Clinical trial NCT06399250: Three Channel Food Concept: the Effect Meal Service on Food Intake During Hospitalization
Official title: Three Channel Food Concept: the Effect on Food Intake During Hospitalization (Dutch: Het Driekanalenconcept: Het Effect op Voedingsinname Tijdens Ziekenhuisopname)
Study type: OBSERVATIONAL
Overall status: NOT_YET_RECRUITING
Conditions: Nutrition Poor
Protein-Energy Malnutrition
Lead sponsor: Maastricht University Medical Center
Sponsor class: OTHER
First posted: 2024-05-03
Enrollment: 102
Sex: ALL
Minimum age (years): 18
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: no
Observational model: COHORT
Time perspective: CROSS_SECTIONAL
Sampling method: NON_PROBABILITY_SAMPLE
Study population: Patients (\>18y) admitted to surgery nursing wards of the Maastricht University Medical Centre+ (MUMC+).

Brief summary: The goal of this observational study is to assess food intake in hospitalized patients.

The present study will evaluate the impact of a novel in-hospital meal concept (three channel food concept) on total energy and protein intake, macronutrient distribution, and patient appreciation

Food intake will be assessed (as part of usual care) by weighing all leftovers (e.g. food that patients did not consume).

Detailed description: There are various possible strategies to increase protein intake during hospitalization, such as providing more protein-rich foods, fortifying meals and/or food products, supplementation with oral nutritional supplements (ONS), and/or providing well-timed snacks. An appropriate in-hospital meal service is regarded as a key element of the strategy to minimize deterioration of the nutritional status. Conventional hospital meals, 3 main meals a day prepared by a central kitchen, are often low in protein and energy and are not appreciated by patients due to lack of taste, colour and flavour, resulting in inadequate food intake particularly protein intake. There are a number of avenues to improve nutritional intake, with type of meal service and existence of individual contact with catering staff, like mealtime assistance, as important factors. The MUMC+ has adapted it's in-hospital meal system and the present study will evaluate the impact of this novel in-hospital meal concept (three channel food concept) on total energy and protein intake, macronutrient distribution, and patient appreciation.

The aim of this study is to assess whether a novel in-hospital meal concept can effectively increase daily total protein and energy intake during hospitalization, when compared to a historic control.

Eligibility criteria: Inclusion Criteria:

* \>18y
* Admitted to surgical nursing wards of MUMC+
* Expected hospital stay of at least 3 days

Exclusion Criteria:

* Receiving (par)enteral nutrition
* "NPO" (nil per os) policy

Primary outcomes:
measure: total protein intake
timeFrame: during hospitalization (minimal 2days max 5days)
Secondary outcomes:
measure: total energy intake
timeFrame: during hospitalization (minimal 2days max 5days)
measure: macronutrient intake
timeFrame: during hospitalization (minimal 2days max 5days)
measure: Patient appreciation
timeFrame: during hospitalization (minimal 2days max 5days)
measure: Body weight upon hospital admission
timeFrame: upon hospital admission
measure: Body height upon hospital admission
timeFrame: upon hospital admission
measure: reason hospital admission
timeFrame: upon hospital admission
Other outcomes:
Locations:
city: Maastricht
country: Netherlands
facility: Maastricht University Medical Centre
Study officials:
affiliation: Maastricht University
name: Luc JC van Loon, PhD
role: PRINCIPAL_INVESTIGATOR
References: