Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026
Patient Nutritional Intake and Experiences With Two Models of Texture Modified Food Preparation in Hospital: A Pilot Study.
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Brennan Kaitlin, Utter Jennifer, Carnes Ruby-Rose, Luxton Chantal, McCray Sally
Аннотация
INTRODUCTION: Texture modified foods are recommended for people with dysphagia but the visual appeal and nutritional quality of the foods may be reduced through modification. Moulding pureed foods back into their original shape rather than serving as a scoop in a ramekin may improve the visual appeal of texture modified foods, and their intake. The current study describes the cost, nutritional composition, intakes and satisfaction of two methods for preparing and serving texture modified meals in hospital, one cooked-fresh and scooped in ramekins and one commercially prepared and moulded.
METHODS: Data on patient nutritional intakes and adequacy of energy and protein were collected retrospectively from two cohorts of patients receiving texture modified foods in hospital using data recorded in the electronic menu management system and compared to theoretical nutrition requirements calculated based on height and weight. The first cohort (n = 120) were served texture modified meals made on-site, served in ramekins. The second cohort (n = 152) were served externally sourced commercially prepared, moulded food items.
RESULTS: Overall, we found the externally sourced commercially-prepared, moulded meals to be more nutrient dense and approximately 10% more expensive than cooked-fresh, scooped meals, but there were no differences in nutritional intakes between the two cohorts (with patients meeting 43%-47% of energy requirements and 55%-59% of protein requirements). Patient satisfaction reports appeared to favour the commercially-prepared meals.
CONCLUSION: Our findings suggest that for a 10% increase in cost, an externally sourced commercially prepared, moulded texture modified meal can deliver a more energy dense product though significant improvements in intakes of energy and protein were not achieved.
METHODS: Data on patient nutritional intakes and adequacy of energy and protein were collected retrospectively from two cohorts of patients receiving texture modified foods in hospital using data recorded in the electronic menu management system and compared to theoretical nutrition requirements calculated based on height and weight. The first cohort (n = 120) were served texture modified meals made on-site, served in ramekins. The second cohort (n = 152) were served externally sourced commercially prepared, moulded food items.
RESULTS: Overall, we found the externally sourced commercially-prepared, moulded meals to be more nutrient dense and approximately 10% more expensive than cooked-fresh, scooped meals, but there were no differences in nutritional intakes between the two cohorts (with patients meeting 43%-47% of energy requirements and 55%-59% of protein requirements). Patient satisfaction reports appeared to favour the commercially-prepared meals.
CONCLUSION: Our findings suggest that for a 10% increase in cost, an externally sourced commercially prepared, moulded texture modified meal can deliver a more energy dense product though significant improvements in intakes of energy and protein were not achieved.