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 wa...
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| Veröffentlicht in: | Clinical nutrition (Edinburgh, Scotland) Scotland), 2003-04, Vol.22 (2), p.115-123 |
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| creator | DUPERTUIS, Y.M. KOSSOVSKY, M.P. KYLE, U.G. RAGUSO, C.A. GENTON, L. PICHARD, C. |
| description | 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 |
| doi_str_mv | 10.1054/clnu.2002.0623 |
| format | Article |
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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 <8 or ≥ 90 days and inadequate supper.
Conclusion: Despite sufficient food provision, most of the hospitalised patients did not cover their estimated needs. Since insufficient food intake was often attributed to causes other than disease, there should be potential to improve the hospital meal service.</description><identifier>ISSN: 0261-5614</identifier><identifier>EISSN: 1532-1983</identifier><identifier>DOI: 10.1054/clnu.2002.0623</identifier><identifier>PMID: 12706127</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Aged ; Diet Surveys ; Eating ; Female ; Food Analysis ; food intake and nutritional needs ; Food Preferences ; Food Service, Hospital - standards ; hospital diet ; Hospitalization ; Humans ; Length of Stay ; Male ; malnutrition ; Middle Aged ; Nutrition Disorders - epidemiology ; Nutrition Disorders - etiology ; Nutrition Disorders - prevention & control ; Nutritional Requirements ; Prospective Studies ; Risk Factors ; Sex Factors ; Waste Management</subject><ispartof>Clinical nutrition (Edinburgh, Scotland), 2003-04, Vol.22 (2), p.115-123</ispartof><rights>2003 Elsevier Science Ltd</rights><rights>Copyright 2003 Elsevier Science Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c340t-1fddd2df529d5338e91ea8a6874907fc4fa7f157e5b76c2ba34954cd541d94513</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1054/clnu.2002.0623$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12706127$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>DUPERTUIS, Y.M.</creatorcontrib><creatorcontrib>KOSSOVSKY, M.P.</creatorcontrib><creatorcontrib>KYLE, U.G.</creatorcontrib><creatorcontrib>RAGUSO, C.A.</creatorcontrib><creatorcontrib>GENTON, L.</creatorcontrib><creatorcontrib>PICHARD, C.</creatorcontrib><title>Food intake in 1707 hospitalised patients: a prospective comprehensive hospital survey</title><title>Clinical nutrition (Edinburgh, Scotland)</title><addtitle>Clin Nutr</addtitle><description>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 <8 or ≥ 90 days and inadequate supper.
Conclusion: Despite sufficient food provision, most of the hospitalised patients did not cover their estimated needs. Since insufficient food intake was often attributed to causes other than disease, there should be potential to improve the hospital meal service.</description><subject>Aged</subject><subject>Diet Surveys</subject><subject>Eating</subject><subject>Female</subject><subject>Food Analysis</subject><subject>food intake and nutritional needs</subject><subject>Food Preferences</subject><subject>Food Service, Hospital - standards</subject><subject>hospital diet</subject><subject>Hospitalization</subject><subject>Humans</subject><subject>Length of Stay</subject><subject>Male</subject><subject>malnutrition</subject><subject>Middle Aged</subject><subject>Nutrition Disorders - epidemiology</subject><subject>Nutrition Disorders - etiology</subject><subject>Nutrition Disorders - prevention & control</subject><subject>Nutritional Requirements</subject><subject>Prospective Studies</subject><subject>Risk Factors</subject><subject>Sex Factors</subject><subject>Waste Management</subject><issn>0261-5614</issn><issn>1532-1983</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kD1PwzAQhi0EoqWwMqJMbAn-jBM2VFFAqsQCrJZrX1RDvrCTSv33OGoRE8udTn7ule9B6JrgjGDB70zdjhnFmGY4p-wEzYlgNCVlwU7RHNOcpCInfIYuQvjEGAsmi3M0I1TiPJY5-lh1nU1cO-gviC0hEstk24XeDbp2AWzS68FBO4T7RCe9jy9gBreDxHRN72ELbZim35UkjH4H-0t0Vuk6wNWxL9D76vFt-ZyuX59elg_r1DCOh5RU1lpqK0FLKxgroCSgC50XkpdYVoZXWlZESBAbmRu60YyXghsrOLElF4Qt0O0hN_7se4QwqMYFA3WtW-jGoCQjRQRFBLMDaOIJwUOleu8a7feKYDWZVJNJNZlUk8m4cHNMHjcN2D_8qC4CxQGAeN_OgVfBRFEGrPNRkbKd-y_7Bz5Tgus</recordid><startdate>20030401</startdate><enddate>20030401</enddate><creator>DUPERTUIS, Y.M.