Eat what you want and when you want. Effect of a free choice menu on the energy and protein intake of geriatric medical patients

Dynesen, Anja Weirsøe; Snitkjær, Pia; Andreasen, Line Stripp; Elgaard, Line; Aaslyng, Margit Dall

doi:10.1016/j.clnesp.2021.09.741

Cited by 5 publications

(19 citation statements)

References 21 publications

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“…The study consisted of two observational point prevalence cohort studies, a quasi-experimental study, a randomized intervention study, a pilot study, a prospective cross-sectional study, two retrospective analysis studies, and a prospective observational cohort study ( n = 1). Two of these selected studies specifically involved geriatric patients [ 28 , 29 ]. The sample size of most studies ranged from a total of 65 to 200 participants.…”

Section: Resultsmentioning

confidence: 99%

“…Recently, a study focusing on menu modification strategy in Denmark [ 29 ] found that Free Choice Menu (FCM) allowed patients to order from a menu that included both hot and cold foods 24 h a day and improved cooking methods. Another study that highlighted a meal presentation intervention strategy used an orange napkin to improve food presentation and dietary intake and reduce readmission rates of hospital patients [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

“…The weighing method is the most precise option, but it is time-consuming and resource-intensive to implement without disrupting or delaying typical foodservice operations [ 24 ]. A total of two studies were conducted using the weighing method [ 29 , 36 ]. In a study that implemented the food-serving-style strategy, the patients received either a non-molded (control group) or a molded smooth pureed lunch (treatment group).…”

Section: Resultsmentioning

confidence: 99%

“…Next, the Free Choice Menu (FCM) strategy for menu modification evaluated that plate waste using the weighing method was significantly lower ( p = 0.0005) for lunch (15.6%) compared to the trolley concept (26.1%) [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

“…The 7-day cycle menu [ 31 ], Free Choice Menu (FCM) [ 29 ], and Patient-Directed Bedside Electronic Meal Ordering System (BMOS) [ 30 ] were provided with a variety of meal choices according to the clinical conditions of the patients. The systems also enabled patients to make orders at any time according to personal preferences and were compared with traditional trolley meal service [ 29 ] orders at fixed hours as well as traditional paper-based menu systems [ 30 , 31 ], which have to make an order a day before.…”

Section: Resultsmentioning

confidence: 99%

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Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review

et al. 2023

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There is evidence that hospital waste is indisputably high, and various strategies have been used to reduce the hospital’s rate of plate waste. This study aimed to map the currently implemented strategies in lowering the rate of plate waste in hospitals and categorize the different types of strategies used as interventions, as well as determine their impact based on specific parameters. The scoping review method included a search of three databases using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-SCR). The duplicate articles (n = 80) were removed. A total of 441 articles remained for the title and abstract screening. After 400 were excluded, 41 articles were reviewed for eligibility. Thirty-two full articles were eliminated due to a lack of focus on plate waste evaluation. Finally, nine accepted studies were grouped into five categories: menu modification, room service implementation, menu presentation, meal-serving system, and dietary monitoring tool. In conclusion, results showed that the majority of the studies implemented either of the five strategies to reduce plate waste; however, the cook-freeze system and staff training for both kitchen and ward staff were not yet part of any intervention strategy. The potential of this method should be explored in future interventions.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review

et al. 2023

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How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste

Antasouras

Vasios

Kontogiorgis

et al. 2022

Health Planning & Management

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Hospitals have a responsibility to link human health and the environment, but food waste in hospitals has traditionally been much higher than in other areas of food supply. The cause of this situation has many negative impacts on health, economy, society, and environment. As a result, food waste has become a topic of discussion in hospital food departments. Part of this problem is plate waste, the served food that remains uneaten by patients. Given the magnitude of the food problem, this systematic review is aimed to identify the most common measures used to reduce plate waste in hospitals. PubMed, Scopus, and Google Scholar databases were comprehensively searched to identify food waste studies worldwide using related search terms. Many approaches have been recommended to increase patient food intake and minimise plate waste in hospitals. Up to date, the four most common include flexible portion sizes, increased food choices through selective menus, additional nutritional support and a better ordering and delivery system. Among them, the most used and effective are flexible portion sizes which may increase the ability of patients choosing their menus and upgrade ordering and delivery system by electronic format. In most studies, plate waste covers the most significant percentage of food waste produced in hospitals, while more than one approach is recommended to minimise it. In this aspect, further well‐design, multicenter, clinical studies are strongly required to highlight and establish novel and effective approaches for improving food waste management in hospitals by reducing plate waste.

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Individualised nutritional treatment increases the positive effects of a novel á la carte hospital food service concept: Results of a quasi-experimental study

Okkels,

Christensen,

Bjerring

et al. 2024

Clinical Nutrition ESPEN

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Eat what you want and when you want. Effect of a free choice menu on the energy and protein intake of geriatric medical patients

Cited by 5 publications

References 21 publications

Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review

Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review

How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste

Individualised nutritional treatment increases the positive effects of a novel á la carte hospital food service concept: Results of a quasi-experimental study

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