Nutritional Analysis Of The “Regular” Hospital Menu In A Model-2 Hospital

Abstract

Abstract Background Hospital malnutrition is associated with adverse clinical outcomes, particularly for older adults with pre-existing frailty. In our Model-2 hospital, the majority of inpatients are older (≥65 years) and at higher risk of developing malnutrition. Protein recommendations for older adults with acute or chronic disease are 1.2-1.5 g/kg/day. The amount of protein consumed per meal is also important. Methods Nutritional analysis of individual components comprising the 7-day regular hospital menu cycle was completed using Nutritics software for all foods and beverages available to inpatients. The results were then compared to nutrition standards as set for the regular hospital menu in the national “Food, Nutrition and Hydration Policy for acute hospitals 2018”. Results The “regular” menu of the hospital provided: mean 2056 kcal/day versus national standards 2100-2400kcal/day, protein 84 g/day versus national standard 90g/day. These values equate to 100% consumption of all foods offered on the “regular” menu. Energy distribution across the menu shows breakfast providing 29%, lunch 31%, supper 19%, tea & snack rounds 21% of total energy. Protein distribution showed breakfast providing 29%, lunch 41%, supper 18% and tea & snack rounds 12% of total protein. Of 37 surveyed patients 53% reported consuming less than their usual intake at home with actual menu intakes ranging from 50-60% of total food offered. Conclusion Nutritional analysis of meals offered on the “regular” menu revealed 98% adherence to the recommended daily intake (RDI) for energy and 94% of the RDI for protein requirements as per national standards. These results are based on actual servings rather than actual consumption, implying potential discrepancies. Consequently, there is a clear need for recalibrating the menu to achieve more consistent caloric and protein intake across each dish. This study also highlighted the need to develop an “energy dense” menu for patients with poor nutritional intakes and frailty.