Prof. L.J.C. van Loon, Ph.D., Department of Human Biology, School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre+, PO Box 616, 6200 MD Maastricht, the Netherlands, E-mail:
J Nutr Health Aging. 2019;23(3):299-305. doi: 10.1007/s12603-019-1157-2.
Hospitalization is generally accompanied by changes in food intake. Patients typically receive hospital meals upon personal preference within the framework of the food administration services of the hospital. In the present study, we assessed food provision and actual food and snack consumption in older patients admitted for elective hip or knee arthroplasty.
A prospective observational study.
Orthopedic nursing ward of the Maastricht University Medical Centre+.
In the present study, n=101 patients (age: 67±10 y; hospital stay: 6.1±1.8 d) were monitored during hospitalization following elective hip or knee arthroplasty.
Energy and protein provided by self-selected hospital meals and snacks, and actual energy and protein (amount, distribution, and source) consumed by patients was weighed and recorded throughout 1-6 days.
Self-selected meals provided 6.5±1.5 MJ•d-1, with 16, 48, and 34 En% provided as protein, carbohydrate, and fat, respectively. Self-selected hospital meals provided 0.75±0.16 and 0.79±0.21 g•kg-1•d-1 protein in males and females, respectively. Actual protein consumption averaged merely 0.59±0.18 and 0.50±0.21 g•kg-1•d-1, respectively. Protein consumption at breakfast, lunch, and dinner averaged 16±8, 18±9, and 20±6 g per meal, respectively.
Though self-selected hospital meals provide patients with 0.8 g•kg-1•d-1 protein during short-term hospitalization, actual protein consumption falls well below 0.6 g•kg-1•d-1 with a large proportion (32%) of the provided food being discarded. Alternative strategies are required to ensure maintenance of habitual protein intake in older patients admitted for elective orthopedic surgery.
住院通常伴随着饮食摄入的变化。患者通常根据个人喜好在医院饮食管理服务框架内选择医院膳食。在本研究中，我们评估了择期髋关节或膝关节置换术患者的饮食供应以及实际食物和零食的摄入情况。
前瞻性观察性研究。
马斯特里赫特大学医学中心骨科护理病房+。
本研究共监测了 101 例择期髋关节或膝关节置换术患者（年龄：67±10 岁；住院时间：6.1±1.8 天）的住院期间情况。
通过自我选择的医院膳食和零食提供的能量和蛋白质，以及患者实际摄入的能量和蛋白质（数量、分布和来源），在 1-6 天内进行称重和记录。
自我选择的膳食提供了 6.5±1.5 MJ•d-1，其中蛋白质、碳水化合物和脂肪分别提供 16、48 和 34 En%。男性和女性自我选择的医院膳食分别提供 0.75±0.16 和 0.79±0.21 g•kg-1•d-1 的蛋白质。实际蛋白质摄入量平均仅为 0.59±0.18 和 0.50±0.21 g•kg-1•d-1，分别。早餐、午餐和晚餐的蛋白质摄入量平均分别为 16±8、18±9 和 20±6 g。
尽管短期住院期间患者自我选择的医院膳食提供了约 0.8 g•kg-1•d-1 的蛋白质，但实际蛋白质摄入量远低于 0.6 g•kg-1•d-1，且提供的食物中有很大一部分（约 32%）被丢弃。需要采取替代策略来确保择期骨科手术患者维持习惯性蛋白质摄入。
