Tailored advice for a healthy and tasty diet by improved information supply

Prevention and treatment of undernutrition is complex due to interactions
between medication, care treatments, diet and wellbeing. Targeted, simple and
practical dietary advice, as provided by a dietician, can be helpful to
stimulate an adequate food intake among vulnerable community-dwelling older
adults

Primary objective of the study is to evaluate whether using the Voeding Slim
Thuis (VST) concept can improve food intake and meal satisfaction in vulnerable
community-dwelling older adults. The VST concept comprises tailored dietary
advice, a consultation with the dietician and a hot meal service * all
supported by an ICT system. The ICT system is used for: 1-estimating individual
dietary needs; 2- monitoring self-reported compliance with advice provided by
the dietician and liking of consumed meals; and 3-generating tailored hot meal
menus. The secondary objective of the study is to evaluate whether the ICT
system in the VST concept facilitates the dietician in composing an effective
tailored dietary advice for vulnerable community-dwelling older adults.

Randomized controlled intervention study with a duration of 12 weeks.

Participants in the intervention group will receive the VST concept. They
receive a tablet-pc on which the ICT system will be installed. Through the
system each participant has access to a personal ICT environment where he/she
can 1) see the tailored dietary advice as provided by the dietician, 2) order
hot meals from the personalized choicemenu, and 3) complete monitoring
questionnaires. For generating tailored dietary advice, first the ICT system
integrates information on individual health status (gender, age, medical
profile and nutritional status) to estimate dietary needs based on knowledge
rules. Dietary needs are combined with information on the individual profile
(i.e. dietary habits, preferences, appetite, chewing and swallowing
difficulties) and then translated by the dietician into a tailored dietary
advice that is discussed with participants during an individual consultation at
baseline. Throughout the intervention period self-selected hot meals can be
either picked up at the pharmacy by the participants or are delivered at home.
Self-reported compliance with the dietary advice and liking of the consumed
meals is monitored throughout the intervention period by a short questionnaire
that is completed by the participants on 2 days per week. Based on monitoring
results, the dietician can adjust the initial dietary advice if necessary.
Participants in the control group will receive a general leaflet on food-based
dietary guidelines (*Schijf van Vijf*) and usual care.

The risks involved in participating in this study can be considered negligible.
The burden can be considered low: baseline visit (1 hour), end visit (1 hour),
two times completion of a 3-day food diary and one consultation with the
dietician (1 hour) will take some time and effort from the participants. Most
study measures are non-invasive (mainly questionnaires). Time required for
completion of monitoring questionnaires is limited (15 minutes per week). The
participants stay in control over their own food intake and participants can
continue to engage in their normal daily activities.