Identifying solutions to minimize meal tray waste: A mixed-method approach.

BACKGROUND & AIMS: Over $150,000 are lost annually due to meal tray waste in a large hospital in the United States. This study aims to explore the root causes of meal tray waste within a decentralized foodservice model and strategies to mitigate waste. METHODS: A mixed methods sequential explanatory design was used by first identifying hospital units high and low in meal tray waste using recorded food management data from January 2021 through September 2022, then conducting observations, mobile-interviews (n = 16), and in-depth interviews with hospital foodservice staff (n = 6) and nurses (n = 6) in each unit. Lastly, hospital and topic experts (n = 10) were engaged in strategizing solutions to reduce meal tray waste. RESULTS: Findings indicate meal tray waste is increased when patients discharge and when standard trays (i.e., also known as house trays, which include items not requested by patients) are provided. Meal tray waste points to the unpredictability in a hospital that often arises due to patient circumstances, lack of coordination between nursing and foodservice staff, patients' food preferences, and the need for system and workflow improvements in a decentralized foodservice model. CONCLUSIONS: Findings highlight considerations that may be applicable across diverse medical institutions seeking to reduce meal tray waste. Hospitals should choose the best foodservice model that suits their institution to manage operations efficiently, focusing on reducing waste, cost optimization, patient satisfaction, and sustainability.

Implementation of sustainable food service systems in hospitals to achieve current sustainability goals: A scoping review.

BACKGROUND: Food waste is a pivotal contributor to environmental degradation in the modern world. Vast amounts of food are wasted and many individual efforts and collective initiatives being underway to deal with this challenge. Hospitals are institutions that produce and provide food, but at the same time contribute greatly to food waste. The objective of this scoping review is to present available data regarding quantity of food waste generated in public hospitals and summarizes studies that assess and quantify the greenhouse gas emissions (carbon footprint) associated to food service management in hospitals. METHODS: A systematic literature research was conducted by two qualified researchers in PubMed, Scopus, ISI Web of Science and Science Direct. The publication date was set to the last ten years, i.e., 2013-2023. All the abstracts retrieved were screened, and the eligible articles were selected after a two-step process. Abstracts from the retrieved full papers' references were also screened for eligibility. The selected papers were included in the final scoping review. RESULTS: Overall, 2870 studies were identified and 69 were included in the review. Most of the studies (n = 33) assessed the causes and quantified the amount of food waste generated in hospitals. A small number of studies (5) estimated carbon dioxide equivalent (CO2-eq) produced by food waste. Although several studies suggested strategies and measures to reduce the environmental impact of foodservice operations, none of them implemented a comprehensive foodservice management system. CONCLUSION: This scoping review suggests that hospital diets contribute to food waste and may have a negative environmental impact. There are several internal and external factors and practices that influence positively or negatively the sustainability of hospital food service systems. Systematic efforts are needed to identify and enhance parameters that could improve the environmental footprint of hospitals in terms of more effective management of food waste.

La alimentación de los enfermos en los hospitales de la edad moderna, el caso de Vitoria (Álava, España) / A alimentação dos doentes nos hospitais na era moderna, o caso de Vitoria (Álava, Espanha) / Feeding the sick in hospitals in the modern age, the case of Vitoria (Álava, Spain)

El conocimiento sobre alimentación en los hospitales de laedad moderna en España está sustentado en documentaciónde muy pocos centros, mayoritariamente de grandes urbes,siendo necesarias nuevas aportaciones para ampliar la evidenciaexistente. A tal objeto se ha analizado la documentación delhospital Santiago de Vitoria, un hospital y una ciudad másrepresentativos de la mediana peninsular.Se ha hallado un inequívoco enfoque económico de ladocumentación sobre alimentos y la consignación de suadquisición solo recoge gastos extraordinarios, mayoritariamentealimentos destinados a la botica (80% de los asientos). Ladieta basal solo nos es conocida por su descripción teórica,anotándose su gasto por número de raciones o su fracción.Se evidencia una supervisión triple en su preparación yadministración, así como una cuidada prescripción médicade los alimentos en las dietas individualizadas.En conclusión, los gastos no evidencian el consumo efectivo nitampoco representan la dieta real, pues la inmensa mayoría delos alimentos consignados estuvieron destinados a la botica yno a la alimentación de los enfermos. Debe preguntarse si losestudios precedentes, que utilizan también datos de gastos,no han hecho una mala interpretación de estos extrapolandoerróneamente una dieta magnífica cuando, en el caso vitoriano,tuvo una composición de clases populares.

