A recipe for improving food intakes in elderly hospitalized patients

Background & Aims: The aim of this study was to compare food wastage and in take between the normal hospital menu and one where more energy dense but s maller portions were provided. Methods: This study was carried out on an El derly Rehabilitation ward in a University hospital. Patients were randomly allocated to receive either a normal or a reduced portion size fortified me nu for a 14 day cycle and then swapped-over at the end of each cycle for th e 56 day study. One group received a cooked breakfast and normal menus thro ughout the study. Results: All the menu combinations could meet the patient s recommended intake. The fortified menu provided 14% more energy than the normal menu. Food wastage was highest in the cooked breakfast group (32%) a nd lowest in the Fortified group (27%). The total weight of wasted food was less than in the previous study. Nutritional intakes were 25% higher on th e fortified menu compared with the normal menu. The mean protein intakes we re still below that recommended. All patients had higher energy intakes on the Fortified menu compared with their intake on the normal menu despite be ing served a lower weight of food. Conclusions: We conclude from our own da ta and that of others that it is possible for elderly patients to achieve t heir nutritional targets using a combination of smaller portions of increas ed energy and protein density and between-meal snacks. The needs of other g roups of patients also needs to be assessed in a similar way to make hospit al food appropriate to the needs of the sick. (C) 2000 Harcourt Publishers Ltd.