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Completed
NCT05711277
The Taste and Acceptability of a High Protein Ice Cream Compared With Hospital Milkshake Nutritional Supplement
Conditions: Femoral Fragility Fractures, Malnutrition
Sex: All
Ages: 65 Years – N/A
Phase: NA
Enrollment: 50
Sponsor: Nottingham University Hospitals NHS Trust
Location: United Kingdom
Summary
This study aims to compare the acceptability of a new high protein, fortified, ice cream called Nottingham-Ice cream (N-ICE CREAM) with a standard milkshake-style oral nutritional supplement (ONS); Fortisip Compact Protein in older patients admitted to hospital with fractures who require ONS as part of routine care.
Eligibility Criteria
Inclusion Criteria:Patients aged 65 years and over admitted to QMC hospital.Patients capable of giving informed consent, or if appropriate, participants having a personal consultee able to complete a declaration in favour of the patient participating in the trial.Patients with a diagnosed hip or spine fracture requiring ONS as part of the routine nutritional pathway.Patients who have had malnutrition risk assessed by the Malnutrition Universal Screening Tool (MUST) and have a MUST score of 0 or 1.Patients with an anticipated length of stay ≥ 4 days.Exclusion Criteria:Patients < 65 years old.Patients scheduled for total parenteral nutrition or tube feeding.Patients with a MUST ≥ 2.Clinically unstable patients (e.g. in terminal condition end of life situation).Patients with medical or dietary contraindication to any feed ingredients (e.g. with known allergies or intolerance to any ingredients in the N-ICE CREAM or FSCP).Patients with significant renal impairment (chronic kidney disease stages 4 and 5).Any contraindication against nutritional therapy (includes paralytic ileus< inborn errors of metabolism of nutrients contained in N-ICE CREAM or FSCP).
Source: ClinicalTrials.gov (NCT05711277). StuddyBuddy aggregates publicly available trial information.