Knowledge of hospital food in modern-age hospitals in Spainis based on documentation from very few centers, mostlyin large cities, and new contributions are needed to expandthe existing evidence. To this end, the documentation of theSantiago de Vitoria hospital has been analysed, a hospital nd a city more representative of the peninsular median.An unequivocal economic focus has been found in thedocumentation on foodstuffs, and the record of their acquisitiononly includes extraordinary expenses, mainly foodstuffsdestined for the apothecary's shop (80% of the entries). Thebasal diet is only known to us by its theoretical description,and its expenditure is recorded by number of portions ortheir fraction. There is evidence of triple supervision in itspreparation and administration, as well as careful medicalprescription of the food in the individualised diets.In conclusion, the expenditures do not show the actualconsumption, nor do they represent the real diet, since thevast majority of the food items recorded were destined for thepharmacy and not for the feeding of the sick. It must be askedwhether previous studies, which also use expenditure data,have not misinterpreted these data by wrongly extrapolatinga magnificent diet when, in the case of Vitoria, it was madeup of the working classes.(AU)

O conhecimento da alimentação hospitalar nos hospitais daIdade Moderna em Espanha baseia-se na documentação deum número muito reduzido de centros, principalmente nasgrandes cidades, e são necessárias novas contribuições paraampliar a evidência existente. Para o efeito, analisámos adocumentação do hospital de Santiago de Vitoria, um hospitale uma cidade mais representativos da mediana peninsular.Na documentação relativa aos géneros alimentícios, encontramosum enfoque económico inequívoco, sendo que o registoda sua aquisição apenas inclui despesas extraordinárias,sobretudo géneros destinados à botica (80% das entradas).A dieta basal só nos é conhecida pela sua descrição teórica,e a sua despesa é registada pelo número de porções oupela sua fração. Há indícios de uma tripla vigilância na suapreparação e administração, bem como de uma cuidadosaprescrição médica dos alimentos nas dietas individualizadas.Em conclusão, as despesas não mostram o consumo real nemrepresentam a dieta real, uma vez que a grande maioria dosalimentos registados se destinava à farmácia e não à alimentaçãodos doentes. É de perguntar se estudos anteriores, que tambémutilizam dados de despesas, não terão interpretado mal estesdados, extrapolando erradamente uma dieta magnífica quando,no caso de Vitória, era constituída pelas classes populares.(AU)

infl uences of trans-theoretical model based diet nursing intervention on sarcopenia and quality of life in maintenance hemodialysis patients / Efectos de la intervención dietética de enfermería basada en el modelo transteórico sobrela sarcopenia y la calidad de vida en pacientes en hemodiálisis de mantenimiento

