Daniela Abigail Navarro1, Mona Boaz2, Ilan Krause3, Avishay Elis4, Karina Chernov5, Mursi Giabra4, Miriam Levy6, Agnes Giboreau7, Sigrid Kosak8, Mohamed Mouhieddine9, Pierre Singer10. 1. Sackler Faculty of Medicine, Tel Aviv University, Ramat Aviv, Israel. 2. Sackler Faculty of Medicine, Tel Aviv University, Ramat Aviv, Israel; Epidemiology and Research Unit, E. Wolfson Medical Center, Holon, Israel; Department of Nutrition, School of Health Sciences, Ariel University, Ariel, Israel. 3. Sackler Faculty of Medicine, Tel Aviv University, Ramat Aviv, Israel; Internal Medicine F Department, Rabin Medical Center, Beilinson Campus, Petach Tikvah, Israel. 4. Internal Medicine G Department, Rabin Medical Center, Beilinson Campus, Petach Tikvah, Israel. 5. Internal Medicine F Department, Rabin Medical Center, Beilinson Campus, Petach Tikvah, Israel. 6. Nutrition Department, Rabin Medical Center, Beilinson Campus, Petach Tikvah, Israel. 7. Food and Hospitality Research, Institut Paul Bocuse, Ecully, Lyon, France. 8. Cardiac Thoracic Vascular Aneasthesia and Intensive Care, Medical University of Vienna, Vienna, Austria; Nutritionday Worldwide, Vienna, Austria. 9. Cardiac Thoracic Vascular Aneasthesia and Intensive Care, Medical University of Vienna, Vienna, Austria. 10. Sackler Faculty of Medicine, Tel Aviv University, Ramat Aviv, Israel; Intensive Care Department, Rabin Medical Center, Beilinson Campus, Petach Tikvah, Israel. Electronic address: psinger@clalit.org.il.
Abstract
BACKGROUND: Reduced food intake is a frequent problem at a hospital setting, being a cause and/or consequence of malnutrition. Food presentation can affect food intake and induce nutritional benefit. OBJECTIVES: To investigate the effect of improved meal presentation supported by gastronomy expertise on the food intake in adults hospitalized in internal medicine departments. DESIGN: Controlled before and after study. METHODS:Two hundred and six newly hospitalized patients in internal medicine departments were included and divided in two groups, a) control: receiving the standard lunch from the hospital and b) experimental: receiving a lunch improved in terms of presentation by the advices received by the Institut Paul Bocuse, Ecully, Lyon, France together with the hospital kitchen of the Beilinson Hospital, without change in the composition of the meal. The amount of food left at the participants' plates was estimated using the Digital Imaging Method, which consisted in photographing the plates immediately to previous tray collection by the researcher. In addition, the nutritionDay questionnaire was used to measure other variables concerned to their food intake during hospitalization. Charlson Comorbidity Index was calculated. RESULTS: There was no significant difference between the groups regarding demography or Charlson Comorbidity Index. Patients who received the meal with the improved presentation showed significantly higher food intake than those who received the standard meal, despite reported loss in appetite. Participants from the experimental group left on their plate less starch (0.19 ± 0.30 vs. 0.52 + 0.41) (p < 0.05) and less from the main course than the control group (0.18 + 0.31 vs. 0.46 + 0.41) (p < 0.05). However, both of the groups left the same amount of vegetables (0.37 + 0.36 vs. 0.29 + 0.35) (p > 0.05). Both of the groups were asked how hungry they were before the meal and no significance was shown. More participants from the experimental group reported their meal to be tasty in comparison to those in the control group (49.5% vs. 33.7% p < 0.005). Length of stay was not different but readmission rate decreased significantly in the study group (p < 0.02) from 31.2% to 13.5%. CONCLUSION: Improvement of meal presentation at a hospital setting can increase food intake, reduce waste food substantially and reduce readmission rate to hospital.
RCT Entities:
BACKGROUND: Reduced food intake is a frequent problem at a hospital setting, being a cause and/or consequence of malnutrition. Food presentation can affect food intake and induce nutritional benefit. OBJECTIVES: To investigate the effect of improved meal presentation supported by gastronomy expertise on the food intake in adults hospitalized in internal medicine departments. DESIGN: Controlled before and after study. METHODS: Two hundred and six newly hospitalized patients in internal medicine departments were included and divided in two groups, a) control: receiving the standard lunch from the hospital and b) experimental: receiving a lunch improved in terms of presentation by the advices received by the Institut Paul Bocuse, Ecully, Lyon, France together with the hospital kitchen of the Beilinson Hospital, without change in the composition of the meal. The amount of food left at the participants' plates was estimated using the Digital Imaging Method, which consisted in photographing the plates immediately to previous tray collection by the researcher. In addition, the nutritionDay questionnaire was used to measure other variables concerned to their food intake during hospitalization. Charlson Comorbidity Index was calculated. RESULTS: There was no significant difference between the groups regarding demography or Charlson Comorbidity Index. Patients who received the meal with the improved presentation showed significantly higher food intake than those who received the standard meal, despite reported loss in appetite. Participants from the experimental group left on their plate less starch (0.19 ± 0.30 vs. 0.52 + 0.41) (p < 0.05) and less from the main course than the control group (0.18 + 0.31 vs. 0.46 + 0.41) (p < 0.05). However, both of the groups left the same amount of vegetables (0.37 + 0.36 vs. 0.29 + 0.35) (p > 0.05). Both of the groups were asked how hungry they were before the meal and no significance was shown. More participants from the experimental group reported their meal to be tasty in comparison to those in the control group (49.5% vs. 33.7% p < 0.005). Length of stay was not different but readmission rate decreased significantly in the study group (p < 0.02) from 31.2% to 13.5%. CONCLUSION: Improvement of meal presentation at a hospital setting can increase food intake, reduce waste food substantially and reduce readmission rate to hospital.
Authors: Nicole Erickson; Lena J Storck; Alexandra Kolm; Kristina Norman; Theres Fey; Vanessa Schiffler; Faith D Ottery; Harriët Jager-Wittenaar Journal: Support Care Cancer Date: 2019-01-25 Impact factor: 3.603