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PubMed1998

Effect of providing fortified meals and between-meal snacks on energy and protein intake of hospital patients.

This study aimed to evaluate whether food fortification and snacks could increase the energy and protein intakes of hospital patients. The control group of 82 consecutive admissions on medical, elderly care and orthopaedic wards ate freely from the hospital menu. Subsequently, an intervention group of 62 patients were offered fortified food and snacks, providing an extra 22.2|g protein/day and 966 kcal/day in addition to the standard menu. Fortification significantly increased energy intake in the intervention group (P = 0.007, independent samples t-test), having the greatest effect on groups with the lowest energy intake, that is male and female orthopaedic, female medical and female elderly patients (84 cent of total). The increases in energy intake were 21.3 cent, 21.4 cent, 23 cent and 19.6 cent respectively. Although the increased energy and protein intake represented 25.6 cent and 22.5 cent respectively, of the supplements given, and suggested that wastage was high, it was nevertheless sufficient to remove energy deficit. We therefore propose that provision of fortified food and snacks is a convenient method of improving the nutritional intakes of hospital patients.

Adult↗
PubMed1997

Cultural aspects of meals and meal frequency.

The present paper presents a certain number of cultural elements which interact in the determination of the frequency of food intake. Approaches from various perspectives (historical, ethnological, anthropological, sociological) draw attention to two major aspects relating to the periodicity of food intake: the extreme cultural diversity and the continual modifications which have occurred over time and space. The various cultural models change and are subject to multiple influences, for example, cross-cultural, economic and historical. In addition, there are interactions between the models. The definitions of food intake and frequency play a major role in building up consumers' perceptions. These various perceptions are multiple (perception of self, of food and its virtues, the rules and moral values of consumption) and finally influence behaviours. Finally, and taking into account the systems of beliefs, the very nature of feeding behaviours may carry feelings of guilt for the subject. The study of real behaviours and their relationship with health is still incomplete for reasons of methodology and also of conceptual definition. In future, data collection has to take into account real behaviour as well as subjective perceptions and value judgements. A specific effort has to be made in the future to develop methodology. This should allow the collection of reliable data and particularly comparisons between studies, without oversimplifying and distorting cultural specificities.

Attitude↗