Objective: to explore the influences of a trans-theoretical model-based diet nursing intervention on sarcopenia and quality of life in maintenance hemodialysis patients. Methods: the clinical data of 243 patients with maintenance hemodialysis (MHD) admitted to our hospital from January 2019 to August 2020 were retrospectively analyzed. A 1:1 orientation score matching (PSM) method was adopted, and patients with different intervention methods were matched based on gender, age, education time, dialysis age, body mass index, underlying diseases, annual income, and whether they were malnourished. Finally, 82 cases were included in the control group (routine nursing and dietary guidance) and 80 cases in the intrevention group (dietary nursing intervention based on the trans-theoretical model), respectively. Results: After PSM, 82 cases in the control group and 80 cases in the intrevention group were included in the study. After the intervention, the incidence of sarcopenia, the extracellular water rate (ECF/TBF) value, and the malnutrition rate of the intrevention group were lower than those of the control group (p < 0.05); the scores of self-care, facing difficulties, potassium intake management, salt intake management, fluid restriction management, the levels of serum albumin, prealbumin and transferrin were all higher than those of the control group (p < 0.05); the SF-36 Concise Health Scale score of the intrevention group was higher than that of the control group (p < 0.05). The 1-year survival rate in the intrevention group (95.00 %) was higher than that in the control group (85.37 %) (p < 0.05). Conclusion: a TTM-based diet nursing intervention can help improve the dietary management behavior of MHD patients, prevent malnutrition, reduce the incidence of sarcopenia, and improve their quality of life and survival rate.(AU)

Objetivo: explorar el impacto de las intervenciones de enfermería dietética basadas en el modelo transteórico sobre la sarcopenia y la calidadde vida en pacientes en hemodiálisis de mantenimiento.Método: se analizaron retrospectivamente los datos clínicos de 243 pacientes con hemodiálisis de mantenimiento (MHD) ingresados en nuestrohospital de enero de 2019 a agosto de 2020. Se utilizó el método de emparejamiento de la puntuación direccional 1: 1 (PSM) para emparejar alos pacientes con diferentes métodos de intervención en función del sexo, la edad, el tiempo de educación, la edad de diálisis, el índice de masacorporal, la enfermedad subyacente, los ingresos anuales y la desnutrición. Finalmente, 82 casos fueron incluidos en el grupo de control (atenciónrutinaria y orientación dietética) y 80 en el grupo de intervención (intervención dietética basada en el modelo transteórico).Resultados: después del PSM, 82 casos fueron incluidos en el grupo de control y 80 casos en el grupo de observación. Después de la intervención,la incidencia de sarcopenia, los valores de agua extracelular (ecf/tbf) y la tasa de desnutrición del grupo de observación fueron menores que enel grupo de control (p < 0,05); autocuidado, afrontamiento de dificultades, manejo de la ingesta de potasio, manejo de la ingesta de sal, manejode restricción de líquidos, niveles de albúmina sérica, y tanto la prealbúmina como la transferrina fueron mayores que en el grupo de control(p < 0,05). La puntuación de la escala de salud concisa SF-36 en el grupo de observación fue mayor que la del grupo de control (p < 0,05), y latasa de supervivencia a un año en el grupo de observación (95,00 %) fue mayor que en el grupo de control (85,37 %) (p < 0,05).Conclusión: las intervenciones de atención dietética basadas en el TTM ayudan a mejorar el comportamiento de manejo dietético de los pacientescon MHD, a prevenir la desnutrición, a reducir la incidencia de sarcopenia y a mejorar la calidad de vida...(AU)

Association between nutritional risk status and both diaphragmatic dysfunction and diaphragm atrophy in medical intensive care unit patients / Asociación entre el estado de riesgo nutricional y la disfunción diafragmática y la atrofi a del diafragma en pacientes de la unidad de cuidados intensivos médicos

Aim: critical illness often leads to malnutrition and diaphragmatic dysfunction (DD), common in intensive care units (ICU). Ultrasonography (US) is a potent tool for detecting DD. This study examines the connection between malnutrition risk and DD in ICU patients using ultrasonographic diaphragm measurements in medical ICU patients. Methods: we assessed nutritional risk using risk screening tools and mid-upper arm circumference measurements (MUAC). Diaphragm atrophy (DA) and DD were evaluated by measuring diaphragmatic excursion (DE), thickness, and thickening fraction (TF) by US. We then compared these diaphragmatic measurements in patients based on their nutritional risk scores. Results: of the fifty patients studied, 54 % to 78 % were at risk of malnutrition, 28 % exhibited diaphragm atrophy (DA), and 24 % showed DD upon ICU admission. Malnutrition risk diagnosed by all nutritional risk screening tools was significantly more frequent in patients with DD, while diagnosed by MUAC was considerably higher in patients with DA. A total of 16 patients (32 %) died during their ICU stay, with DD, DA, and malnutrition risks (as identified by the mNUTRIC Score) being more prevalent among non-survivors (p < 0.05). Malnutrition risk (as determined by the mNUTRIC Score) was an independent risk factor for DD [OR (95 % CI): 6.6 (1.3-34), p = 0.03]. Conclusion: malnutrition risk may be significantly associated with DD and DA in medical ICU patients upon ICU admission.(AU)

