P. Orlandoni, C. Venturini, C. Cola, N. Giorgini,
D. Sparvoli, A.R. Costantini, R. Basile, S. Rosati,
S. Ambrosi, R. Gobbi, S. David, N. Jukic Peladic. Clinical
Nutrition, INRCA-IRCCS, Ancona, Italy

Rationale: Inadequate food intake in hospitals causes the
malnutrition, increases the morbidity, length of hospital stay
and mortality. This study was performed to determine dietary
intake of patients (pts) hospitalized in geriatric hospital INRCA
Ancona (Italy) and to assess the ability of hospital meal service
to meet their nutritional needs.
Methods: Pts hospitalized on 9th October 2015 were involved
in two-day survey. Dieticians assessed pts nutritional status
and helped pts to register dietary intake and satisfaction
with meals. Kcal and protein (P) values of food served
and consumed were compared to pts needs (Harris Benedict
formula for kcal, for p reference range from 1.0 to 1.5 g of
P/body weight). Descriptive statistics was performed in SPSS
ver. 19
Results: Evidences on 89 pts (84.51±6.87 years, BMI
24.94±4.70, Alb 3.35±0.52, Pab 13.33±5.38; 19% LoW,
MUST 31% medium/high risk) were collected. Three main
diets were: standard (S) 39%, Low glycemic (LG) 18%, for
dysphagia (D) 18% (9% pts artificially fed, 7% nothing by
mouth). For S excessive Kcal and P were provided for pts
needs, for D insufficient P, for LG insufficient Kcal and P that
just reached pts needs. For all diets kcals and P provided
exceeded pts intake. 87% of pts on LG didn’t meet needs
for kcal while 93% of pts on D didn’t meet P needs. Patients
on D expressed high indifference or dissatisfaction with meals
Conclusion: High discordance between food provided, pts
needs and their intake and significant wastage of hospital food
was found. Hospital meals should better correspond patients
needs and conditions whereas their auto sufficiency on meals
and psychological conditions should also be considered.
Disclosure of Interest: None declared
P. Orlandoni1, N. Jukic Peladic1, C. Gagliardi2, C. Venturini1,
D. Fagnani1. 1Clinical Nutrition, 2INRCA-IRCCS, Ancona, Italy
Rationale: The possibility for old non self-sufficient patients
(Pts) to receive Home Enteral Nutrition (HEN) relies on support
of caregivers (CG). The aim of the study was to analyze how
physically and emotionally demanding responsibilities impact
the caregiving process and to individuate support needs of CGs
over the time.
Methods: Focus groups 3 with informal, 1 with formal CGs
of older PTs receiving HEN by Clinical Nutrition Unit of INRCA
Hospital of Ancona were conducted. HEN is provided entirely
at PTs homes after CG’s training and includes delivery of
material and 1 monthly home visit by home visiting staff which
is in a direct contact with hospital specialist who manages the
therapy. Qualitative methodology based on grounded theory
to guide data collection, analysis and interpretation was used.

Results: 30 CGs, 56.22±12.45 years, were involved. The
start of HEN was identified as the most critical moment
of caregiving process (38% worried about the management
of nutrition/nutrition pump; 25% had negative emotional
reaction, 22% had negative psychological attitude towards
EN). Two main support needs to be provided by HEN service
are: training (gradual training, started during hospitalization
and repeated at home, is decisive for serenity of CGs at the
start of HEN) and monthly home visit (it gives psychological
and technical support and represents link to hospital specialist
who manages a therapy). Support of external, formal, CGs is
another main support need of families dealing with patients
in HEN.
Conclusion: Training initially and home visits next, impact
significantly caregivers’ emotional ad psychical approach
to caregiving. Therefore these issues should be accurately
defined within protocols of HEN providers.
Disclosure of Interest: None declared
R. Naaman, A. Parrett, E. Rizou, L. Burleigh, J. Murtagh,
K. Gerasimidis. Human Nutrition, University of Glasgow, Medicine for the Elderly, NHS Greater Glasgow and Clyde,
Glasgow, Medicine for the Elderly, NHS Greater Glasgow
and Clyde, Paisley, United Kingdom
Rationale: Prevalence of malnutrition and poor dietary intake
are common in frail elderly inpatients. Exploring eating habits
and food preferences during hospitalisation will allow us
to design appropriate nutritional interventions. This study
aimed to evaluate the consumption of hospital meals and
macronutrients intake in geriatric inpatients.
Methods: Hospital food intake was evaluated by obtaining
photographs of served meals (breakfast, lunch, dinner) before
and after consumption in hospitalised elderly patients (65 y)
in 10 wards of two major geriatric hospitals. The proportion
(%) and amount (grams) of the consumed meal were estimated
from the photographs.
Results: The intake of a total of 1,378 hospital meals were
recorded (33% breakfast, 34% lunch, 33% dinner). The highest
median of dietary intake was recorded for breakfast compared
with the other meals (breakfast: 95%, lunch: 73%, dinner: 75%;
p < 0.0001). At breakfast, 89% and 81% of the patients chose milk and bread, respectively. At lunch, 84% ordered potatoes and 82% had soup prior to their main dish. At dinner, 86% of the patients chose potatoes and 75% had dessert. Vegetable intake was the lowest at both lunch and dinner compared to other served items. Patients eating in a common dining room had an increased dietary intake compared with patients using a tray feeding system at breakfast (p < 0.0001), lunch (p < 0.0001) and dinner (p = 0.008). Conclusion: A quarter of served lunch and dinner is wasted. Eating in a dining room may improve dietary intake in this group of patients. Disclosure of Interest: None declared

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