32% of hospital patients malnourished

A lack of adequate nutrition in hospitals can delay patients’ recovery time, increase complication rates and extend the length of stay, according to an Australian dietitian who is calling for greater nourishment in hospitals.

Dietitian Kate Di Prima said that with approximately 33 million meals served in Australian hospitals every year, there is plenty of room for improvement to incorporate essential vitamins, minerals and protein to ensure meals help, not hinder, a patient’s recovery.

She said a study of 3122 participants from 56 Australian hospitals in the Clinical Nutrition Journal revealed that 32% of patients suffered malnutrition and 23% consumed less than a quarter of the food they were offered.

“If patients are malnourished, or not eating whilst in hospital, it can lead to a magnitude of problems including trouble absorbing medication and a weakened immune system, which has a huge impact on infection control and on length of stay.

“The staggering number of people not even eating a quarter of their food is startling, meaning that every bite must count towards providing patients with the protein and nutrition needed to make a full and swift recovery.”

Ms Di Prima said it is not acceptable in this day and age to have undernourished patients in Australian hospitals. She believes one solution lies in providing nutritious and tasty meals that are quick and easy to prepare in the kitchen.

“A perfect addition to hospital menus are egg-based meals, as they pack a nutritional punch and have a taste and texture that appeals to the general population, from children to the elderly,” she said.

“Eggs are nutritional powerhouses. One egg contains over 11 essential vitamins and minerals and offers a source of iron and high-quality protein.

“We have a duty of care for our patients. Better meals promote better outcomes,” she said.