Objetivo: las enfermedades graves a menudo conducen a desnutrición y disfunción diafragmática (DD), comunes en las unidades de cuidados intensivos (UCI). La ultrasonografía (US) es una herramienta poderosa para detectar la DD. Este estudio examina la conexión entre riesgo de desnutrición y DD en pacientes de UCI utilizando mediciones ultrasonográficas del diafragma.Métodos: evaluamos el riesgo nutricional utilizando herramientas de evaluación de riesgos y mediciones de la circunferencia del brazo en su punto medio superior (MUAC). La atrofia del diafragma (DA) y la DD se evaluaron midiendo la excursión diafragmática (DE), el grosor y la fracción de engrosamiento (TF) por ecografía. Luego, comparamos estas mediciones diafragmáticas en pacientes según sus puntuaciones de riesgo nutricional. Resultados: de los cincuenta pacientes estudiados, entre el 54 % y el 78 % estaban en riesgo de desnutrición, el 28 % presentaban atrofia del diafragma (DA) y el 24 % mostraban DD al ingreso en la UCI. El riesgo de desnutrición diagnosticado por todas las herramientas de evaluación del riesgo nutricional fue significativamente más frecuente en los pacientes con DD, mientras que el diagnosticado por el MUAC fue considerablemente mayor en los pacientes con DA. Un total de 16 pacientes (32 %) fallecieron durante su estancia en la UCI, siendo la DD, la DA y los riesgos de desnutrición (según lo identificado por la puntuación mNUTRIC) más prevalentes entre los no sobrevivientes (p < 0,05). El riesgo de desnutrición (según lo determinado por la puntuación mNUTRIC) fue un factor de riesgo independiente de la DD [OR (95 % CI): 6,6 (1,3-34), p = 0,03]. Conclusión: en este estudio se encontró una asociación significativa entre el riesgo de desnutrición y la disfunción diafragmática, así como con la atrofia diafragmática al ingreso en la UCI.(AU)

Hospital Inpatient Nutrition Service Errors and Patient Safety Interventions: A Scoping Review.

OBJECTIVES: Food service errors are prevalent in healthcare hospital inpatient settings. Like medication administration errors, these mistakes can result in disastrous consequences. This scoping review aimed to identify the evidence describing hospitals' nutrition department service errors and subsequent patient safety interventions. METHODS: The review was conducted on four electronic databases, OVID MedlinePlus, PubMed, Scopus, and CINAHL, to search for articles reporting hospital food-related errors. All studies and reports on parenteral nutrition were excluded, and errors reported by departments other than nutrition services were excluded. A total of 245 studies published from 1984 to 2022 were identified. After removing duplicates, 98 abstracts were evaluated, with particular attention given to dietary errors, meal accuracy, and interventions. RESULTS: Twenty-nine articles were selected, and 14 (n = 14) were considered relevant to the review after a full-text review. More than half of the studies (n = 8) were conducted outside the United States. Eight studies (n = 8) were descriptive, retrospective, and observational; 3 were mixed-method studies (n = 3), 2 (n = 2) were quality improvement projects, and 1 was an implementation study (n = 1). Four (n = 4) studies were published before the year 2000. CONCLUSIONS: Various types of nutrition service inaccuracies were identified. The severity, causes, and stages of food service provision where errors occur were also documented. These errors were used as the basis for interventions to improve patient safety, justify implementing computerized dietary services systems, or add resources to augment dietary department service offerings. This review also generated valuable recommendations to promote patient safety by mitigating food service errors.

