A comparison of energy intake between eating positions in a NHS hospital—a pilot study

Edwards, John S.; Hartwell, Heather

doi:10.1016/j.appet.2004.06.005

Cited by 48 publications

(53 citation statements)

References 20 publications

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“…Eating in bed has been shown not to influence patients' satisfaction with food service 161 (Edwards & Hartwell, 2004) and this item was accordingly dropped. When this was done, the 162…”

Section: Materials and Methods 85mentioning

confidence: 99%

What do patients value in the hospital meal experience?

et al. 2016

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A number of previous studies have reported on the aspects of hospital food service that patients value, but usually as a secondary finding, and not generally based upon patient-centred approaches.This study employed a questionnaire produced ab initio from interviews with patients and hospital staff, the data from which were subjected to factor and cluster analysis, in order to identify and prioritise the factors that contribute to the meal experience empirically. The most important factors, food and service were as identified by other authors. In decreasing order of importance were social, personal and situational factors. The results confirm that improving the quality of the food and the efficiency with which it reaches the patients remain the most important objectives of hospital food service. Introduction 1

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“…Eating in bed has been shown not to influence patients' satisfaction with food service 161 (Edwards & Hartwell, 2004) and this item was accordingly dropped. When this was done, the 162…”

Section: Materials and Methods 85mentioning

confidence: 99%

What do patients value in the hospital meal experience?

et al. 2016

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“…The expected impact of social exchanges on patients' intake is partly derived from robust evidence that the presence of others during meals has a positive impact on the food intake of free-living (including elderly) and hospitalized individuals (Clenenden et al, 1994;de Castro, 2002;Edwards and Hartwell, 2004). This social facilitation of intake has been explained by either the mere presence of others (Clenenden et al, 1994) or the number of individuals present during mealtimes (de Castro and de Castro, 1989;de Castro and Brewer, 1992), which suggests that the number of interactions rather than the number of individuals itself is at the source of the effect.…”

Section: Introductionmentioning

confidence: 99%

Nutritional implications of patient–provider interactions in hospital settings: evidence from a within-subject assessment of mealtime exchanges and food intake in elderly patients

Dubé

Paquet

et al. 2006

Eur J Clin Nutr

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Objective: To examine the nutritional implications of the interactions taking place between patients and care providers during mealtimes in hospital settings. Specifically, we tested research propositions that the amount and nature of interpersonal behaviours exchanged between patients and providers impact patients' food intake. These propositions were derived from prior evidence of social influences on eating behaviour and a well-established framework that identifies two fundamental modalities of human interaction: striving for mastery and power (agency) and efforts to promote union with others (communion). Design: In a within-subject naturalistic study, participants were observed on multiple meals (n ¼ 1477, 46.2 meals/participant on average), during which participants' and providers' agency-and communion-related behaviours and patients' protein and energy intake were recorded. Meal-level frequency and complementarity of patients' and providers' behaviours were computed to test research propositions. Setting: Dining room of a geriatric rehabilitation unit. Subjects: Thirty-two elderly patients (21 females, mean age:78.8, 95% CI: 76.4, 81.1). Results: Meal-level frequency of patient-provider exchanges (P ¼ 0.016) and patients' agency-related behaviours (P ¼ 0.029), as well as mutual reciprocation of patients' and providers' communion-related behaviours (P ¼ 0.015) on a given meal were positively linked to protein intake. Higher energy intake was found during meals where patients expressed more agency-related behaviours (P ¼ 0.029). Conclusion: Results present evidence that the amount and nature of patient-provider interpersonal exchanges on a given meal influence the nutritional quality of food intake in hospitalized elderly. They provide insights into how to improve the design and delivery of routine care to this malnutrition-prone population.

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“…Numerous studies have been undertaken illustrating an increase in food intakes when eating together compared with eating alone (Feunekes et al 1995;Edwards and Hartwell 2004). This phenomenon of social facilitation is in evidence during all meals of the day, all days of the week and in many different locations.…”

Section: Introductionmentioning

confidence: 95%

The relationship between emotions and food consumption (macronutrient) in a foodservice college setting – a preliminary study

Hartwell

Edwards

Brown

2012

International Journal of Food Sciences and Nutrition

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Many aspects of eating out have been studied, yet emotions remain an under-researched area, despite having been shown to play a significant role in food consumption. The aim of this research is to critically evaluate the relationship between emotions and food consumption (macronutrient) in a realistic eating environment, a college cafeteria. Subjects (n = 408), diners using a cafeteria, completed an emotions questionnaire before and after freely choosing, paying for and consuming a hot main meal. The results demonstrated a greater feeling of contentment with a high fat, high energy meal, whereas with a low carbohydrate meal, participants felt unfulfilled. In addition, a high protein meal also leads to a feeling of contentment. These results are rather counter-intuitive to public health nutrition policy but indicate the importance of inclusion of a protein or high carbohydrate item in any dish design in a foodservice setting.

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A comparison of energy intake between eating positions in a NHS hospital—a pilot study

Cited by 48 publications

References 20 publications

What do patients value in the hospital meal experience?

What do patients value in the hospital meal experience?

Nutritional implications of patient–provider interactions in hospital settings: evidence from a within-subject assessment of mealtime exchanges and food intake in elderly patients

The relationship between emotions and food consumption (macronutrient) in a foodservice college setting – a preliminary study

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