PD118 - CURRENT STATUS OF NUTRITIONAL CARE IN HOSPITALS: A COMPARISON BETWEEN JAPAN AND THE WORLD BASED ON NUTRITIONDAY

PD118

CURRENT STATUS OF NUTRITIONAL CARE IN HOSPITALS: A COMPARISON BETWEEN JAPAN AND THE WORLD BASED ON NUTRITIONDAY

H. Takemoto^1,*, A. Nagano², I. Tabei³, N. Mori⁴

¹Surgery, Kaizuka City Hospital, Kaizuka, ²Nursing, Nishinomiya Kyoritsu Neurosurgical Hospital , Nishinomiya, ³Surgery, The Jikei University School of Medicine, West Medical Center, Komae, ⁴Palliative and Supportive Medicine, Aichi Medical University, Nagakute, Japan

Rationale: Since 2016, nutritionDay has included the survey item, " What do you do to support adequate food intake?" This study compared the current situation between Japan and the worldwide based on national data from 2016 to 2023.

Methods: The study included 158,962 cases from 8,727 units in 74 countries worldwide, and 3,377 cases from 162 units in Japan, surveyed from 2016 to 2023.

Results: Globally, the most common responses were “Change food texture/consistency as needed”, and “Document patient related difficulties with eating and drinking” (81%), followed by “Consider patient allergies / intolerances”, “Provide additional meals or in between snacks”, and “Provide meal choices” (over 70%). “Make changes to portion size as needed” and “Consider cultural/religious preferences” were also common (over 60%).  In Japan, the most common responses were “Change food texture/consistency as needed”, and Make changes to portion size as needed”, both at 85%. This was followed by four other responses at around 70%: "Provide additional meals or in between snacks”, "Provide meal choices”, “Consider patient allergies / intolerances”, and “Document patient related difficulties with eating and drinking”. “Promote positive eating environment”, “Ensure that mealtimes are undisturbed/protected mealtime policy”, and “Consider food presentation” were mentioned by around 50%, but “Consider cultural/religious preferences” was low at 34.6%. Regarding actual hospital food intake, globally, 46.7% consumed the full amount, 24.9% consumed half, 12.7% consumed a quarter, and 11.3% consumed none. In Japan, the intake rates for full, half, quarter, and none were higher than the global average at 67.3%, 14.3%, 6.8%, and 7.1%, respectively.

Conclusion: This comparison of the current state of food support revealed clear differences in culture and values ​​between Japan and the worldwide, making for interesting findings.

Disclosure of Interest: None declared