The nutrient content of food served versus food eaten by hospitalized patients on selected diets

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Shirley Marie Andrews (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site:
Carol Fritz

Abstract: The purposes of this study were 1) to estimate the nutrient content of food served to hospitalized patients on selected diets, 2) to estimate the nutrient intake of these patients, and 3) to determine factors that influence this intake such as sex, age, diet, patient and food service related variables, and patient contact by a member of the dietary staff. Twenty-five patients at North Carolina Baptist Hospital were selected for study on the basis of their expected length of hospitalization and specific diet prescription. Diets chosen were those most frequently used at the hospital: house, sodium restricted, fat controlled, and bland diets, and several miscellaneous ones. Food and beverages served to and returned by the patients were weighed. A computer program using food composition figures from the U. S. Department of Agriculture was used to calculate calories and seven nutrients, and to express these as percentages of the 1974 Recommended Dietary Allowances (RDA). In the absence of a suitable standard for hospitalized patients, the RDA was used as a reference point, with nutrients grouped into three levels: less than 76 percent, 76 through 125 percent, and 126 percent or more, Levels I, II, III respectively. Patients were interviewed after each meal and just prior to discharge. It was found that 72 percent of the patients were served more than 125 percent of the RDA (Level III) for iron and riboflavin; 96 percent received this level of protein, vitamin A, and ascorbic acid. More than half the patients received a more moderate amount (Level II) of calories, calcium, and thiamin.

Additional Information

Language: English
Date: 1976

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