Reorganization of a hospital catering system increases food intake in patients with inadequate intake (original) (raw)
Related papers
2006
Background : Low food intake is a frequent problem in undernourished hospital patients. Objective : To study whether a reorganization of a hospital catering system enabling patients to choose their evening meal individually, in combination with an increase in the energy density of the food, increases the energy and protein intake of the patients. Design : Observational study comparing the food intake before and twice after the implementation of the new system, the first time by specially trained staff and the second time by ordinary staff members, following training. The amount of food served, eaten and wasted was measured, and energy and protein intake calculated. Results : The quartile of patients with the lowest energy intake consumed on average 128 kJ per patient [(95% confidence interval (CI) 79 178 kJ] with the old system; with the new system they consumed 560 kJ per patient (95% CI 489 631 kJ) on the first occasion, and 1021 kJ per patient (95% CI 939 1104 kJ) on the second o...
Food and Nutrition Sciences, 2011
The literature is controversial regarding the dietary recommendations for hospitalized patients in Brazil. Objective: We aimed to determine whether the energy content of the diet for hospitalized patients met their energy requirements measured by indirect calorimetry. Methods: Cross-sectional study conducted on adult hospitalized patients of both sexes. The prescription food was checked by reading the charts. Nutritional status was evaluated on the basis of weight, abdominal circumference (AbC), arm circumference (AC), body mass index and waist/hip ratio (WHR). The resting energy requirements of the patients were determined by indirect calorimetry. The diets offered were collected on 3 random non-consecutive days. Total nitrogen, lipid, water, ash and carbohydrate content of the menus were determined. Patients receiving a standard or low-sodium diet by the oral route participated in the study. The Student T test was used to analyze the differences in energy expenditure between individuals. The association between gender and percent adequacy of the diet was calculated by the Fisher exact test. The level of significance was set at p < 0.05. Results: We studied 46 adult patients of both genders (29 women and 17 men) aged 45 ± 16 years. Anthropometric evaluation revealed a mean weight of 72 ± 26 kg, BMI of 28 ± 10 kg/m 2. 78% of the patients received energy above their requirements, with this value increasing to 82% when obese patients were excluded. Conclusion: Since the hospital diet is an important and often vital resource for the recovery of patients and in view of the high prevalence of undernutrition or obesity, it is fundamental to adjust it to the intra-hospital reality.
Management of Dietary Services in Secondary Level Hospitals
Asian Journal of Medicine and Health, 2020
Hospital diet is an essential part of modern therapy in all medical departments. It comprises both the so-called normal diets which are prepared according to modern nutrition knowledge, dietetic foods and the various forms of artificial nutrition. The dietary department provides food and nutrition services that consistently promote adequate nutritional intake, improve health and enhance the quality of life. This study was cross-sectional from January 2016 to December 2016. The nonprobability purposive sampling method was used for data collection. Total 164 samples were collected purposively within the data collection period. There were 150 hospital patients and 14 dietary staff who collected the data secondary level hospitals by using semi-structured questionnaire. The data was analyzed by using SPSS. Among 150 patients 92% of the patients ate hospital diet and only 8% of the patients did not eat hospital diet. Among them 6.7 % of the patients said that the hospital supply foods wer...
Improvement in the quality of the catering service of a rehabilitation hospital
Clinical Nutrition, 2008
Background: Malnutrition due to undernutrition or overnutrition is highly prevalent in hospital in-patients and it decisively conditions patients clinical outcome. One of the most influencing factors of malnutrition in hospitalized patients is-at least in part-the Catering Service Quality. Aim: Is to verify, over a 5 year period, the course of the quality of the institutional Catering Service, verifying the effectiveness of the quality improvement process used. Methods: Quality control was performed by objective (meal order accuracy, proper distribution of food in trolleys, route time from the kitchen to the ward and time of food distribution, food weight and temperature, waste assessment) and subjective assessment (quality was measured by giving the patients a questionnaire after meals). Results: The survey included: 572 meals and 591 interviews. A significant amount of ''qualitative'' errors (lack of respect for patient preferences or at the moment of supplying the food trolley) have been found. Over the time and the amount of patients that wasted a considerable amount of the portion served was considerably reduced food temperature have been improved. Also patient satisfaction with menu variability, portion size, temperature and cooking quality improved over time. The overall ratings of meals under observation improved too in fact, positive opinions ranged from 18% in 2002 to 48.3% in 2006. Conclusion: Ongoing research and quality verification, which include all catering service workers, yields a constant improvement in quality. Patients in healthcare settings should receive a service they appreciates, but it should be-at the same time-correct from a nutritional point of view. For this reason, it is necessary a continuous mediation between customers satisfaction and nutritionists work, dieticians and nursing staff. From this point ARTICLE IN PRESS (L.M. Donini).
Journal of Foodservice, 2008
The current meal delivery system at The Hospital for Sick Children is a cold-plating tray delivery system. Our goal was to determine the effect of a room service model on satisfaction, food costs/waste and macronutrient intake in an inpatient paediatric setting. A prospective cross-sectional study of inpatients (n = 54) was studied over 6 days, 3 days under the current system and 3 days under the pilot model. A satisfaction questionnaire was used to assess satisfaction, and tray tickets were used to assess food costs/ waste and dietary intake. With room service, satisfaction increased (P < 0.05), food costs decreased at breakfast and lunch (P < 0.05), and reductions in waste occurred at all meals (P < 0.05). There was an increase in energy, protein, carbohydrate and fat intake (P < 0.05) during lunch. Piloting a room service model in an acute-care paediatric centre resulted in increased satisfaction, improved dietary intake and reduced food costs and waste, resulting in hospital-wide implementation.
