Hospital food service strategies to improve food intakes among inpatients: a systematic review
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 se...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/97542/ http://psasir.upm.edu.my/id/eprint/97542/1/ABSTRACT.pdf |
| _version_ | 1848862626804662272 |
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| author | Osman, Noor Suzana Md Nor, Norazmir Md Sharif, Mohd Shazali Abdul Hamid, Syahrul Bariah Rahamat, Syafiqah |
| author_facet | Osman, Noor Suzana Md Nor, Norazmir Md Sharif, Mohd Shazali Abdul Hamid, Syahrul Bariah Rahamat, Syafiqah |
| author_sort | Osman, Noor Suzana |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T13:20:01Z |
| format | Article |
| id | upm-97542 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:20:01Z |
| publishDate | 2021 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-975422022-07-25T04:10:39Z http://psasir.upm.edu.my/id/eprint/97542/ Hospital food service strategies to improve food intakes among inpatients: a systematic review Osman, Noor Suzana Md Nor, Norazmir Md Sharif, Mohd Shazali Abdul Hamid, Syahrul Bariah Rahamat, Syafiqah 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. Multidisciplinary Digital Publishing Institute 2021 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/97542/1/ABSTRACT.pdf Osman, Noor Suzana and Md Nor, Norazmir and Md Sharif, Mohd Shazali and Abdul Hamid, Syahrul Bariah and Rahamat, Syafiqah (2021) Hospital food service strategies to improve food intakes among inpatients: a systematic review. Nutrients, 13 (10). pp. 1-26. ISSN 2072-6643 https://www.mdpi.com/2072-6643/13/10/3649 10.3390/nu13103649 |
| spellingShingle | Osman, Noor Suzana Md Nor, Norazmir Md Sharif, Mohd Shazali Abdul Hamid, Syahrul Bariah Rahamat, Syafiqah Hospital food service strategies to improve food intakes among inpatients: a systematic review |
| title | Hospital food service strategies to improve food intakes among inpatients: a systematic review |
| title_full | Hospital food service strategies to improve food intakes among inpatients: a systematic review |
| title_fullStr | Hospital food service strategies to improve food intakes among inpatients: a systematic review |
| title_full_unstemmed | Hospital food service strategies to improve food intakes among inpatients: a systematic review |
| title_short | Hospital food service strategies to improve food intakes among inpatients: a systematic review |
| title_sort | hospital food service strategies to improve food intakes among inpatients: a systematic review |
| url | http://psasir.upm.edu.my/id/eprint/97542/ http://psasir.upm.edu.my/id/eprint/97542/ http://psasir.upm.edu.my/id/eprint/97542/ http://psasir.upm.edu.my/id/eprint/97542/1/ABSTRACT.pdf |