Assessment of Nutrient Levels Provided by General Hospital Patient Menus: A Cross-Sectional Study Carried Out in the Region of Murcia (Spain)
Abstract
1. Introduction
2. Materials and Methods
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Appendix A
Day | Diet | Lunch | Dinner | |
Monday | Basal | Chard stew with beans | Boiled green beans | |
Dill salmon | Grilled pork loin | |||
Salad | Salad | |||
Bread | Bread | |||
Apple | Apple | |||
Diabetic | Chard stew with beans | Boiled green beans | ||
Dill salmon | Grilled pork loin | |||
Salad | Salad | |||
½ Bread | ½ Bread | |||
Apple | Kiwi | |||
Soft | Chicken soup | Boiled green beans | ||
Ham with vegetables | Giant grouper | |||
Bread | Bread | |||
Yogurt | Yogurt | |||
Tuesday | Basal | Beef stew | Spanish omelet | |
Salad | Noodle soup | |||
Bread | Bread | |||
Baked apple | Kiwi | |||
Diabetic | Vegetable paella | Spanish omelet | ||
Salad | Noodle soup | |||
½ Bread | ½ Bread | |||
Kiwi | Kiwi | |||
Soft | Rice and carrots puree | Omelet | ||
Beef stew | Noodle soup | |||
Bread | Bread | |||
Baked apple | Yogurt | |||
Wednesday | Basal | Spanish chickpea stew | Boiled chard | |
Roasted chicken | Basque-style hake | |||
Salad | Salad | |||
Bread | Bread | |||
Kiwi | Kiwi | |||
Diabetic | Spanish chickpea stew | Boiled chard | ||
Roasted chicken | Basque-style hake | |||
Salad | Salad | |||
½ Bread | ½ Bread | |||
Kiwi | Kiwi | |||
Soft | Zucchini puree | Boiled chard | ||
Roasted chicken | Basque-style hake | |||
Bread | Bread | |||
Yogurt | Yogurt | |||
Thursday | Basal | Pasta bolognese | Scrambled mushrooms | |
Salad | Salad | |||
Bread | Bread | |||
Apple | Apple | |||
Diabetic | Spanish rice and beans | Scrambled mushrooms | ||
Swordfish with parsley | Noodle soup | |||
Salad | Salad | |||
½ Bread | ½ Bread | |||
Apple | Apple | |||
Soft | Vegetable mash | Scrambled mushrooms | ||
Swordfish with parsley | Noodle soup | |||
Bread | Bread | |||
Yogurt | Yogurt | |||
Friday | Basal | Rice three delights | Noodle soup | |
Chicken stew | Chicken burger | |||
Salad | Salad | |||
Bread | Bread | |||
Apple | Apple | |||
Diabetic | Rice three delights | Noodle Soup | ||
Hake with red pepper | Chicken burger | |||
Salad | Salad | |||
½ Bread | ½ Bread | |||
Apple | Apple | |||
Soft | Parmentier cream | Noodle soup | ||
Hake with red pepper | Chicken burger | |||
Bread | Bread | |||
Baked apple | Yogurt | |||
Saturday | Basal | Mediterranean style pasta | Boiled cauliflower | |
Baked chicken | Beef round | |||
Salad | Salad | |||
Bread | Bread | |||
Kiwi | Apple | |||
Diabetic | Mediterranean style pasta | Boiled cauliflower | ||
Baked chicken | Beef round | |||
Salad | Salad | |||
½ Bread | ½ Bread | |||
Kiwi | Apple | |||
Soft | Sole fish | Noodle soup | ||
Mashed potatoes | Ham omelet | |||
Bread | Bread | |||
Baked apple | Yogurt | |||
Sunday | Basal | Beef consommé | Vegetable stew | |
Seafood paella | Chicken breast patty | |||
Salad | Salad | |||
Bread | Bread | |||
Peaches in syrup | Pear | |||
Diabetic | Beef consommé | Vegetable stew | ||
Seafood paella | Grilled chicken breast | |||
Salad | Salad | |||
½ Bread | ½ Bread | |||
Kiwi | Pear | |||
Soft | Carrot cream | Vegetable stew | ||
Cooked ham | Grilled chicken breast | |||
Bread | Bread | |||
Yogurt | Yogurt |