Developing, translating, and validating a survey instrument for assessing hospital food service staff's food safety knowledge, perceptions, and practices during the COVID-19 pandemic.

OBJECTIVES: To develop and validate a questionnaire to assess the food safety knowledge, perceptions, and practices (KPPs) of hospital food service staff (FSS) amidst the challenges of the coronavirus disease-2019 (COVID-19) pandemic. METHODS: The questionnaire was subjected to a rigorous evaluation process, which included a literature review and focus groups comprising the general public, FSS, and key experts in food service. The pilot testing highlighted its utility and determined its content validity ratio (CVR). RESULTS: Most items received high CVR scores of 0.96, indicating excellent content validity. A subsequent pilot study involved 40 FSS. Reliability testing, using Cronbach's alpha value of 0.914, demonstrated good internal consistency across the questionnaire scales. The final version consisted of 115 items. CONCLUSION: The developed questionnaire, available in both English and Arabic, exhibits both validity and reliability. It acts as a crucial tool for healthcare facilities to assess food safety KPPs among FSS, both under regular operations and during crises like the COVID-19 pandemic. This tool is adaptable to various hospital settings, aiding in the reduction of foodborne diseases risks.

Individualised nutritional treatment increases the positive effects of a novel á la carte hospital food service concept: Results of a quasi-experimental study.

BACKGROUND & AIMS: One-third of hospitalised patients are at nutritional risk, and limited choice regarding meals and meal times, and inadequate nutritional support may contribute to inadequate nutritional intake during hospitalisation. The aim was to test the effect of a novel á la carte hospital food service concept as a stand-alone intervention and combined with individualised nutritional treatment. METHODS: Medical inpatients at nutritional risk were recruited for this three-arm quasi-experimental study. The control group received meals from the traditional bulk trolley food service system. Intervention group 1 (IG1) received meals from a novel á la carte food service concept with an electronic ordering system, whereas intervention group 2 (IG2) in addition to this received individualised nutritional treatment by a clinical dietitian. Nutritional intake and length of stay was measured, and patient satisfaction was assessed with purpose-designed questionnaires. RESULTS: 206 patients were included: 67 in the control group, 68 in IG1, and 71 in IG2. The proportion of participants reaching ≥75 % of both their energy and protein requirement was higher in IG1 compared to the control group (34 % vs. 12 %, p = 0.002) and higher in IG2 compared to IG1 (53 % vs. 34 %, p = 0.035). Length of stay was shorter in IG2 compared to the control group (6.0 vs. 8.7 days, p = 0.005). It was important to participants to be able to choose when and what to eat, and this preference was met to a larger extent in the intervention groups. CONCLUSION: The novel á la carte concept increases energy and protein intake in hospitalised patients, and the positive effects are increased, when the concept is used in combination with individualised nutritional treatment.

Diverting Food Waste From Landfill in Exemplar Hospital Foodservices: A Qualitative Study.

BACKGROUND: The US Environmental Protection Agency Food Recovery Hierarchy suggests methods for diverting food waste from landfill. Knowledge of how hospital foodservices implement food waste management strategies could help modernize food waste practices. OBJECTIVE: The aim of this study was to explore hospital staff members' experiences of implementing a food waste management strategy to divert food waste from landfill in their hospital foodservice, including the journey, challenges, and facilitators of this practice change. DESIGN: A qualitative study was conducted in 2022-2023 using semi-structured interviews. PARTICIPANTS/SETTING: Eighteen participants were staff members with knowledge of the food waste management strategy from 14 exemplar hospitals in United States, Spain, Scotland, and Australia using strategies to divert food waste from landfill within the last 10 years. ANALYSES PERFORMED: Mapping and thematic analysis were undertaken to code and identify themes from the interviews that described staff members' experiences of the journey to implement the strategy. RESULTS: Six hospitals donated food, 1 transferred food waste for animal feed, 4 used an industrial solution, and 3 sent food waste for composting. A common journey pathway for successful implementation was identified from participants' experiences. It features the following 6 phases: idea, preparation, roll out, maintenance, established practice, and evolution. Facilitators included legislation, enthusiastic staff members, executive support, and "luck." Challenges were smells, occasions when food waste was not collected, equipment breakage, and funding depletion. CONCLUSIONS: This study identified a common journey pathway for implementing a food waste management strategy in hospital foodservices that can be used to anticipate and prepare for the steps in the implementation process.

