METHODOLOGY: A prospective study was targeted on cancer patients receiving herbal therapy from a Traditional and Complementary Medicine (T&CM) clinic in a public hospital from 1st January 2016 to 31st August 2018. The European Organization for Research and Treatment of Cancer Quality of Life Questionnaire (EORTCQLQ-C30) was distributed to the patients prior to herbal therapy (baseline) and after the sixth and twelfth week of herbal therapy. Socio-demographic and clinical data were collected and analyzed using SPSS version 16.
RESULTS: The majority of the patients were females (60.0%) and were from the Chinese ethnic group (77.4%) with a mean age of 58.72 ± 12.17 years. Approximately 42.4% of patients were in advanced cancer stages at the time of study and 60.7% of patients had undergone radiotherapy before receiving herbal therapy. The most commonly prescribed herbs were Bai Hua She She Cao (90.6%) and Zhen Ren Huo Ming Yin (57.6%). Significant differences in mean score were observed in global health status, overall functional scales, and symptom scales after the sixth and twelfth week of receiving herbal therapy. QoL in terms of global health status and overall functional scales improved with higher scores while symptom scales recorded a lower score after twelve weeks of receiving herbal therapy in the T&CM clinic. Herbal therapy has a significant effect (p < 0.05) on the improvement of QoL of cancer patients. However, gender, cancer stage, cancer type, age, history of radiotherapy, and history of chemotherapy has no effect (p > 0.05).
CONCLUSION: Herbal therapy did improve the QoL of cancer patients in the southern region of Peninsular Malaysia.
SUBJECTS/METHODS: This was a single-centre study conducted in the university hospital on three types of TMD (blended diet, mixed porridge, minced diet) during lunch and dinner meals. Weighing method and visual estimation method assisted by digital photograph were adopted in this study. Face to face interview was carried out to investigate on 1) the food/food service quality factors in terms of patients' satisfaction level towards sensorial quality of food and food services provided and 2) the clinical/external factors including appetite, the provision of oral nutrition support, time taking the diet, the need for feeding assistance and the length of hospital stay.
RESULTS: The mean percentage of overall plate waste of 95 patients receiving TMD was high (47.5%). Blended diet was identified as the most wasted diet (65%) followed by minced diet (56%) and mixed porridge (35%). Satisfaction level among patients was moderate. Patients on TMD in general had higher satisfaction level on the aspect of food service as compared to food quality. Substantial association between sensorial qualities of food and plate waste were varied according to individual TMD type. A multiple linear regression showed that only the satisfaction level toward the aspects of appearance and variety of foods were the predictors of TMD plate waste (R2 = 0.254, P < 0.05).
CONCLUSIONS: A significant relationship between the percentage of plate waste and the overall satisfaction level of patients receiving TMD suggests that vigorous strategies are needed to reduce the food waste of TMD which will lead to a better nutritional status and clinical outcomes among the patients.
METHOD: The study employed a qualitative descriptive research design. Fifteen experienced participants were selected through purposive sampling to take part in three focus group discussions. Each focus group consisted of 4 to 6 participants, with the mean age of the participants being (mean ± SD = 47.5 ± 5.90). The majority were females (n = 12, 80%) and males (n = 3, 20%) involved in hospital food service, including catering officers, assistant catering officers, dietitians, nurse managers, and researchers or academicians who participated in three focus group discussions.
RESULTS: A total of five major challenges in hospital food service including a) shortcomings in hospital foodservice management systems and policies; b) patients' meal experiences and dietary practices during hospital stay; c) insufficient training, awareness, and resources in food waste management; d) insufficient menu variety and lack of patient choice across different ward classes; and e) lack of staff engagement and accountability in addressing food waste and enhancing patient meal care. Subsequently, a total of six major actionable intervention strategies for food waste reduction were identified, namely: a) optimising meal ordering systems and implementing centralised plating; b) enhancing communication in food waste management; c) enforcing appropriate portion control, improving food quality and presentation; d) strategic menu planning; e) staff training programs aimed at reducing waste; and f) improving work performance.
CONCLUSION: To reduce food waste in Malaysian hospital foodservices, it is crucial to address challenges through targeted strategies, develop tools, and provide training for foodservice staff and nurses. The assessment data will guide tailored interventions to promote sustainability, improve food service efficiency, and enhance patient satisfaction.
METHODS: PubMed, Scopus, Cochrane Library, and the Web of Science electronic databases were searched for studies published between January 1, 2012 and May 16, 2023, with language restricted to English. The focus was on controlled trials in which a hybrid weight management intervention was used in the intervention among overweight or obese adults. The scoping review framework followed Arksey and O'Malley's guidelines and the Preferred Reporting Items for Systematic Reviews and Meta-Analysis Protocols (PRISM-P).
RESULTS: Full-text article review in the screening stage resulted in a total of 10 articles being included for narrative synthesis. Almost two-third of the articles originated from the United States (60%), followed by Europe and Australia, each accounting for 20%. The most common hybrid weight management intervention type was the combination of face-to-face and telehealth (i.e. phone call/text messaging) (40%), closely followed by a combination email intervention (30%) and mHealth apps intervention (30%). Most of the face-to-face dietary interventions were delivered as a group counseling (80%), while some were conducted as individual counseling (20%). Most studies observed a positive effect of the hybrid weight management intervention on body weight (weight lost 3.9-8.2 kg), body mass index (decreased 0.58 kg/m2), waist circumference (decreased 2.25 cm), and physical activity level compared to standard care. Findings suggest a direct association between hybrid weight management interventions and weight loss. The weight loss ranged from 3.9 to 8.2 kg, with some evidence indicating a significant weight loss of 5% from baseline. There is a need to explore stakeholders' telehealth perspective to optimize the delivery of hybrid weight management interventions, thereby maximizing greatest benefits for weight management.