Food and nutrition services in bone marrow transplant centers

Nutrition care for bone marrow transplant recipients is recognized as vital for a successful transplant, yet little research has been done to determine the most effective foodservice methods. Many decisions regarding methods for the oral feeding of bone marrow transplant patients are based on tradition and/or individual judgments. This study surveyed marrow transplant centers to identify existing food and nutrition services that could be used as a basis for developing a foodservice protocol. A survey instrument was developed and sent to all chief dietitians (no. = 35) affiliated with transplantation centers in the United States. Four of the 30 respondents reported changing from the traditional sterile diet to either a low-bacteria or a modified house diet. Problems of limited availability of single-serve sterile foods, lack of standardization of recipes, and low patient acceptance of autoclaved sterile foods were reported as reasons for the move toward less stringent dietary procedures. The responses clearly indicate the need for additional research before a foodservice model can be established.