Providing healthy food choices in hospital: Are we failing our patients? (Record no. 76522)

MARC details
000 -LEADER
fixed length control field 02967cam a2200205 4500
001 - CONTROL NUMBER
control field NMDX7688
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 120401t2016 xxu||||| |||| 00| 0 eng d
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Tolan, S.
240 ## - UNIFORM TITLE
Uniform title <a href="Archives of Disease in Childhood">Archives of Disease in Childhood</a>
245 ## - TITLE STATEMENT
Title Providing healthy food choices in hospital: Are we failing our patients?
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc. 2016
500 ## - GENERAL NOTE
General note NMUH Staff Publications
500 ## - GENERAL NOTE
General note EMBASE
500 ## - GENERAL NOTE
General note 101
520 ## - SUMMARY, ETC.
Summary, etc. &lt;span style="font-size: 10pt;"&gt;Aims Obesity in children and young people in the United Kingdom is increasing in prevalence. The responsibility of paediatricians extends to the promotion of healthy eating; balanced nutrition being of increased importance for the unwell child. The presented study evaluates the food options readily available to children in a large district general hospital, against a healthy eating model as suggested by NICE Quality Standard 94. Method Food options presented in hospital vending machines, served on the children's ward and in the canteen were analysed for the proportion of healthy options and availability of nutritional information at the point of selection. Results Vending machines; 22% of the items displayed clear nutritional information. Available products comprised of chocolate (28%), biscuits (21%), crisps (19%) and artificial drinks (11%). Natural drinks accounted for 4% of the contents. Ward; A daily menu is used throughout the hospital, serving only adult portions on the paediatric wards. The menu delineates healthy options with a heart symbol (37%), meals with high energy (31%), softer diet (46%), vegetarian options (56%) and gluten free options (54%). Full nutritional breakdown is available only on request. Canteen; Items produced on site have a ticket detailing energy, total fat, saturates, sugar and salt content per adult portion. 86 menu items were analysed. 68% of main dishes, 22% of sides, 80% of desserts and 57% of breakfast items were classified as 'unhealthy', (Department of Health guidance for nutritional labelling). Conclusion The range of food available in hospital is skewed to an unhealthy predominance. Nutritional information is displayed inconsistently and with ambiguity, challenging parental decision making for healthier choices. A unified, comprehensible system is required throughout the catering services. Implementation A collection of posters and leaflets designed to demonstrate the importance of healthy eating and exercise has been created to display across the hospital and distribute to parents and children to educate patient choices. In collaboration, work continues towards implementing the nationally recommended traffic light approach to food labelling across hospital catering services and adjusting the selection at vending machines to offer healthier options.&amp;nbsp;[Conference Abstract]&lt;/span&gt;
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Ayling, H.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Knight, K.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Singh, C.
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://adc.bmj.com/content/101/Suppl_1/A182.1">http://adc.bmj.com/content/101/Suppl_1/A182.1</a>
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Total Checkouts Date last seen Price effective from Koha item type
        Staff publications for NMDX Ferriman information and Library Service (North Middlesex) Ferriman information and Library Service (North Middlesex) Shelves 07/06/2022   07/06/2022 07/06/2022 Book
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