失智症照護者的營養知識與不同嚴重度失智症患者飲食攝取的調查報告

Investigative Report on the Nutritional Knowledge of Caregivers of Dementia Patients and Dietary Intake of Patients with Different Dementia Severities

蕭華岑(Hua-Tsen Hsiao) ； 梁子明(Liang Tzu-Ming) ； 陳乃菁(Nai-Ching Chen)

《台灣營養學會雜誌》 44卷4期 (2020/12) Pp. 112-126

https://doi.org/10.6691/NSJ.202012_44(4).0002

摘要

目的：評估失智老人照護者的營養知識、失智老人的飲食攝取、營養狀態及其影響因子。材料與方法：2018年1月至2019年12月間收集36位一般老人、69位輕度認知功能障礙老人（臨床失智評估量表=0.5）及30位失智症老人（臨床失智評估量表≥1）及其99位照顧者。迷你營養評估量表、失智飲食營養知識量表、以及飲食攝取紀錄表用來評估他們的營養狀態、飲食方式及營養知識。結果：（一）正常老人每日卡路里攝取顯著高於輕度認知功能障礙老人（p=0.030），且正常老人蛋白質攝取顯著高於輕度認知功能障礙及失智老人（p=0.049）。（二）與其他兩組比較，失智老人營養評估量表得分顯著最低（p＜0.001）。（三）年齡與認知功能為老人營養狀態之影響因子。（四）照顧者之失智飲食營養知識量表雖然沒有統計意義（p=0.185），但非失智照顧者的營養知識優於失智照顧者。結論：在臺灣，輕度認知功能障礙者與失智者在飲食攝取量及其營養狀態比一般健康老人不足，而年齡與認知功能為老人營養的預測因子。此外，失智照顧者的營養知識比一般正常老人不足，失智照顧者需要更多的營養知識來照護失智者。

關鍵字

失智 ； 輕度認知功能障礙 ； 飲食攝取 ； 營養狀態 ； 營養知識

並列摘要

Purpose: To evaluate the nutritional knowledge of caregivers of dementia patients, and the dietary intake and nutritional status of elderly dementia patients and influential factors. Materials and Methods: In total, 36 healthy elderly subjects, 69 elderly patients with mild cognitive impairment (with a clinical dementia rating of 0.5), 30 elderly dementia patients (with a clinical dementia rating of ≥1), and 99 caregivers in southern Taiwan were enrolled in this study between January 2018 and December 2019. The Mini Nutritional Assessment (MNA), a dementia nutritional knowledge questionnaire, and dietary intake records were used to respectively evaluate the nutritional status, nutritional knowledge, and dietary intake. Results: (1) Healthy elderly subjects had a significantly higher total daily calorie intake than those with mild cognitive impairment (p = 0.030), and the significantly highest daily protein intake among the three groups (p = 0.049). (2) Compared to the other two groups, dementia patients had the lowest MNA scores (p ＜ 0.001). (3) Age and cognitive function were factors affecting the nutritional status of the elderly. (4) Although there was no statistical difference in nutritional knowledge scores between caregivers of subjects with different levels of dementia (p = 0.185), the nutritional knowledge scores of caregivers of non-dementia patients were higher than those of caregivers of dementia patients. Conclusions: In Taiwan, the dietary intake and nutritional status of dementia patients are poorer than those of healthy elderly people. Age and cognitive function affect the nutritional status of the elderly. In addition, the nutritional knowledge of caregivers of dementia patients is insufficient compared to that of caregivers of mentally competent elderly patients. Hence, the former need to be better trained so that they have sufficient nutritional knowledge to care for dementia patients.

並列關鍵字

dementia ； mild cognitive impairment ； dietary intake ； nutritional status ； nutritional knowledge