Browsing by Person "Jones, Jacklyn"

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A 12 week activity point system achieves weight loss in sedentary overweight and obese women: a pilot study
(Cambridge University Press, 2012) Findlay, Sally; Davidson, Isobel; Smith, Sara; Jones, Jacklyn
A pilot study to investigate the effect of stage one thickened fluids on fluid and energy intake among healthy subjects
(Wiley, 2010) MacKemman, G.; Bannerman, Elaine; Davidson, Isobel; Jones, Jacklyn
A randomised trial of the impact of energy density and texture of a meal on food and energy intake, satiation, satiety, appetite and palatability responses in healthy adults
(Elsevier, 2014-10) Pritchard, Sarah J.; Davidson, Isobel; Jones, Jacklyn; Bannerman, Elaine
Background & aims: Texture modified diets may be enriched to optimise the opportunity for individuals to meet their required energy intakes; however there is insufficient evidence supporting this strategy. Thus we sought to investigate the effect of texture and energy density on food (g) and energy intakes (kcal), appetite (satiation and satiety), and palatability in healthy adults. Methods: A single blind within-subjects randomised crossover design, where 33 healthy adults consumed a test meal with either its texture and/or energy density altered, until satiation was reached whilst rating their appetite parameters. Subsequent intakes were recorded in a food diary to determine the effect of the treatments on satiety and identify any evidence of energy compensation. Results: Test meal energy intakes (kcal) were significantly higher with energy enrichment of both meals (standard texture; 315 kcal and texture modified; 303 kcal (p = 0.001)) and remained higher over the day for both (260 kcal/d and, 225 kcal/d respectively (p < 0.05)). Area under the curve (AUC) did not differ between meals for hunger, fullness, or desire to eat however palatability was significantly reduced with texture modification. Conclusions: Enriching meals (standard texture and texture modified) is an effective method to increase short term energy intakes in healthy adults over a 24 h period and may have application to optimise energy intakes in a clinical setting. Registered under ClinicalTrials.gov Identifier no. NCT00123456. 2013 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism.
A study of Fluid provision and consumption in a rehabilitation hospital in Scotland, UK
(Cambridge University Press, 2011-01) Williams, L.; Jones, Jacklyn; Davidson, Isobel; Bannerman, Elaine
A study of fluid provision and consumption in elderly patients in a long-stay rehabilitation hospital
(2015-07) Gaff, L.; Jones, Jacklyn; Davidson, Isobel; Bannerman, Elaine
Background Adequate hydration is key to good clinical care and essential for preventing problems in elderly patients such as constipation, pressure sores and confusion. The present study aimed to evaluate fluid provision and consumption in elderly patients against current standards for Scottish hospitals. Methods A service evaluation, of fluid provision and consumption over 24 h by elderly orthopaedic rehabilitation patients in a long-stay hospital in Scotland was conducted. Fluids provided and consumed from trolley services, those at meal times and beverages from jugs of water were measured. The average fluid content of a jug, cup and glass on each ward was determined. Each jug of water provided was recorded, as was the acceptance of hot and cold drinks offered. Intake was determined by measuring the leftover water in each jug when these were refreshed and any leftover liquid in patients' cups deducted from that provided. Observations were made with respect to the presentation and encouragement of fluids. Results Fifty-eight patients (12 males, 46 female, aged ≥65 years) were monitored, of whom 56 were provided with more than the recommended minimum fluid per day [mean (SEM) = 2379 (82) mL]; however, mean intake was lower than recommended [mean (SEM) = 1302 (60) mL; P = 0.002]. Provision of drinks from a trolley service [mean (SEM) = 956 (44) mL] was less than fluid from jugs [mean (SEM) = 1398 (54) mL; P = 0.002]; however, the consumption of drinks from the trolley was greater [77% consumed, mean (SEM) = 770 (46) mL] than from jugs [41% mean (SEM) = 514 (36) mL; P < 0.001]. Conclusions Patients consumed significantly more fluid from individual beverages than jugs. Consideration of the method of fluid provision is important with respect to influencing fluid intakes.
