Elsevier

Clinical Nutrition

Volume 19, Issue 6, December 2000, Pages 451-454
Clinical Nutrition

Regular Article
A recipe for improving food intakes in elderly hospitalized patients

https://doi.org/10.1054/clnu.2000.0149Get rights and content

Abstract

Background & Aims: The aim of this study was to compare food wastage and intake between the normal hospital menu and one where more energy dense but smaller portions were provided. Methods: This study was carried out on an Elderly Rehabilitation ward in a University hospital. Patients were randomly allocated to receive either a normal or a reduced portion size fortified menu for a 14 day cycle and then swapped-over at the end of each cycle for the 56 day study. One group received a cooked breakfast and normal menus throughout the study. Results: All the menu combinations could meet the patients recommended intake. The fortified menu provided 14% more energy than the normal menu. Food wastage was highest in the cooked breakfast group (32%) and lowest in the Fortified group (27%). The total weight of wasted food was less than in the previous study. Nutritional intakes were 25% higher on the fortified menu compared with the normal menu. The mean protein intakes were still below that recommended. All patients had higher energy intakes on the Fortified menu compared with their intake on the normal menu despite being served a lower weight of food. Conclusions: We conclude from our own data and that of others that it is possible for elderly patients to achieve their nutritional targets using a combination of smaller portions of increased energy and protein density and between-meal snacks. The needs of other groups of patients also needs to be assessed in a similar way to make hospital food appropriate to the needs of the sick.

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    The remaining studies found no statistical significance or did not report on statistical significance when patients were allowed meal selection.81-83 A strategy used by two studies was energy-dense meals and reduced portion sizes and identified less waste as a result.85,86 Absence of between-meal snacks also reduced food waste.87

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Correspondence to: Mrs Arlene Barton, Senior Dietitian, Department of Dietetics and Nutrition, Queen's Medical Centre, Nottingham, England NG7 2UH, UK

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