Emma Armstrong, Rahul D. Barmanray, Adamandia Kriketos, Bridget Agius, Aimee Dow, Hilda Griffin, Spiros Fourlanos
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引用次数: 0
摘要
背景：为住院患者提供满足不同需求的膳食非常复杂，这也是优化血糖的挑战之一。我们制定了菜单，以改善糖尿病住院患者膳食中宏量营养素组成的适当性：方法：患者和医护人员的定性反馈促使我们实施了两种新菜单："糖尿病生活方式 "和 "糖尿病高能量"。对使用新菜单的住院患者提供的膳食进行定量营养分析，并与常规菜单进行比较。实施新菜单后，再次进行了定性调查：营养分析表明，从糖尿病生活方式菜单（平均能量：7.85 兆焦）上订购的膳食总脂肪含量较低（71 克 vs. 74 克 vs. 64 克，p）：对于没有营养不良风险的住院糖尿病患者而言，使用糖尿病生活方式菜单可改善膳食中的宏量营养素构成。
Improved macronutrient composition of meals delivered to people with diabetes in hospital: a pre–post, mixed-methods observational study
Background
Providing meals which meet diverse needs of hospital inpatients is complex, contributing to challenges in optimising glycaemia. We developed menus that improved the appropriateness of macronutrient composition of meals for inpatients with diabetes.
Methods
Qualitative feedback from patients and healthcare professionals prompted the implementation of two new menus: ‘diabetes lifestyle’ and ‘diabetes high energy’. Quantitative nutrition analysis of meals provided to inpatients using new menus was compared to the regular menu. Qualitative surveys were repeated after the implementation of the new menus.
Results
Nutrition analysis demonstrated that meals ordered from the diabetes lifestyle menu (mean energy: 7.85 MJ) comprised less total fat (71 vs. 74 vs. 64 g, p < 0.001), saturated fat (34 vs. 36 vs. 31 g, p < 0.001), carbohydrate (246 vs. 249 vs. 217 g, p < 0.001) and sugar (125 vs. 121 vs. 102 g, p < 0.001) compared to the regular (mean energy: 8.46 MJ) and diabetes high energy menus (mean energy: 8.70 MJ). Meals ordered from the diabetes lifestyle menu provided greater protein (91 g) than the regular (85 g) and diabetes high energy (88 g) menus (p < 0.001) and equivalent fibre (33 vs. 31 vs. 33 g, respectively). After implementation of the new menus, more patients reported that meals met their nutritional needs (19 [95%] vs. 14 [70%], p = 0.04), and more healthcare professionals reported menus for inpatients with diabetes were appropriate (16 [100%] vs. 11 [41%], p < 0.001).
Conclusion
Using the diabetes lifestyle menu improved the macronutrient composition of meals for inpatients with diabetes not at risk of malnutrition.
期刊介绍：
Journal of Human Nutrition and Dietetics is an international peer-reviewed journal publishing papers in applied nutrition and dietetics. Papers are therefore welcomed on:
- Clinical nutrition and the practice of therapeutic dietetics
- Clinical and professional guidelines
- Public health nutrition and nutritional epidemiology
- Dietary surveys and dietary assessment methodology
- Health promotion and intervention studies and their effectiveness
- Obesity, weight control and body composition
- Research on psychological determinants of healthy and unhealthy eating behaviour. Focus can for example be on attitudes, brain correlates of food reward processing, social influences, impulsivity, cognitive control, cognitive processes, dieting, psychological treatments.
- Appetite, Food intake and nutritional status
- Nutrigenomics and molecular nutrition
- The journal does not publish animal research
The journal is published in an online-only format. No printed issue of this title will be produced but authors will still be able to order offprints of their own articles.
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