Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review

Osman, Noor Suzana; Nor, Norazmir Md; Sharif, Mohd Shazali Md.; Hamid, Syahrul Bariah Abdul; Rahamat, Syafiqah

doi:10.3390/nu13103649

Cited by 18 publications

(18 citation statements)

References 70 publications

(374 reference statements)

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“…Concerning the sort of diet, about one third had restricted diet for medical reasons and about one quarter had standard /diabetic/ cardiac menu. This is in accordance with Shah (4) who claimed that the respondents' ages varied from 18 to 94 and that they were evenly divided between the two age groups: 61 to 94 years old (49.7%) and 18 to 60 years old (50.3%). For this group, additional demographic details included the following: 28.5% of people were jobless, 55.3% had low levels of education, and 58.1% were women (most of these individuals were homemakers).…”

Section: Discussionsupporting

confidence: 90%

“…The hospital's food service is required to always serve food that is safe and meets the established requirements for nutritional quality and adequacy, palatability, and temperature from the time it is prepared until it is distributed. Therefore, meals provided throughout the duration of a patient's hospital stay are a crucial component of hospital care and patient recovery (4) .…”

Section: Introductionmentioning

confidence: 99%

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Patients’ Evaluation of Causes of Hospital Food Waste in Surgical Wards

Mahmoud¹,

Mahmoud²

2023

The Egyptian Journal of Hospital Medicine

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Background: The Food and Agricultural Organization (FAO) defines food waste as food fit for human consumption that is thrown away, whether it has been held over its expiration date or has been allowed to expire. Food waste has drawn a lot of attention recently and is increasingly recognized as the root of a number of detrimental repercussions, including problems with health, the economy, society, and the environment. Objective: The current study aimed to evaluate the causes of hospital food waste in surgical wards as mentioned by patients. Patients and methods: Design: A descriptive exploratory research design was used. Setting: The study was carried out in surgical wards of two hospitals, AL-Hussein and Bab-ELSharia University Hospitals, Egypt. Subjects: A convenient sample of 161 adult patients from both genders who agreed to participate in the study. Tools: Three tools were used to collect data; Patients personal data, Rate of food waste questionnaire and Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ). Results: The participants' ages ranged between <30and 75 years, 44.1% of them had appetite worse than normal in the hospital and 42.2% said that they had less than usual intake of food in the hospital. About 30.4% of the studied patients said that the hospital food rarely has been as good as they expected, and 31.7% of them said that they never be able to choose a healthy meal in hospital. Conclusion:The research provides a helpful foundation for understanding the meals that patients throw away. The findings reveal a concerning amount of food waste that calls for a determined action by hospital officials. The repercussions of this waste may not only have negative effects on the economy or the environment, but also adverse effects on patients' indirect health. Create a customized, flexible meal reservation procedure based on patient's unique needs, tastes, and dietary requirements raise the quality of the meal.

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Patients’ Evaluation of Causes of Hospital Food Waste in Surgical Wards

Mahmoud¹,

Mahmoud²

2023

The Egyptian Journal of Hospital Medicine

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“…Improving meal intake and minimizing barriers to inadequate food intake are essential and relevant to the patient and hospital outcomes [ 10 , 11 , 20 ]. Therefore, poor nutrition care pathways can cause decreased patient satisfaction, which may, in turn, lead to decreased food consumption, unintended weight loss, and other complications [ 31 , 32 ].…”

Section: Discussionmentioning

confidence: 99%

Healthcare providers’ knowledge, attitude, and practice on quality of nutrition care in hospitals from a developing country: a multicenter experience

