A 24-h a la carte food service as support for patients at nutritional risk: a pilot study

作者：Munk T^*; Seidelin W; Rosenbom E; Nielsen A L; Klausen T W; Nielsen M A; Thomsen T

来源：Journal of Human Nutrition and Dietetics, 2013, 26(3): 268-275.

DOI：10.1111/jhn.12017

• energy intake
• energy-dense meals
• hospital food
• implementation
• malnutrition
• nutritional risk

Background Undernutrition and insufficient energy and protein intake is a common problem in hospitalised patients. The aim of this pilot study was to investigate whether a novel hospital menu would be an effective strategy for increasing nutritional intake in patients at nutritional risk. Methods A historically controlled intervention pilot study was conducted. Forty patients at nutritional risk were offered a novel hospital menu as a supplement to the ordinary hospital menu. The menu consisted of 36 naturally energy-enriched small dishes served on demand 24h a day. Energy and protein intake were calculated as the mean over a period of 3days. Results No significant difference in energy and protein intake was observed between the groups; however, a significant (P=0.001) time gradient in total energy intake was observed in the intervention group. Moreover, a significant (P=0.03) time gradient in energy intake received from the novel menu was observed. The dishes from the novel menu were mainly ordered from 11.00h to 14.00h and from 17.00h to 18.00h. Conclusions No overall significant differences in energy and protein intake between the groups were found. However, the present pilot study revealed a significant time gradient in total energy intake (P=0.001) and in energy intake from the novel menu (P=0.03). This indicates the need to include a run-in period when investigating novel hospital menus as a support for patients at nutritional risk. Additionally, food service, available 24h a day, appears to be unnecessary.

• 出版日期2013-6