Tina Munk1, Nina Bruun2, Michael A Nielsen3, Thordis Thomsen4. 1. 1 Nutritional Research Unit, Herlev Gentofte University Hospital, Herlev, Denmark. 2. 2 Municipality of Ballerup, Ballerup, Denmark. 3. 3 Nutritional Research Unit, The Nordic Kitchen, Herlev Gentofte University Hospital, Herlev, Denmark. 4. 4 Abdominal Centre, Rigshospital, Copenhagen University Hospital, Copenhagen, Denmark.
Abstract
BACKGROUND: The aim of this study was to investigate if a protein-enriched menu in conjunction with individualized dietary counseling would increase energy and protein intake in hospitalized patients at nutrition risk compared with providing the protein-enriched menu as a stand-alone intervention. METHOD: Data from medical and surgical hospitalized patients were prospectively collected and compared with a historical intervention group (HIG). Primary outcome was the number of patients achieving >75% of energy and protein requirements. Secondary outcomes included mean energy and protein intake (adjusted for body weight [ABW]), readmission rate, and the number of patients with a baseline intake <50% of energy and protein requirement, who increased to ≥50%. RESULTS: In the intervention group (IG), 92% vs 76% in the HIG reached >75% of energy requirements ( P = .04); 90% in the IG vs 66% in the HIG reached >75% of protein requirements ( p = <0.01). The IG had a significantly higher mean intake of energy and protein compared with the HIG: ABW, 31 kcal kg-1 vs 25 kcal kg-1 ( P < .01) and 1.2 g protein kg-1 vs 0.9 g protein kg-1 ( P < .001). More than 85% of the patients with a baseline <50% of the EP requirement achieved ≥75% of the energy and protein requirement. No difference between readmission rates was found. CONCLUSION: Providing a protein-enriched menu in conjunction with individualized dietary counseling significantly increased protein and energy intake in hospitalized patients at nutrition risk.
BACKGROUND: The aim of this study was to investigate if a protein-enriched menu in conjunction with individualized dietary counseling would increase energy and protein intake in hospitalized patients at nutrition risk compared with providing the protein-enriched menu as a stand-alone intervention. METHOD: Data from medical and surgical hospitalized patients were prospectively collected and compared with a historical intervention group (HIG). Primary outcome was the number of patients achieving >75% of energy and protein requirements. Secondary outcomes included mean energy and protein intake (adjusted for body weight [ABW]), readmission rate, and the number of patients with a baseline intake <50% of energy and protein requirement, who increased to ≥50%. RESULTS: In the intervention group (IG), 92% vs 76% in the HIG reached >75% of energy requirements ( P = .04); 90% in the IG vs 66% in the HIG reached >75% of protein requirements ( p = <0.01). The IG had a significantly higher mean intake of energy and protein compared with the HIG: ABW, 31 kcal kg-1 vs 25 kcal kg-1 ( P < .01) and 1.2 g protein kg-1 vs 0.9 g protein kg-1 ( P < .001). More than 85% of the patients with a baseline <50% of the EP requirement achieved ≥75% of the energy and protein requirement. No difference between readmission rates was found. CONCLUSION: Providing a protein-enriched menu in conjunction with individualized dietary counseling significantly increased protein and energy intake in hospitalized patients at nutrition risk.
Entities:
Keywords:
dietary proteins; hospital food service; malnutrition; menu planning; nutritional status
Authors: Tina Munk; Jonas Anias Svendsen; Anne Wilkens Knudsen; Tanja Bak Østergaard; Anne Marie Beck Journal: Trials Date: 2020-04-28 Impact factor: 2.279