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Titre : | The Currently Available Literature on Inpatient Foodservices: Systematic Review and Critical Appraisal (2019) |
Auteurs : | Merwin Mortier ; Manon van den Berg ; Geert Wanten |
Type de document : | Article |
Dans : | Journal of the academy of nutrition and dietetics (Vol. 119, n° 7, 2019) |
Article en page(s) : | p. 1118-1141.e36 |
Langues: | Anglais |
Descripteurs : |
HE Vinci Hôpitaux ; Protéines ; Régime alimentaire ; Revue systématique ; Satisfaction |
Résumé : |
Background
An adequate hospital foodservice is important to optimize protein and energy intake and to maintain or improve a patients nutritional status. Key elements that define an optimal foodservice have yet to be identified. Objectives To systematically describe the effects of published foodservice interventions on nutrition and clinical outcomes and determine which elements should be considered essential. Secondly, to describe the outcome measures used in these studies and evaluate their relevance and validity to guide future research. Methods PubMed, Embase, the Cochrane Library, and the Web of Science databases were searched. Studies that included assessment of nutrition and/or clinical outcomes of hospital foodservice up to December 2017 were eligible. The details of the subject population, the type of intervention, and the effects on reported outcomes were extracted from each study. Results In total, 33 studies that met inclusion criteria were identified, but only nine (27%) were rated as having sufficient methodologic quality. These nine studies concluded that various elements of a foodservice can be considered essential, including using volunteers to provide mealtime assistance, encouraging patients to choose protein-rich foods, adding protein-enriched items to the menu, replacing existing items with protein-enriched items, giving patients the ability to order food by telephone from a printed menu (room service concept), or a combination of these interventions. The interstudy heterogeneity was high for both outcome measures and methods. Conclusions Various foodservice interventions have the potential to improve outcome measures. Recommendations are made to facilitate future research. |
Disponible en ligne : | Oui |
En ligne : | https://login.ezproxy.vinci.be/login?url=https://www.sciencedirect.com/science/article/abs/pii/S2212267218304258 |