References
- Ljungqvist, O.; de Man, F. Under Nutrition: A Major Health Problem in Europe. Nutr. Hosp. 2009, 24, 369–370. [Google Scholar] [PubMed]
- Tappenden, K.A.; Quatrara, B.; Parkhurst, M.L.; Malone, A.M.; Fanjiang, G.; Ziegler, T.R. Critical Role of Nutrition in Improving Quality of Care: An Interdisciplinary Call to Action to Address Adult Hospital Malnutrition. JPEN J. Parenter. Enteral. Nutr. 2013, 37, 482–497. [Google Scholar] [CrossRef] [PubMed]
- Norman, K.; Pichard, C.; Lochs, H.; Pirlich, M. Prognostic Impact of Disease-Related Malnutrition. Clin. Nutr. 2008, 27, 5–15. [Google Scholar] [CrossRef] [PubMed]
- Álvarez-Hernández, J.; Planas Vila, M.; León-Sanz, M.; García de Lorenzo, A.; Celaya-Pérez, S.; García-Lorda, P.; Araujo, K.; Sarto Guerri, B. Prevalence and Costs of Malnutrition in Hospitalized Patients: The PREDyCES® Study. Nutr. Hosp. 2012, 27, 1049–1059. [Google Scholar] [CrossRef] [PubMed]
- Murillo, A.Z.; Jáuregui, M.E.P.; González, F.V.; Ciaurriz, M.C.R.; Romero, L.C.; Ranedo, M.J.C.; Fernández, M.R.; Jiménez, J.R.; Sánchez, R.S.; Rodríguez, S.V.; et al. Prevalence of Malnutrition and Sarcopenia in Sedreno-2 Study According to GLIM And EWGSOP2 Criteria. Clin. Nutr. ESPEN 2020, 40, 607. [Google Scholar] [CrossRef]
- Evans, W.J.; Morley, J.E.; Argilés, J.; Bales, C.; Baracos, V.; Guttridge, D.; Jatoi, A.; Kalantar-Zadeh, K.; Lochs, H.; Mantovani, G.; et al. Cachexia: A New Definition. Clin. Nutr. 2008, 27, 793–799. [Google Scholar] [CrossRef]
- Muscaritoli, M.; Anker, S.D.; Argilés, J.; Aversa, Z.; Bauer, J.M.; Biolo, G.; Boirie, Y.; Bosaeus, I.; Cederholm, T.; Costelli, P.; et al. Consensus Definition of Sarcopenia, Cachexia and Pre-Cachexia: Joint Document Elaborated by Special Interest Groups (SIG) “Cachexia-Anorexia in Chronic Wasting Diseases” and “Nutrition in Geriatrics. ” Clin. Nutr. 2010, 29, 154–159. [Google Scholar] [CrossRef]
- Botella Romero, F. Minerales y oligoelementos. In Nutrientes Específicos: Hacia una Nutrición Clínica Individualizada; Aula Médica: Madrid, Spain, 2007; pp. 107–123. [Google Scholar]
- Pereira-Cunill, J.L. Vitaminas y antioxidantes. In Nutrientes Específicos: Hacia una Nutrición Clínica Individualizada; Aula Médica Ediciones; Aula Médica: Madrid, Spain, 2013; pp. 125–139. ISBN 978-84-7885-567-4. [Google Scholar]
- Shenkin, A. Basics in Clinical Nutrition: Physiological Function and Deficiency States of Trace Elements. e-SPEN Eur. e-J. Clin. Nutr. Metab. 2008, 6, e255–e258. [Google Scholar] [CrossRef]
- Gombart, A.F.; Pierre, A.; Maggini, S. A Review of Micronutrients and the Immune System-Working in Harmony to Reduce the Risk of Infection. Nutrients 2020, 12, 236. [Google Scholar] [CrossRef]
- Trang, S.; Fraser, J.; Wilkinson, L.; Steckham, K.; Oliphant, H.; Fletcher, H.; Tzianetas, R.; Arcand, J. A Multi-Center Assessment of Nutrient Levels and Foods Provided by Hospital Patient Menus. Nutrients 2015, 7, 9256–9264. [Google Scholar] [CrossRef]
- Badia-Bernaus, M.; Cuixart-Baronet, L.; Girona-Alarcón, L.; Jiménez-García, I.; Libran-Torrente, M.; Martín-Giol, M. Consenso Sobre la Nomenclatura de las Dietas Hospitalarias. Available online: https://www.sennutricion.org/es/2021/07/14/consenso-sobre-la-nomenclatura-de-las-dietas-hospitalarias (accessed on 3 August 2023).