Appetite, 2015
The trolley meal system allows hospital patients to select food items and portion sizes directly from the food trolley. The nutritional status of the patient may be compromised if portions selected do not meet recommended intakes for energy, protein and micronutrients. The aim of this study was to investigate: (1) the portion size served, consumed and plate waste generated, (2) the extent to which the size of meal portions served contributes to daily recommended intakes for energy and protein, (3) the predictive effect of the served portion sizes on plate waste in patients screened for nutritional risk by NRS-2002, and (4) to establish the applicability of the dietary intake monitoring system (DIMS) as a technique to monitor plate waste. A prospective observational cohort study was conducted in two hospital wards over five weekdays. The DIMS was used to collect paired before-and after-meal consumption photos and measure the weight of plate content. The proportion of energy and prote...
Can food intake in hospitals be improved?
Clinical Nutrition, 2001
Several steps are involved in the process of improving dietary intake in hospitals. These include screening ofpatients to identify those at nutritional risk, monitoring dietary intake, modifying the hospital diet as necessary according to the patients' preferences, and ensuring that serving and ambience of mealtimes are focused on the patient with reduced appetite. In our institution we have implemented most of these steps gradually over a 10-year period. The results show that by combining regimens ranging from a regular hospital diet to total parenteral nutrition, food can constitute about 60% of total nutrient intake in at risk patients. Furthermore, further significant loss of body weight can be avoided in 90% of the patients and in those who cannot be weighed, dietary intake is satisfactory in 95% of the patients.
Journal of medical and health studies, 2023
An outbreak of COVID-19 cases among food and nutrition department employees at a hospital kitchen occurred because it was difficult to maintain physical spacing between staff. There is a lack of people during self-isolation. However, the kitchen hospital must still operate 24 hours to provide meals. This study aimed to comprehensively evaluate plate waste, and patient satisfaction, associated with cook-serve methods compared to cook-chill and cook-freeze methods. The first stage of this study is to determine nutritionally appropriate, microbiologically safe foods stored after the cook-chill and cook-freeze process and customer preferences through sensory aspects using CATA. The menu that has been chosen is three protein dishes and one vegetable dish. The second stage was an experimental study conducted in a general ward at an Indonesian private hospital. Two hundred ten patients (expected admittance ≥ two days) were served meals from cook-serve, cook-chill, and cook-freeze. Patients' satisfaction and food waste were measured. Intake at mealtimes was assessed through a visible portion size assessment method. Conclusion: The results show no significant difference in satisfaction and food waste in hospitalized patients between cook-serve and cook-c, hill, and cook-freeze methods for protein dishes and a significant difference for vegetable dishes. Cook-chill and cook-freeze potential to be implemented in a hospital kitchen.
Sustainability, 2017
The aim of the study was to reduce food waste in a hospital, a hospital cafeteria, and a residential home by applying a participatory approach in which the employees were integrated into the process of developing and implementing measures. Initially, a process analysis was undertaken to identify the processes and structures existing in each institution. This included a 2-week measurement of the quantities of food produced and wasted. After implementing the measures, a second measurement was conducted and the results of the two measurements were compared. The average waste rate in the residential home was significantly reduced from 21.4% to 13.4% and from 19.8% to 12.8% in the cafeteria. In the hospital, the average waste rate remained constant (25.6% and 26.3% during the reference and control measurements). However, quantities of average daily food provided and wasted per person in the hospital declined. Minimizing overproduction, i.e., aligning the quantity of meals produced to that required, is essential to reducing serving losses. Compliance of meal quality and quantity with customer expectations, needs, and preferences, i.e., the individualization of food supply, reduces plate waste. Moreover, establishing an efficient communication structure involving all actors along the food supply chain contributes to decreasing food waste.
Impact of kitchen organization on oral intake of malnourished inpatients: A two-center study
Endocrinología, Diabetes y Nutrición, 2017
Aim: To determine the impact of the type of hospital kitchen on the dietary intake of patients. Methods: A cross-sectional, two-centre study, of cooking in a traditional kitchen (TK) and in a chilled kitchen (CK). Subjective global assessment (SGA) was used for nutritional diagnosis. Before study start, a dietician performed a nutritional assessment of the menus of each hospital. All dishes were weighed upon arrival to the ward and at the end of the meal. Results: 201 and 41 patients from the centres with TK and CK respectively were evaluated. Prevalence of malnutrition risk was 50.2% at the hospital with TK and 48.8% at the hospital with CK (p = 0.328). Forty-eight and 56 dishes were nutritionally evaluated at the hospitals with TK and CK respectively. Intake analysis consisted of 1993 and 846 evaluations in the hospitals with TK and CK respectively. Median food consumption was 76.83% at the hospital with TK (IQR 45.76%) and 83.43% (IQR 40.49%) at the hospital with CK (p < 0.001). Based on the prevalence of malnutrition, a higher protein and energy intake was seen in malnourished patients from the CK as compared to the TK hospital, but differences were not significant after adjustment for other factors. Conclusions: Cooking in a chilled kitchen, as compared to a traditional kitchen, may increase energy and protein intake in hospitalized patients, which is particularly beneficial for malnourished patients.