A recent study published in Clinical Nutrition ESPEN has provided compelling evidence indicating that individualized nutritional treatment in tandem with a new à la carte hospital food service concept significantly enhances energy and protein intake among hospitalized patients who are at nutritional risk. The findings, resulting from a quasi-experimental study, suggest that both the quality of patient care and the overall hospital experience can be markedly improved through these nutritional interventions.
The study titled “Individualised nutritional treatment increases the positive effects of a novel à la carte hospital food service concept: Results of a quasi-experimental study” (DOI: 10.1016/j.clnesp.2023.12.015) was carried out by a dedicated team at the Department of Nutrition, Gødstrup Hospital, Denmark, led by researchers Signe Loftager Okkels, Allan Stubbe Christensen, Trine Sølvsten Bjerring, Alexander Erichsen, Ingeborg Krarup Rask, Kirstine Guld Frederiksen, Lone Viggers, and Marianne Boll Kristensen.
The Study in Detail
The study, published in the February 2024 edition of Clinical Nutrition ESPEN (Volume 59, pp. 225-234), addressed a critical concern in hospital care – the fact that one-third of hospitalized patients are at nutritional risk. The limitation in meal choices and inadequate nutritional support are significant contributors to this risk, leading to insufficient nutritional intake during hospitalization.
To investigate this issue, the researchers recruited medical inpatients who were already considered to be at nutritional risk based on preliminary assessments. The study was designed as a three-arm quasi-experimental trial in which 206 patients were distributed among a control group and two intervention groups.
The control group participants continued to receive their meals through the conventional bulk trolley food service system that is commonly used in hospitals. In contrast, the first intervention group (IG1) was provided meals from an innovative à la carte food service concept, which included the use of an electronic ordering system offering more freedom of choice. Further, the second intervention group (IG2) received not only the à la carte food service but also individualized nutritional treatment coordinated by a clinical dietitian.
Significant Findings
Upon the completion of the study, the data revealed several notable outcomes:
1. The proportion of participants in IG1 meeting at least 75% of their energy and protein requirements was significantly higher (34%) compared to the control group (12%).
2. IG2 fared even better, with 53% achieving their nutritional goals, indicating a clear advantage when individualized nutritional treatment is employed alongside the à la carte system.
3. Additionally, the average length of stay in the hospital was shorter for patients in IG2 compared to those in the control group (6.0 days versus 8.7 days, respectively).
It was clear from the results that providing patients with the opportunity to choose their meals and eating times—as was possible in the intervention groups—had a positive impact on patient satisfaction and compliance with nutritional protocols.
Implications for Healthcare
This innovative study provides robust evidence that hospitals could potentially optimize patient care and reduce the length of hospital stays by adopting individualized nutritional treatments and flexible meal service options such as an à la carte system. Notably, such interventions seem to directly benefit patients who are at nutritional risk, which can be pivotal in their recovery and overall health outcomes.
Future Recommendations and SEO Keywords
Moving forward, institutions should consider implementing similar food service concepts and nutritional strategies to enhance patient experiences and outcomes. The study serves as a foundational piece that can inspire further research into hospital dietary services and the direct correlation with patient recovery rates and satisfaction levels.
Keywords
1. Hospital Nutrition Care
2. Enhanced Patient Outcomes
3. Individualized Dietary Treatment
4. À la Carte Hospital Meals
5. Protein and Energy Intake Study
References
1. Okkels, S. L., Christensen, A. S., Bjerring, T. S., Erichsen, A., Rask, I. K., Frederiksen, K. G., … Kristensen, M. B. (2024). Individualised nutritional treatment increases the positive effects of a novel à la carte hospital food service concept: Results of a quasi-experimental study. Clinical Nutrition ESPEN, 59, 225-234. doi: 10.1016/j.clnesp.2023.12.015
2. Ray, S., Laur, C., & Golubic, R. (2014). Malnutrition in healthcare institutions: A review of the prevalence of under-nutrition in hospitals and care homes since 1994 in England. Clinical Nutrition, 33(5), 829-835. doi: 10.1016/j.clnu.2014.04.007
3. Agarwal, E., Ferguson, M., Banks, M., Bauer, J., Capra, S., & Isenring, E. (2013). Nutritional status and dietary intake of acute care patients: Results from the Nutrition Care Day Survey 2010. Clinical Nutrition, 32(6), 990-995. doi: 10.1016/j.clnu.2013.03.006
4. Bell, J. J., Bauer, J. D., Capra, S., & Pulle, C. R. (2013). Multidisciplinary, multi-modal nutritional care in acute hip fracture inpatients – results of a pragmatic intervention. Clinical Nutrition, 32(6), 963-969. doi: 10.1016/j.clnu.2013.03.016
5. Meijers, J. M., Halfens, R. J., & van Bokhorst-de van der Schueren, M. A. (2009). Malnutrition in Dutch health care: Prevalence, prevention, treatment, and quality indicators. Nutrition, 25(5), 512-519. doi: 10.1016/j.nut.2008.10.008
The proactive approach of integrating choice and specialized nutritional care as outlined in this study holds significant promise for improving hospital nutrition services worldwide, ultimately reducing hospital stay durations and increasing patient satisfaction. As the healthcare system continues to evolve, such innovations serve as a testament to the progressive steps being taken towards patient-centric care.
Copyright © 2023 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.