Young Adrienne M, de Jersey Susan J, Ellick Jennifer, Lewis Carrie-Anne, Banks Merrilyn
a Department of Nutrition and Dietetics, Royal Brisbane and Women's Hospital, Butterfield Street , Herston , Australia.
b School of Exercise and Nutrition Sciences , Queensland University of Technology, Victoria Park Road , Kelvin Grove , Australia.
J Nutr Gerontol Geriatr. 2018 Jul-Dec;37(3-4):158-168. doi: 10.1080/21551197.2018.1483281. Epub 2018 Jul 2.
This pilot study evaluated the introduction of a bistro evening meal service in a geriatric inpatient unit by comparing patient intake, satisfaction and meal quality of this new service to the usual central preplated service. Ten meals were observed under each condition (n = 30; mean age 79 years, 47% male). Data were collected on intake of each meal component (none, ¼, ½, ¾, all; converted to energy and protein using known food composition data), patient satisfaction with meals (meal flavor/taste, appearance, quality, staff demeanor; seven-point scale) and meal quality (sensory properties, temperature; five-point scale). Independent t-tests were used to compare energy and protein intakes between bistro and preplated services. There was no difference in mean energy or protein intake (energy: 2524 ± 927 kJ vs. 2692 ± 857 kJ, p = 0.612; protein: 29 ± 12 g vs. 27 ± 11 g, p = 0.699) patient satisfaction or meal quality between the bistro and preplated meal services. Patients were provided with fewer meal items during the bistro service, but ate a higher proportion of what was provided to them. Implementing a bistro service did not increase intake, satisfaction or meal quality in this study, suggesting that meal plating may be only one of many factors influencing intake and satisfaction of older inpatients.
这项试点研究通过比较老年住院病房新推出的小酒馆式晚餐服务与常规中央预装盘服务的患者摄入量、满意度和膳食质量，对该服务进行了评估。在每种情况下观察了10份膳食（n = 30；平均年龄79岁，47%为男性）。收集了每份膳食成分的摄入量数据（无、四分之一、二分之一、四分之三、全部；使用已知食物成分数据转换为能量和蛋白质）、患者对膳食的满意度（膳食风味/味道、外观、质量、工作人员态度；七点量表）以及膳食质量（感官特性、温度；五点量表）。使用独立t检验比较小酒馆式服务和预装盘服务之间的能量和蛋白质摄入量。小酒馆式服务和预装盘膳食服务之间在平均能量或蛋白质摄入量（能量：2524±927千焦对2692±857千焦，p = 0.612；蛋白质：29±12克对27±11克，p = 0.699）、患者满意度或膳食质量方面没有差异。在小酒馆式服务期间，提供给患者的膳食项目较少，但患者吃掉了所提供食物的更高比例。在本研究中，实施小酒馆式服务并未提高摄入量、满意度或膳食质量，这表明膳食装盘可能只是影响老年住院患者摄入量和满意度的众多因素之一。
