19. Effects of modification to meals on nutritional intake.
| Outcome | (N) | Results | P Value | ||||
| Intervention | Control | ||||||
| Fortification of food (studies in hospital) | |||||||
| Barton 2000 | Total energy intake (kcal/d) | 36 | 1711 (195) | 1425 (136) | < 0.001 | ||
| Munk 2014 | Mean (SD) intake (kj/d) | 81 | 5843 (1660) | 5149 (1832) | |||
| Mean (95% CI) difference between groups | 693 (‐80 to 1466) | 0.08 | |||||
| Fortification of food (studies in residential care homes) | |||||||
| Leslie 2012 | mean (SEM) change in energy intake (baseline to week 12) (kcal/d) |
16 | 133 (89) | ‐36 (84) | 0.154 | ||
| Food fortification (studies in free‐living individuals) | |||||||
| Silver 2008 | Total energy intake (kcal/d) | 45 | 1876 (543) | 1423 (422) | < 0.001 | ||
| Modifications to meal composition (studies in intermediate care) | |||||||
| Bouillane 2013 | Change in energy intake (kcal) | 63 | 50.9 (458) | 39.2 (401) | NR | ||
| Modifications to meal delivery (studies in residential care homes) | |||||||
| Germain 2006 | Change in energy intake (kcal) | 15 | 611 (408) | 81 (169) | 0.03 | ||
| Taylor 2006 | Total energy intake (kcal/d) | 31 | 1342 (177) | 1325 (207) | 0.565 | ||
| Modifications to flavour (studies in residential care homes) | |||||||
| Essed 2007 | Change in energy intake (kcal) | 83 | Flavour: ‐17 (445) Flavour + MSG: 78 (352) MSG: ‐32 (28) |
102 (452) | NR | ||
| Essed 2009 | Energy intake from modified meal (kcal) | 53 | 420 (211) | 424 (216) | 0.896 | ||
| Mathey 2001b | Change in energy intake (kcal) | 67 | ‐50 (267) | ‐115 (298) | Baseline to end of intervention I: NR, C: < 0.05 | ||
C: control; I: intervention; MSG: monosodium glutamate; NR: not recorded; SD standard deviation; SEM standard error of the mean; CI confidence interval