P012 - HOSPITAL GASTRONOMY AS A STRATEGY TO INCREASE FOOD ACCEPTANCE IN HOSPITALIZED PATIENTS

P012

HOSPITAL GASTRONOMY AS A STRATEGY TO INCREASE FOOD ACCEPTANCE IN HOSPITALIZED PATIENTS

D. S. F. Bottairi^1,*, Q. M. D. Santos¹, A. M. D. Freitas¹, A. L. F. Vieira¹, G. F. C. G. Santos¹

¹Nutrition, Hospital Israelita Albert Einstein, Sao Paulo, Brazil

Rationale: Strategies in the nutrition of patients with prolonged hospitalization and/or modified consistency diets can improve food acceptance

Methods: The study was conducted in the oncology and neurology units with patients hospitalized for 15 days or more and/or receiving modified consistency diets. At lunch and dinner, patients received two sachets of an herb mix (parsley, onion, and thyme) of 0.99g each to add to their meals for three days. Food acceptance was assessed using a quantitative recall form completed by the patient before the intervention (D-0) and on the following three days. Data analysis was performed using Student’s t-test for paired samples to compare food acceptance before and after the intervention. Means and standard deviations were calculated for both time points, and a two-tailed p-value was computed. Results with p<0.05 were considered statistically significant.

Results: Four patients were evaluated (one female and three male), with a mean age of 63 years (SD ±11 years). Prescribed diets included two regular diets, one puréed diet, and one soft and bite-sized diet. The mean food acceptance at D-0 was 47% (SD ±28%), and after the intervention, it increased to 74% (SD ±17%), with a p-value of 0.087, suggesting a trend toward statistical significance.

Conclusion: The study results highlight the potential of gastronomic strategies to enhance food acceptance in long-term hospitalized patients and/or those on modified consistency diets. This improvement contributes to increased food intake, ultimately helping to prevent muscle mass and functional loss

Disclosure of Interest: None declared