- Milà Villarroel, R.; Abellana Sangrà, R.; Farran Codina, A. Valoración nutricional de los menús en cinco residencias geriátricas y su adecuación a las ingestas recomendadas para la población anciana. Rev. Esp. Nutr. Hum. Diet 2009, 13, 51–58. [Google Scholar] [CrossRef]
- Uruén García, A.; Rodilla Calvelo, F. Valoración Nutricional de Los Menús Basales del Hospital Obispo Polanco de Teruel y su Adecuación a Las Ingestas Recomendadas; Repositorio Institucional de Documentos, Universidad de Zaragoza: Zaragoza, Spain, 2014. [Google Scholar]
- Thibault, R.; Chikhi, M.; Clerc, A.; Darmon, P.; Chopard, P.A.; Genton Graf, L.; Kossovsky, M.; Pichard, C. Assessment of Food Intake in Hospitalised Patients: A 10-Year Comparative Study of a Prospective Hospital Survey. Clin. Nutr. 2011, 30, 289–296. [Google Scholar] [CrossRef]
- Iff, S.; Leuenberger, M.; Rösch, S.; Knecht, G.; Tanner, B.; Stanga, Z. Meeting the Nutritional Requirements of Hospitalized Patients: An Interdisciplinary Approach to Hospital Catering. Clin. Nutr. 2008, 27, 800–805. [Google Scholar] [CrossRef] [PubMed]
- Thibault, R.; Abbasoglu, O.; Ioannou, E.; Meija, L.; Ottens-Oussoren, K.; Pichard, C.; Rothenberg, E.; Rubin, D.; Siljamäki-Ojansuu, U.; Vaillant, M.-F.; et al. ESPEN Guideline on Hospital Nutrition. Clin. Nutr. 2021, 40, 5684–5709. [Google Scholar] [CrossRef] [PubMed]
- Barcina Pérez, P.; Mercader Ros, T.; Abellán Aynes, O.; Cayuela García, J.; Góngora Hervás, J.; Hernández Jiménez, P.; Lucas Abellán, C. Disease-Related Malnutrition, Functional Parameters, and Associated Costs in a Genaral Hospital. Nutr. Hosp. 2021, 38, 765–772. [Google Scholar] [CrossRef] [PubMed]
- Gottschlich, M. Core Curriculum En Apoyo Nutricional. Una Aproximación Basada En Casos Clínicos-Paciente Adulto. In Core Curriculum En Apoyo Nutricional Una Aproximación Basada En Casos Clínicos-Paciente Adulto; Drug Pharma: Madrid, Spain, 2008. [Google Scholar]
- Mifflin, M.D.; St Jeor, S.T.; Hill, L.A.; Scott, B.J.; Daugherty, S.A.; Koh, Y.O. A New Predictive Equation for Resting Energy Expenditure in Healthy Individuals. Am. J. Clin. Nutr. 1990, 51, 241–247. [Google Scholar] [CrossRef] [PubMed]
- Long, C.L.; Schaffel, N.; Geiger, J.W.; Schiller, W.R.; Blakemore, W.S. Metabolic Response to Injury and Illness: Estimation of Energy and Protein Needs from Indirect Calorimetry and Nitrogen Balance. JPEN J. Parenter. Enteral. Nutr. 1979, 3, 452–456. [Google Scholar] [CrossRef]
- Deutz, N.; Boirie, Y.; Soeters, P. Proteins and Aminoacids. In Basics in Clinical Nutrition, 5th ed.; Galén: Prague, Czech Republic, 2019. [Google Scholar]
- Wilkens, K. Adjustment for Obesity. ADA Renal Practice Group Newsletter, Winter 1984.
