Evaluating Malnutrition in Elderly People: A Detailed Report

This report delves into the critical issue of malnutrition among elderly individuals, focusing on outcome, impact, and process evaluation. It outlines strategies to assess the effectiveness of interventions in aged care settings, including the reduction of malnutrition diagnoses and improvements in residents' overall health. The report emphasizes the importance of regular nutrition assessments, staff education, and the consideration of residents' preferences in meal planning. Evaluation tools, such as weight measurement, biochemical exams, and the Mini Nutritional Assessment questionnaire, are recommended to gauge the success of implemented strategies. The report highlights the need for multi-specialty healthcare teams and therapeutic relationships to ensure comprehensive care and improved nutritional outcomes for the elderly.

Running head: Malnutrition in elderly people
Malnutrition in Elderly People
Name of the Student
Name of the University
Author Note

1Malnutrition in elderly people
Question 1:
Outcome Evaluation
How will you know that you have reached your
goal? Or that your strategies have been
addressed?
(What tells you your intended outcome has been
achieved?)
The outcome of the program can be evaluated on
the merits of the success of four factors:
Factor 1: A reduction in the percentage of the
diagnosis of malnutrition among the elderly in
elderly care locations/nursing homes. Fewer
diagnoses highlight lesser number of
malnutrition.
Factor 2: Reduction in the rates of malnutrition
in nursing homes or aged care centers, through
the implementation of healthy weight categories.
A lower rate of malnutrition refers to a lesser
number of malnourished adults in the aged care
facility.
Factor 3: Policies and standard practices of aged
care are met and good quality of care being
provided to elderly people.
Factor 4: A nutritional value of each resident is
being met, in accordance to their specific
nutritional requirements. This can be evidenced
by adequate nutritional intake by patients with
special nutrient requirements.
(Nutritionaustralia.org, 2018)
Furthermore, reduction in malnutrition can also
be evidenced by an improvement in the overall
health of the individuals as well as key indices
like: body mass, body mass index, mid arm
circumference, skin fold over triceps,
circumference of the arm musculature,

2Malnutrition in elderly people
biochemical exam (like total protein, albumin,
prealbumin, transferring, cholinesterase, absolute
lymphocyte number) and dynamometry
(Hrnciarikova et al., 2006)
Question 2:
Impact Evaluation
How will you know when you have reached your
objectives?
(What is telling you that changes have
occurred?)
The impact of the program can be evaluated
based on certain changes in the functioning in
outdoor patient environment, acute care hospitals
or long term nursing care environments:
 Regular nutrition assessment and
treatment routines for all seniors
 A marked improvement in the
nutrition and food as well as the
process of feeding in a home care
setup
 Sufficient knowledge possessed by
the healthcare professionals
regarding proper nutrition and
feeding processes
 Healthy nutrition, eating and eating
habits exhibited by the residents
 Development of a practice
community and support in the
preparation of healthy food.
 Educated staff encouraging residents
to eat and drink on time (especially

3Malnutrition in elderly people
for dementia patients) and the
involvement of kitchen staff to
prepare alternative food as per the
likes or dislikes of the residents
(Dignityincare.org.uk, 2018)
Question 3:
Process Evaluation
How will you assess that the strategies, or
activities related to the objectives are effective?
What day to day mechanisms can help you to
evaluate the success of these activities of the
program?
(How will you know if what you are DOING in
your program is effective?)
Evaluation of the process can be done based on
several factors like:
 Presence of proper education
material (prepared by dieticians) for
the healthcare staff and kitchen staff.
 Weekly monitoring of food intake
 Proper nutrition course structured for
each residents considering any
special or generic nutritional needs
 Evaluating regularly, if the course is
being followed
 The preferences of the residents are
being considered regarding the meals
and their schedule
 Maintenance of a congenial
atmosphere during the meal time
 Healthcare staff working in
partnership with nurses, senior care
workers and managers as well as
with elderly residents/patients, their

4Malnutrition in elderly people
relatives/caregivers in the planning
and implementation of changes
strategies for care
(Dignityincare.org.uk, 2018)
Question 4:
Evaluation Tools
What tools will you use to measure the
effectiveness related to the areas above in each
of the evaluation phases? Informal and formal
(What resources will provide data or
information regarding your program’s success?)
Different strategies can be utilised in the
evaluation of the effectiveness of the strategies
above. Such tools can include:
 Assessment of the knowledge about
healthy diet that the healthcare and
kitchen staff has
 Weight measurement tools and
malnutrition screening (McCauley,
2016)
 Measurement of body mass, body
mass index, mid arm circumference,
skin fold over triceps, circumference
of the arm musculature, biochemical
exam and dynamometry
(Hrnciarikova et al., 2006)
 Mini Nutritional Assessment
questionnaire (Hrnciarikova et al.,
2006; Lilamand et al., 2015)
 Presence of multi speciality
healthcare teams
 Therapeutic relationship between