Impact of kitchen organization on oral intake of malnourished inpatients: A two-center study

Endocrinologia, Diabetes y Nutricion - Tập 64 - Trang 409-416 - 2017
Alicia Calleja-Fernández1,2, Cristina Velasco-Gimeno3, Alfonso Vidal-Casariego1, Begoña Pintor-de-la-Maza1, Laura Frías-Soriano3, Rocío Villar-Taibo1, Pilar García-Peris3, Isidoro Cano-Rodríguez1, Camino García-Fernández2, María D. Ballesteros-Pomar1
1Clinical Nutrition and Dietetics Unit, Department of Endocrinology and Nutrition, Complejo Asistencial Universitario de León, León, Spain
2Department of Food Hygiene and Technology, University of León, León, Spain
3Clinical Nutrition and Dietetics Unit, Hospital General Universitario Gregorio Marañón, Madrid, Spain

Tài liệu tham khảo

Stratton, 2006, Malnutrition Universal Screening Tool predicts mortality and length of hospital stay in acutely ill elderly, Br J Nutr, 95, 325, 10.1079/BJN20051622 Planas Vila, 2010, The burden of hospital malnutrition in Spain: methods and development of the PREDyCES® study, Nutr Hosp, 25, 1020 Edington, 2000, Prevalence of malnutrition on admission to four hospitals in England. The Malnutrition Prevalence Group, Clin Nutr, 19, 191, 10.1054/clnu.1999.0121 Giryes, 2012, Measuring nutrition risk in hospitalized patients: MENU, a hospital-based prevalence survey, Isr Med Assoc J, 14, 405 Sorensen, 2012, Food for patients at nutritional risk: a model of food sensory quality to promote intake, Clin Nutr, 31, 637, 10.1016/j.clnu.2012.01.004 Hartwell, 2007, Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction, Nutrition, 23, 211, 10.1016/j.nut.2006.12.005 Zugasti Murillo, 2010, Planificación de la dieta hospitalaria, 91 Zugasti Murillo, 2009, Dietoterapia II: planificación de dietas hospitalarias, 1047 Calleja Fernández, 2015, Efficacy and effectiveness of different nutritional screening tools in a tertiary hospital, Nutr Hosp, 31, 2240 2003 BAPEN.org.uk. ‘MUST’ – Espagñol [Internet]. United Kingdom: British Association for Parenteral and Enteral Nutrition. http://www.bapen.org.uk/screening-for-malnutrition/must/must-toolkit/the-must-itself/must-espanol [accessed on 17.04.16]. Vidal Casariego, 2008, Risk factors of malnutrition at hospital admission, Endocrinol Nutr, 55, 259, 10.1016/S1575-0922(08)70680-6 Hiesmayr, 2009, Decreased food intake is a risk factor for mortality in hospitalized patients: the Nutrition Day survey 2006, Clin Nutr, 28, 484, 10.1016/j.clnu.2009.05.013 Clark, 1998, Taste and flavour: their importance in food choice and acceptance, Proc Nutr Soc, 57, 639, 10.1079/PNS19980093 González Moler, 2008, Influencia de la temperatura en la ingesta de pacientes hospitalizados, Nutr Hosp, 23, 54 Réglier-Poupet, 2005, Evaluation of the quality of hospital food from the kitchen to the patient, J Hosp Infect, 59, 131, 10.1016/j.jhin.2004.07.023 Schindler, 2010, How nutritional risk is assessed and managed in European hospitals: a survey of 21,007 patients findings from the 2007–2008 cross-sectional Nutrition Day survey, Clin Nutr, 29, 552, 10.1016/j.clnu.2010.04.001 Thibault, 2011, Assessment of food intake in hospitalised patients: a 10-year comparative study of a prospective hospital survey, Clin Nutr, 30, 289, 10.1016/j.clnu.2010.10.002 Goeminne, 2012, Higher food intake and appreciation with a new delivery system in a Belgic hospital. Meals on Wheels a bedside meal approach, Appetite, 59, 108, 10.1016/j.appet.2012.04.008 Kim, 2010, Assessment of foodservice quality and identification of improvement strategies using hospital foodservice quality model, Nutr Res Pract, 4, 163, 10.4162/nrp.2010.4.2.163 Johns, 2010, Improving the provision of meals in hospital. The patients’ viewpoint, Appetite, 54, 181, 10.1016/j.appet.2009.10.005 Stanga, 2003, Hospital food: a survey of patients’ perceptions, Clin Nutr, 23, 241, 10.1016/S0261-5614(02)00205-4 Donini, 2008, Improvement in the quality of the catering service of a rehabilitation hospital, Clin Nutr, 27, 105, 10.1016/j.clnu.2007.10.004 Edwards, 2006, Hospital food service: a comparative analysis of systems and introducing the ‘Stemplicity’ concept, J Hum Nutr Diet, 19, 421, 10.1111/j.1365-277X.2006.00730.x