scholarly journals Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3649
Author(s):  
Noor Suzana Osman ◽  
Norazmir Md Nor ◽  
Mohd Shazali Md Sharif ◽  
Syahrul Bariah Abdul Hamid ◽  
Syafiqah Rahamat
Keyword(s):  
Web Of Science ◽  
Service System ◽  
Food Service ◽  
Environmental Intervention ◽  
Qualitative Synthesis ◽  
Exclusion Criteria ◽  
Hospital Food Service ◽  
Service Strategies ◽  
Meal Composition

This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.

Quality of beef stew in a hospital chill food-service system

1978 ◽  
Vol 72 (1) ◽  
pp. 31-33
Author(s):  
Susan Nicholanco ◽  
M. Eileen Matthews
Keyword(s):  
Service System ◽  
Food Service

scholarly journals Kidney disease and hemodialysis: identification of blood biomarkers to detect heart failure and kidney failure

2020 ◽  
Vol 7 (2) ◽  
Author(s):  
Barbara Mayer ◽  
Pollyana Thays Lameira da Costa ◽  
Maria Elena Echevarría-Guanilo ◽  
Silvana Silveira Kempfer ◽  
Kleber Maciel Da Silva Pieri
Keyword(s):  
Heart Failure ◽  
Kidney Disease ◽  
Kidney Failure ◽  
Clinical Management ◽  
Web Of Science ◽  
Blood Biomarkers ◽  
Qualitative Synthesis ◽  
Risk Of Mortality ◽  
Final Sample

Objectives: to identify valid blood biomarkers to detect heart failure and kidney failure associated with kidney disease and hemodialysis. Methods: systematic literature review conducted in August 2018 in the following: Web Of Science, PubMed, Scopus, Cinahal, Cochrane, Science Direct and Lilacs. The guiding question was: “What are the blood biomarkers used to detect heart failure and kidney failure?” A total of 537 publications were found, 94 of these appeared more than once, 383 were excluded after reading titles and abstracts, 32 were excluded after reading the full texts, and 10 were excluded in the quantitative and qualitative synthesis.   Results: 18 papers compose the final sample and report laboratory and imaging tests, instruments to assess the risk of kidney and heart failure, and also clinical management of the progression of kidney and heart failure. All the studies correlated risk of mortality and mortality. Conclusion: laboratory tests are important to identifying kidney and heart failure and need to be used to improve clinical management of the hemodialysis treatment of people with chronic kidney disease in order to improve quality of life and life expectancy.

Innovative cooking techniques in a hospital food service: Effects on the quality of hospital meals

Nutrition ◽  
2022 ◽  
Vol 93 ◽  
pp. 111487
Author(s):  
Claudia Piciocchi ◽  
Sabrina Lobefaro ◽  
Federica Luisi ◽  
Lorenzo Miraglia ◽  
Niko Romito ◽  
...  
Keyword(s):  
Food Service ◽  
Hospital Food Service

A Conceptual Model of Developing a Measurement Tool for Hospital Food Service Operation in Malaysia

2019 ◽  
Vol 4 (10) ◽  
pp. 49
Author(s):  
Noor Suzana Osman ◽  
Norazmir Md Nor
Keyword(s):  
Empirical Test ◽  
Publishing House ◽  
Food Service ◽  
Measurement Tool ◽  
Service Operation ◽  
International Publishing ◽  
Quality Of Food ◽  
Hospital Food Service ◽  
Open Access Article

This study aims to provide and identify the best tools for measuring the quality of food service in Malaysian hospitals. The discussion focuses on the models used to evaluate the performance of food service operation in hospitals, as well as review critiques, issues, and the latest findings. Many tools have been introduced in the previous studies. However, the decision about the best fit tool to measure the quality of hospital food service is still unclear. Future study should be conducted, and an empirical test that examines various dimensions, such as food and meal service quality, staff/service issues and physical environment must be considered in the evaluation.Keywords: hospital food service; patients’ satisfaction; measurement tool; performanceeISSN: 2398-4287 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.DOI: https://doi.org/10.21834/e-bpj.v4i10.1619

scholarly journals Is Guillain–Barré Syndrome Associated With COVID-19 Infection? A Systemic Review of the Evidence

2021 ◽  
Vol 11 ◽  
Author(s):  
Auwal Abdullahi ◽  
Sevim Acaroz Candan ◽  
Melda Soysal Tomruk ◽  
Nuray Elibol ◽  
Olumide Dada ◽  
...  
Keyword(s):  
Methodological Quality ◽  
Web Of Science ◽  
Selection Process ◽  
Guillain Barre Syndrome ◽  
Systemic Review ◽  
Qualitative Synthesis ◽  
Guillain Barré Syndrome ◽  
Review Form ◽  
Guillain Barré

