Gall M J, Grimble G K, Reeve N J, Thomas S J
Department of Nutrition and Dietetics, Queen Mary's University Hospital, Roehampton, London.
Clin Nutr. 1998 Dec;17(6):259-64. doi: 10.1016/s0261-5614(98)80317-8.
This study aimed to evaluate whether food fortification and snacks could increase the energy and protein intakes of hospital patients. The control group of 82 consecutive admissions on medical, elderly care and orthopaedic wards ate freely from the hospital menu. Subsequently, an intervention group of 62 patients were offered fortified food and snacks, providing an extra 22.2|g protein/day and 966 kcal/day in addition to the standard menu. Fortification significantly increased energy intake in the intervention group (P = 0.007, independent samples t-test), having the greatest effect on groups with the lowest energy intake, that is male and female orthopaedic, female medical and female elderly patients (84 cent of total). The increases in energy intake were 21.3 cent, 21.4 cent, 23 cent and 19.6 cent respectively. Although the increased energy and protein intake represented 25.6 cent and 22.5 cent respectively, of the supplements given, and suggested that wastage was high, it was nevertheless sufficient to remove energy deficit. We therefore propose that provision of fortified food and snacks is a convenient method of improving the nutritional intakes of hospital patients.
本研究旨在评估食品强化和零食是否能增加住院患者的能量和蛋白质摄入量。连续收治在医疗、老年护理和骨科病房的82名患者作为对照组，他们可自由选择医院菜单上的食物。随后，62名患者组成干预组，除标准菜单外，还为其提供强化食品和零食，每天额外提供22.2克蛋白质和966千卡热量。强化措施显著增加了干预组的能量摄入量（P = 0.007，独立样本t检验），对能量摄入量最低的组影响最大，即男性和女性骨科患者、女性内科患者以及女性老年患者（占总数的84%）。能量摄入量的增加分别为21.3%、21.4%、23%和19.6%。尽管增加的能量和蛋白质摄入量分别占所提供补充剂的25.6%和22.5%，且表明浪费率很高，但仍足以消除能量不足。因此，我们建议提供强化食品和零食是改善住院患者营养摄入的一种便捷方法。
