Catering in a large hospital--does serving from a buffet system meet the patients' needs?

TY - JOUR

T1 - Catering in a large hospital--does serving from a buffet system meet the patients' needs?

AU - Hansen, M.F.

AU - Nielsen, M.A.

AU - Biltz, C.

AU - Seidelin, W.

AU - Almdal, Thomas Peter

PY - 2008

Y1 - 2008

N2 - BACKGROUND & AIMS: 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. MATERIAL: 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. RESULT: 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. CONCLUSION: 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 Udgivelsesdato: 2008/8

AB - BACKGROUND & AIMS: 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. MATERIAL: 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. RESULT: 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. CONCLUSION: 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 Udgivelsesdato: 2008/8

U2 - 10.1016/j.clnu.2008.05.004

DO - 10.1016/j.clnu.2008.05.004

M3 - Journal article

C2 - 18621450

SN - 0261-5614

VL - 27

SP - 666

EP - 669

JO - Clinical Nutrition

JF - Clinical Nutrition

IS - 4

ER -