Nutritional intake and foodservice satisfaction of adults receiving specialist inpatient mental health services

Abstract

Aim Meeting the nutritional needs and foodservice expectations of hospital inpatients is challenging. This study aimed to determine whether adults receiving specialist inpatient mental health services meet their energy and protein requirements and are satisfied with the foodservice. Methods An observational study of adults admitted to three specialist inpatient mental health services within a large health service. Energy and protein intake were determined over 24 h via observation, and nutritional requirements were estimated using standard procedures. Validated questionnaires were used to assess satisfaction with the lunch meal, elements of the foodservice system, and overall foodservice satisfaction. Results Among 74 participants, the median (IQR) energy intake (6954 [5111–10 250]kJ/day) was less than estimated requirements (8607 [7319–9951]kJ/day), whilst protein intake (85 [62–120]g/day) exceeded requirements (59 [46–70]g/day). Food from external sources was consumed by 50% of participants. Satisfaction surveys found vegetables were rated more poorly than the meat or carbohydrate portion of the meal, food quality was rated lowest compared with meal service, staffing and physical environment. The majority of participants (89%) rated their last meal as average, with the remainder (11%) rating it as poor. Conclusion There are opportunities to improve the meal and foodservice experience for this patient group to meet their nutritional requirements and expectations. Investment in quality food and menus that are appropriate for the demographics, exploration of the most appropriate foodservice system, and adequate dietetic resourcing are needed to improve nutrition care within specialist inpatient mental health services.

Exploring the role of dietitians in mental health services and the perceived barriers and enablers to service delivery: A cross‐sectional study

“…4 Several lifestyle factors adversely affect the physical health of individuals with mental illness. For example, lower levels of physical activity because of the sedative effect of medications, as well as difficulties accessing and preparing nutritious foods, along with making unhealthy food choices, excessive appetite, poor hydration status, misuse of alcohol and higher levels of food insecurity, [5][6][7][8] contribute to higher rates of hypertension, dyslipidaemia, diabetes, metabolic syndrome, cardiovascular disease and obesity within this population group. 9 The role of dietitians in supporting the physical health of people experiencing mental illness is becoming more widely recognised and studied.…”

Mental health is EVERY dietitian's business!

“…19 Further, a systematic review found the therapeutic relationship between client and dietitian is a valued and multifactorial component of clinical dietetic practice. 40 Studies also explored associations between nutritional status and caregiver burden in Alzheimer's Disease, 41 the influence of the COVID-19 pandemic on body image in LGBTQ+ individuals, 42 the prevalence of food insecurity among community-dwelling individuals with severe mental illness, 17 the influence of gender dysphoria in eating disorders among gender diverse individuals, 43 nutritional intake and food service satisfaction of adults in specialist inpatient mental health services, 18 and the issue of disordered eating among nutrition and dietetic students. 44 This issue of Nutrition & Dietetics allows for opportunities to upskill in mental health through increasing awareness of the realities and implications of good nutrition.…”

“…People living with mental illness are more likely to have poor dietary intakes, poor hydration status, irregular food intake and food insecurity, 15–18 yet nutrition is not standard in care plans. Poor diet quality, often characterised by foods high in energy and sodium and low in essential nutrients, can contribute to chronic disease including cardiovascular disease and diabetes, and is prevalent in people across the spectrum of mental illness, but particularly those with severe mental illness 15,19 .…”