Nutritional routines and attitudes among doctors and nurses in Scandinavia: A questionnaire based survey

Mowé, Morten; Bosæus, Ingvar; Rasmussen, Henrik Højgaard; Kondrup, Jens; Unosson, Mitra; Irtun, Øivind

doi:10.1016/j.clnu.2005.11.011

Cited by 141 publications

(137 citation statements)

References 18 publications

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“…Although 430 years passed since Butterworth introduced the concept of 'iatrogenic malnutrition' (worsening of nutritional status during the hospital stay due to the lack of adequate nutritional support) (Butterworth, 1974), it seems likely that disease-related malnutrition still goes underdiagnosed and undertreated. The results from the present survey agree with those previously obtained in other countries and highlight that the lack of knowledge, interest and responsibility and the difficulties in making a nutrition plan are clearly the target for future improvements (Mowe et al, 2006;Singh et al, 2006;Bavelaar et al, 2008). The consequence is the deterioration of nutritional status.…”

Section: Discussionsupporting

confidence: 88%

“…Despite the prognostic role of diseaserelated malnutrition in negatively affecting the patient's outcome (mortality, morbidity, length of stay (LOS), healthcare costs, functional status and quality of life), recent surveys suggest that nutritional care routines by healthcare professionals are still poor (Mowe et al, 2006;Singh et al, 2006;Bavelaar et al, 2008). As a consequence, the nutritional status of the patient may even worsen during the hospital stay with patients experiencing further weight loss and a slower recovery (McWhirter and Pennington, 1994;Norman et al, 2008;Cansado et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Nutritional care routines in Italy: results from the PIMAI (Project: Iatrogenic MAlnutrition in Italy) study

Cereda

Lucchin

Pedrolli³

et al. 2010

Eur J Clin Nutr

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Background/Objectives: Disease-related malnutrition is a common comorbidity at hospital admission. The purpose of the present report was to describe the data on nutritional care routines collected during the Project: Iatrogenic MAlnutrition in Italy (PIMAI) study, as these may be helpful to avoid iatrogenic malnutrition and improve nutritional policies. Subjects/Methods: Standards of nutritional care were assessed on the basis of (1) adherence to study protocol (completeness of data collected); (2) attitude in assessing the nutritional status; (3) prescription of nutritional therapy (within 3 days) at least in patients presenting with overt malnutrition (body mass index (BMI) o18.5 kg/m 2 or significant weight loss (X10% in 3 months and/or X5% in the last month)), regardless of its adequacy, and adherence to current guidelines and (4) attitude in monitoring nutritional status during the stay (number of weight measurements performed compared with those expected). Results: In total, 1583 subjects were assessed. A minimum data set for performing the Nutritional Risk Screening 2002 tool was available in 1284 patients (81.1%), but nutritional screening was possible in every patient by alternative analytical criteria related to food intake, anthropometry and biochemistry. However, several missing values were recorded, particularly in biochemical parameters due to lack of prescription by admission wards. According to ward practices, only 38.2% of the patients had the BMI calculated. A nutritional support was prescribed only to 26/191 patients (13.6%) presenting with overt malnutrition. Finally, we recorded that only 21.6% of the patients (207/960 were randomly selected) had their weight monitored on a scheduled basis. This reality was worse in surgical rather than medical departments (17 vs 26%; Po0.001). Conclusion: Present results confirm that in Italy, nutritional care routines are still poor and need improvements.

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Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Nutritional care routines in Italy: results from the PIMAI (Project: Iatrogenic MAlnutrition in Italy) study

Cereda

Lucchin

Pedrolli³

et al. 2010

Eur J Clin Nutr

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“…Unfortunately, despite increasing awareness of "the malnutrition problem" and its consequences, recent insights into current clinical practice reveal poor nutritional routines and attitudes among doctors and nurses [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

A nationally representative survey of hospital malnutrition: the Italian PIMAI (Project: Iatrogenic MAlnutrition in Italy) study

Lucchin

D'Amicis

Gentile

et al. 2009

Mediterr J Nutr Metab

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*See the end of the text for the complete list of affiliations Overall prevalence of malnutrition was 30.7%, with higher rates in the northern macroarea (36.7%) than in central (28.0%), southern (26.9%) and island (16.7%) ones (p < 0.0001). This discrepancy appeared to be mainly related to the prevalence of overweight/obesity. By a multivariate model, malnutrition was significantly lower in males (p < 0.05) and surgical wards (p < 0.002), associated with geography (p < 0.05) and consistently higher in patients aged ≥65 years (p < 0.01), presenting with malignancies (p < 0.005) and having multidrug therapy (p < 0.05). The prevalence of hospital malnutrition is high also in Italy. It presents with different geographical distribution also according to overweight prevalence. This evidence should be considered when designing national nutritional policies.

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“…Catering systems can have a major impact on the nutritional intake of hospitalised patients where the potential for malnutrition is well recognised (McWhirter and Pennington, 1994;Mowe et al, 2006). An essential component in successful catering management is customer satisfaction; however, in a hospital setting, this is a complicated phenomenon and influenced by many factors.…”

Section: Introductionmentioning

confidence: 99%

Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction

2007

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Purpose: The aim of this research was to explore the antecedents to patient satisfaction with food quality within a hospital setting and develop an indicative model. Methodology:A consumer opinion card concentrating on the quality indicators of core foods was used to measure patient satisfaction and compare two systems of delivery; plate and trolley. Findings:Results show that the bulk trolley method of food distribution enables all foods to have a better texture, and for some foods (potato, poached fish and minced beef) temperature, and for other foods (broccoli, carrots, and poached fish) flavour than the plate system of delivery, where flavour is associated with bad opinion or dissatisfaction. Practical implications:This research confirms patient satisfaction is enhanced by choice at the point of consumption; however, portion size was not the controlling dimension. Temperature and texture were the most important attributes which measure patient satisfaction with food, therefore defining the focus for hospital food service managers.Originality: An indicative model outlining patient satisfaction with hospital food service has not been previously published and adds to the body of knowledge in this field.

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Nutritional routines and attitudes among doctors and nurses in Scandinavia: A questionnaire based survey

Cited by 141 publications

References 18 publications

Nutritional care routines in Italy: results from the PIMAI (Project: Iatrogenic MAlnutrition in Italy) study

Nutritional care routines in Italy: results from the PIMAI (Project: Iatrogenic MAlnutrition in Italy) study

A nationally representative survey of hospital malnutrition: the Italian PIMAI (Project: Iatrogenic MAlnutrition in Italy) study

Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction

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