Food intake in 1707 hospitalised patients: a prospective comprehensive hospital survey

Background & Aims: This study aimed to assess the ability of the hospital meal service to meet patients' nutritional needs. Methods: All hospitalised patients who received 3meals/day without artificial nutritional support were included. The nutritional values of food served, consumed and wasted during a 24h period were compared to patients' needs estimated as energy: 110% Harris–Benedict formula; protein: 1.2 or 1.0g/kgbodyweight/day for patients ≤ or > 65 years old, respectively. A structured interview recorded patients' evaluation of the meal quality, their reasons for non-consumption of food and the relationship between food intake and disease. Results: Out of 1707 patients included, 1416 were fully assessable (59% women; 68±21 years; body mass index: 24.3±5.1 kg/m 2). Daily meals provided 2007±479kcal and 78±21g of protein and exceeded patients' needs by 41% and 15%, respectively. However, 975 patients did not eat enough. Plate waste was 471±372kcal and 21±17g of protein/day/patient. Moreover, the food intake of 572 (59%) of these underfed patients was not predominantly affected by disease. Logistic regression analyses identified as other risk factors: elevated BMI, male gender, modified diet prescription, length of stay