Mortensen M N, Larsen A K, Skadhauge L B, Høgsted R H, Beermann T, Cook M E, Rasmussen H H, Mikkelsen B E, Holst M
Kulinarium, Patient Kitchen, Aalborg University Hospital, Aalborg, Denmark.
Kulinarium, Patient Kitchen, Aalborg University Hospital, Aalborg, Denmark.
Clin Nutr ESPEN. 2019 Apr;30:113-118. doi: 10.1016/j.clnesp.2019.01.007. Epub 2019 Feb 6.
BACKGROUND/AIM: Disease related malnutrition is a major problem in hospitals. Malnutrition in hospitalized patients is caused by many factors. Among these factors are decreased appetite and early satiety, and reaching nutritional requirements in nutritional risk patients is a challenge when using ordinary energy and protein dense food. The aim of this study was to examine if total protein and energy intake in medical and surgical patients at nutritional risk could be improved by protein fortified and energy rich in-between meals.
An assortment of fortified in-between meals including 10 g of protein was developed based on patient preferences and served in the Departments of Lung Medicine and Abdominal Surgery for a period of three months. Nutrition intake was recorded before and after intervention.
Food intake records were collected from a total of 92 patients, (46 before and 46 after intervention). The total amount of protein intake per in-between meal was increased from 2,6 g to 10,3 g. Total daily protein intake increased from 49% to 88% (p < 0.00) and total energy intake from 74% to 109% (p < 0.00) of requirements.
Protein and energy intake for surgical and medical patients at in-between meals as well as total daily intake increased significantly. Recommended average level for individually measured requirements was reached.
背景/目的：疾病相关营养不良是医院面临的一个主要问题。住院患者营养不良由多种因素引起。这些因素包括食欲下降和早饱，对于存在营养风险的患者，使用普通的高能量和高蛋白食物来满足营养需求是一项挑战。本研究的目的是检验在两餐之间提供富含蛋白质和能量的加餐是否能改善存在营养风险的内科和外科患者的蛋白质和能量总摄入量。
根据患者喜好开发了一系列每餐含10克蛋白质的强化加餐，并在肺病科和腹部外科提供了三个月。记录干预前后的营养摄入量。
共收集了92例患者的食物摄入记录（干预前46例，干预后46例）。每餐之间的蛋白质摄入量从2.6克增加到10.3克。每日蛋白质总摄入量从需求的49%增加到88%（p<0.00），能量总摄入量从需求的74%增加到109%（p<0.00）。
内科和外科患者两餐之间以及每日的蛋白质和能量摄入量显著增加。达到了根据个体测量需求推荐的平均水平。
