TY - JOUR
T1 - Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review
AU - Rinninella, Emanuele
AU - Raoul, Pauline Celine
AU - Maccauro, Valeria
AU - Cintoni, Marco
AU - Cambieri, Andrea
AU - Fiore, Alberto
AU - Zega, Maurizio
AU - Gasbarrini, Antonio
AU - Mele, Maria Cristina
PY - 2023
Y1 - 2023
N2 - Background and Aims: Patients’ nutritional intake is a crucial issue in modern hospitals, where the high prevalence of disease-related malnutrition may worsen clinical outcomes. On the other hand, food waste raises concerns in terms of sustainability and environmental burden. We conducted a systematic review to ascertain which hospital services could overcome both issues. Methods: A systematic literature search following PRISMA guidelines was conducted across MEDLINE, Web of Science, and Scopus for randomised controlled trials (RCTs) and observational studies comparing the effect of hospital strategies on energy intake, protein intake, and plate/food waste. The quality of included studies was assessed using the Newcastle-Ottawa Scale for cohort studies and the Cochrane Risk of Bias tool from the Cochrane Handbook for Systematic Reviews of Interventions for RCTs. Results: Nineteen studies were included, assessing as many hospital strategies such as food service systems—including catering and room service—(n = 9), protected mealtimes and volunteer feeding assistance (n = 4), food presentation strategies (n = 3), nutritional counseling and education (n = 2), plant-based proteins meal (n = 1). Given the heterogeneity of the included studies, the results were narratively analysed. Conclusions: Although the results should be confirmed by prospective and large sample-size studies, the personalisation of the meal and efficient room service may improve nutritional intake while decreasing food waste. Clinical nutritionist staff—especially dietitians—may increase food intake reducing food waste through active monitoring of the patients’ nutritional needs.
AB - Background and Aims: Patients’ nutritional intake is a crucial issue in modern hospitals, where the high prevalence of disease-related malnutrition may worsen clinical outcomes. On the other hand, food waste raises concerns in terms of sustainability and environmental burden. We conducted a systematic review to ascertain which hospital services could overcome both issues. Methods: A systematic literature search following PRISMA guidelines was conducted across MEDLINE, Web of Science, and Scopus for randomised controlled trials (RCTs) and observational studies comparing the effect of hospital strategies on energy intake, protein intake, and plate/food waste. The quality of included studies was assessed using the Newcastle-Ottawa Scale for cohort studies and the Cochrane Risk of Bias tool from the Cochrane Handbook for Systematic Reviews of Interventions for RCTs. Results: Nineteen studies were included, assessing as many hospital strategies such as food service systems—including catering and room service—(n = 9), protected mealtimes and volunteer feeding assistance (n = 4), food presentation strategies (n = 3), nutritional counseling and education (n = 2), plant-based proteins meal (n = 1). Given the heterogeneity of the included studies, the results were narratively analysed. Conclusions: Although the results should be confirmed by prospective and large sample-size studies, the personalisation of the meal and efficient room service may improve nutritional intake while decreasing food waste. Clinical nutritionist staff—especially dietitians—may increase food intake reducing food waste through active monitoring of the patients’ nutritional needs.
KW - diet
KW - dietitian
KW - food waste
KW - hospital food strategies
KW - malnutrition
KW - nutritional counseling
KW - nutritional intake
KW - personalised nutrition
KW - room service
KW - diet
KW - dietitian
KW - food waste
KW - hospital food strategies
KW - malnutrition
KW - nutritional counseling
KW - nutritional intake
KW - personalised nutrition
KW - room service
UR - http://hdl.handle.net/10807/232009
U2 - 10.3390/nu15020310
DO - 10.3390/nu15020310
M3 - Article
SN - 2072-6643
VL - 15
SP - 310-N/A
JO - Nutrients
JF - Nutrients
ER -