Hospital Foodservice, Patient Satisfaction, and Malnutrition Risk

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Total Enrollment

310 participants

Study Classification

OBSERVATIONAL

Study Start Date

2022-01-01

Study Completion Date

2022-02-28

Brief Summary

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Malnutrition is the body's inability to absorb necessary nutrients, often due to disease, hunger, aging, or other factors. The European Society for Clinical Nutrition and Metabolism (ESPEN) focuses on the malnutrition aspect \[1,2\]. Unidentified or unmonitored malnutrition before hospitalization, complications affecting eating, patient inability to eat regularly due to exams/treatments, delayed meal times, psychological factors, hospital stay duration, lack of nutrition awareness, prejudices against hospital meals, etc., can lead to hospital malnutrition. Patient-related issues and lack of dietitian referrals may contribute, with food service problems being a key factor in nutritional decline \[3,4\]. The critical factors affecting the patient's food appreciation include the appearance, presentation, taste, consistency, texture, and temperature. In cases where patient expectations and satisfaction are not met, a decrease in food consumption and an increase in the amount of leftovers are observed. It has been observed that if the organoleptic properties and presentation style of the food offered to the patient are good, the patients evaluate the food as high quality, and their satisfaction with the food increases \[5\]. As a result, not being able to consume food due to lack of meal satisfaction means that the energy and elements that the patient needs are not taken into the body, which increases the patient's risk of malnutrition \[4\]. Effective hospital meal provision is crucial in preventing malnutrition, as emphasized by ESPEN. One of the most essential duties of the dietitian is to supervise every stage of food services to ensure the consumption of foods suitable for medical nutrition treatment of the hospitalized patient \[6,7\].

This study aimed to determine the role and effect of hospital food services on inpatient malnutrition. For this purpose, NRS-2002 screening was performed on 310 inpatients within three days after admission. NRS-2002 is a comprehensive screening test that the ESPEN recommends for hospitalized patients. Along with the second NRS-2002 screening, a food service satisfaction survey was administered to patients. The results of both NRS-2002 screening and satisfaction surveys were evaluated.

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Detailed Description

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Conditions

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Food Services Malnutrition

Study Design

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Observational Model Type

COHORT

Study Time Perspective

CROSS_SECTIONAL

Study Groups

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Observational Study Group

* Aged 18-65,
* Volunteers at the Isparta City Hospital
* Patients who were hospitalized in neurology, internal medicine, general surgery, cardiovascular surgery, and chest disease clinics for at least seven days

Observational Malnutrition Screening and Foodservice Satisfaction

Intervention Type OTHER

Patients asked Acute Care Hospital Foodservice Patient Satisfaction Questionnaire and malnutrition risk assessed with NRS-2002 screening tool.

Interventions

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Observational Malnutrition Screening and Foodservice Satisfaction

Patients asked Acute Care Hospital Foodservice Patient Satisfaction Questionnaire and malnutrition risk assessed with NRS-2002 screening tool.

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* aged 18-65 years
* volunteers patients
* Patients who were hospitalized for at least seven days

Exclusion Criteria

* Patients with a hospital stay of less than seven days,
* receiving oral intake restrictive treatment,
* patients in the terminal phase,
* patients under 18 years of ages,
* patients over 65 years of ages.

Minimum Eligible Age

18 Years

Maximum Eligible Age

65 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

No