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医院内推动干预增加了患者的健康饮食选择:一项准实验性研究
Daan Leonhard de Frel1, Veronica R Janssen1, Hope Wicks1
1Cardiology, Leiden Universitair Medisch Centrum, Leiden, The Netherlands.
BMJ nutrition, prevention & health
|August 7, 2025
概括
住院患者在多元组件推动干预后做出了更健康的食物选择. 这项干预措施也增加了他们退院后健康饮食的意图,证明了改善患者营养的有效策略.
科学领域:
- 健康行为研究研究健康行为研究
- 营养科学 营养科学
- 公共卫生干预措施 公共卫生干预措施
背景情况:
- 医院往往缺乏促进健康患者饮食的政策.
- 研究改善住院患者饮食选择的干预措施至关重要.
研究的目的:
- 评估多组分推动干预对住院心脏病患者的饮食选择的影响.
- 评估干预对患者在出院后健康饮食的意图的影响.
主要方法:
- 在两个为期7个月的阶段中,采用了干预前后研究设计.
- 干预包括选择架构,视觉线索和信息推动 (例如,交通信号灯菜单).
- 通过使用电子食品订单系统,分析了2419名患者和7559餐的数据.
主要成果:
- 在干预期间,在选择素食餐 (20.1%),鱼餐 (24.6%),配菜沙拉 (54.5%) 和水果沙拉 (12.8%) 中观察到显著增加.
- 患者报告出院后有明显更高的健康饮食意图 (p=0.045).
结论:
- 一个简单的,可实施的推动干预有效地促进住院心脏病患者更健康的饮食选择.
- 干预积极影响患者的健康饮食长期意图.
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