- Nahler, G. Lorentz-Formula. In Dictionary of Pharmaceutical Medicine; Nahler, G., Ed.; Springer: Vienna, Austria, 2009; p. 107. ISBN 978-3-21189-836-9. [Google Scholar]
- NEMO, T. Estimating Energy, Protein & Fluid Requirements for Adult Clinical Conditions. Available online: https://www.health.qld.gov.au/__data/assets/pdf_file/0022/144175/est_rqts.pdf (accessed on 2 May 2023).
- SEÑ—Sociedad Española de Nutrición Ingestas Dietéticas de Referencia (IDR) para la Población Española (Consenso FESNAD 2010). Available online: https://www.sennutricion.org/es/2010/03/02/ingestas-dietticas-de-referencia-idr-para-la-poblacin-espaola-consenso-fesnad-2010 (accessed on 3 August 2023).
- BOE Boletín Oficial Del Estado 2009. Available online: https://www.boe.es/boe/dias/2009/11/07/pdfs/BOE-A-2009-17652.pdf (accessed on 2 May 2023).
- Asociación Española de Dietistas-Nutricionistas Ingestas Dietéticas de Referencia (IDR) para la Población Española, 2010. Rev. Esp. Nutr. Hum. Diet 2010, 14, 196–197.
- Carbajal Azcona, A. Estándares de Referencia Dietética Ingestas Dietéticas de Referencia. Objetivos Nutricionales. Guías Alimentarias. Nutrición Personalizada. Available online: https://www.ucm.es/data/cont/docs/458-2018-09-20-Carbajal-IR-ON-GABA-diapo-web.pdf (accessed on 2 May 2023).
- Brierley-Hobson, S.; Clark, L.; Grayston, S.; Hawkes, C.; Nedin, J. All Wales Nutrition and Catering Standards for Food and Fluid Provision for Hospital Inpatients. Available online: http://www.wales.nhs.uk/sitesplus/documents/862/FOI-077e-15.pdf (accessed on 2 May 2023).
- Rattray, M.; Desbrow, B.; Roberts, S. Comparing Nutritional Requirements, Provision and Intakes among Patients Prescribed Therapeutic Diets in Hospital: An Observational Study. Nutrition 2017, 39–40, 50–56. [Google Scholar] [CrossRef]
- Consejería de Sanidad Región de Murcia Pliego de Condiciones Técnicas y Especiales Para La Contratación Del Servicio de Alimentación de Pacientes Del Hospital Univer-Sitario Rafael Méndez Del Área III de Lorca. Available online: https://www.carm.es/web/PDescarga?IDCONTENIDO=1618&PARAM=%3FidDocumento%3Dworkspace%3A%2F%2FSpacesStore%2F5dd3bfae-4b0d-40fe-9ea2-1bceb7eed52f%2F1.0%26fechaVersion%3D13052016105215%26descargar%3Dtrue (accessed on 2 May 2023).
