Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review

Noor Suzana Osman,Mohd Shazali Md Sharif,Syafiqah Rahamat,Syahrul Bariah Abdul Hamid,Norazmir Md Nor

doi:10.3390/nu13103649

Noor Suzana Osman, Mohd Shazali Md Sharif + Show 3 more

Open Access

https://doi.org/10.3390/nu13103649

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Abstract

This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.

Highlights

Reduced food intake among hospitalized patients or inpatients is often associated with adverse health consequences such as malnutrition
A study showed that a lack of physical activity and/or a lower protein intake in patients due to the lower energy intake might result in muscle atrophy during a few days of hospitalization [4]
The excluded articles did not meet the eligibility criteria; for example, the study population was less than 18 years old (n = 2), there was no intervention study (n = 10), no hospital food service (n = 6), food intake was not measured as the primary outcome (n = 15), or inpatients did not comprise the population sample (n = 2)

Summary

Introduction

Reduced food intake among hospitalized patients or inpatients is often associated with adverse health consequences such as malnutrition. Malnutrition is described as a lack or excess of nutrients, imbalance in macro- and micronutrient intakes, or both, resulting in irregular body structure, function, and clinical outcomes [1]. Malnutrition has several negative consequences, including a weakened immune system and slower wound healing, muscle wasting, longer hospital stays, increased treatment cost and a higher mortality rate [3]. A study showed that a lack of physical activity and/or a lower protein intake in patients due to the lower energy intake might result in muscle atrophy during a few days of hospitalization [4]. A low body mass index (BMI) at admission, concurrent illnesses and infections, a lack of food intake and quality, and male sex were significant factors influencing food intake and causing malnutrition among inpatients [5]

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