Home Food Environment Associations with Children's Dietary Intake and Weight Status

Abstract

Traditional postoperative management of a patient undergoing colorectal surgery (CORS) begins with clinical monitoring of return of bowel function, followed by a clear liquid diet that is advanced to gastrointestinal (GI) soft diet. The purpose of this project is to survey patients on their food preferences within 72 hours after surgery and their levels of hunger, nausea, and pain. Between March and November 2012, 78 patients were surveyed using a 4-point Likert scale on their food preferences for 50 menu items. Their level of hunger, nausea, and pain were obtained using a visual analog scale ranging between one and ten. The survey revealed that CORS patients prefer a variety of liquid and solid foods. Within 24 hours after surgery, patients preferred a combination of liquids and simple solid foods such as coffee/tea, soups, saltine crackers, eggs, white rice/pasta. Most patients did not have a high preference for foods typical of a regular diet. Of those patients with a combination of low levels of hunger (61%), high levels of nausea (15%), and high levels of pain (45%), the most desired foods were: coffee/tea, fruit juice, potatoes, regular soup, pudding, white rice/pasta, saltine crackers, eggs, and ice cream. Twelve of 78 patients (15%) felt overwhelmed with the amount of food served on their first solid food tray. Survey results were presented to patient foodservice and modifications to current menu were implemented. A followup survey is planned to determine the effect of changes on meal satisfaction and tolerance.