脊椎设施的食品服务模式和营养实践:试点跨国调查的见解和改进机会
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.
概括
这项研究对全球脊髓损伤 (SCI) 机构的营养学家进行了调查,发现菜单的营养目标各不相同. 对于SCI患者的心血管健康来说,关注和脂肪摄入量有限是一个关键问题.
科学领域:
- 营养科学
- 康复医学
- 医疗保健管理
背景情况:
- 脊髓损伤患者在很大程度上依赖医院的食品服务.
- 食品服务系统对SCI患者的影响尚不清楚.
- 这项研究调查了脊椎病患者住院的饮食服务实践.
研究的目的:
- 检查脊椎病患者住院设施的饮食服务系统和做法.
- 了解所使用的营养目标和饮食模式.
- 确定SCI患者营养方面的改进.
主要方法:
- 进行了一项描述性,横截面的在线调查.
- 在世界各地的脊椎住院医院招募了营养学家.
- 收集和分析了食品服务系统,餐饮模式和营养目标的数据.
主要成果:
- 来自五个国家的16位营养学家参与了这项研究,
- 在家里,新鲜的食物生产和咖啡馆式的餐饮是常见的.
- 菜单目标有所变化,具体规定了能量 (1500-2700 kcal/天) 和蛋白质 (80-110 g/天),但和脂肪目标并不常见.
结论:
- 食品服务实践和营养目标在SCI设施之间有很大差异.
- 鉴于SCI的心血管风险,需要解决对和脂肪的有限关注.
- 建议对SCI患者进行标准化的营养实践,以提高SCI患者的护理和结果.
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