UNASSIGNED: Diets of high nutritional quality can aid in the prevention and management of @entity3147 in hospitalized @entity1 . This study evaluated the nutritional quality of hospital @entity1 menus. At three large acute care hospitals in Ontario, Canada, 84 standard menus were evaluated, which included regular and @entity1735 -controlled diets and 3000 mg and 2000 mg @entity1372 diets. Mean levels of calories, macronutrients and vitamins and minerals provided were calculated. Comparisons were made with the Dietary Reference Intakes (DRI) and Canada's Food Guide (CFG) recommendations. Calorie levels ranged from 1281 to 3007 kcal, with 45% of menus below 1600 kcal. Protein ranged from 49 to 159 g (0.9-1.1 g/kg/day). Energy and protein levels were highest in @entity1735 -controlled menus. All regular and @entity1735 -controlled menus provided macronutrients within the Acceptable Macronutrient Distribution Ranges. The proportion of regular diet menus meeting the DRIs: 0% for fiber; 7% for @entity460 ; 57% for @entity620 ; and 100% for @entity68 . Compared to CFG recommended servings, 35% met vegetables and fruit and milk and alternatives, 11% met grain products and 8% met meat and alternatives. These data support the need for frequent monitoring and evaluation of menus, food procurement and menu planning policies and for sufficient resources to ensure menu quality.

A Multi-Center Assessment of Nutrient Levels and Foods Provided by Hospital XXXX Menus.

@entity1 :: ('9606', 'Species') :: ['patients', 'patient'] @entity620 :: ('MESH:D001205', 'Chemical') :: ['vitamin C'] @entity1372 :: ('MESH:D012964', 'Chemical') :: ['sodium'] @entity1735 :: ('CHEBI:16646', 'Chemical') :: ['carbohydrate'] @entity460 :: ('MESH:D002118', 'Chemical') :: ['calcium'] @entity3147 :: ('MESH:D044342', 'Disease') :: ['malnutrition'] @entity68 :: ('MESH:D007501', 'Chemical') :: ['iron']
@entity1 :: (9606,Species) :: ['Patient']
