Patient Nutritional Intake and Experiences With Two Models of Texture Modified Food Preparation in Hospital: A Pilot...

Area of Science:

• Nutrition Science
• Food Science
• Gerontology

Background:

• Texture-modified foods are essential for individuals with dysphagia.
• Current preparation methods can compromise visual appeal and nutritional quality.
• Moulding foods into familiar shapes may enhance acceptance and intake.

Purpose of the Study:

• To compare the cost, nutritional composition, patient intake, and satisfaction of two texture-modified meal preparation and serving methods in a hospital setting.
• To evaluate the impact of moulded versus scooped presentation on patient outcomes.
• To assess the nutritional adequacy of commercially prepared versus on-site cooked meals.

Main Methods:

• Retrospective data collection from electronic menu management systems for two patient cohorts (n=120 scooped, n=152 moulded).
• Comparison of patient nutritional intakes against theoretical requirements based on height and weight.
• Analysis of cost, nutritional density, and patient satisfaction data.

Main Results:

• Commercially prepared, moulded meals were more nutrient-dense and approximately 10% more expensive.
• No significant differences in energy or protein intake were observed between the two groups.
• Patients met 43%-47% of energy requirements and 55%-59% of protein requirements.
• Patient satisfaction favored the commercially prepared, moulded meals.

Conclusions:

• While commercially prepared, moulded meals offer higher nutrient density and patient preference at a 10% cost increase, they did not lead to significant improvements in energy and protein intake.
• Further research may be needed to optimize texture-modified meal interventions for improved nutritional outcomes in dysphagia patients.