Catering in a large hospital--does serving from a buffet system meet the patients' needs?
OBJECTIVE
It has been suggested that serving from a buffet system may increase food intake. This observational study estimates the energy intake in a representative group of patients admitted to a hospital, where the food is served from a buffet system.


METHODS
One hundred and sixteen random patients were screened according to the NRS-2002 system and the energy requirements were calculated. The type of food ordered for the patients and the energy intake were determined.


RESULTS
Eighty had an NRS score of 0-2, i.e. not at nutritional risk and 36 a score > or = 3, i.e. at nutritional risk. Among patients with NRS score > or = 3 only 50% were ordered the correct menu. Only 50% of the patients had an energy intake < 75% of their requirements. In the group of patients, who took < 50% of energy requirement more than 90% came from the main courses and very little from snacks.


CONCLUSIONS
In-patients at nutritional risk focus should be on ordering the correct type of food for the main courses and especially on increasing the intake from snacks.
Hansen
Marie Feldskov
MF
Hospital kitchen and Nutritional Unit, Herlev University Hospital, Denmark.
Nielsen
Michael Allerup
MA
Biltz
Camilla
C
Seidelin
Winni
W
Almdal
Thomas
T
D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D002755:Choice Behavior; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake / Q000502:physiology*; D005260:Female; D005518:Food Preferences; D005521:Food Service, Hospital; D015438:Health Behavior; D006801:Humans; D008297:Male; D044342:Malnutrition / Q000175:diagnosis / Q000178:diet therapy*; D008875:Middle Aged; D009751:Nutritional Requirements; D018570:Risk Assessment
D004044:Dietary Proteins