Three Channel Food Concept: the Effect Meal Service on Food Intake During Hospitalization

NCT ID: NCT06399250

Last Updated: 2024-05-03

Basic Information

• Recruitment Status: NOT_YET_RECRUITING
• Total Enrollment: 102 participants
• Study Classification: OBSERVATIONAL
• Study Start Date: 2024-05-01
• Study Completion Date: 2024-12-31

Brief Summary

The goal of this observational study is to assess food intake in hospitalized patients.

The present study will evaluate the impact of a novel in-hospital meal concept (three channel food concept) on total energy and protein intake, macronutrient distribution, and patient appreciation

Food intake will be assessed (as part of usual care) by weighing all leftovers (e.g. food that patients did not consume).

Detailed Description

There are various possible strategies to increase protein intake during hospitalization, such as providing more protein-rich foods, fortifying meals and/or food products, supplementation with oral nutritional supplements (ONS), and/or providing well-timed snacks. An appropriate in-hospital meal service is regarded as a key element of the strategy to minimize deterioration of the nutritional status. Conventional hospital meals, 3 main meals a day prepared by a central kitchen, are often low in protein and energy and are not appreciated by patients due to lack of taste, colour and flavour, resulting in inadequate food intake particularly protein intake. There are a number of avenues to improve nutritional intake, with type of meal service and existence of individual contact with catering staff, like mealtime assistance, as important factors. The MUMC+ has adapted it's in-hospital meal system and the present study will evaluate the impact of this novel in-hospital meal concept (three channel food concept) on total energy and protein intake, macronutrient distribution, and patient appreciation.

The aim of this study is to assess whether a novel in-hospital meal concept can effectively increase daily total protein and energy intake during hospitalization, when compared to a historic control.

Conditions

Nutrition Poor; Protein-Energy Malnutrition

Study Design

• Observational Model Type: COHORT
• Study Time Perspective: CROSS_SECTIONAL

Study Groups

current in-hospital meal service

n=102 patients admitted to the Maastricht University Medical Centre+ (MUMC+) (surgical nursing wards) will be included.

meal service

Intervention Type: OTHER

We're not subjecting patients to an intervention, as we will evaluate the current in-hospital meal service. As the three channel food concept is standard of care, we're not subjecting patients to dietary or behavioral changes. We will compare the data to an historic control.

old in-hospital meal service

This will be an historic control group (data already collected in the past)

No interventions assigned to this group

Interventions

meal service

We're not subjecting patients to an intervention, as we will evaluate the current in-hospital meal service. As the three channel food concept is standard of care, we're not subjecting patients to dietary or behavioral changes. We will compare the data to an historic control.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• >18y
• Admitted to surgical nursing wards of MUMC+
• Expected hospital stay of at least 3 days

Exclusion Criteria

• Receiving (par)enteral nutrition
• "NPO" (nil per os) policy

• Minimum Eligible Age: 18 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: No

Sponsors

Maastricht University Medical Center

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Principal Investigators

Luc JC van Loon, PhD

Role: PRINCIPAL_INVESTIGATOR

Maastricht University

Locations

Maastricht University Medical Centre

Maastricht, , Netherlands

Countries

Netherlands

Central Contacts

Michelle EG Weijzen, PhD

Role: CONTACT

m.weijzen@maastrichtuniversity.nl

0433887088

Facility Contacts

Luc JC van Loon, PhD

Role: primary

l.vanloon@maastrichtuniversity.nl

+31-43-3881397

Other Identifiers

302653

Identifier Type: -

Identifier Source: org_study_id