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Canadian hospital foodservice practices vary, revealing gaps in evidence-based malnutrition prevention. Standardizing patient-centered approaches is crucial for improving nutritional care and outcomes.

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Area of Science:

  • Healthcare Management
  • Nutrition Science
  • Foodservice Operations

Background:

  • Malnutrition is a significant issue in healthcare settings.
  • Effective hospital foodservice is critical for patient recovery and well-being.
  • Current foodservice practices require evaluation against best practice guidelines.

Purpose of the Study:

  • To assess current foodservice practices in Canadian hospitals.
  • To identify barriers and enablers to implementing best practices for malnutrition prevention.
  • To compare existing practices with established guiding principles.

Main Methods:

  • A cross-sectional online survey was administered to foodservice managers across Canada.
  • The survey included 55 closed- and open-ended questions.
  • Data were collected from 286 diverse hospital foodservice managers.

Main Results:

  • Significant variation exists in Canadian hospital foodservice systems (in-house vs. pre-prepared, production methods, menu selection).
  • Limited patient choice and a lack of widespread energy/protein-dense menus were noted.
  • While therapeutic diets varied widely, only 32% of respondents prioritized protein targets.

Conclusions:

  • Canadian hospital foodservice practices are diverse, with notable gaps in evidence-based malnutrition prevention.
  • There is a clear need to formalize guiding principles and establish national standards.
  • Implementing patient-centered foodservice practices is essential for improving nutritional care and addressing malnutrition.