A 24‐h a la carte food service as support for patients at nutritional risk: a pilot study. Issue 3 (4th December 2012)

• Record Type: Journal Article
• Authors: Munk, T.; Seidelin, W.; Rosenbom, E.; Nielsen, A. L.; Klausen, T. W.; Nielsen, M. A.; Thomsen, T.
• Is Part Of: Journal of human nutrition and dietetics. Volume 26:Issue 3(2013:Jun.)
• Page Start: 268
• Page End: 275
• Publication Date: 2012-12-04
• Subjects: Dietetics -- Periodicals; Nutrition -- Periodicals; 613.205
• DOI: 10.1111/jhn.12017
• Languages: English
• ISSNs: 0952-3871

Abstract

<abstract abstract-type="main" id="jhn12017-abs-0001"> <title>Abstract</title> <sec id="jhn12017-sec-0001" sec-type="section"> <title>Background</title> <p>Undernutrition and insufficient energy and protein intake is a common problem in hospitalised patients. The aim of this pilot study was to investigate whether a novel hospital menu would be an effective strategy for increasing nutritional intake in patients at nutritional risk.</p> </sec> <sec id="jhn12017-sec-0002" sec-type="section"> <title>Methods</title> <p>A historically controlled intervention pilot study was conducted. Forty patients at nutritional risk were offered a novel hospital menu as a supplement to the ordinary hospital menu. The menu consisted of 36 naturally energy‐enriched small dishes served on demand 24 h a day. Energy and protein intake were calculated as the mean over a period of 3 days.</p> </sec> <sec id="jhn12017-sec-0003" sec-type="section"> <title>Results</title> <p>No significant difference in energy and protein intake was observed between the groups; however, a significant (<italic>P </italic>=<italic> </italic>0.001) time gradient in total energy intake was observed in the intervention group. Moreover, a significant (<italic>P </italic>=<italic> </italic>0.03) time gradient in energy intake received from the novel menu was observed. The dishes from the novel menu were mainly ordered from 11.00 h to 14.00 h and from 17.00 h to 18.00 h.</p> </sec> <sec id="jhn12017-sec-0004" sec-type="section"> <title>Conclusions</title> <p>No overall significant differences in energy and protein intake between the groups were found. However, the present pilot study revealed a significant time gradient in total energy intake (<italic>P </italic>=<italic> </italic>0.001) and in energy intake from the novel menu (<italic>P </italic>=<italic> </italic>0.03). This indicates the need to include a run‐in period when investigating novel hospital menus as a support for patients at nutritional risk. Additionally, food service, available 24 h a day, appears to be unnecessary.</p> </sec> </abstract>