Table 1 Baseline characteristics of Protected Mealtimes study participants

Age (mean ± SD) (range)

80.5 ± 10.7

(40–99)

78.6 ± 12.9

(23–100)

80.7 ± 10.2

(40–99)

77.9 ± 13.5

(23–100)

Women (n; %)

49; 59.8

69; 65.7

148; 70.5

135; 65.5

Men (n; %)

33; 40.2

36; 34.3

62; 29.5

71; 34.5

Length of stay (days) (mean ± SD) (range)

54.0 ± 39.7

(9–171)

49.6 ± 37.8

(8–171)

60.7 ± 41.5

(9–171)

52.9 ± 37.3

(9–171)

Primary diagnosis at discharge (n):

Medical disorders^a

26

33

65

53

Orthopaedic, musculoskeletal upper limb and lower limb fractures, excluding hip)

14

24

33

51

Hip fracture

9

8

32

18

Stroke

8

13

13

37

Other neurological disease (includes Parkinson’s disease and dementia)

6

10

16

20

Cardiac

5

4

15

6

Respiratory

12

11

32

18

Other surgery

2

1

4

3

Nutritional status: SGA A (well nourished) (n (%))

n = 81

41 (50.6)

n = 101

48 (47.5)

n = 208

111 (53.4)

n = 200

96 (48.0)

SGA B (mildly or moderately malnourished) (n (%))

37 (45.7)

48 (47.5)

92 (44.2)

93 (46.5)

SGA C (severely malnourished) (n (%))

3 (3.7)

5 (5.0)

5 (2.4)

11 (5.5)

 <18.5

n = 81

10 (12.3)

n = 101

17 (16.8)

n = 210

22 (10.5)

n = 202

28 (13.9)

 ≥18.5

71 (87.7)

84 (83.2)

188 (89.5)

174 (86.1)

Admission FIM

n = 82

n = 103

n = 207

n = 204

Total score (range 18–126) (mean ± SD)

66.0 ± 21.4

66.1 ± 21.5

65.0 ± 19.9

63.1 ± 23.3

Eating component (range 1–7) (mean ± SD)

5.1 ± 1.5

5.2 ± 1.6

5.1 ± 1.4

5.0 ± 1.6

Discharge FIM

n = 76

n = 100

n = 202

n = 203

Total score (range 18–126) (mean ± SD)

82.3 ± 25.6

82.7 ± 27.2

83.5 ± 23.3

81.8 ± 28.4

Eating component (range 1–7) (mean ± SD)

5.9 ± 1.4

5.8 ± 1.6

6.0 ± 1.3

5.7 ± 1.6

Hand grip strength (kg) (mean ± SD)

n = 75

15.3 ± 9.0

n = 95

14.4 ± 8.1

n = 187

14.3 ± 7.6

n = 186

15.0 ± 9.1

Death during admission (n; %)

4; 4.8

2; 1.9

7; 3.4

5; 2.4