Meal and food preferences of nutritionally at‐risk inpatients admitted to two Australian tertiary teaching hospitals

Abstract

Aim: To determine preferences for meals and snack of long‐stay patients and hospitalised patients with increased energy and protein requirements. Methods: Using consistent methodology across two tertiary teaching hospitals, a convenience sample of adult public hospital inpatients with increased energy and protein requirements or longer stays (seven days or more) were interviewed regarding meal and snack preferences. Descriptive reporting of sample representativeness, preferred foods and frequency of meals and between meal snacks. Results: Of 134 respondents, 55% reported a decreased appetite and 28% rated their appetite as ‘poor’. Most felt like eating either nothing (42%) or soup (15%) when unwell. The most desired foods were hot meal items, including eggs (31%), meat dishes (20%) and soup (69%). Of items not routinely available, soft drink (7.6%) and alcohol (6.7%) were most commonly desired during admission. Almost half (49%) reported difficulty opening packaged food and a majority (81%) indicated finger foods were easy to eat. Conclusion: Appetites during admission were frequently lower than usual. Responses encourage consideration of eggs, meat dishes and soups for long‐stayers or those with high‐energy, high‐protein needs. Easy to consume but not routinely offered, between meal items, such as soup, juice, cake, soft drink or Milo could be explored further to enhance oral intakes.

Improving food services for elderly, long‐stay patients in Australian hospitals: Adding food fortification, assistance with packaging and feeding assistance

“…Improved packaging had a feasibility of 2.5, suggesting it might be relatively easy to address. Forty‐nine percent of patients surveyed in two Queensland teaching hospitals had difficulty opening packaging 7 and this problem was identified also in our previous study 23 . The use of packaged items appears to be increasing, which can adversely affect the visual appeal of the meal, the environment and negatively impact food consumption.…”

“…The prevalence of malnutrition in Australian hospitals has been reported to be up to 49%. [1][2][3][4][5][6][7] There are many possible causes and long-stay and elderly patients are particularly vulnerable. [7][8][9][10][11] Malnutrition in the hospitalised elderly is preventable and treatable.…”

“…[1][2][3][4][5][6][7] There are many possible causes and long-stay and elderly patients are particularly vulnerable. [7][8][9][10][11] Malnutrition in the hospitalised elderly is preventable and treatable. [12][13][14] Providing nourishing snack options, food fortification [15][16][17] and nutritional supplements can help improve dietary intakes.…”

Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients

“…(23) In addition, patient eating patterns and meal preferences can change over the period of their hospitalisation, such as a preference for smaller more frequent meals. (24) This study has demonstrated that patient engagement through HIT has created an opportunity to increase dietary intake, and may be a valuable strategy to enhance feelings of engagement and consequently the appetite of patients. The NA can offer an important link between the patient and their meal, and assist patients to make suitable menu choices to meet their requirements and food and meal pattern preferences.…”

Measure for Measure: Pack Performance versus Human Dexterity and Grip Strength

“…Researchers have estimated that 40% of UK hospital patients are malnourished, and further studies have shown that older patients are five times more likely to be at risk of malnutrition than younger patients …”