A Comparative Evaluation of the Caloric Intake and Economic Efficiency of Two Types of Homogenized Diets in a Hospital Setting
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Published:2023-11-09
Issue:22
Volume:15
Page:4731
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ISSN:2072-6643
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Container-title:Nutrients
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language:en
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Short-container-title:Nutrients
Author:
Crippa Camilla1, Matteucci Sofia1, Pastore Manuela1, Morenghi Emanuela12ORCID, Starace Erica1, De Pasquale Giulia1, Pieri Gabriella1, Soekeland Fanny3, Gibbi Stefano Maria4, Lo Cricchio Giuliana1, Zorloni Andrea25ORCID, Mazzoleni Beatrice2ORCID, Mancin Stefano12ORCID
Affiliation:
1. IRCCS Humanitas Research Hospital, 20089 Rozzano, Italy 2. Department of Biomedical Sciences, Humanitas University, 20072 Pieve Emanuele, Italy 3. School of Health Professions, University of Applied Sciences, 3008 Bern, Switzerland 4. School of Pharmacy, Department of Drug Science University of Pavia, 27100 Pavia, Italy 5. Operating Room Unit Humanitas San Pio X, 20159 Milan, Italy
Abstract
The prevalence of malnutrition is increasing globally due to factors such as age-related pathological conditions and diseases that impact food and beverage intake. In hospital settings, older adult patients often require homogenised diets, which can lead to malnutrition due to poor palatability and limited variety. This study compared the Standard Homogenised Diet (HSD) and a Modified Homogenized Diet (HMD) proposed in a tertiary hospital in Northern Italy. A retrospective and observational design was used to analyse data from 86 adult patients with various conditions requiring a homogenised diet. The primary goal was to compare food intake, rheological characteristics, and palatability of the two diets. The secondary objective was to evaluate the economic impact by comparing costs and quantifying food waste from unused meals. Patients on HMD had a median daily caloric intake of 852 kcal (IQR 787–926 kcal) compared to 631 kcal (IQR 506–797 kcal) in the HSD group. Taste, texture, palatability, and ease of intake for HMD outperformed HSD with scores such as 3.7 ± 0.6 vs. 2.5 ± 0.4 for taste. Economically, HMD was EUR 0.53 less expensive per day than HSD, and food wastage costs were significantly lower for HMD (EUR 2.66 ± 0.81) than HSD (EUR 4.66 ± 1.27). Overall, HMD presented substantial benefits in patient satisfaction and cost-efficiency. This insight may aid diverse care settings to enhance meal acceptance and nutritional intake for patients needing homogenised diets.
Subject
Food Science,Nutrition and Dietetics
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