Protein and energy intake improved by in-between meals: An intervention study in hospitalized patients

Mortensen, Martin; Larsen, Anne Kathrine; Skadhauge, Lotte Boa; Høgsted, Rikke Houbak; Beermann, Tina; Cook, Mathias Ellgaard; Rasmussen, Henrik Højgaard; Mikkelsen, Bent Egberg; Holst, Mette

doi:10.1016/j.clnesp.2019.01.007

Cited by 10 publications

(18 citation statements)

References 24 publications

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“…Thus, another explanation for the gain in energy and protein in the intervention compared to the control group could be that the intervention group were offered more in-between meals. This was also reported in a recent Danish study, where improved focus on in-between meals also improved energy and protein intake [6].…”

Section: Food Intakesupporting

confidence: 74%

“…Many patients are challenged to meet nutritional requirements both due to personal issues and problems in the dining room surroundings. Factors responsible for not meeting nutritional requirements could be loss of appetite [5], xed meal timing, limited individual choice and access to snacks [6]. Furthermore, undernutrition has serious socio-economic consequences.…”

Section: Introductionmentioning

confidence: 99%

“…Thus, the patients do not eat the recommended amount of food. In general, it is estimated that between 20 and 50% of hospitalised patients are undernourished [6,10]. Furthermore, only around 30% of the patients obtained their minimum requirement of protein [10,11].…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, only around 30% of the patients obtained their minimum requirement of protein [10,11]. Different interventions have been initiated to improve the nutritional status of patients such as protein enriched in-between-meals [6] and improved sensory aspects of meals [11]. A review found that serving meals more frequently could also be a way to improve food consumption among hospitalised patients [12].…”

Section: Introductionmentioning

confidence: 99%

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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: Food Intakesupporting

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Rasmussen¹,

Erichsen²,

Christensen³

et al. 2020

Preprint

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“…The selected studies were conducted worldwide between 2010 and 2019. Most of them were conducted in Australia [10,18,24,25,30,31,34,35,38,40,41,43,46], followed by Denmark [16,21,22,28,35,39,42,44], the Netherlands [15,23,26,36], Canada [47,48], Israel [17,45], and Spain [32], Hong Kong [29],…”

Section: Study Selection and Characteristicsmentioning

confidence: 99%

Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review

et al. 2021

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This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.

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