Improving the Food Environment in Hospitals and Senior Meal Programs

Lowenfels, Ann; Pattison, Mary; Martin, Anne M; Ferrari, Cindy

doi:10.5888/pcd15.170429

Cited by 5 publications

(2 citation statements)

References 12 publications

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“…One example of a commonly used tool is the Sodium Practices Assessment Tool, developed by one awardee and modified by others to fit their specific environment. This tool used environmental scans, pantry observations, and food service self-assessments to understand if and how sodium reduction strategies were being implemented ( 14 ). CDC aggregated data across all reporting awardees and computed the mean difference of each outcome measure at baseline and at the end of the program (3 years for 7 awardees and 2 years for 3 awardees).…”

Section: Evaluation Methodsmentioning

confidence: 99%

CDC’s Sodium Reduction in Communities Program: Evaluating Differential Effects in Food Service Settings, 2013–2016

et al. 2020

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High sodium intake can lead to hypertension and increase the risk for heart disease and stroke; however, research is lacking on the effectiveness of community-based sodium reduction programs. From 2013 through 2016, the Centers for Disease Control and Prevention (CDC) funded 10 state and local health departments to implement sodium reduction strategies across diverse institutional food settings. Strategies of the Sodium Reduction in Communities Program (SRCP) are implementing food service guidelines, making menu modifications, enabling purchase of reduced-sodium foods, and providing consumer information. CDC aggregated awardee-reported performance measures to evaluate progress in increasing the access, availability, and purchase of reduced sodium foods. Evaluation results of the SRCP show the potential differential effects of sodium reduction strategies in a community setting and support the need for additional community-level efforts in this emerging area of public health.

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Section: Evaluation Methodsmentioning

confidence: 99%

CDC’s Sodium Reduction in Communities Program: Evaluating Differential Effects in Food Service Settings, 2013–2016

et al. 2020

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“…For therapeutic diets, the nutritional values of these dishes may target salt, fiber, potassium intake, etc., depending on the purpose of the prescription. Knowing these values allows the assessment of the patient’s true intake in order to ascertain whether the prescribed diet fulfills the patient’s nutritional needs and in what proportions, in order to recommend a readjustment or, if needed, nutritional support [ 30 , 31 ].…”

Section: Resultsmentioning

confidence: 99%

Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM)

et al. 2021

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Aim: Hospital food provision is subject to multiple constraints (meal production, organization, health safety, environmental respect) which influence the meal tray offered to the patient. Multiple diets can add complexity and contribute to non-consumption of the meal. To avoid undernutrition, it appeared necessary to propose guidelines for foods and diets in hospitals. Methods: These guidelines were developed using the Delphi method, as recommended by the HAS (French Health Authority), based on a formal consensus of experts and led by a group of practitioners and dieticians from the AFDN (French Association of Nutritionist Dieticians) and SFNCM (French Society of Clinical Nutrition and Metabolism). Results: Twenty-three recommendations were deemed appropriate and validated by a panel of 50 national experts, following three rounds of consultations, modifications and final strong agreement. These recommendations aim to define in adults: 1—harmonized vocabulary related to food and diets in hospitals; 2—quantitative and qualitative food propositions; 3—nutritional prescriptions; 4—diet patterns and patient adaptations; 5—streamlining of restrictions to reduce unnecessary diets and without scientific evidence; 6—emphasizing the place of an enriched and adapted diet for at-risk and malnourished patients. Conclusion: These guidelines will enable catering services and health-care teams to rationalize hospital food and therapeutic food prescriptions in order to focus on individual needs and tasty foods. All efforts should be made to create meals that follow these recommendations while promoting the taste quality of the dishes and their presentation such that the patient rediscovers the pleasure of eating in the hospital.

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Recommandations sur les alimentations standard et thérapeutiques chez l’adulte en établissements de santé

Vaillant

Alligier

Baclet

et al. 2019

Nutrition Clinique et Métabolisme

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Improving the Food Environment in Hospitals and Senior Meal Programs

Cited by 5 publications

References 12 publications

CDC’s Sodium Reduction in Communities Program: Evaluating Differential Effects in Food Service Settings, 2013–2016

CDC’s Sodium Reduction in Communities Program: Evaluating Differential Effects in Food Service Settings, 2013–2016

Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM)

Recommandations sur les alimentations standard et thérapeutiques chez l’adulte en établissements de santé

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