</creator><creator>KOSSOVSKY, M.P.</creator><creator>KYLE, U.G.</creator><creator>RAGUSO, C.A.</creator><creator>GENTON, L.</creator><creator>PICHARD, C.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20030401</creationdate><title>Food intake in 1707 hospitalised patients: a prospective comprehensive hospital survey</title><author>DUPERTUIS, Y.M. ; KOSSOVSKY, M.P. ; KYLE, U.G. ; RAGUSO, C.A. ; GENTON, L. ; PICHARD, C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c340t-1fddd2df529d5338e91ea8a6874907fc4fa7f157e5b76c2ba34954cd541d94513</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Aged</topic><topic>Diet Surveys</topic><topic>Eating</topic><topic>Female</topic><topic>Food Analysis</topic><topic>food intake and nutritional needs</topic><topic>Food Preferences</topic><topic>Food Service, Hospital - standards</topic><topic>hospital diet</topic><topic>Hospitalization</topic><topic>Humans</topic><topic>Length of Stay</topic><topic>Male</topic><topic>malnutrition</topic><topic>Middle Aged</topic><topic>Nutrition Disorders - epidemiology</topic><topic>Nutrition Disorders - etiology</topic><topic>Nutrition Disorders - prevention & control</topic><topic>Nutritional Requirements</topic><topic>Prospective Studies</topic><topic>Risk Factors</topic><topic>Sex Factors</topic><topic>Waste Management</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>DUPERTUIS, Y.M.</creatorcontrib><creatorcontrib>KOSSOVSKY, M.P.</creatorcontrib><creatorcontrib>KYLE, U.G.</creatorcontrib><creatorcontrib>RAGUSO, C.A.</creatorcontrib><creatorcontrib>GENTON, L.</creatorcontrib><creatorcontrib>PICHARD, C.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Clinical nutrition (Edinburgh, Scotland)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>DUPERTUIS, Y.M.</au><au>KOSSOVSKY, M.P.</au><au>KYLE, U.G.</au><au>RAGUSO, C.A.</au><au>GENTON, L.</au><au>PICHARD, C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Food intake in 1707 hospitalised patients: a prospective comprehensive hospital survey</atitle><jtitle>Clinical nutrition (Edinburgh, Scotland)</jtitle><addtitle>Clin Nutr</addtitle><date>2003-04-01</date><risdate>2003</risdate><volume>22</volume><issue>2</issue><spage>115</spage><epage>123</epage><pages>115-123</pages><issn>0261-5614</issn><eissn>1532-1983</eissn><abstract>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 <8 or ≥ 90 days and inadequate supper.
Conclusion: Despite sufficient food provision, most of the hospitalised patients did not cover their estimated needs. Since insufficient food intake was often attributed to causes other than disease, there should be potential to improve the hospital meal service.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>12706127</pmid><doi>10.1054/clnu.2002.0623</doi><tpages>9</tpages></addata></record> |
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| ispartof | Clinical nutrition (Edinburgh, Scotland), 2003-04, Vol.22 (2), p.115-123 |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Aged Diet Surveys Eating Female Food Analysis food intake and nutritional needs Food Preferences Food Service, Hospital - standards hospital diet Hospitalization Humans Length of Stay Male malnutrition Middle Aged Nutrition Disorders - epidemiology Nutrition Disorders - etiology Nutrition Disorders - prevention & control Nutritional Requirements Prospective Studies Risk Factors Sex Factors Waste Management |
| title | Food intake in 1707 hospitalised patients: a prospective comprehensive hospital survey |
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