HAS Hogeschool | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| HAN University of Applied Sciences | Nijmegen | Netherlands |
IPD will not be shared.
Not provided
Not provided
Not provided
Not provided
Not provided
| ID | Term |
|---|---|
| D007732 | Kwashiorkor |
| ID | Term |
|---|---|
| D000067011 | Severe Acute Malnutrition |
| D044342 | Malnutrition |
| D009748 | Nutrition Disorders |
| D009750 | Nutritional and Metabolic Diseases |
Not provided
Not provided
| INDUSTRY |
Not provided
Not provided
Not provided
Not provided
|
| Nutritional intervention - standard | Other | Both groups will receive readymade meals (Sligro) for each day during the 4-week intervention period (28 hot meals in total per participant). They will also receive other food products from FrieslandCampina's assortment to freely consume during the intervention period. To keep the intervention as close as possible to the real life situation, meals and foods will be home-delivered twice a week as the participants are already used to. Control group will receive standard (not protein-rich) meals and standard foods and drinks. |
|
Difference in daily energy intake between intervention and control group assessed with 3-day food records which will be checked by trained dietitians. |
| 4 weeks |