Managing food waste in the inpatient population.

INTRODUCTION: For medical students, food is rarely discussed from the clinical perspective. Yet, in hospitals reduced food intake poses the risk of malnutrition, along with increased morbidity and mortality. The issue of food waste, a cause of inadequate dietary intake and a common issue within the National Health Service, is rarely addressed. The implementation of protected mealtimes has done little to solve this. This quality improvement project aimed to reduce the average amount of inpatient food waste by 20% by May 2022. METHODS: A standardised meal size intervention was tested. Meals were weighed before and after meal services to collect baseline and postintervention data. The percentage consumed and the percentage wasted were then calculated. Finally, the overall average of the percentage wasted across both meal services was determined. RESULTS: Quantitative data showed a change in the average amount of food waste from 70.16% to 65.75%, a decrease of 4.41%. Survey results also found an increase of 3% in patient satisfaction with meal sizes. CONCLUSION: Standardising meal sizes is shown to improve inpatient food waste and may serve as a starting point for healthcare providers to devise further strategies to reduce wastage in hospitals.

Is meal order timing and flexibility key to improving patient satisfaction with hospital foodservice?

AIM: The aim of this study was to retrospectively evaluate and compare patient foodservice (FS) satisfaction using a validated tool and consistent methodology in an acute health service for four different FS models as the organisation transitioned through traditional model (TM), choice at point of service (CaPOS), bedside menu ordering systems (BMOS) and room service (RS) from 2013 to 2016. METHODS: Patient satisfaction data were collected using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. For the purposes of this study, patients' rating of their overall experience with FS (very good, good, okay, poor or very poor) was compared for each site and model. RESULTS: Satisfaction was significantly higher in the CaPOS and RS models compared with TM. BMOS, although somewhat higher, was not shown to be significantly higher than TM. The RS model was significantly higher than BMOS, but there was no significant difference observed between RS and CaPOS. CONCLUSION: FS models that support patient flexibility and meal ordering closer to the meal delivery time (as seen with RS and CaPOS) show higher patient satisfaction among hospital patients. It is recommended that sites consistently opt to include patient satisfaction as part of routine auditing. This would enable clear conclusions to be drawn regarding best practice FS models, based on specific and individual hospital requirements.

Patient Mealtime Experience: Capturing Patient Perceptions Using a Novel Patient Mealtime Experience Tool.

INTRODUCTION: The aim of this study is to describe the mealtime experience using the qualitative components of the Austin Health Patient Mealtime Experience Tool (AHPMET) to complement the quantitative findings of this tool. METHODS: A multiphase, cross-sectional study was undertaken across all sites of Austin Health (Victoria, Australia) between March 2020 and November 2021. Patient mealtime experience was measured using the AHPMET. Descriptive statistics and a deductive thematic analysis approach described the patients' mealtime experiences. RESULTS: Questionnaire data were collected from 149 participants. Patients were most satisfied with staff interactions, and least satisfied with dimensions of food quality, specifically, flavour, presentation, and menu variety. Clinical symptoms, nutrition impact symptoms and the patient's position were barriers to consumption. DISCUSSION: Food quality was perceived as the poorest aspect of patient satisfaction with the hospital foodservice, particularly flavour, presentation, and menu variety. Future foodservice quality improvements must prioritise improving food quality to have the greatest impact on patient satisfaction. While clinical and organisational systems have a role in improving mealtime experience and oral intake, communicating patient perceptions of the mealtime experience is critical for responding to current perceptions of hospital food quality. CONCLUSION: Mealtime experience in the hospital has a significant impact on oral intake and patients' wider perception of hospital services. Questionnaires have been used to capture patient satisfaction with foodservice in the hospital; however, no comprehensive questionnaires including qualitative questions that capture the broader mealtime experience have been validated across different hospital settings. The tool developed through this study can be implemented in any acute and subacute health service to provide feedback and improve the mealtime experience of patients. This has the capacity to improve mealtime intake, mitigate malnutrition, and improve quality of life and patient outcomes.

