This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.

Background: Geriatric malnutrition in hospitals is common and can be affected by many things, including poor satisfaction toward hospital foodservice. Hospital foodservice plays an important role in a patient's recovery process by providing adequate nutrients. On top of that, patients' foodservice satisfaction can easily be afflicted by the quality of food served and the overall foodservice experience. Furthermore, malnutrition can occur from poor foodservice quality, especially among geriatric patients. Objective: This study aims to assess the effectiveness of the Malaysian Geriatric Patients' Hospital Foodservice Protocol (MYGERYFS). Methods: The protocol comprises 3 phases. Phase One is a cross-sectional study that took place at public hospitals with geriatric wards in the Klang Valley. Univariate data from Phase One were analyzed descriptively. Pearson correlation and chi-square were conducted to find factors associated with foodservice satisfaction. Phase Two involves the collaboration of health care professionals in the geriatric field. In Phase Three, a feasibility study will be conducted to determine the feasibility of the MYGERYFS protocol in a hospital among 60 geriatric patients. These patients will be randomized into control and intervention groups, respectively. Intervention care will be done to ensure the safety of the protocol. Results: Data collection for Phase One of the study has been completed. A total of 233 geriatric respondents with the mean age of 71.39 (SD 7.99) years were gathered. Approximately 51.5% (n=120) of the respondents were female, while 48.5% (n=113) were male, with a mean BMI of 24.84 (SD 6.05) kg/m2. Their mean energy and protein intakes were 1006.20 kcal (SD 462.03 kcal) and 42.60 (SD 22.20) grams, respectively. Based on the Mini Nutritional Assessment, older patients who scored 12-14 (normal) were 27.9% (n=65), those who scored 8-11 (at risk) were 54.9% (n=128), and those who scored 0-7, which is the lowest (malnutrition), were 17.2% (n=40) of the study population. Hence, most patients were at risk of malnutrition. Although a majority of the patients claimed to have good foodservice satisfaction 26.2% (n=61), they also experienced at least 3 barriers during mealtimes. It was found that dietary intake and mealtime barriers were significantly associated with the respondent's foodservice satisfaction. Data for Phase Two and Phase Three are yet to be collected and analyzed. Conclusions: This study protocol could potentially benefit the hospital foodservice system and aid in improving geriatric nutritional status. Trial Registration: ClinicalTrials.gov NCT04858165; https://clinicaltrials.gov/ct2/show/NCT04858165

BACKGROUND Hospital food service plays an important role in a patient’s recovery process by providing adequate nutrients. On top of that, the patients’ food service satisfaction can easily be afflicted by the quality of food served and its overall food service experience. Furthermore, it is inevitable for malnutrition to happen from poor food service quality, especially among geriatric patients. OBJECTIVE This study aims to assess the effectiveness of the Malaysian geriatric patients’ hospital foodservice protocol (MY GERYFS) METHODS The protocol derived of three phases; phase 1 takes place at public hospitals with geriatric wards in the Klang Valley, phase two involves the collaboration of healthcare professionals in the geriatric field, and phase three determines the feasibility of MY GERYFS protocol in a hospital among 60 geriatric patients. These patients will be randomised into control and intervention groups respectively. Intervention care will be done to ensure the safety of the protocol. RESULTS Data collection is in progress and is expected complete and submit our results for publication by January 2023.. CONCLUSIONS This study protocol could potentially benefit the hospital food service system and aid in improving geriatric nutritional status. CLINICALTRIAL ClinicalTrial.gov with registration number 283284-331068 on 30th March 2021.