Nutrition Poor, Protein-Energy Malnutrition
Conditions
Brief summary
The goal of this observational study is to assess food intake in hospitalized patients. The present study will evaluate the impact of a novel in-hospital meal concept (three channel food concept) on total energy and protein intake, macronutrient distribution, and patient appreciation Food intake will be assessed (as part of usual care) by weighing all leftovers (e.g. food that patients did not consume).
Detailed description
There are various possible strategies to increase protein intake during hospitalization, such as providing more protein-rich foods, fortifying meals and/or food products, supplementation with oral nutritional supplements (ONS), and/or providing well-timed snacks. An appropriate in-hospital meal service is regarded as a key element of the strategy to minimize deterioration of the nutritional status. Conventional hospital meals, 3 main meals a day prepared by a central kitchen, are often low in protein and energy and are not appreciated by patients due to lack of taste, colour and flavour, resulting in inadequate food intake particularly protein intake. There are a number of avenues to improve nutritional intake, with type of meal service and existence of individual contact with catering staff, like mealtime assistance, as important factors. The MUMC+ has adapted it's in-hospital meal system and the present study will evaluate the impact of this novel in-hospital meal concept (three channel food concept) on total energy and protein intake, macronutrient distribution, and patient appreciation. The aim of this study is to assess whether a novel in-hospital meal concept can effectively increase daily total protein and energy intake during hospitalization, when compared to a historic control.
Interventions
OTHERmeal service
We're not subjecting patients to an intervention, as we will evaluate the current in-hospital meal service. As the three channel food concept is standard of care, we're not subjecting patients to dietary or behavioral changes. We will compare the data to an historic control.
Sponsors
Maastricht University Medical Center
Study design
Observational model
COHORT
Time perspective
CROSS_SECTIONAL
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
No
Inclusion criteria
* \>18y * Admitted to surgical nursing wards of MUMC+ * Expected hospital stay of at least 3 days
Exclusion criteria
* Receiving (par)enteral nutrition * NPO (nil per os) policy
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| total protein intake | during hospitalization (minimal 2days max 5days) | total protein intake (g/kg/d) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| macronutrient intake | during hospitalization (minimal 2days max 5days) | carbohydrate, fat and protein intake (g/day) |
| Patient appreciation | during hospitalization (minimal 2days max 5days) | Patient appreciation will be assessed using a question what grade would you give the hospital food |
| total energy intake | during hospitalization (minimal 2days max 5days) | energy intake in kcal per day |
| Body height upon hospital admission | upon hospital admission | body height in meters |
| reason hospital admission | upon hospital admission | will be derived from electronical patient dossier |
| Body weight upon hospital admission | upon hospital admission | body weight in kilograms |
Countries
Netherlands
Contacts
Primary ContactMichelle EG Weijzen, PhD
Outcome results
None listed