- Schiavone, S.; Pelullo, C.P.; Attena, F. Patient Evaluation of Food Waste in Three Hospitals in Southern Italy. Int. J. Environ. Res. Public Health 2019, 16, 4330. [Google Scholar] [CrossRef]
- Ronsería-Rodríguez, L.C.; Bejarano-Roncancio, J.J.; Medina-Parra, J.; Merchán-Chaverra, R.A.; Cuéllar-Fernández, Y.M. Herramientas Para Identificar Consumo y Desperdicio de La Dieta Hospitalaria. Revisión Sistemática. Rev. Chil. Nutr. 2022, 49, 268–282. [Google Scholar] [CrossRef]
- Grimble, R.F.; Sobotka, L. Injury and Sepsis. In Basics in Clinical Nutrition, 5th ed.; Galén: Prague, Czech Republic, 2019. [Google Scholar]
- Varsavsky, M.; Rozas Moreno, P.; Becerra Fernández, A.; Luque Fernández, I.; Quesada Gómez, J.M.; Ávila Rubio, V.; García Martín, A.; Cortés Berdonces, M.; Naf Cortés, S.; Romero Muñoz, M.; et al. Recomendaciones de vitamina D para la población general. Endocrinol. Diabetes Nutr. 2017, 64, 7–14. [Google Scholar] [CrossRef]
Mean Estimated Patient Requirement | Nutrition Information Provided by Catering | Weighted Assessment | |
---|---|---|---|
Basal diet | |||
Energy (kcal) | 1885 (SD, 301) | 3043 (SD, 295) | 2431 (SD, 208) * |
Protein (g) | 78.4 (SD, 9.9) | 143.4 (SD, 20.5) | 107.1 (SD, 19.8) * |
Diabetic diet | |||
Energy (kcal) | 1863 (SD, 279) | 2440 (SD, 227) | 1790 (SD, 136) * |
Protein (g) | 79.5 (SD, 9.8) | 130.0 (SD, 21,4) | 91.3 (SD, 15.1) * |
Soft diet | |||
Energy (kcal) | 1853 (SD, 365.56) | 2592 (SD, 225) | 2123 (SD, 279) * |
Protein (g) | 77.5 (SD, 12.6) | 136.48 (SD, 18,2) | 108.6 (SD, 15.9) * |
Type of Diet | Mean | SD | |
---|---|---|---|
Energy (Kcal) | Basal diet | 2431 | 208 |
Diabetic diet | 1790 | 136 | |
Soft diet | 2123 | 279 | |
Carbohydrates (g) | Basal diet | 321.1 | 25.7 |
Diabetic diet | 215.1 | 26.1 | |
Soft diet | 278.2 | 20.9 | |
Protein (g) | Basal diet | 107.1 | 19.8 |
Diabetic diet | 91.3 | 15.1 | |
Soft diet | 108.6 | 15.9 | |
Fat (g) | Basal diet | 73.0 | 16.7 |
Diabetic diet | 57.5 | 13.1 | |
Soft diet | 60.5 | 23.2 | |
Fiber (g) | Basal diet | 30.6 | 5.4 |
Diabetic diet | 24.0 | 4.5 | |
Soft diet | 15.8 | 6.2 |
Difference | SD | CI 95% | ||
---|---|---|---|---|
Lower | Upper | |||
Energy (Kcal) | ||||
Basal weighed-Basal catering | −612 (*) | 297 | −783 | −440 |
Diabetic weighed-Diabetic catering | −649 (*) | 256 | −797 | −502 |
Soft weighed-Soft catering | −468 (*) | 300 | −642 | −295 |
Carbohydrates (g) | ||||
Basal weighed-Basal catering | −40.4 (*) | 31.6 | −58.7 | −22.2 |
Diabetic weighed-Diabetic catering | −49.8 (*) | 25.6 | −64.6 | −35.1 |
Soft weighed-Soft catering | −32.0 (*) | 16.7 | −41.6 | −22.4 |
Proteins (g) | ||||
Basal weighed-Basal catering | −36.3 (*) | 20.3 | −48.0 | −24.6 |
Diabetic weighed-Diabetic catering | −38.7 (*) | 17.2 | −48.6 | −28.8 |
