Food intake in 1707 hospitalised patients: a prospective comprehensive hospital survey

被引:157
作者
Dupertuis, YM [1 ]
Kossovsky, MP [1 ]
Kyle, UG [1 ]
Raguso, CA [1 ]
Genton, L [1 ]
Pichard, C [1 ]
机构
[1] Univ Hosp Geneva, CH-1211 Geneva 14, Switzerland
关键词
hospital diet; malnutrition; food intake and nutritional needs;
D O I
10.1054/clnu.2002.0623
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Background & Aims.-This study aimed to assess the ability of the hospital meal service to meet patients' nutritional needs. Methods: All hospitalised patients who received 3 meals/day without artificial nutritional support were included. The nutritional values of food served, consumed and wasted during a 24 h period were compared to patients' needs estimated as energy: 110% Harris- Benedict formula; protein: 1.2 or 1.0 g/kg body weight/day for patients less than or equal to or > 65 years old, respectively. A structured interview recorded patients' evaluation of the meal quality, their reasons for non-consumption of food and the relationship between food intake and disease. Results: Out of 1707 patients included, 1416 were fully assessable (59% women; 68 +/- 21 years; body mass index: 24.3 +/- 5.1 kg /m(2)). Daily meals provided 2007 +/- 479 kcal and 78 +/- 21 g of protein and exceeded patients' needs by 41 % and 15%, respectively. However, 975 patients did not eat enough. Plate waste was 471 +/- 372 kcal and 21 +/- 17 g of protein/day/patient. Moreover, the food intake of 572 (59%) of these underfed patients was not predominantly affected by disease. Logistic regression analyses identified as other risk factors: elevated BMI, male gender, modified diet prescription, length of stay < 8 or > 90 days and inadequate supper. Conclusion: Despite sufficient food provision, most of the hospitalised patients did not cover their estimated needs. Since insufficient food intake was often attributed to causes other than disease, there should be potential to improve the hospital meal service. (C) 2003 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:115 / 123
页数:9
相关论文
共 39 条
[1]  
Akner G, 2001, AM J CLIN NUTR, V74, P6
[2]   Institutional feeding of the elderly [J].
Allison, S .
CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE, 2002, 5 (01) :31-34
[3]  
Allison S P, 2000, J Nutr Health Aging, V4, P54
[4]   The management of malnutrition in hospital [J].
Allison, SP .
PROCEEDINGS OF THE NUTRITION SOCIETY, 1996, 55 (03) :855-862
[5]  
ALLISON SP, 1999, BAPEN REPORT, P35
[6]   Wasting as independent risk factor for mortality in chronic heart failure [J].
Anker, SD ;
Ponikowski, P ;
Varney, S ;
Chua, TP ;
Clark, AL ;
WebbPeploe, KM ;
Harrington, D ;
Kox, WJ ;
PooleWilson, PA ;
Coats, AJS .
LANCET, 1997, 349 (9058) :1050-1053
[7]  
[Anonymous], 1989, REC DIET ALL
[8]   Evaluation of stress factors and body weight adjustments currently used to estimate energy expenditure in hospitalized patients [J].
Barak, N ;
Wall-Alonso, E ;
Sitrin, MD .
JOURNAL OF PARENTERAL AND ENTERAL NUTRITION, 2002, 26 (04) :231-238
[9]   A recipe for improving food intakes in elderly hospitalized patients [J].
Barton, AD ;
Beigg, CL ;
MacDonald, IA ;
Allison, SP .
CLINICAL NUTRITION, 2000, 19 (06) :451-454
[10]   High food wastage and low nutritional intakes in hospital patients [J].
Barton, AD ;
Beigg, CL ;
MacDonald, IA ;
Allison, SP .
CLINICAL NUTRITION, 2000, 19 (06) :445-449