A 24-h a la carte food service as support for patients at nutritional risk: a pilot study

T Munk; Winnie Seidelin; E Rosenbom; A L Nielsen; T W Klausen; Michael A.  Nielsen; Thordis Thomsen

doi:10.1111/jhn.12017

A 24-h a la carte food service as support for patients at nutritional risk: a pilot study

T Munk, Winnie Seidelin, E Rosenbom, A L Nielsen, T W Klausen, Michael A. Nielsen, Thordis Thomsen

Patologiafdelingen

18 Citationer (Scopus)

Abstract

Undernutrition and insufficient energy and protein intake is a common problem in hospitalised patients. The aim of this pilot study was to investigate whether a novel hospital menu would be an effective strategy for increasing nutritional intake in patients at nutritional risk.

Originalsprog	Engelsk
Tidsskrift	Journal of Human Nutrition and Dietetics
Vol/bind	26
Udgave nummer	3
Sider (fra-til)	268-75
Antal sider	8
ISSN	0952-3871
DOI	https://doi.org/10.1111/jhn.12017
Status	Udgivet - jun. 2013

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10.1111/jhn.12017

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title = "A 24-h a la carte food service as support for patients at nutritional risk: a pilot study",

abstract = "Undernutrition and insufficient energy and protein intake is a common problem in hospitalised patients. The aim of this pilot study was to investigate whether a novel hospital menu would be an effective strategy for increasing nutritional intake in patients at nutritional risk.",

author = "T Munk and Winnie Seidelin and E Rosenbom and Nielsen, {A L} and Klausen, {T W} and Nielsen, {Michael A.} and Thordis Thomsen",

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T2 - a pilot study

AU - Munk, T

AU - Seidelin, Winnie

AU - Rosenbom, E

AU - Nielsen, A L

AU - Klausen, T W

AU - Nielsen, Michael A.

AU - Thomsen, Thordis

N1 - HEHMVU

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N2 - Undernutrition and insufficient energy and protein intake is a common problem in hospitalised patients. The aim of this pilot study was to investigate whether a novel hospital menu would be an effective strategy for increasing nutritional intake in patients at nutritional risk.

AB - Undernutrition and insufficient energy and protein intake is a common problem in hospitalised patients. The aim of this pilot study was to investigate whether a novel hospital menu would be an effective strategy for increasing nutritional intake in patients at nutritional risk.

U2 - 10.1111/jhn.12017

DO - 10.1111/jhn.12017

M3 - Journal article

C2 - 23210895

SN - 0952-3871

VL - 26

SP - 268

EP - 275

JO - Journal of Human Nutrition and Dietetics

JF - Journal of Human Nutrition and Dietetics

IS - 3

ER -

A 24-h a la carte food service as support for patients at nutritional risk: a pilot study

Abstract

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