Aesthetic properties of texture modified foods
(Wiley, 2010) Hopper, E.; Bannerman, Elaine; Davidson, Isobel; Jones, Jacklyn
An exploratory study to determine the relationship between levels of habitual activity and nutritional status, functional status, dietary intake and fatigue in older adults.
(Queen Margaret University, Edinburgh, 2015) Jones, Jacklyn
Introduction: Scotland has an ageing population which has significant implications for health and social care services. Encouraging older people to engage in healthy lifestyle behaviours has the potential to maintain a person’s functional ability, increase healthy life years and thus has the potential to enable older people to live at home independently for longer. Recommendations for levels of activity have been produced for older adults but whether these are being achieved is currently unknown. Levels of activity are influenced by many factors including nutritional and functional status, dietary intake and fatigue but as yet the relationship between these parameters and habitual activity has not been established. Therefore the aims of this study were 1) to determine the relationship between levels of habitual activity and nutritional status, functional ability, dietary intake, and levels of fatigue in older adults and 2) to inform physical activity targets for the aging population. Methods: Older adults were recruited from a range of social and leisure facilities across central Scotland. Habitual activity was measured continuously for seven consecutive days using an activPALTM accelerometer. Nutritional status (BMI, waist circumference (WC), tricep skinfold and mid arm muscle circumference) was measured using ISAK methodology. Functional status (handgrip dynamometry, sit to stand (STS), six minute walk (6MW) and gait speed (m/s)) was measured along with dietary intake using a seven day unweighed diet diary. In addition levels of fatigue were measured using the Multi-dimensional Fatigue Inventory. Pearson’s correlation coefficient analysis was utilised to establish relationships between levels of habitual activity and markers of nutritional status, functional status and dietary intake. Spearman’s rho correlation analysis was utilised to establish the relationship between levels of habitual activity and levels of fatigue. Partial correlation analysis was used to establish the influence of age and gender on these relationships. Results: Forty four (21m, 23f) healthy older adults were recruited and completed the study. Participants were found to spend a mean±sd 551 ± 88 min in sedentary behaviour daily which equates to 61±10% awake time being sedentary. They took 8721 ± 3585 steps daily and spent 108±38 min stepping, 253±78 min standing and 1080±103 min sitting or lying each day. Percent time in sedentary behaviour was positively associated with BMI (r=.302, p=.049), WC (cm) (r=.302, p=.049), percent energy intake from fat (r=.535, p<.001) and saturated fat (r=.381, p=.011) and was negatively associated with 6MW (m) (r=-.445, p=.002) and % energy from non-milk extrinsic sugar (r=-.314, p=.038). Total weekly time in moderate intensity activity accumulated in blocks of at least 10 minutes was positively associated with 6MW (r=0.321, p=.041), daily protein intake (g) (r=.350, p=.025) and mean daily vitamin D intake (μg) (r=.404, p=.009) and was negatively associated with STS (r=-.321, p=.041). Age but not gender influenced the relationships. Conclusion: This is the first study to report objectively measured levels of sedentary behaviour where habitual activity was measured continuously over seven days and sedentary behaviour was considered during waking hours only in a Scottish older adult population. Recommendations for physical activity were not consistently met and there is therefore some indication that current recommendations for sedentary behaviour and physical activity should be reviewed. However activity cannot be considered in isolation as many factors influence this including nutritional status, functional status, dietary intake and levels of fatigue.
