The nutritional issue in older people with home-delivered meals: a scoping review protocol
2020
Fleury, Ségolène | Tronchon, Paul | Rota, Juliane | Meunier, Charlotte | Mardiros, Oliver | van Wymelbeke, Virginie | Sulmont-Rossé, Claire | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Université Bourgogne Franche-Comté [COMUE] (UBFC) | Saveurs et Vie | CHU Dijon ; Centre Hospitalier Universitaire de Dijon - Hôpital François Mitterrand (CHU Dijon)
Setting up a home-delivered meal service often allows older people suffering from physical and/or cognitive disabilities to stay at home. However, older people who delegate their food activities (food purchasing, cooking…) have been reported to have a worse nutritional status than people who take care themselves of their food activities. In this context, we will conduct a scoping review of all studies related to the nutritional issue in home-delivered meal older recipients. This review was expected i. to shed light on the nutritional status of older people who benefit from home-delivery service to better understand their needs, and ii. to evaluate if home-delivered meal service can be a relevant and effective lever to preserve or improve the nutritional status of older people. The present paper describes the protocol that will be carried out to achieve this review.
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