From Evidence to Clinical Practice: Positive Effect of Implementing a Protein‐Enriched Hospital Menu in Conjunction With Individualized Dietary Counseling

Munk, T.; Bruun, Nina; Nielsen, Maria Haahr; Thomsen, Thordis

doi:10.1177/0884533616688432

Cited by 16 publications

(27 citation statements)

References 21 publications

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“…We saw a clinically relevant increase in the intervention group of energy (1.5 MJ) and protein intake (14 gram). A statistical difference in protein and energy intake was found between the intervention and control groups in three comparable studies [13,20,21]. In our pilot study, the difference between protein and energy intake in the two groups was not statistically different but similar (or even higher) compared to the above mentioned three studies [13,20,21].…”

Section: Strengths and Limitationssupporting

confidence: 65%

Implementation of Foodcare a Hospital Nutritional Care Concept: A Pilot Study

Rasmussen¹,

Erichsen²,

Christensen³

et al. 2020

Preprint

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Background: Different attempts have been made to improve nutritional care and food intake in hospital inpatients. One way may be to improve the individual customisation of meals and meal time points. This pilot study compared the food concept FoodCare consisting of customised meals served on demand and standardised meals served at fixed time points concerning energy and protein intake in medical inpatients. Method: A pilot study including medical lung inpatients at a Danish regional hospital. The control group received a set menu with limited choices served at fixed times. The intervention group received a menu of customised dishes prepared by food professionals and served on demand. Results: Twelve patients were included in the control group and 26 patients in the intervention group. In the intervention group, the tendency showed an increased energy (8.8 ± 2.7 MJ (mean ± SD) compared with the control group of 7.3 ± 2.0 MJ, p=0.10) and protein intake (74 ± 26 grams compared with the control group of 60 ± 18 (mean ± SD) grams, p=0.08). Conclusion: This pilot study demonstrated that a self-selected menu served on demand may potentially increase energy and protein intake in medical inpatients. The concept should be further tested in a randomised control trial with a sufficient sample size.

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Section: Strengths and Limitationssupporting

confidence: 65%

Implementation of Foodcare a Hospital Nutritional Care Concept: A Pilot Study

Rasmussen¹,

Erichsen²,

Christensen³

et al. 2020

Preprint

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show abstract

“…Another study [12] investigated if a protein-enriched menu in conjunction with individualized dietary counseling by a clinical dietitian would increase energy and protein intake in hospitalized patients at nutrition risk as compared with providing the protein-enriched menu as a stand-alone intervention. This study concluded that providing a protein-enriched menu in conjunction with individualized dietary counseling by a dietitian significantly increased protein and energy intake in those hospitalized patients at nutrition risk.…”

Section: Discussionmentioning

confidence: 99%

Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian – a case study

Yona

Goldsmith

Endevelt

2020

Isr J Health Policy Res

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Background: A recurring problem in medical institutions is patients not always receiving food meeting their nutritional and medical needs. A proposed contributing factor is non-inclusion of dietitians in food service staff. Recently, positions for food service dietitians in hospitals were created. For the newly defined role of "Food Service Dietitian", comprehensive training courses were developed (70 dietitians participated). Objective: To examine the impact of the addition of the role of a "Food Service Dietitian" in medical institutions on suitability of foods served, food costs and food waste.Methods: A three years (2014-2017) national case study to examine the new role's impact was carried out, in 18 hospitals, nine of which employ a food service dietitian (intervention), and 9 without (control). The number of nutritional analyses of menus was checked, as was the extent of kitchen staff training, and how often night meals were served for all patients. Data were gathered regarding food costs and waste with respect to food distributed to staff and patients. Food costs savings and waste reduction were calculated, based on reduction in provision of unnecessary meals, at a cost of 18 NIS per day per meal.

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“…Hospital malnutrition and decreased food intake present a significant burden for patient outcomes and healthcare costs globally (Agarwal et al, 2013;Corkins et al, 2014;Correia, Perman, & Waitzberg, 2017;Hiesmayr et al, 2009;Khalatbari-Soltani & Marques-Vidal, 2015). Increasing evidence of the prevalence and consequence of hospital malnutrition has prompted the investigation of a wide range of strategies to improve food intake, such as communal dining (Baptiste, Egan, & Dubouloz-Wilner, 2014), puree food moulds (Farrer, Olsen, Mousley, & Teo, 2016), protein-enriched hospital menu (Munk, Bruun, Nielsen, & Thomsen, 2017) and protected mealtimes (Porter, Haines, & Truby, 2017).…”

Section: Introductionmentioning

confidence: 99%

Exploring staff perceptions and experiences of volunteers and visitors on the hospital ward at mealtimes using an ethnographic approach

Ottrey

Palermo

Huggins

et al. 2018

Journal of Clinical Nursing

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From Evidence to Clinical Practice: Positive Effect of Implementing a Protein‐Enriched Hospital Menu in Conjunction With Individualized Dietary Counseling

Abstract: Providing a protein-enriched menu in conjunction with individualized dietary counseling significantly increased protein and energy intake in hospitalized patients at nutrition risk.

Cited by 16 publications

References 21 publications

Implementation of Foodcare a Hospital Nutritional Care Concept: A Pilot Study

Implementation of Foodcare a Hospital Nutritional Care Concept: A Pilot Study

Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian – a case study

Exploring staff perceptions and experiences of volunteers and visitors on the hospital ward at mealtimes using an ethnographic approach

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