An investigation into food and fluid provision and consumption in a Scottish rehabilitation hospital for older adults
(Elsevier, 2015-10) Ofstad, TWK; Bannerman, Elaine; Davidson, Isobel; Jones, Jacklyn
An investigation into food provision and consumption in a care home setting in the UK
(Cambridge University Press, 2010) Cunneen, S.; Jones, Jacklyn; Davidson, Isobel; Bannerman, Elaine
An investigation into food provision and consumption in an orthopaedic rehabilitation hospital in Scotland, UK
(Cambridge University Press, 2011-01) Williams, L.; Jones, Jacklyn; Davidson, Isobel; Bannerman, Elaine
An investigation into the aesthetic ratings of fortified foods commonly provided in hospitals
(Cambridge University Press, 2010) Memmott, S.; Jones, Jacklyn; Davidson, Isobel; Bannerman, Elaine
An investigation of food provision and consumption in a care home setting
(Mark Allen Healthcare, 2011-05-04) Cunneen, S.; Jones, Jacklyn; Davidson, Isobel; Bannerman, Elaine
Background: Malnutrition and dehydration are life-threatening conditions affecting a large proportion of the elderly community in care homes. Despite the provision of guidelines aimed at ensuring the nutritional requirements of individuals are met, the prevalence of malnutrition remains particularly high in institutionalized older adults. This article describes a study carried out in one Scottish care home to assess food and fluid provision and consumption among care home residents and also identify the contribution different eating occasions make to food intakes. Participants: Participants for the study were recruited from a private long-term care home facility in the Edinburgh locality. Individuals receiving palliative treatment were excluded from this study. Participants needed to reside full time at the nursing home for inclusion to the study. Study Design: Cross-sectional observational study (case study) to determine food provision and also food consumption of care home residents. Dietary intake of each participant was recorded and analyzed for a 24 hour period using plate-wastage methodology. All foods and fluids throughout the day were weighed using calibrated scales (1.0 g) both before foods were served to residents and any leftovers were weighed following consumption. Foods were recorded as per each eating occasion, namely breakfast, lunch, evening meal and also any snacks or drinks. Estimated energy, fluid and macronutrient content of the food provided and consumed was estimated using Windiets dietary analysis software (2005) and then compared to FSA Guidelines (FSA 2007) using one sample t-tests (P < 0.05 indicated statistical significance). Results: Food provision and consumption for a total of 25 residents was measured (n = 3 males: n = 22 females); mean (SD) age 86(8) years. There was no significant difference between energy provided (mean SEM) 2001 59 kcal compared with recommended provision 1955 kcal (FSA, 2007). However, significantly less energy than recommended (mean SEM) (163472 kcal) was consumed (P < 0.01). More than 95% of snacks provided were consumed, as a result these contributed an equivalent proportion to overall energy intake as breakfast and lunch, but these were not rich in protein. Conclusion: Provision of food and fluids within the care home meets FSA guidance, but residents tended to consume significantly less than what was provided thus nutritional deficiencies may exist. Further investigation into snack provision is warranted
Dietary intakes in geriatric orthopaedic rehabilitation patients: Need to look at food consumption not just provision
(Elsevier, 2015-06-19) Bannerman, Elaine; Cantwell, Linda; Gaff, Lisa; Conroy, Ashiling; Davidson, Isobel; Jones, Jacklyn
Do different obesity-criteria result in different phenotypes in older people?
(Elsevier, 2016-09-14) Theodorakopoulos, Christos; Jones, Jacklyn; Bannerman, E.; Greig, C. A.
Rationale: Sarcopenic obesity is a public health concern but identification of obesity in older age is challenging.1 The aim of this study was to identify and compare obesity phenotypes using two different criteria.
