Abstract

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.

Original languageEnglish
JournalClinical Nutrition ESPEN
Volume30
Pages (from-to)113-118
Number of pages6
ISSN2405-4577
DOIs
Publication statusPublished - 1 Apr 2019

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Energy Intake
Meals
Proteins
Malnutrition
Nutritional Requirements
Patient Preference
Appetite
Eating
Medicine
Food
Lung

Keywords

  • Protein and energy intake
  • hospitalized patients
  • intervention study
  • Patients
  • Energy-protein malnutrition
  • Food fortification
  • Protein fortification
  • Product development
  • Hospital meals
  • In-between meals

Cite this

@article{7db6b5a7cf044473b9df98777db832da,
title = "Protein and energy intake improved by in-between meals: An intervention study in hospitalized patients",
abstract = "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.",
keywords = "Protein and energy intake, hospitalized patients, intervention study, Patients, Energy-protein malnutrition, Food fortification, Protein fortification, Product development, Hospital meals, In-between meals",
author = "Mortensen, {Marie Nerup} and Larsen, {Anne Kathrine} and Skadhauge, {Lotte Boa} and H{\o}gsted, {Rikke Houbak} and Tina Beermann and Cook, {Mathias Ellgaard} and Rasmussen, {Henrik H{\o}jgaard} and Mikkelsen, {Bent Egberg} and Mette Holst",
year = "2019",
month = "4",
day = "1",
doi = "10.1016/j.clnesp.2019.01.007",
language = "English",
volume = "30",
pages = "113--118",
journal = "e-SPEN Journal",
issn = "2405-4577",
publisher = "Elsevier",

}

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

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U2 - 10.1016/j.clnesp.2019.01.007

DO - 10.1016/j.clnesp.2019.01.007

M3 - Journal article

VL - 30

SP - 113

EP - 118

JO - e-SPEN Journal

JF - e-SPEN Journal

SN - 2405-4577

ER -