The Prevalence, Characteristics and Dietary Intake of Warded Patients Consuming Out-of-hospital Food in Hospital Universiti Sains Malaysia
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Abstract
Introduction: Hospital food is planned carefully by dietitians to meet patient’s medical and nutrition needs. Consumption of out-of-hospital food (OHF) could negatively impact recovery due to its potentially unfavorable nutritional content. There was lack of recent study on the consumption of OHF in Malaysia. This study determines the prevalence and characteristics of OHF consumption among inpatients in Hospital Universiti Sains Malaysia (HUSM). Materials and methods: This cross-sectional study involved 156 ambulatory inpatients aged 18 to 65 admitted to HUSM for at least 24 hours, selected via convenience sampling. Excluded patients who were cancer, pregnant, fasting, on Ryles tube feeding, parenteral nutrition, or oral nutrition supplements. Dietary intake was recorded through a 24-hour recall questionnaire. OHF was defined as food not prepared by the hospital kitchen while patients consuming OHF for at least one meal were classified as the out-of-hospital-food group (OFG). Nutrient intake was analysed using Nutritionist Pro™ Diet Analysis Software. Weight and height were measured, status was classified according to WHO standards. Results: 90% of respondents were classified as OFG, showing significantly higher energy, carbohydrates and fibre intake than those classified as hospital food group (HFG). Common OHFs included fried local kuih-muih, banana fritters, fried chicken, fish and chicken cooked in coconut gravy (gulai), fried rice and mee-hoon soup. Sex (p<0.001) and educational level (p=0.016) were associated with the OHF consumption. Conclusion: Majority of patients consumed OHF during admission, resulting to higher energy, carbohydrates and fibre intake. Interventions promoting adherence to hospital diets are necessary to ensure optimal nutrition during hospitalization.
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