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- Title
Canadian Hospital Food Service Practices to Prevent Malnutrition.
- Authors
SORENSEN, JANICE; FLETCHER, HEATHER; MACDONALD, BRENDA; WHITTINGTON-CARTER, LESLIE; NASSER, ROSEANN; GRAMLICH, LEAH
- Abstract
Purpose: The study aimed to determine current practice, barriers, and enablers of foodservices in Canadian hospitals relative to guiding principles for best practice to prevent malnutrition. Methods: Foodservice managers completed a 55-item cross-sectional, online survey (closed- and open-ended questions). Results: Survey responses (n = 286) were from diverse hospitals in all Canadian regions; 56% acute care; 13% had foodservices contracted out; and 60% had a reporting structure combined with clinical nutrition. Predominantly, foodservice systems were 43% in-house versus 41% pre-prepared, 46% cook--serve food production, 64% meals assembled centrally (on-site), and 40% non-selective menus with limited opportunities for patient choice in advance or at meals. The "regular menu" (44%) was most commonly served as 3 meals, no snacks at specific times. Energy and protein-dense menus were available, but not widespread (9%). Daily energy targets ranged from 1200 to 2400 kcal and 32% of respondents viewed protein targets as important. The number of therapeutic diets varied from 2 to 150. Conclusions: Although hospital foodservice practices vary across Canada, the survey results demonstrate gaps in national evidence-based practices and an opportunity to formalize guiding principles. This work highlights the need for standards to improve practice through patientcentered, foodservice practices focused on addressing malnutrition.
- Subjects
CANADA; PREVENTION of malnutition; HOSPITALS; CROSS-sectional method; SURVEYS; HOSPITAL food service; CRITICAL care medicine; DESCRIPTIVE statistics; MENU planning; FOOD service
- Publication
Canadian Journal of Dietetic Practice & Research, 2021, Vol 82, Issue 4, p167
- ISSN
1486-3847
- Publication type
Article
- DOI
10.3148/cjdpr-2021-013