Effectiveness of nutritional intervention provided to older people and nutrients indicating food insecurity in primary care settings in Tehran: protocol of a prospective population-based cohort study.

IF 2.3 3区 医学 Q1 MEDICINE, GENERAL & INTERNAL
Nazanin Asghari Hanjani, Alireza Olyaeemanesh, Gita Shafiee, Mitra Zabihi, Leila Azadbakht
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引用次数: 0

Abstract

Background and aim: With the growing older population, ensuring effective, accessible nutritional support within primary care as a first line of medical care is becoming increasingly important. Nutritional counselling is a promising approach to enhancing health outcomes and independence among older adults. However, a stronger evidence base is needed to assess its true effect and inform clinical decisions. Additionally, food insecurity remains an under-recognised issue in this population and is often overlooked in primary care settings. This highlights the need for simple, practical methods to identify those at risk. This study aimed to assess the effectiveness of nutritional intervention provided to older people and determine which nutrients may indicate food insecurity in primary care settings in Tehran.

Methods: The study will be conducted in two phases. The first phase is a prospective cohort study (single cohort). The second phase is a cross-sectional study on older people who refer to primary care settings affiliated with the Tehran University of Medical Sciences. In the first phase, the effectiveness of nutritional interventions - including counselling and diet - is evaluated based on anthropometric indicators (weight, waist circumference, calf circumference, arm circumference and waist-to-height ratio), blood pressure and scores from the Mini Nutritional Assessment, health-related quality of life, dietary intake and physical activity. Assessments will be evaluated prospectively at the beginning of the study, after 3 months, and at the end of the study. In the second phase of the cross-sectional study, by examining dietary intake and food insecurity, we will identify the specific nutrient or food group that serves as an indicator of food insecurity in the diet of older individuals. Intakes below 50% and 75% of the recommended daily allowance will be analysed. Through sensitivity and specificity analysis, we will identify which nutrient or food group is strongly associated with food insecurity in older people.

Ethics and dissemination: This study received approval from the Medical Ethics Committee of Tehran University of Medical Sciences, Tehran, Iran (IR.TUMS.MEDICINE.REC.1402.474). Study findings will be disseminated through peer-reviewed journal articles, presentations at national and international conferences and meetings with the Iranian Ministry of Health, facility and community stakeholders.

Registration number: 69772.

德黑兰初级保健机构向老年人提供营养干预的有效性和表明粮食不安全的营养素:一项前瞻性人群队列研究的方案
背景和目的:随着人口老龄化,作为第一线医疗保健,确保在初级保健中提供有效和可获得的营养支持变得越来越重要。营养咨询是提高老年人健康结果和独立性的一种有希望的方法。然而,需要更有力的证据基础来评估其真实效果并为临床决策提供信息。此外,在这一人群中,粮食不安全仍然是一个未得到充分认识的问题,在初级保健机构中往往被忽视。这突出表明需要简单、实用的方法来识别那些处于危险中的人。本研究旨在评估向老年人提供营养干预的有效性,并确定德黑兰初级保健机构中哪些营养素可能表明粮食不安全。方法:本研究分为两个阶段进行。第一阶段为前瞻性队列研究(单队列)。第二阶段是对在德黑兰医学大学附属初级保健机构就诊的老年人进行横断面研究。在第一阶段,根据人体测量指标(体重、腰围、小腿围、臂围和腰高比)、血压和迷你营养评估分数、与健康有关的生活质量、饮食摄入量和身体活动,评估营养干预措施——包括咨询和饮食——的有效性。评估将在研究开始、3个月后和研究结束时进行前瞻性评估。在横断面研究的第二阶段,通过检查饮食摄入和粮食不安全,我们将确定作为老年人饮食中粮食不安全指标的特定营养素或食物组。摄入量低于每日建议摄入量的50%和75%将被分析。通过敏感性和特异性分析,我们将确定哪些营养素或食物组与老年人的粮食不安全密切相关。伦理和传播:本研究获得了伊朗德黑兰医科大学医学伦理委员会的批准(IR.TUMS.MEDICINE.REC.1402.474)。研究结果将通过同行评议的期刊文章、在国家和国际会议上的发言以及与伊朗卫生部、设施和社区利益攸关方举行的会议进行传播。注册号:69772。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
BMJ Open
BMJ Open MEDICINE, GENERAL & INTERNAL-
CiteScore
4.40
自引率
3.40%
发文量
4510
审稿时长
2-3 weeks
期刊介绍: BMJ Open is an online, open access journal, dedicated to publishing medical research from all disciplines and therapeutic areas. The journal publishes all research study types, from study protocols to phase I trials to meta-analyses, including small or specialist studies. Publishing procedures are built around fully open peer review and continuous publication, publishing research online as soon as the article is ready.
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