A retrospective study: Do hospital menus carry a risk of malnutrition?
Yazarlar (4)
Dr. Öğr. Üyesi Beyza Mendeş Bezm-İ Âlem Vakıf Üniversitesi, Türkiye
Doç. Dr. Ayşe GÜNEŞ BAYIR Kastamonu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Ayşe Semra Aksoy Bezmiâlem Vakıf Üniversitesi, Türkiye
Dr. Öğr. Üyesi Özlem Toluk Bezmiâlem Vakıf Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food Science and Nutrition (Q2) | ||
| Dergi ISSN | 2048-7177 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 07-2025 |
| Cilt / Sayı / Sayfa | 13 / 8 / 1–15 | DOI | 10.1002/fsn3.70669 |
| Makale Linki | https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70669 | ||
| UAK Araştırma Alanları |
Veteriner Gıda Hijyeni ve Teknolojisi
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| Özet |
| Malnutrition is preventable, and increasing investment in food and nutrient care for patients can save lives. A retrospective study evaluated the adequacy levels of the menus served in a hospital by making meal‐based seasonal comparisons and examined the potential of these menus to pose a risk of malnutrition. In this context, the nutritional profile regarding energy, macro and micronutrients, and fiber was revealed. The results were compared with the Food and Drug Administration (FDA), the European Food Safety Authority (EFSA) and Türkiye Dietary Guideline‐2022 (TDG‐2022) recommendations. The nutrient profile of the menus was assessed by the Nutrient Rich Food NRF20.3 index (NRF20.3) and Limiting Nutrients 3 (LIM3) subscores. A one‐year dataset obtained from a hospital menu includes three meals (breakfast, lunch, and dinner) with various menus (general, diabetic, and gluten‐free) were … |
| Anahtar Kelimeler |
| hospital menus | malnutrition | nutrient intake | nutrient profile | nutrients |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 1 |
| Scopus | 1 |
| Google Scholar | 3 |