Development and feasibility assessment of a nutrition screening guideline in older patients for use by healthcare staff in health clinic setting: an action research study

• Main Authors: Sheikh Hishamuddin, Siti Nur Amirah, Hamirudin, Aliza Haslinda, Harith, Sakinah, Md Aris, Mohd Aznan, Abd. Aziz, Karimah Hanim, A Rashid, Nurul Syaireen
• Format: Article
• Language: English; English
• Published: Faculty of Medicine and Health Sciences 2023
• Subjects: RM216 Diet Therapy. Clinical Nutrition
• Online Access: http://irep.iium.edu.my/103412/2/103412_Development%20and%20feasibility%20assessment%20of%20a%20nutrition.pdf; http://irep.iium.edu.my/103412/8/103412_Development%20and%20feasibility%20assessment%20of%20a%20nutrition%20screening%20guideline_Scopus.pdf; http://irep.iium.edu.my/103412/; https://medic.upm.edu.my/upload/dokumen/2023012512004207_MJMHS_1528.pdf
• Institution: Universiti Islam Antarabangsa Malaysia

Introduction: Older persons are more susceptible to malnutrition. However, malnutrition identification through nutrition screening is not routinely performed in Malaysia’s health clinics due to no specific nutrition screening guideline and validated tool in this setting. This study aimed to develop a nutrition screening guideline for older pa- tients and assess its feasibility for use by healthcare staff in health clinic setting. Methods: This study was conducted in three phases. In Phase I, needs assessment was conducted amongst healthcare staff. Development of nutrition screening guideline in Phase II involved scoping review and validation amongst six experts and twelve healthcare staff. In Phase III, twenty-two healthcare staff participated in feasibility assessment using in-depth interviews after completing nutrition screening in older patients. Interview data was analysed thematically using NVivo Software 12.0. Results: A Malay language version of nutrition screening guideline in A4-sized with 31 pages was developed and validated. Items with a content validity index ≥0.83 from experts review were retained, while <0.83 were revised accordingly. Validation amongst healthcare staff showed positive responses. The guideline was then assessed for feasibility, where 110 older patients (mean age= 68.7±6.1 years) were screened by healthcare staff using the newly developed nutrition screening guideline. Four themes emerged from in-depth interviews: 1) Ease of use; 2) Identification and management of malnutrition; 3) Acceptability; and 4) Implementation of nutrition screening. Conclusion: The newly developed and validated nutrition screening guideline is well-accepted and feasible for healthcare staff to screen older patients in health clinic setting for timely malnutrition identification and management.