Dietary dispensing in a third level hospital of the autonomous community of the Canary Islands, Spain
DOI:
https://doi.org/10.14306/405Keywords:
Diet, Diet Therapy, Nutrition Therapy, Menu Planning, Malnutrition, HospitalsAbstract
Introduction: 90% of the food demand offered in a hospital corresponds to oral nutrition. However, only few studies evaluate the diets prescribed in hospitals.
Objective: To describe the characteristics of the total of diets dispensed to hospitalized patients in a tertiary hospital.
Materials and methods: The total of the diets prescribed in our hospital center during computerization of the medical histories (2003-2015) was detailed in the framework of a descriptive, cross-sectional study. The study variables consisted of the type of diet and the year. The SPSS 19.0 program was used for analysis.
Results: In the course of the study, 12,189,344.00 diets were prescribed. Prescriptions of the following types of diet were: absolute fasting (931,457; 7.64%), basal (3,335,219; 27.36%), basal pediatric (493,476; 4.05%), metabolic 1,000 kcal (40,109; 0.33%), metabolic 1,500 kcal (1,738,229; 14.26%), metabolic 2,000 kcal (1,157,076; 9.49%), metabolic 3,000 kcal (3,718; 0.03%), diet of progression or post-surgery (861,238; 7.07%), electric blender (1,145,400; 9.40%), pediatric electric blender (250,820; 2.06%); soft (633,997; 5.20%), easy digestion (236,835; 1.94%), astringent (167,943; 1.38%), biliopancreatic protection (573,026; 4.70%), nephrologic (108,674; 0.89%), low bacterial load (70,526; 0.58%), gluten-free (16,587; 0.14%), fiber-rich (156,234; 1.28%), all types of vegetarian (75,851; 0.62%), and special diets (12,910; 0.11%).
Conclusions: Most of the diets prescribed in our center are therapeutic. Within this group, metabolic diets constitute the most frequently prescribed ones. However, the 1500 kcal diet should not be the reference metabolic diet because nutritional requirements of the patients are high. This prescription must be corrected. Moreover, the hospital dietary program should be scaled down.
References
(1) Álvarez-Hernández J, Planas M, León-Sanz M, García A, Celaya-Pérez S, García-Lorda P, et al. Prevalence and costs of malnutrition in hospitalized patients; the PREDyCES Study. Nutr Hosp. 2012;27(4):1049-59.
(2) Sorensen J, Kondrup J, Prokopowicz J, Schiesser M, Krähenbühl L, Meier R, et al. EuroOOPS: an international, multicentre study to implement nutritional risk screening and evaluate clinical outcome. Clin Nutr. 2008;27(3):340-9.
(3) Suárez JP, Benitez N, Oliva JG, Pereyra-García F, López MA, García A, et al. Introducción de un método mixto de cribado nutricional (CIPA) en un hospital de tercer nivel. Nutr Hosp. 2014;29(5):1149-53.
(4) García A, Álvarez J, Planas M, Burgos R, Araujo K, multidisciplinary consensus work-team on the approach to hospital malnutrition in Spain. Multidisciplinary consensus on the approach to hospital malnutrition in Spain. Nutr Hosp. 2011;26(4):701-10.
(5) Calleja A, Vidal A, Cano I, Ballesteros MD. Adecuación del código de dietas a las necesidades nutricionales del paciente hospitalizado. Nutr Hosp. 2016;33(1):80-5.
(6) Zugasti A, Martínez M, Cotovad L, Bellido D. Planificación de la dieta hospitalaria. En: de Luis DA, Bellido D, García PP, editores. Dietoterapía, nutrición clínica y metabolismo. Madrid: Ediciones Díaz de Santos; 2010. p. 91-104.
(7) Muñoz M, Zazpe I. Diseño y planificación de dietas. La planificación dietética hospitalaria. En: Martínez JA, Cuervo M, Bustos A, editores. Alimentación hospitalaria. Madrid: Diaz de Santos; 2004. p. 103-17.
(8) Rabat JM. ¿Está actualizado el código de dietas en los hospitales? Nutrición Clínica en Medicina. 2017;9(1):9-25.
(9) Ruiz-Ramos M, Escolar-Pujolar A, Mayoral-Sánchez E, Corral-San Laureano F, Fernández-Fernández I. La diabetes mellitus en España: mortalidad, prevalencia, incidencia, costes económicos y desigualdades. Gaceta Sanitaria. 2006;20(Suppl 1):15-24.
(10) van Bokhorst-de van der Schueren MAE, Roosemalen MM, Weijs PJM, Langius JAE. High waste contributes to low food intake in hospitalized patients. Nutr Clin Pract. 2012;27(2):274-80.
(11) Leandro-Merhi VA, Srebernich SM, Gonçalves GMS, de Aquino JLB. In-hospital weight loss, prescribed diet and food acceptance. Arq Bras Cir Dig. 2015;28(1):8-12.
(12) García A, Mateos A, Álvarez J, Calvo MV. Capítulo 4. Requerimientos nutricionales en situaciones patológicas. En: Gil Á, editor. Tratado de nutrición Tomo IV. 2ª ed. Madrid: Médica-Panamericana; 2010. p. 75-93.
(13) Moreno C, García MJ, Martinez C, Grupo de Estudio de la Alimentación del Mayor. Análisis de situación y adecuación de dietas para disfagia en un hospital provincial. Nutr Hosp. 2006;21(1):26-31.
(14) Hedman S, Nydahl M, Faxén-Irving G. Individually prescribed diet is fundamental to optimize nutritional treatment in geriatric patients. Clin Nutr. 2016;35(3):692-8.
(15) Carrión S, Cabré M, Monteis R, Roca M, Palomera E, Serra-Prat M, et al. Oropharyngeal dysphagia is a prevalent risk factor for malnutrition in a cohort of older patients admitted with an acute disease to a general hospital. Clin Nutr. 2015;34(3):436-42.
(16) Neriz L, Núñez A, Ramis F. A cost management model for hospital food and nutrition in a public hospital. BMC Health Serv Res. 2014;14:542.
This journal 