Simzari Kobra, Vahabzadeh Davoud, Nouri Saeidlou Sakineh, Khoshbin Susan, Bektas Yener
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Nutr Hosp. 2017 Nov 16;34(5):1376-1381. doi: 10.20960/nh.1102.
Hospital malnutrition is a worldwide dilemma and challenge. High levels of plate waste contribute to malnutrition-related complications in hospital. We investigated the association between the levels of plate waste, food intake and patient satisfaction with nutritional risk and malnutrition prevalence in three hospital settings.
The sample population of 120 patients, aged 18-65 year, admitted consecutively over a 12 month period to 3 different educational university hospitals was included. For all the patients, diet history, anthropometric measurements, body mass index and patient satisfaction with the hospital food service was evaluated. Weight plate waste for all daily meals was done and actual intakes computed individually for each day. Nutrition risk screening (NRS)-2002 (≥ 3) tool was used for estimating the nutritionally at-risk population. Results: From one hundred twenty non-critically ill patients with a mean 8.9 ± 3.5 day length of hospital stay, 40.8% (49) were men and 59.2% (71) were female. Mean energy and protein requirements were 2,030.3 ± 409.03 kcal/day and 76.13 ± 15.33 g/day respectively. Mean intakes were 1,326 ± 681.44 kcal/day and 66.81 ± 31.66 g/day respectively. The mean percent of plate waste for lunch and dinner were 37.7 ± 29.88 and 30.4 ± 23.61 respectively. In the total population, 25% of patients were satisfied and 75% patients were unsatisfied with hospital foods. Based on BMI (< 20), unintentional weight loss (> 10%), malnutrition prevalence was 12.5% and 14.2% respectively during hospitalization. The prevalence of nutritionally at-risk population was 30% at admission time and reached 33.3% at discharge.
Plate waste and hospital malnutrition were highly prevalent in accompanying with increasing nutritionally risk progression. So it should be addressed as an important health issue and appropriate strategies for stimulating governmental policies should be adopted.
医院营养不良是一个全球性的难题和挑战。大量的餐盘食物浪费会导致医院中与营养不良相关的并发症。我们调查了在三种医院环境中，餐盘食物浪费水平、食物摄入量以及患者满意度与营养风险和营养不良患病率之间的关联。
纳入了120名年龄在18至65岁之间、在12个月期间连续入住3家不同教学型大学医院的患者作为样本。对所有患者评估饮食史、人体测量指标、体重指数以及患者对医院餐饮服务的满意度。记录所有日常餐食的餐盘食物浪费情况，并分别计算每天的实际摄入量。使用营养风险筛查（NRS）-2002（≥3）工具来评估营养风险人群。结果：120名非危重症患者的平均住院时长为8.9±3.5天，其中男性占40.8%（49名），女性占59.2%（71名）。平均能量和蛋白质需求量分别为2030.3±409.03千卡/天和76.13±15.33克/天。平均摄入量分别为1326±681.44千卡/天和66.81±31.66克/天。午餐和晚餐的餐盘食物浪费平均百分比分别为37.7±29.88和30.4±23.61。在总体人群中，25%的患者对医院食物满意，75%的患者不满意。基于体重指数（<20）、非故意体重减轻（>10%），住院期间营养不良患病率分别为12.5%和14.2%。入院时营养风险人群的患病率为30%，出院时达到33.3%。
随着营养风险进展增加，餐盘食物浪费和医院营养不良非常普遍。因此，应将其作为一个重要的健康问题加以解决，并应采取适当策略以推动政府政策的制定。
