Canadian Hospital Food Service Practices to Prevent Malnutrition.
Can J Diet Pract Res
; 82(4): 167-175, 2021 12 01.
Article
em En
| MEDLINE
| ID: mdl-34286621
ABSTRACT
Purpose:
The study aimed to determine current practice, barriers, and enablers of foodservices in Canadian hospitals relative to guiding principles for best practice to prevent malnutrition.Methods:
Foodservice managers completed a 55-item cross-sectional, online survey (closed- and open-ended questions).Results:
Survey responses (n = 286) were from diverse hospitals in all Canadian regions; 56% acute care; 13% had foodservices contracted out; and 60% had a reporting structure combined with clinical nutrition. Predominantly, foodservice systems were 43% in-house versus 41% pre-prepared, 46% cook-serve food production, 64% meals assembled centrally (on-site), and 40% non-selective menus with limited opportunities for patient choice in advance or at meals. The "regular menu" (44%) was most commonly served as 3 meals, no snacks at specific times. Energy and protein-dense menus were available, but not widespread (9%). Daily energy targets ranged from 1200 to 2400 kcal and 32% of respondents viewed protein targets as important. The number of therapeutic diets varied from 2 to 150.Conclusions:
Although hospital foodservice practices vary across Canada, the survey results demonstrate gaps in national evidence-based practices and an opportunity to formalize guiding principles. This work highlights the need for standards to improve practice through patient-centered, foodservice practices focused on addressing malnutrition.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Desnutrição
/
Serviço Hospitalar de Nutrição
Idioma:
En
Ano de publicação:
2021
Tipo de documento:
Article