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首页> 外文期刊>Journal of human nutrition and dietetics >A 24-h a la carte food service as support for patients at nutritional risk: A pilot study
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A 24-h a la carte food service as support for patients at nutritional risk: A pilot study

机译：一项试点研究：为有营养风险的患者提供24小时点菜服务

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Background: Undernutrition and insufficient energy and protein intake is a common problem in hospitalised patients. The aim of this pilot study was to investigate whether a novel hospital menu would be an effective strategy for increasing nutritional intake in patients at nutritional risk. Methods: A historically controlled intervention pilot study was conducted. Forty patients at nutritional risk were offered a novel hospital menu as a supplement to the ordinary hospital menu. The menu consisted of 36 naturally energy-enriched small dishes served on demand 24 h a day. Energy and protein intake were calculated as the mean over a period of 3 days. Results: No significant difference in energy and protein intake was observed between the groups; however, a significant (P = 0.001) time gradient in total energy intake was observed in the intervention group. Moreover, a significant (P = 0.03) time gradient in energy intake received from the novel menu was observed. The dishes from the novel menu were mainly ordered from 11.00 h to 14.00 h and from 17.00 h to 18.00 h. Conclusions: No overall significant differences in energy and protein intake between the groups were found. However, the present pilot study revealed a significant time gradient in total energy intake (P = 0.001) and in energy intake from the novel menu (P = 0.03). This indicates the need to include a run-in period when investigating novel hospital menus as a support for patients at nutritional risk. Additionally, food service, available 24 h a day, appears to be unnecessary.
机译：背景：营养不足以及能量和蛋白质摄入不足是住院患者的普遍问题。这项初步研究的目的是调查新颖的医院菜单是否是增加处于营养风险患者的营养摄入量的有效策略。方法：进行了历史对照干预试验研究。向40位有营养风险的患者提供了新颖的医院菜单，以补充普通的医院菜单。菜单包括全天候24小时按需提供的36种富含天然能量的小菜。计算能量和蛋白质摄入量为3天的平均值。结果：两组之间在能量和蛋白质摄入上没有显着差异;然而，干预组的总能量摄入量存在明显的（P = 0.001）时间梯度。此外，观察到从新颖菜单接收到的能量摄入有明显的（P = 0.03）时间梯度。新颖菜单上的菜肴主要在11.00小时至14.00小时和17.00小时至18.00小时订购。结论：两组之间在能量和蛋白质摄入上没有发现总体显着差异。但是，当前的初步研究显示，总能量摄入量（P = 0.001）和新颖菜单中的能量摄入量（P = 0.03）存在明显的时间梯度。这表明在调查新颖的医院菜单时需要包括一个磨合期，以支持有营养风险的患者。此外，似乎不需要全天24小时提供食物。

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