Effect of providing fortified meals and between-meal snacks on energy and protein intake of hospital patients

This study aimed to evaluate whether food fortification and snacks could in crease the energy and protein intakes of hospital patients. The control gro up of 82 consecutive admissions on medical, elderly care and orthopaedic wa rds ate freely from the hospital menu. Subsequently, an intervention group of 62 patients were offered fortified food and snacks, providing an extra 2 2.2 g protein/day and 966 kcal/day in addition to the standard menu. Fortif ication significantly increased energy intake in the intervention group (P = 0.007, independent samples t-test), having the greatest effect on groups with the lowest energy intake, that is mate and female orthopaedic, female medical and female elderly patients (84% of total). The increases in energy intake were 21.3%, 21.4%, 23% and 19.6% respectively. Although the increas ed energy and protein intake represented 25.6% and 22.5% respectively, of t he supplements given, and suggested that wastage was high, it was neverthel ess sufficient to remove energy deficit. We therefore propose that provisio n of fortified food and snacks is a convenient method of improving the nutr itional intakes of hospital patients.