Soft weighed-Soft catering | −28.0 (*) | 16.8 | −37.6 | −18.2 |
Fat (g) | ||||
Basal weighed-Basal catering | −31.4 (*) | 23.7 | −45.1 | −17.6 |
Diabetic weighed-Diabetic catering | −30.0 (*) | 21.3 | −42.3 | −17.8 |
Soft weighed-Soft catering | −22.0 (*) | 23.4 | −35.4 | −8.4 |
Fiber (g) | ||||
Basal weighed-Basal catering | −11.1 (*) | 9.3 | −16.5 | −5.8 |
Diabetic weighed-Diabetic catering | −12.3 (*) | 8.5 | −17.2 | −7.5 |
Soft weighed-Soft catering | −5.9 (*) | 6.2 | −9.5 | −2.3 |
Weighted Assessment | Mean (SD) | RDI |
---|---|---|
Basal diet | ||
Vitamin B1 (mg) | 1.9 (0.5) | 1.2 |
Vitamin B2 (mg) | 1.9 (0.3) | 1.2 |
Vitamin B3 (mg) | 28.0 (4.7) | 15 |
Vitamin B6 (mg) | 1.8 (0.5) | 1.3 |
Vitamin B9 (μg) | 655.7 (130.4) | 400 |
Vitamin B12 (μg) | 5.4 (4.3) | 2.4 |
Vitamin A (μg) | 1079.4 (397.2) | 800 |
Vitamin C (mg) | 216.4 (107.0) | 80 |
Vitamin E (mg) | 9.3 (2.8) | 15 |
Vitamin D (IU) | 211.6 (70) | 600 |
Vitamin K (μg) | 348.0 (350.9) | 90 |
Diabetic diet | ||
Vitamin B1 (mg) | 1.6 (0.4) | 1.2 |
Vitamin B2 (mg) | 1.9 (0.3) | 1.2 |
Vitamin B3 (mg) | 21.7 (5.6) | 15 |
Vitamin B6 (mg) | 1.9 (0.5) | 1.3 |
Vitamin B9 (μg) | 440.3 (105.4) | 400 |
Vitamin B12 (μg) | 6.7 (5.2) | 2.4 |
Vitamin A (μg) | 1019.7 (344.2) | 800 |
Vitamin C (mg) | 289.6 (129.9) | 80 |
Vitamin E (mg) | 10.4 (3.2) | 15 |
Vitamin D (IU) | 252.7 (176.9) | 600 |
Vitamin K (μg) | 337.8 (263.2) | 90 |
Soft diet | ||
Vitamin B1 (mg) | 1.9 (0.2) | 1.2 |
Vitamin B2 (mg) | 2.0 (0.4) | 1.2 |
Vitamin B3 (mg) | 23.4 (6.7) | 15 |
Vitamin B6 (mg) | 1.9 (0.5) | 1.3 |
Vitamin B9 (μg) | 525.7 (110.9) | 400 |
Vitamin B12 (μg) | 7.5 (5.3) | 2.4 |
Vitamin A (μg) | 1089.3 (653.6) | 800 |
Vitamin C (mg) | 120.2 (244.3) | 80 |
Vitamin E (mg) | 6.4 (3.7) | 15 |
Vitamin D (IU) | 329.7 (292.6) | 600 |
Vitamin K (μg) | 173.3 (313.3) | 90 |
Weighted Assessment | Mean (SD) | RDI |
---|---|---|
Basal diet | ||
Calcium (mg) | 1116.7 (164.3) | 1100 |
Iron Basal (mg) | 17.6 (3.0) | 10 |
Magnesium (mg) | 329.3 (60.1) | 380 |
Phosphorus (mg) | 1614.9 (254.1) | 700 |
Potassium (mg) | 4121.1 (855.2) | 3510 |
Sodium (mg) | 2541.3(475.4) | 2300 |
Zinc (mg) | 10.8 (2.6) | 10 |
Selenium (μg) | 134.4 (29.4) | 55 |
Copper (μg) | 824.4 (242.1) | 900 |
Diabetic diet | ||
Calcium (mg) | 910.5 (137.5) | 1100 |
Iron (mg) | 11.8 (2.5) | 10 |
Magnesium (mg) | 298.0 (65.5) | 380 |
Phosphorus (mg) | 1426.8 (220.2) | 700 |
Potassium (mg) | 3713.3 (763.8) | 3510 |
Sodium (mg) | 1862.3 (319.9) | 2300 |
Zinc (mg) | 8.7 (2.4) | 10 |
Selenium (μg) | 103.0 (29.0) | 55 |
Copper (μg) | 496.0 (298.8) | 900 |
Soft diet | ||
Calcium (mg) | 1258.6 (197.6) | 1100 |
Iron (mg) | 14.6 (2.3) | 10 |
Magnesium (mg) | 267.6 (53.1) | 380 |
Phosphorus (mg) | 1426 (203.9) | 700 |
Potassium (mg) | 3039.7 (620.7) | 3510 |
