Evaluating Nutrient Composition of Adult Patients’ Normal Diet Menus: Experience of Public Hospitals in Türkiye

Beraat Dener; Mustafa Fevzi Karagöz; Hilal Betül  Altintaş Başar; İbrahim Hakkı Çağıran; Saniye Bilici; Eda Köksal

doi:10.18502/jnfs.v9i3.16160

Beraat Dener Bingöl University Health Sciences, Nutrition and Dietetics, Bingöl, Türkiye;
Mustafa Fevzi Karagöz Gazi University Faculty of Health Sciences, Nutrition and Dietetics, Ankara, Türkiye
Hilal Betül Altintaş Başar Gazi University Faculty of Health Sciences, Nutrition and Dietetics, Ankara, Türkiye
İbrahim Hakkı Çağıran Agri Ibrahim Cecen University School of Health Sciences, Nutrition and Dietetics, Ağrı, Türkiye.
Saniye Bilici Gazi University Faculty of Health Sciences, Nutrition and Dietetics, Ankara, Türkiye;
Eda Köksal Gazi University Faculty of Health Sciences, Nutrition and Dietetics, Ankara, Türkiye;

DOI: https://doi.org/10.18502/jnfs.v9i3.16160

Keywords: Menu planning; Nutritional requirements; Fats; Sodium.

Abstract

Background: Hospital menus are profoundly important to meet the nourishment needs of patients. So, this study is conducted to determine the nutrient adequacy of adult patients’ normal diet menus. Methods: An evaluation of 30-day fixed menus consisting of 4 dishes was conducted in four different public hospitals in Ankara, the capital of Türkiye. Mean adequacy ratio (MAR) and nutrient adequacy ratio (NAR) were used to examine the sufficiency of nutrients and meals. Results: For all the hospitals, MAR value was found higher than %85. However, nutrient adequacy ratio of dietary fiber, calcium and magnesium were lower than the other nutrients. It was determined that total fat, saturated fat, salt and cholesterol (except hospital D) contents were high according to the recommended values. Nevertheless, these fixed menus supplied 75% daily fiber on average. Hospital A and D menus met calcium requirements by 73% and 67%, respectively. While hospital D menus met magnesium (76%) and potassium (67%) requirements moderately, other hospitals approached 100% sufficiency for potassium. It is remarkable that in all the hospitals the amount of fruits seemed very low, up to 34%. Conclusion: As the hospital meal is an essential part of in-patients’ institutional care and nutritional support, the nutrient contents of menus should be monitored for nutritional requirements and, if necessary, there should be initiatives and arrangements in standard recipes to reduce salt and fat contents.