11. Effects of changes to organisation of nutritional care on health‐related quality of life, patient satisfaction and morbidity and complications.
| Outcome | (N) | Results | P Value | ||
| Intervention | Control | ||||
| Patient satisfaction | |||||
| Dietetic assistants (hospital) | |||||
| Duncan 2006 | Median score (IQR) | 159 | 6.5 (2) | 3.0 (4) | 0.0001 |
| Health‐related quality of life | |||||
| Multi‐disciplinary team (hospital) | |||||
| Johansen 2004 | Change in physical score (SF‐36) | 110 | 2.4 (1.3) | 0.2 (1.5) | NS |
| Change in mental score (SF‐36) | 110 | 2.2 (2.5) | 3.3 (2) | NS | |
| Number of complications | |||||
| Dietetic assistants (hospital) | |||||
| Duncan 2006 | Total number of participants with complications | 302 | 84/125 (67%) | 79/130 (61%) | 0.29 |
| Hickson 2004 | Number of participants receiving oral antibiotics | 592 | 142/292 (49%) | 150/300 (50%) | 0.67 |
| Multi‐disciplinary team (hospital) | |||||
| Johansen 2004 | Total number of participants with complications | 212 | 34/108 (31%) | 23/104 22%) | NS |
| Olofsson 2007 | Total number of participants with complications | 157 | 81/83 (98%) | 74/74 (100%) | |
IQR: interquartile range; NS: not significant; SF‐36: short form‐36