TY - JOUR
T1 - Protein and energy intake improved by in-between meals
T2 - An intervention study in hospitalized patients
AU - Mortensen, Marie Nerup
AU - Larsen, Anne Kathrine
AU - Skadhauge, Lotte Boa
AU - Høgsted, Rikke Houbak
AU - Beermann, Tina
AU - Cook, Mathias Ellgaard
AU - Rasmussen, Henrik Højgaard
AU - Mikkelsen, Bent Egberg
AU - Holst, Mette
PY - 2019/4/1
Y1 - 2019/4/1
N2 - 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. Methods: 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. Results: 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. Conclusion: 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.
AB - 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. Methods: 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. Results: 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. Conclusion: 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.
KW - Protein and energy intake
KW - hospitalized patients
KW - intervention study
KW - Patients
KW - Energy-protein malnutrition
KW - Food fortification
KW - Protein fortification
KW - Product development
KW - Hospital meals
KW - In-between meals
UR - http://www.scopus.com/inward/record.url?scp=85061040545&partnerID=8YFLogxK
U2 - 10.1016/j.clnesp.2019.01.007
DO - 10.1016/j.clnesp.2019.01.007
M3 - Journal article
SN - 2405-4577
VL - 30
SP - 113
EP - 118
JO - Clinical Nutrition ESPEN
JF - Clinical Nutrition ESPEN
ER -