Rats! Infection prevention's journey during a hospital kitchen infestation.

Infection Prevention and Control programs have the inherent authority to institute extreme measures when an infection is a threat to wellness. This report describes an Infection Prevention and Control program's collaborative approach when a hospital kitchen was closed due to rodents, how infection risks were mitigated, and practice revisions were made to avoid future infestations. Learnings from this report can be adopted across health care settings to encourage reporting vectors and promote transparency.

Con E de Enfermera... Nutrición / With E for Nurse... Nutrition

Con más de 40 años de dedicación a la salud y a la alimentación, Marilourdes de Torres, delegada de nutrición en el Consejo General de Enfermería y coordinadora del Comité científico de la Asociación de Enfermeras de Nutrición y Dietética (ADNYD), es pionera en Enfermería de Nutrición de Aragón y tuvo la primera consulta de Enfermería de Nutrición en un hospital terciario de toda España.(AU)

Resultados de la encuesta sobre unidades asistenciales y atención a trastornos de la conducta alimentaria en España. Grupo de Trabajo sobre Trastornos de la Conducta Alimentaria de SENPE / Results of the survey on care units and caring for eating disorders in Spain. SENPE Working Group on Eating Disorders

Introducción: los trastornos de la conducta alimentaria (TCA) suponen un reto terapéutico. Objetivo: describir la asistencia a los TCA desde la perspectiva de las unidades de nutrición clínica y dietética (UNCyD) en relación con los recursos humanos y asistenciales, las actividades realizadas y la satisfacción con la atención en España; recoger demandas de los profesionales para mejorar la asistencia. Métodos: estudio transversal y observacional a partir de un cuestionario remitido online a socios de la Sociedad Española de Nutrición Clínica y Metabolismo (SENPE) y al Área de Nutrición de la Sociedad Española de Endocrinología y Nutrición (SEEN). Los datos se analizaron según las camas de los hospitales encuestados (< 500/≥ 500). Resultados: 23 respuestas de 8 comunidades autónomas. En el 87 % de las UNCyD se prestaba atención a los TCA; el 65,2 % contaban con un proceso específico; el 91,3 % colaboraban con Psiquiatría; el 34,8 % tenían área propia de hospitalización; el 56,5 % disponían de hospital de día pero participaban en él el 21,7 %; el 39,1 % tenían consulta monográfica; se realizaba educación nutricional en el 87 %, sobre todo por enfermería; se prescribían frecuentemente dietas individualizadas y suplementos orales en el 39,1 y el 56,5 %, respectivamente; solo los hospitales más grandes participaban en investigación sobre TCA (62,5 %); y el 21,7 % colaboraban con asociaciones de pacientes. Los hospitales con ≥ 500 camas disponían de más recursos y estaban más satisfechos. Los profesionales demandaban recursos y procesos consensuados con psiquiatría. Conclusiones: los recursos y las prácticas asistenciales son dispares en las UNCyD encuestadas, así como la colaboración multidisciplinar. La evidencia recogida permite diseñar estrategias de mejora en este ámbito. (AU)