Shakhshir

Alkaiyat

2023

J Health Popul Nutr

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Background Despite the fact that malnutrition can affect both recovery and outcome in acute care patients, little is known about malnutrition in Palestine, and even less is known about the assessment of malnutrition knowledge, attitudes, and practices (M-KAP) toward healthcare providers and nutrition care quality measures in hospitalized patients. Therefore, this study aimed to evaluate the M-KAP of physicians and nurses in routine clinical care and determine the influencing factors. Methods From April 1 to June 31, 2019, cross-sectional research was performed at governmental (n = 5) and non-governmental (n = 4) hospitals in the North West Bank of Palestine. Data were collected using a structured self-administered questionnaire from physicians and nurses to collect information on knowledge, attitude, and practices related to malnutrition and nutrition care, alongside sociodemographic characteristics. Results A total of 405 physicians and nurses were participated in the study. Only 56% of participants strongly agreed that nutrition was important, only 27% strongly agreed that there should be nutrition screening, only 25% felt food helped with recovery, and around 12% felt nutrition as part of their job. Approximately 70% of participants said they should refer to a dietitian, but only 23% knew how and only 13% knew when. The median knowledge/attitude score was 71, with an IQR ranging from 65.00 to 75.00, and the median practice score was 15.00 with an IQR of 13.00–18.00. The mean knowledge attitude practice score was 85.62 out of 128 with SD (9.50). Respondents who worked in non-governmental hospitals showed higher practice scores (p < 0.05), while staff nurses and ICU workers showed the highest practice score (p < 0.001). Respondents with younger age categories, working in non-governmental hospitals in the ICU as practical and staff nurses, showed the highest KAP score (p < 0.05). Significance positive correlations were found between respondents’ knowledge/attitude and practice scores regarding the quality of nutrition care in hospitals (r = 0.384, p value < 0.05). In addition, the result also revealed that almost half of respondents believed that the most important barriers to inadequate intake of food at the bedside are related to food appearance, taste, and aroma of meals served (58.0%). Conclusions The research revealed that inadequate knowledge was perceived as a barrier to effective nutrition care to the patient. Many beliefs and attitudes do not always translate into practice. Although the M-KAP of physicians and nurses is lower than in some other countries/studies, it highlights a strong need for more nutrition professionals in the hospital and increasing nutrition education to improve nutrition care in hospitals in Palestine. Furthermore, establishing a nutrition task force in hospitals elaborated by dietitians as the unique nutrition care provider will assure to implementation of a standardized nutrition care process.

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“…Barriers to food intake and mealtime/organizational issues are both factors susceptible to major preventive interventions [98]. Procedures based on service strategies to improve food intake show a promising positive effect on the nutritional state in hospitalized patients providing evidence to reduce both cost and readmission rate [99]. Increasing the daily frequency of food delivery in the hospital may increase protein intake at mealtimes and might satisfy the protein requirements of most patients [100].…”

Section: Complementary Proceduresmentioning

confidence: 99%

Malnutrition in Hospitalized Old Patients: Screening and Diagnosis, Clinical Outcomes, and Management

et al. 2022

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Malnutrition in hospitalized patients heavily affects several clinical outcomes. The prevalence of malnutrition increases with age, comorbidities, and intensity of care in up to 90% of old populations. However, malnutrition frequently remains underdiagnosed and undertreated in the hospital. Thus, an accurate screening to identify patients at risk of malnutrition or malnourishment is determinant to elaborate a personal nutritional intervention. Several definitions of malnutrition were proposed in the last years, affecting the real frequency of nutritional disorders and the timing of intervention. Diagnosis of malnutrition needs a complete nutritional assessment, which is often challenging to perform during a hospital stay. For this purpose, various screening tools were proposed, allowing patients to be stratified according to the risk of malnutrition. The present review aims to summarize the actual evidence in terms of diagnosis, association with clinical outcomes, and management of malnutrition in a hospital setting.

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Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review

Cited by 18 publications

References 70 publications

Patients’ Evaluation of Causes of Hospital Food Waste in Surgical Wards

Patients’ Evaluation of Causes of Hospital Food Waste in Surgical Wards

Healthcare providers’ knowledge, attitude, and practice on quality of nutrition care in hospitals from a developing country: a multicenter experience

Malnutrition in Hospitalized Old Patients: Screening and Diagnosis, Clinical Outcomes, and Management

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