Protein and energy intake improved by in-between meals: An intervention study in hospitalized patients

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Protein and energy intake improved by in-between meals : An intervention study in hospitalized patients. / Mortensen, M. N.; Larsen, A. K.; Skadhauge, L. B.; Høgsted, R. H.; Beermann, T.; Cook, M. E.; Rasmussen, H. H.; Mikkelsen, B. E.; Holst, M.

In: Clinical Nutrition ESPEN, Vol. 30, 2019, p. 113-118.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Mortensen, MN, Larsen, AK, Skadhauge, LB, Høgsted, RH, Beermann, T, Cook, ME, Rasmussen, HH, Mikkelsen, BE & Holst, M 2019, 'Protein and energy intake improved by in-between meals: An intervention study in hospitalized patients', Clinical Nutrition ESPEN, vol. 30, pp. 113-118. https://doi.org/10.1016/j.clnesp.2019.01.007

APA

Mortensen, M. N., Larsen, A. K., Skadhauge, L. B., Høgsted, R. H., Beermann, T., Cook, M. E., Rasmussen, H. H., Mikkelsen, B. E., & Holst, M. (2019). Protein and energy intake improved by in-between meals: An intervention study in hospitalized patients. Clinical Nutrition ESPEN, 30, 113-118. https://doi.org/10.1016/j.clnesp.2019.01.007

Vancouver

Mortensen MN, Larsen AK, Skadhauge LB, Høgsted RH, Beermann T, Cook ME et al. Protein and energy intake improved by in-between meals: An intervention study in hospitalized patients. Clinical Nutrition ESPEN. 2019;30:113-118. https://doi.org/10.1016/j.clnesp.2019.01.007

Author

Mortensen, M. N. ; Larsen, A. K. ; Skadhauge, L. B. ; Høgsted, R. H. ; Beermann, T. ; Cook, M. E. ; Rasmussen, H. H. ; Mikkelsen, B. E. ; Holst, M. / Protein and energy intake improved by in-between meals : An intervention study in hospitalized patients. In: Clinical Nutrition ESPEN. 2019 ; Vol. 30. pp. 113-118.

Bibtex

@article{cb1b0fa4f60e4897ad72dd5b60c6b27f,
title = "Protein and energy intake improved by in-between meals: An intervention study in hospitalized patients",
abstract = "Background/aim: Disease related malnutrition is a major problem in hospitals. Malnutrition in hospitalized patients is caused by many factors. Among these factors are decreased appetite and early satiety, and reaching nutritional requirements in nutritional risk patients is a challenge when using ordinary energy and protein dense food. The aim of this study was to examine if total protein and energy intake in medical and surgical patients at nutritional risk could be improved by protein fortified and energy rich in-between meals. Methods: An assortment of fortified in-between meals including 10 g of protein was developed based on patient preferences and served in the Departments of Lung Medicine and Abdominal Surgery for a period of three months. Nutrition intake was recorded before and after intervention. Results: Food intake records were collected from a total of 92 patients, (46 before and 46 after intervention). The total amount of protein intake per in-between meal was increased from 2,6 g to 10,3 g. Total daily protein intake increased from 49% to 88% (p < 0.00) and total energy intake from 74% to 109% (p < 0.00) of requirements. Conclusion: Protein and energy intake for surgical and medical patients at in-between meals as well as total daily intake increased significantly. Recommended average level for individually measured requirements was reached.",
keywords = "Energy-protein malnutrition, Food fortification, Hospital meals, In-between meals, Patients, Product development, Protein fortification",
author = "Mortensen, {M. N.} and Larsen, {A. K.} and Skadhauge, {L. B.} and H{\o}gsted, {R. H.} and T. Beermann and Cook, {M. E.} and Rasmussen, {H. H.} and Mikkelsen, {B. E.} and M. Holst",
note = "Publisher Copyright: {\textcopyright} 2019",
year = "2019",
doi = "10.1016/j.clnesp.2019.01.007",
language = "English",
volume = "30",
pages = "113--118",
journal = "Clinical Nutrition ESPEN",
issn = "2405-4577",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Protein and energy intake improved by in-between meals

T2 - An intervention study in hospitalized patients

AU - Mortensen, M. N.

AU - Larsen, A. K.

AU - Skadhauge, L. B.

AU - Høgsted, R. H.

AU - Beermann, T.

AU - Cook, M. E.

AU - Rasmussen, H. H.

AU - Mikkelsen, B. E.

AU - Holst, M.

N1 - Publisher Copyright: © 2019

PY - 2019

Y1 - 2019

N2 - Background/aim: Disease related malnutrition is a major problem in hospitals. Malnutrition in hospitalized patients is caused by many factors. Among these factors are decreased appetite and early satiety, and reaching nutritional requirements in nutritional risk patients is a challenge when using ordinary energy and protein dense food. The aim of this study was to examine if total protein and energy intake in medical and surgical patients at nutritional risk could be improved by protein fortified and energy rich in-between meals. Methods: An assortment of fortified in-between meals including 10 g of protein was developed based on patient preferences and served in the Departments of Lung Medicine and Abdominal Surgery for a period of three months. Nutrition intake was recorded before and after intervention. Results: Food intake records were collected from a total of 92 patients, (46 before and 46 after intervention). The total amount of protein intake per in-between meal was increased from 2,6 g to 10,3 g. Total daily protein intake increased from 49% to 88% (p < 0.00) and total energy intake from 74% to 109% (p < 0.00) of requirements. Conclusion: Protein and energy intake for surgical and medical patients at in-between meals as well as total daily intake increased significantly. Recommended average level for individually measured requirements was reached.

AB - Background/aim: Disease related malnutrition is a major problem in hospitals. Malnutrition in hospitalized patients is caused by many factors. Among these factors are decreased appetite and early satiety, and reaching nutritional requirements in nutritional risk patients is a challenge when using ordinary energy and protein dense food. The aim of this study was to examine if total protein and energy intake in medical and surgical patients at nutritional risk could be improved by protein fortified and energy rich in-between meals. Methods: An assortment of fortified in-between meals including 10 g of protein was developed based on patient preferences and served in the Departments of Lung Medicine and Abdominal Surgery for a period of three months. Nutrition intake was recorded before and after intervention. Results: Food intake records were collected from a total of 92 patients, (46 before and 46 after intervention). The total amount of protein intake per in-between meal was increased from 2,6 g to 10,3 g. Total daily protein intake increased from 49% to 88% (p < 0.00) and total energy intake from 74% to 109% (p < 0.00) of requirements. Conclusion: Protein and energy intake for surgical and medical patients at in-between meals as well as total daily intake increased significantly. Recommended average level for individually measured requirements was reached.

KW - Energy-protein malnutrition

KW - Food fortification

KW - Hospital meals

KW - In-between meals

KW - Patients

KW - Product development

KW - Protein fortification

U2 - 10.1016/j.clnesp.2019.01.007

DO - 10.1016/j.clnesp.2019.01.007

M3 - Journal article

C2 - 30904210

AN - SCOPUS:85061040545

VL - 30

SP - 113

EP - 118

JO - Clinical Nutrition ESPEN

JF - Clinical Nutrition ESPEN

SN - 2405-4577

ER -

ID: 345860902