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'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
Published on: September 18, 2018
Foodservice Models and Nutrition Practices in Spinal Facilities: Insights and Opportunities for Improvement From a
Isabella B Morgan1,2, Yilin Wang1,2, Murray Fisher3
1Nutrition and Dietetics, Susan Wakil School of Nursing and Midwifery, Faculty of Medicine and Health, University of Sydney, Sydney, New South Wales, Australia.
Introduction:
Individuals with spinal cord injury (SCI) often experience prolonged hospitalisations and are almost entirely reliant on the foodservices provided by these facilities for their nutrition and hydration needs. However, the impact of foodservice systems and dining models on patients with SCI remains poorly understood. This study aimed to investigate foodservice systems and practices employed across spinal inpatient facilities.
Methods:
A descriptive, cross-sectional online survey was completed anonymously by purposively recruited dietitians employed in spinal inpatient facilities worldwide. The primary measures included aspects of foodservice systems, dining models and related nutrition practices, such as the nutritional targets of the menu, and other clinical foodservice-related information. Quantitative data were analysed using descriptive statistics, including percentages and frequencies, while qualitative free-text responses were evaluated using conventional content analysis.
Results:
Sixteen dietitians from five countries participated in the survey, with the majority representing rehabilitation facilities (10/16; 63%). These facilities reported in-house, cook-fresh food production systems and café-style dining models (6/10; 60%). A daily energy target for the menu, ranging from 1500 to 2700 kcal/day, was reported by 12/16 facilities (75%). A daily protein target of 80-110 g/day was reported by 10/16 facilities (63%), while only three facilities (19%) reported having a daily variable saturated fat target.
Conclusion:
This novel study provides valuable insights into foodservices within spinal inpatient facilities, highlighting variability in the nutrient goals of menus across different sites. Particularly, the limited focus on saturated fat, despite the elevated cardiovascular risk in this population needs consideration. Future research should explore these issues in a larger, diverse sample and work toward standardising tangible nutrition practices to improve the quality of care and nutritional outcomes.
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