Nutritional Research Unit, EFFECT, Herlev University Hospital, Copenhagen, Denmark.
J Hum Nutr Diet. 2013 Jun;26(3):268-75. doi: 10.1111/jhn.12017. Epub 2012 Dec 4.
Undernutrition and insufficient energy and protein intake is a common problem in hospitalised patients. The aim of this pilot study was to investigate whether a novel hospital menu would be an effective strategy for increasing nutritional intake in patients at nutritional risk.
A historically controlled intervention pilot study was conducted. Forty patients at nutritional risk were offered a novel hospital menu as a supplement to the ordinary hospital menu. The menu consisted of 36 naturally energy-enriched small dishes served on demand 24 h a day. Energy and protein intake were calculated as the mean over a period of 3 days.
No significant difference in energy and protein intake was observed between the groups; however, a significant (P = 0.001) time gradient in total energy intake was observed in the intervention group. Moreover, a significant (P = 0.03) time gradient in energy intake received from the novel menu was observed. The dishes from the novel menu were mainly ordered from 11.00 h to 14.00 h and from 17.00 h to 18.00 h.
No overall significant differences in energy and protein intake between the groups were found. However, the present pilot study revealed a significant time gradient in total energy intake (P = 0.001) and in energy intake from the novel menu (P = 0.03). This indicates the need to include a run-in period when investigating novel hospital menus as a support for patients at nutritional risk. Additionally, food service, available 24 h a day, appears to be unnecessary.
营养不足和能量及蛋白质摄入不足是住院患者中常见的问题。本研究旨在探讨一种新的医院菜单是否可以作为增加营养风险患者营养摄入的有效策略。
采用历史对照干预性研究设计。40 名营养风险患者被提供一种新的医院菜单作为普通医院菜单的补充。该菜单由 36 种按需 24 小时供应的天然高能量小盘食物组成。能量和蛋白质摄入量通过连续 3 天的平均值进行计算。
两组患者的能量和蛋白质摄入量无显著差异；然而，干预组的总能量摄入量呈显著（P = 0.001）时间梯度变化。此外，从新菜单中获得的能量摄入量也呈显著（P = 0.03）时间梯度变化。新菜单中的菜肴主要在 11:00 到 14:00 和 17:00 到 18:00 之间点单。
两组患者的能量和蛋白质摄入量总体无显著差异。然而，本研究显示总能量摄入量（P = 0.001）和新菜单能量摄入量（P = 0.03）呈显著时间梯度变化。这表明在研究新的医院菜单作为营养风险患者的支持时，需要包括一个导入期。此外，24 小时提供的餐饮服务似乎是不必要的。
