Clinical trial NCT06502093: Hospital Foodservice, Patient Satisfaction, and Malnutrition Risk
Official title: Relationship Between Hospital Foodservice, Patient Satisfaction, and Malnutrition Risk: A Pilot Study in Hospital
Study type: OBSERVATIONAL
Overall status: COMPLETED
Conditions: Food Services
Malnutrition
Keywords: Nutritional Assessment
Food Services
Malnutrition
Patient Satisfaction
Lead sponsor: Istanbul Bilgi University
Sponsor class: OTHER
First posted: 2024-07-15
Enrollment: 310
Sex: ALL
Minimum age (years): 18
Maximum age (years): 65
Standard ages: ADULT
OLDER_ADULT
Observational model: COHORT
Time perspective: CROSS_SECTIONAL
Sampling method: NON_PROBABILITY_SAMPLE
Study population: Patients who were hospitalized in neurology, internal medicine, general surgery, cardiovascular surgery, and chest disease clinics.

Brief summary: Malnutrition is the body's inability to absorb necessary nutrients, often due to disease, hunger, aging, or other factors. The European Society for Clinical Nutrition and Metabolism (ESPEN) focuses on the malnutrition aspect \[1,2\]. Unidentified or unmonitored malnutrition before hospitalization, complications affecting eating, patient inability to eat regularly due to exams/treatments, delayed meal times, psychological factors, hospital stay duration, lack of nutrition awareness, prejudices against hospital meals, etc., can lead to hospital malnutrition. Patient-related issues and lack of dietitian referrals may contribute, with food service problems being a key factor in nutritional decline \[3,4\]. The critical factors affecting the patient's food appreciation include the appearance, presentation, taste, consistency, texture, and temperature. In cases where patient expectations and satisfaction are not met, a decrease in food consumption and an increase in the amount of leftovers are observed. It has been observed that if the organoleptic properties and presentation style of the food offered to the patient are good, the patients evaluate the food as high quality, and their satisfaction with the food increases \[5\]. As a result, not being able to consume food due to lack of meal satisfaction means that the energy and elements that the patient needs are not taken into the body, which increases the patient's risk of malnutrition \[4\]. Effective hospital meal provision is crucial in preventing malnutrition, as emphasized by ESPEN. One of the most essential duties of the dietitian is to supervise every stage of food services to ensure the consumption of foods suitable for medical nutrition treatment of the hospitalized patient \[6,7\].

This study aimed to determine the role and effect of hospital food services on inpatient malnutrition. For this purpose, NRS-2002 screening was performed on 310 inpatients within three days after admission. NRS-2002 is a comprehensive screening test that the ESPEN recommends for hospitalized patients. Along with the second NRS-2002 screening, a food service satisfaction survey was administered to patients. The results of both NRS-2002 screening and satisfaction surveys were evaluated.


Eligibility criteria: Inclusion Criteria:

* aged 18-65 years
* volunteers patients
* Patients who were hospitalized for at least seven days

Exclusion Criteria:

* Patients with a hospital stay of less than seven days,
* receiving oral intake restrictive treatment,
* patients in the terminal phase,
* patients under 18 years of ages,
* patients over 65 years of ages.

Primary outcomes:
measure: NRS-2002 Screening Tool
timeFrame: NRS-2002 was administered for the first time 2 days after the patients were hospitalized. It was repeated for the second time 1 week later.
measure: Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ)
timeFrame: The scale was administered once, 9 days after hospitalization, together with the NRS-2002 second screening.
Secondary outcomes:
Other outcomes:
Locations:
city: Samsun
country: Turkey
facility: Ondokuz Mayıs University
Study officials:
affiliation: Ondokuz Mayıs University
name: Birsen Demirel, PhD
role: PRINCIPAL_INVESTIGATOR
References:
citation: Kruizenga HM, Seidell JC, de Vet HC, Wierdsma NJ, van Bokhorst-de van der Schueren MA. Development and validation of a hospital screening tool for malnutrition: the short nutritional assessment questionnaire (SNAQ). Clin Nutr. 2005 Feb;24(1):75-82. doi: 10.1016/j.clnu.2004.07.015.
citation: Klek S, Krznaric Z, Gundogdu RH, Chourdakis M, Kekstas G, Jakobson T, Paluszkiewicz P, Vranesic Bender D, Uyar M, Demirag K, Poulia KA, Klimasauskas A, Starkopf J, Galas A. Prevalence of malnutrition in various political, economic, and geographic settings. JPEN J Parenter Enteral Nutr. 2015 Feb;39(2):200-10. doi: 10.1177/0148607113505860. Epub 2013 Nov 4.
citation: Sorensen J, Fletcher H, Macdonald B, Whittington-Carter L, Nasser R, Gramlich L. Canadian Hospital Food Service Practices to Prevent Malnutrition. Can J Diet Pract Res. 2021 Dec 1;82(4):167-175. doi: 10.3148/cjdpr-2021-013. Epub 2021 Jul 21.
citation: Arends J, Baracos V, Bertz H, Bozzetti F, Calder PC, Deutz NEP, Erickson N, Laviano A, Lisanti MP, Lobo DN, McMillan DC, Muscaritoli M, Ockenga J, Pirlich M, Strasser F, de van der Schueren M, Van Gossum A, Vaupel P, Weimann A. ESPEN expert group recommendations for action against cancer-related malnutrition. Clin Nutr. 2017 Oct;36(5):1187-1196. doi: 10.1016/j.clnu.2017.06.017. Epub 2017 Jun 23.
citation: Kondrup J, Rasmussen HH, Hamberg O, Stanga Z; Ad Hoc ESPEN Working Group. Nutritional risk screening (NRS 2002): a new method based on an analysis of controlled clinical trials. Clin Nutr. 2003 Jun;22(3):321-36. doi: 10.1016/s0261-5614(02)00214-5.
citation: Capra S, Wright O, Sardie M, Bauer J, Askew D. The acute hospital foodservice patient satisfaction questionnaire: the development of a valid and reliable tool to measure patient satisfaction with acute care hospital foodservices. Foodserv Res Int. 2005;16(1-2):1-14.