Introduction: eating disorders (EDs) entail a therapeutic challenge. Objective: to describe ED care from the perspective of Nutrition Units (NU) in relation to human and care resources, the activities carried out, and satisfaction with care in Spain; to collect demands from professionals to improve assistance. Methods: a cross-sectional, observational study based on a questionnaire sent online to members of the Spanish Society of Clinical Nutrition and Metabolism (SENPE) and to the Nutrition Area of the Spanish Society of Endocrinology and Nutrition (SEEN). The data were analyzed according to number of beds of the hospitals surveyed (< 500/≥ 500). Results: 23 responses from 8 autonomous communities. In 87 % of NUs care was given to eating disorders; 65.2 % had a specific process; 91.3 % collaborated with Psychiatry; 34.8 % had their own hospitalization area; 56.5 % had a day hospital, but 21.7 % participated in it; 39.1 % had a monographic consultation office; nutritional education was carried out in 87 %, especially by nursing; individualized diets and oral supplements were frequently prescribed in 39.1 % and 56.5 %, respectively; only the largest hospitals participated in research on EDs (62.5 %), and 21.7 % collaborated with patient associations. Hospitals with ≥ 500 beds had more resources and were more satisfied. Professionals demanded resources and processes agreed with Psychiatry. Conclusions: resources and care practices are uneven in the NUs surveyed, as well as multidisciplinary collaboration. The collected evidence allows us to design improvement strategies in this area. (AU)

The impact of providing flexible meals on patients' nutritional intake, fasting times and cost when admitted to a trauma unit.

BACKGROUND: Malnutrition is associated with increased morbidity, mortality, decreased quality of life, increased length of hospital stay and higher treatment costs. Prevalence rates in Australian hospitals is reported between 30% and 50%. Trauma patients experience significant periods of restricted oral intake resulting from pre-operative fasting for complex and frequent surgical procedures. In addition, they have elevated nutritional requirements for recovery resulting in significant accrued nutritional deficits. The present study hypothesised that not having hot meals available outside of the hospital food service system was contributing to increased nutritional deficits. The study aimed to investigate the impact of providing flexible frozen meals and snacks in a trauma ward, on nutritional intake, cost and duration of perioperative fasting. METHODS: This was a pre- and post-interventional study examining 40 fasting experiences of hospitalised patients in a trauma ward. Frozen meals and snack bags were readily accessible to nursing staff to provide to patients out of kitchen service hours. Nutritional intake and fasting times were measured from patient records and interviews. RESULTS: Implementing flexible food items increased patient nutritional intake by 28% (15%-43%) on the day of fasting. Fasting duration was not significantly reduced (1.73 h); however, when patient fasting was ceased, food was provided more responsively. Nursing staff showed improved satisfaction with project implementation. CONCLUSIONS: The present study has demonstrated that provision of food items outside of regular meal service hours is a low cost intervention that improves nutritional intake, provides nutrition more responsively and is well received by nursing staff.

'It's a constant changing environment, and we're just playing catch up': Hospital food services, food waste, and COVID-19.

AIMS: Hospital food service operations have been affected by the COVID-19 pandemic, particularly resulting in increased waste. The aim of this research was to explore the impact of the COVID-19 pandemic on hospital food services, particularly on food waste and the completion of food waste audits. METHODS: A qualitative interview research design was used. Semi-structured interviews were completed and recorded via Zoom, focusing on the barriers and enablers towards the completion of hospital food waste audits. Twenty-one participants were interviewed from 12 hospitals. No questions were related to the COVID-19 pandemic and its impact on hospital food services, however this issue frequently emerged during interviews. Data were coded following inductive thematic analysis. RESULTS: Five themes were generated from the interviews related to COVID-19 and hospital food services; impacts on practice, labour, change, technology and post-pandemic expectations. Participants reported COVID-19 negatively affected food service operations. Changes included increased food waste, contact restrictions, and labour shortages. Nonetheless, hospitals embraced the challenge and created new positions, trialled different food waste data collection methods, and utilised technology to support food service operations around COVID-19 restrictions. CONCLUSIONS: Despite the impact COVID-19 had on hospital food services, including their ability to audit food waste and increased food waste generation, the response from food services has demonstrated their adaptability to change. Sustainable healthcare, including the aggregate measuring and reduction of food waste in hospital food services, is an essential transition post-pandemic, and may be facilitated through the operational changes forced by COVID-19.