QUT ePrints

Meal and food preferences of nutritionally at-risk inpatients admitted to two Australian tertiary teaching hospitals

Vivanti, Angela P., Banks, Merrilyn D., Aliakbari, Judith, Suter, Michelle, Hannan-Jones, Mary T., & McBride, Elizabeth (2008) Meal and food preferences of nutritionally at-risk inpatients admitted to two Australian tertiary teaching hospitals. Nutrition and Dietetics, 65(1), pp. 36-40.

View at publisher

Abstract

Aim: To determine preferences for meals and snack of long-stay patients and hospitalised patients with increased energy and protein requirements.----- Methods: Using consistent methodology across two tertiary teaching hospitals, a convenience sample of adult public hospital inpatients with increased energy and protein requirements or longer stays (seven days or more) were interviewed regarding meal and snack preferences. Descriptive reporting of sample representativeness, preferred foods and frequency of meals and between meal snacks.----- Results: Of 134 respondents, 55% reported a decreased appetite and 28% rated their appetite as 'poor'. Most felt like eating either nothing (42%) or soup (15%) when unwell. The most desired foods were hot meal items, including eggs (31%), meat dishes (20%) and soup (69%). Of items not routinely available, soft drink (7.6%) and alcohol (6.7%) were most commonly desired during admission. Almost half (49%) reported difficulty opening packaged food and a majority (81%) indicated finger foods were easy to eat.----- Conclusion: Appetites during admission were frequently lower than usual. Responses encourage consideration of eggs, meat dishes and soups for long-stayers or those with high-energy, high-protein needs. Easy to consume but not routinely offered, between meal items, such as soup, juice, cake, soft drink or Milo could be explored further to enhance oral intakes.

Impact and interest:

5 citations in Scopus
Search Google Scholar™
4 citations in Web of Science®

Citation countsare sourced monthly from Scopus and Web of Science® citation databases.

These databases contain citations from different subsets of available publications and different time periods and thus the citation count from each is usually different. Some works are not in either database and no count is displayed. Scopus includes citations from articles published in 1996 onwards, and Web of Science® generally from 1980 onwards.

Citations counts from the Google Scholar™ indexing service can be viewed at the linked Google Scholar™ search.

Full-text downloads:

467 since deposited on 21 Apr 2009
145 in the past twelve months

Full-text downloadsdisplays the total number of times this work’s files (e.g., a PDF) have been downloaded from QUT ePrints as well as the number of downloads in the previous 365 days. The count includes downloads for all files if a work has more than one.

ID Code: 19067
Item Type: Journal Article
Additional URLs:
Keywords: Energy intake, Food preference, Hospital inpatient, Length of stay, Menu planning, Protein energy malnutrition prevention
DOI: 10.1111/j.1747-0080.2007.00178.x
ISSN: 1446-6368
Subjects: Australian and New Zealand Standard Research Classification > MEDICAL AND HEALTH SCIENCES (110000) > PUBLIC HEALTH AND HEALTH SERVICES (111700) > Primary Health Care (111717)
Divisions: Current > QUT Faculties and Divisions > Faculty of Health
Current > Schools > School of Public Health & Social Work
Copyright Owner: Copyright 2008 the authors Journal compilation copyright 2008 Dietitians Association of Australia
Deposited On: 22 Apr 2009 09:46
Last Modified: 29 Feb 2012 23:51

Export: EndNote | Dublin Core | BibTeX

Repository Staff Only: item control page