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How processed is the hospital menu? An analysis based on NOVA food scoring system
P Detopoulou1, G I Panoutsopoulos2
1Department of Nutrition, General Hospital Korgialenio- Benakio (Red Cross Hospital), Athens, Greece; Department of Nutritional Sciences and Dietetics, University of Peloponnese, Kalamata, Greece.
Background And Aims:
Having healthier, less processed hospital menus is an emerging issue. Diets high in ultra-processed foods (UPF) have lower nutrient density, but the incidence of UPF in hospital menus has not been previously addressed. The present study determined the presence of UPF, minimally processed foods (MPF) and processed culinary ingredients (PCI) and their correlations with provided energy and nutrients.
Methods:
We recorded the hospital diet for 14 consecutive days and analyzed it with the USDA database, and published NOVA values.
Results:
The NOVA score of the menu was 1.90, 1.80-1.93, while the energy from UPF was 25.2%, 23.2%-29.9% (medians, interquartile ranges). Energy from UPF was positively related to beta-cryptoxanthin and negatively associated with dietary cholesterol and manganese. In contrast, the energy from MPF and PCI was positively associated with energy, protein, zinc, selenium, iron and B12.
Conclusions:
In conclusion, MPF and PCI in hospital diets relate to higher energy, protein and several micronutrients, which is essential to combat hospital malnutrition.
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