ArticleThe journal of nutrition, health & aging2019
Protein Intake Falls below 0.6 g•kg-1•d-1 in Healthy, Older Patients Admitted for Elective Hip or Knee Arthroplasty.
Article in The journal of nutrition, health & aging, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Development and Preliminary Validation of a Novel Protein Assessment Screening Tool (PAST) for Nutrition Care.Nutrients · 2026Article
- Protein-based perioperative nutrition interventions for improving muscle mass and functional outcomes following orthopaedic surgery.Experimental physiology · 2025Review
- Energy and protein intake adequacy in geriatric rehabilitation inpatients: A descriptive cohort study.JPEN. Journal of parenteral and enteral nutrition · 2025Article
- Prescribed Hospital Diet Influence on Dietary Intake of Hospitalised Patients: A Cross-Sectional Study.Nutrients · 2025Article
- Nutrition Intervention Informed by Indirect Calorimetry Compared to Predictive Equations to Achieve Weight Goals in Geriatric Rehabilitation Inpatients: The NEED Study.The journal of nutrition, health & aging · 2023Article
- During Hospitalization, Older Patients at Risk for Malnutrition Consume <0.65 Grams of Protein per Kilogram Body Weight per Day.Nutrition in clinical practice : official publication of the American Society for Parenteral and Enteral Nutrition · 2020Observational
- Skeletal Muscle Disuse Atrophy and the Rehabilitative Role of Protein in Recovery from Musculoskeletal Injury.Advances in nutrition (Bethesda, Md.) · 2020Review
- Review
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9 authors.
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Abstract
objectiveHospitalization is generally accompanied by changes in food intake. Patients typically receive hospital meals upon personal preference within the framework of the food administration services of the hospital. In the present study, we assessed food provision and actual food and snack consumption in older patients admitted for elective hip or knee arthroplasty.
designA prospective observational study.
settingOrthopedic nursing ward of the Maastricht University Medical Centre+.
participantsIn the present study, n=101 patients (age: 67±10 y; hospital stay: 6.1±1.8 d) were monitored during hospitalization following elective hip or knee arthroplasty. MEASUREMENTS: Energy and protein provided by self-selected hospital meals and snacks, and actual energy and protein (amount, distribution, and source) consumed by patients was weighed and recorded throughout 1-6 days.
resultsSelf-selected meals provided 6.5±1.5 MJ•d-1, with 16, 48, and 34 En% provided as protein, carbohydrate, and fat, respectively. Self-selected hospital meals provided 0.75±0.16 and 0.79±0.21 g•kg-1•d-1 protein in males and females, respectively. Actual protein consumption averaged merely 0.59±0.18 and 0.50±0.21 g•kg-1•d-1, respectively. Protein consumption at breakfast, lunch, and dinner averaged 16±8, 18±9, and 20±6 g per meal, respectively.
conclusionsThough self-selected hospital meals provide patients with ~0.8 g•kg-1•d-1 protein during short-term hospitalization, actual protein consumption falls well below 0.6 g•kg-1•d-1 with a large proportion (~32%) of the provided food being discarded. Alternative strategies are required to ensure maintenance of habitual protein intake in older patients admitted for elective orthopedic surgery.
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