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...

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Bibliographic Details
Published in:Clinical nutrition (Edinburgh, Scotland) Scotland), 1998-12, Vol.17 (6), p.259-264
Main Authors: Gall, M.J., Grimble, G.K., Reeve, N.J., Thomas, S.J.
Format: Article
Language:English
Subjects:
Adult
Aged
Analysis of Variance
Biological and medical sciences
dietary intake
Dietary Proteins - administration & dosage
dietary supplements
Energy Intake
England
Female
food fortification
Food Service, Hospital
Food, Fortified
hospital patients
Hospitalization
Humans
Male
malnutrition
Medical sciences
Middle Aged
Miscellaneous
Nutritional Requirements
Protein-Energy Malnutrition - prevention & control
Radiotherapy. Instrumental treatment. Physiotherapy. Reeducation. Rehabilitation, orthophony, crenotherapy. Diet therapy and various other treatments (general aspects)
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Summary: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% of total). The increases in energy intake were 21.3%, 21.4%, 23% and 19.6% respectively. Although the increased energy and protein intake represented 25.6% and 22.5% 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.
ISSN:0261-5614
1532-1983
DOI:10.1016/S0261-5614(98)80317-8