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Can I read Canadian Hospital Food Service Practices to Prevent Malnutrition on EtoBox?
Canadian Hospital Food Service Practices to Prevent Malnutrition by Janice Sorensen; Heather Fletcher; Brenda Macdonald; Leslie Whittington-Carter; Roseann Nasser; Leah Gramlich is a Medicine article available to read on EtoBox.
What is Canadian Hospital Food Service Practices to Prevent Malnutrition about?
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. Foodservice managers completed a 55-item cross-sectional, online survey (closed- and open-ended questions). 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. Although hospital foodservice practices vary across Canada, the survey results demonstrate gaps in national evidence-based practices
Who reads Canadian Hospital Food Service Practices to Prevent Malnutrition?
It is typically read by researchers, students, and practitioners in Medicine.
- Author
- Janice Sorensen; Heather Fletcher; Brenda Macdonald; Leslie Whittington-Carter; Roseann Nasser; Leah Gramlich
- Publisher
- Dietitians of Canada
- Published
- 2021
- Language
- EN
- Field
- Medicine (Health Sciences)