Effect of providing fortified meals and between-meal snacks on energy and protein intake of hospital patients.
This study aimed to evaluate whether food fortification and snacks could increase the energy and protein intakes of hospital patients. The control group of 82 consecutive admissions on medical, elderly care and orthopaedic wards ate freely from the hospital menu. Subsequently, an intervention group of 62 patients were offered fortified food and snacks, providing an extra 22.2|g protein/day and 966 kcal/day in addition to the standard menu. Fortification significantly increased energy intake in the intervention group (P = 0.007, independent samples t-test), having the greatest effect on groups with the lowest energy intake, that is male and female orthopaedic, female medical and female elderly patients (84 cent of total). The increases in energy intake were 21.3 cent, 21.4 cent, 23 cent and 19.6 cent respectively. Although the increased energy and protein intake represented 25.6 cent and 22.5 cent respectively, of the supplements given, and suggested that wastage was high, it was nevertheless sufficient to remove energy deficit. We therefore propose that provision of fortified food and snacks is a convenient method of improving the nutritional intakes of hospital patients.
Gall
M J
MJ
Department of Nutrition and Dietetics, Queen Mary's University Hospital, Roehampton, London.
Grimble
G K
GK
Reeve
N J
NJ
Thomas
S J
SJ
D000328:Adult; D000368:Aged; D000704:Analysis of Variance; D004044:Dietary Proteins / Q000008:administration & dosage*; D002149:Energy Intake; D004739:England; D005260:Female; D005521:Food Service, Hospital; D005527:Food, Fortified; D006760:Hospitalization; D006801:Humans; D008297:Male; D008875:Middle Aged; D009751:Nutritional Requirements; D011502:Protein-Energy Malnutrition / Q000517:prevention & control
D004044:Dietary Proteins