Sodium (mg) | 2909.6 (326.6) | 2300 |
Zinc (mg) | 8.5 (2.7) | 10 |
Selenium (μg) | 136.6 (39.1) | 55 |
Copper (μg) | 533.9 (185.4) | 900 |
Spanish Nutritional Objectives | Weighing-Assessed Basal Diet | Basal Diet Assessed according to Catering | Weighing-Assessed Diabetic Diet | Diabetic Diet Assessed according to Catering | Weighing-Assessed Soft Diet | Soft Diet Assessed according to Catering | |
---|---|---|---|---|---|---|---|
% TCV Proteins | 10–15 | 17.60 | 18.90 | 20.40 | 21.30 | 20.50 | 21.10 |
% TCV CH | 50–60 | 52.80 | 47.50 | 48.10 | 43.40 | 52.40 | 48.00 |
% TCV Fat | <30.00 | 27.00 | 30.90 | 28.90 | 32.30 | 25.70 | 28.60 |
PUFAs/SFAs | ≥0.50 | 0.82 | 0.84 | 0.96 | 0.93 | 0.75 | 0.80 |
(PUFAs + MUFAs)/SFAs | ≥2.00 | 2.74 | 3.22 | 3.11 | 3.47 | 2.11 | 2.80 |
Calcium/Phosphorus | 1.31 | 0.69 | 0.61 | 0.64 | 0.56 | 0.88 | 0.77 |
B1 mg/1000 Kcal | 0.40 | 0.77 | 0.94 | 0.88 | 0.93 | 0.91 | 0.91 |
B2 mg/1000 Kcal | 0.60 | 0.79 | 0.84 | 1.03 | 0.90 | 0.93 | 0.89 |
B3 mg/1000 Kcal | 6.60 | 11.50 | 13.17 | 12.13 | 13.77 | 11.03 | 12.81 |
B6 mg/Proteins g | >0.02 | 0.02 | 0.02 | 0.02 | 0.02 | 0.02 | 0.02 |
Vit E mg/PUFAs g | >0.40 | 0.73 | 0.92 | 0.86 | 1.01 | 0.58 | 0.67 |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Barcina-Pérez, P.; Lucas-Abellán, C.; Abellán-Aynés, O.; Mercader-Ros, M.T.; Victoria-Montesinos, D.; Hernández-Sánchez, P.; Serrano-Martínez, A. Assessment of Nutrient Levels Provided by General Hospital Patient Menus: A Cross-Sectional Study Carried Out in the Region of Murcia (Spain). Healthcare 2023, 11, 2304. https://doi.org/10.3390/healthcare11162304
Barcina-Pérez P, Lucas-Abellán C, Abellán-Aynés O, Mercader-Ros MT, Victoria-Montesinos D, Hernández-Sánchez P, Serrano-Martínez A. Assessment of Nutrient Levels Provided by General Hospital Patient Menus: A Cross-Sectional Study Carried Out in the Region of Murcia (Spain). Healthcare. 2023; 11(16):2304. https://doi.org/10.3390/healthcare11162304
Chicago/Turabian StyleBarcina-Pérez, Pablo, Carmen Lucas-Abellán, Oriol Abellán-Aynés, María Teresa Mercader-Ros, Desirée Victoria-Montesinos, Pilar Hernández-Sánchez, and Ana Serrano-Martínez. 2023. "Assessment of Nutrient Levels Provided by General Hospital Patient Menus: A Cross-Sectional Study Carried Out in the Region of Murcia (Spain)" Healthcare 11, no. 16: 2304. https://doi.org/10.3390/healthcare11162304
APA StyleBarcina-Pérez, P., Lucas-Abellán, C., Abellán-Aynés, O., Mercader-Ros, M. T., Victoria-Montesinos, D., Hernández-Sánchez, P., & Serrano-Martínez, A. (2023). Assessment of Nutrient Levels Provided by General Hospital Patient Menus: A Cross-Sectional Study Carried Out in the Region of Murcia (Spain). Healthcare, 11(16), 2304. https://doi.org/10.3390/healthcare11162304