Food intake in 1707 hospitalised patients: a prospective comprehensive hospital survey

Background & Aims: This study aimed to assess the ability of the hospital meal service to meet patientsʹ nutritional needs. Methods: All hospitalised patients who received 3meals/day without artificial nutritional support were included. The nutritional values of food served, consumed and wasted during a 24h period were compared to patientsʹ needs estimated as energy: 110% Harris–Benedict formula; protein: 1.2 or 1.0g/kgbodyweight/day for patients ≤ or > 65 years old, respectively. A structured interview recorded patientsʹ evaluation of the meal quality, their reasons for non-consumption of food and the relationship between food intake and disease. Results: Out of 1707 patients included, 1416 were fully assessable (59% women; 68±21 years; body mass index: 24.3±5.1 kg/m2). Daily meals provided 2007±479kcal and 78±21g of protein and exceeded patientsʹ needs by 41% and 15%, respectively. However, 975 patients did not eat enough. Plate waste was 471±372kcal and 21±17g of protein/day/patient. Moreover, the food intake of 572 (59%) of these underfed patients was not predominantly affected by disease. Logistic regression analyses identified as other risk factors: elevated BMI, male gender, modified diet prescription, length of stay <8 or ≥ 90 days and inadequate supper. Conclusion: Despite sufficient food provision, most of the hospitalised patients did not cover their estimated needs. Since insufficient food intake was often attributed to causes other than disease, there should be potential to improve the hospital meal service.