Background: There is emerging evidence that Guillain–Barré syndrome (GBS) may be associated with coronavirus disease 2019 (COVID-19) infection. The aim of this review was to investigate the strength of the evidence.Method: The review was registered in PROSPERO (CDR42020184822). Three electronic databases, MEDLINE, PubMed, and Web of Science, and three preprint servers, MedRvix, ChemRvix, and BioRvix, were searched from December 2019 to 24th September 2020. Studies were included if they were on COVID-19 and of any design. Articles that are reviews or opinion were excluded. The selection process was carried out using EndNote and Rayyan software. The main outcomes in the study were study design, sample size, sex, age, overall GBS symptoms, other COVID-19 symptoms, comorbidity, timing between infection and the onset of neurological symptoms, CT, MRI, and EMG results. Methodological quality of the studies was assessed using the McMaster Critical Review Form. The collected data was analyzed using qualitative synthesis.Findings: Fifty-one high-quality studies (mostly) consisting of 83 patients were included in the study. All of the patients (except in a very few) in the included studies had confirmed diagnosis of COVID-19. Similarly, the diagnosis of GBS was based on standard clinical, electrophysiological, and cerebrospinal fluid (CSF) criteria.Conclusion: GBS may be associated with COVID-19, and therefore, testing for COVID-19 is recommended in patients presenting with GBS during this pandemic.

scholarly journals Evaluation of Food Waste at a Portuguese Geriatric Institution

2021 ◽  
Vol 13 (5) ◽  
pp. 2452
Author(s):  
Margarida Liz Martins ◽  
Ana Sofia Henriques ◽  
Ada Rocha
Keyword(s):  
Older Adults ◽  
Older Adult ◽  
Food Waste ◽  
Service System ◽  
Food Service ◽  
The Other ◽  
Plate Waste ◽  
Before And After ◽  
Waste Food

Care institutions attending to older adults are responsible for their food supply, which influences their health and quality of life. Food waste at care institutions has been reported to be a matter of great concern, that requires regular monitoring. In this study, we aim to quantify food waste in the food service of an elderly institution, both as leftovers and plate waste. Data collection was performed over 15 consecutive days, at lunch and dinner served to older adults. The aggregate weighing of food was performed before and after distribution, as well as after consumption. Leftovers and plate waste were calculated by the differences in weight. During the study period, 2987 meals were evaluated, corresponding to 1830 kg of food produced, of which only 67% was consumed. For each meal, approximately 610 g of food was produced per older adult, and only about 410 g were consumed, corresponding to 150 g of leftovers and 50 g of plate waste. Food waste represented 36.1% of meals served, composed of 24.1% leftovers and 12.0% plate waste. The wasted meals would be enough to feed 1486 older adults and would correspond to annual losses of approximately €107,112. Leftovers and plate waste were above the limits of acceptability (below 6% and 10%, respectively), indicating excessive food waste. High values of leftovers are related to the food service system and staff, pointing to the need for improvements during the planning and processing of meals. On the other hand, high plate waste values are associated with consumers, indicating the low adequacy of the menu regarding to older adults’ habits and preferences.

Methodological Approaches and Recommendations for Functional Near-Infrared Spectroscopy Applications in HF/E Research

2019 ◽  
Vol 62 (4) ◽  
pp. 613-642 ◽  
Author(s):  
Yibo Zhu ◽  
Carolina Rodriguez-Paras ◽  
Joohyun Rhee ◽  
Ranjana K. Mehta
Keyword(s):  
Infrared Spectroscopy ◽  
Data Collection ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Web Of Science ◽  
Exclusion Criteria ◽  
Functional Near Infrared Spectroscopy ◽  
Ovid Medline ◽  
Methodological Approaches

Objective The objective of this study was to systematically document current methods and protocols employed when using functional near-infrared spectroscopy (fNIRS) techniques in human factors and ergonomics (HF/E) research and generate recommendations for conducting and reporting fNIRS findings in HF/E applications. Method A total of 1,687 articles were identified through Ovid-MEDLINE, PubMed, Web of Science, and Scopus databases, of which 37 articles were included in the review based on review inclusion/exclusion criteria. Results A majority of the HF/E fNIRS investigations were found in transportation, both ground and aviation, and in assessing cognitive (e.g., workload, working memory) over physical constructs. There were large variations pertaining to data cleaning, processing, and analysis approaches across the studies that warrant standardization of methodological approaches. The review identified major challenges in transparency and reporting of important fNIRS data collection and analyses specifications that diminishes study replicability, introduces potential biases, and increases likelihood of inaccurate results. As such, results reported in existing fNIRS studies need to be cautiously approached. Conclusion To improve the quality of fNIRS investigations and/or to facilitate its adoption and integration in different HF/E applications, such as occupational ergonomics and rehabilitation, recommendations for fNIRS data collection, processing, analysis, and reporting are provided.

Sign in / Sign up

Export Citation Format

Share Document