Arch food sci technol | Volume 1, Issue 1 | Research Article | Open Access
1Aalborg University Hospital, Denmark
2Department of Gastroenterology, Center for Nutrition and Bowel Disease, Aalborg University Hospital, Denmark
3Department of Gastroenterology, Danish Crown Ingredient, Denmark
*Correspondance to: Marie N MortensenFulltext PDF
Background and Aims: Malnutrition in hospitalized patients is a highly prevalent problem, which is associated with many adverse consequences. Snacks are recommended to malnourished patients and patients at nutritional risk in the approach to achieve sufficient food intake. This study objective was to examine whether novel savory umami-tasting snacks could improve protein intake among patients and further explore if the increased protein intake could contribute to at least 20% of total daily protein requirements.
Methods: Four savory protein-rich snacks containing hydrolyzed beef protein were developed and offered to patients two times daily at the Departments of Oncology and Neurology. Nutritional intake was measured using the hospital standard food record scheme in a Control Group (CG) and in an Intervention Group (IG) and compared to individual protein requirements estimated for each patient.
Results: 28 and 31 patients participated in the CG and the IG, respectively. Mean protein intake when eating two snacks was significantly increased in IG. However, the number of patients reaching at least 20% of total daily protein requirements when eating two snacks was not significantly increased in IG compared to CG.
Conclusion: Despite a significantly increase in protein intake, the majority of the patients did not achieve the recommended intake of protein, which outlines the necessity to continuously try to improve nutritional intake by new initiatives.
Nutrition; Snack; Food intervention; Protein and energy enrichment/ fortification; Umami
Thomsen C, Bundgaard Anker CC, Holst M, Mortensen MN, Sanden M, Skadhauge LB, et al. Novel Savory Umami Tasting Snacks Designed as a Strategy to Increase Protein Intake among Hospitalized Patients at Nutritional Risk. Arch Food Sci Technol. 2020; 1(1): 1004..