Domains of fatigue are associated with poor performance and sarcopenia in older Scottish adults
(Cambridge University Press, 2015) Wyness, Laura; Lemmon, Fiona; Arvanitidou, Iro; Bannerman, Elaine; Davidson, Isobel; Jones, Jacklyn
Effectiveness of nutritional and exercise interventions to improve body composition and muscle strength or function in sarcopenic obese older adults: A systematic review
(Elsevier, 2017-05-11) Theodorakopoulos, Christos; Jones, Jacklyn; Bannerman, Elaine; Greig, Carolyn
Although sarcopenic obesity (SO) poses a major public health concern, a robust approach for the optimization of body composition and strength/function in SO has not yet been established. The purpose of this systematic review was to assess the effectiveness of nutritional (focusing on energy and protein modulation) and exercise interventions, either individually or combined, on body composition and strength/function in older adults with SO. MEDLINE, the Cochrane Central Register of Controlled Trials, CINAHL and SPORTDiscus were searched. Main inclusion criteria comprised sarcopenia as defined by the European Working Group on Sarcopenia in Older People (EWGSOP) and obesity defined as % body fat .40% (women) and .28% (men). Randomized controlled trials (RCTs), randomized controlled crossover trials and controlled clinical trials with older adults (mean age .65 years) following a nutritional regimen and/or an exercise training programwere considered. Out of 109 full text articles identified, only two RCTs (61 participants) met the inclusion criteria. One study was a nutritional intervention adding 15 g protein_Eday.1 (via cheese consumption) to the participants' habitual diet. The second study was a high-speed circuit resistance training intervention. Body composition did not change significantly in either of the studies. However,the exercise intervention improved significantly muscle strength and physical function. Although this review was limited by the small number of eligible studies, it provides evidence for the potential benefits of exercise and highlights the necessity for future research to develop effective interventions including dietary and exercise regimens to combat sarcopenic obesity.
Evaluation of food record charts used within the hospital setting to estimate energy and protein intakes
(Elsevier, 2015-10) Bartkowiak, Lucy; Jones, Jacklyn; Bannerman, Elaine
Britain has a serious shortage of nurses, as well as problems in recruiting and retaining them It is not simply that there are too few nurses; some key skills shortages also exist, with increasing demand for more qualified staff in some areas Much better planning of the workforce is required, and this needs to be more integrated with the planning for other groups in healthcare A change in the pay system may help, but the creation of better work environments may be part of the solution The rapid pace of change in the nursing profession has produced a challenge that the NHS needs to address
Evaluation of the relative validity of food record charts (FRCs) used within the hospital setting to estimate energy and protein intakes.
(2015) Bartkowiack, L.; Jones, Jacklyn; Bannerman, Elaine
Objectives: To determine the relative validity of two semi-quantitative food record charts (FRCs) to estimate patients' energy and protein intakes. Design, setting & participants: A pilot service evaluation of twenty seven patients in adult acute care wards in an NHS hospital, Scotland UK. Measurements: Weighed plate-wastage was undertaken to measure dietary intakes of patients being monitored using FRCs on two adult acute wards. Both FRCs listed food items typically served at each meal along-with an indication of portion size on a Likert scale. All items consumed over 12 hours (three meals and two snacks) were weighed prior to provision and all left-over items were weighed once eating had terminated to determine amounts consumed. Estimated energy and protein intakes from both methods were determined and compared using 95% limits of agreement. Results: FRCs on both wards underestimated energy and protein intakes (mean bias (95% CI): Ward A, n=12; -219 (-1170, 732) kcal; -five (-50, 40) gram and Ward B, n=15; -437 (-1403, 529) kcal, -18 (-57, 21) gram). All 12 FRCs on ward A and 13 out of 15 records on ward B were incomplete due to omissions of whole meals or omissions of particular foods and drinks throughout the day. Details of 'portion eaten' were frequently omitted from the completed FRCs on both wards. Discrepancies existed between food items documented on FRCs to those observed and weighed. Conclusions: Further development of FRCs and training of staff is needed to ensure appropriate completion and thus accurate estimation of patients' intakes to better inform nutritional care.
Grip strength is associated with nutritional status and energy intake in healthy community living older adults
(Cambridge University Press, 2010) Jones, Jacklyn; Baer, Gill; Davidson, Isobel
Higher levels of fatigue are associated with poorer functional status in healthy community dwelling older adults
(Cambridge University Press, 2015) Jones, Jacklyn; Baer, Gill; Davidson, Isobel