TPW 2.10 Evaluation of Hospital Menu for Post-Operative Colorectal Patients Against the ESPEN Guideline; A Quality Improvement Project
Clicks: 1
ID: 323866
2026
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
0.0
/100
1 views
0 readers
AI Quality Assessment
Not analyzed
Readership in this journal
Ranked #328 of 432 articles by views in the british journal of surgery
Most read
Least read
Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 432 in total.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
Abstract Aims Inadequate nutrition in the post-operative period can lead to poor healing, prolonged hospital stay and contribute to sarcopenia. The first stage of this quality improvement project (QIP) compared our institution's patient menu against the energy and protein requirements for post-operative patients recommended in the European Society for Clinical Nutrition and Metabolism (ESPEN) Guideline. Methods A menu capacity analysis was conducted in collaboration with catering and nutritionist teams. Nutritional analysis of plated and lighter menu options was undertaken to determine minimum and maximum potential daily energy and protein provision. Menu provision was compared with estimated requirements for an average 75 kg patient (energy target 2250 kcal/day and protein target ≥90 g/day). Results Minimum plated and lighter menu options provided 1710–1832 kcal/day and 70.6–81 g protein/day, failing to meet estimated energy and protein requirements. Maximum plated menu options provided 3058 kcal/day and 89.9 g protein/day, meeting energy requirements but remaining borderline for protein, while maximum lighter menu options provided 2748 kcal/day and 78.7 g protein/day, meeting energy but not protein requirements. Snack options particularly contributed minimally to nutritional adequacy. Conclusions Our institution's patient menu can meet an average patient's energy need, if the correct items are chosen, but often falls short of protein recommendations. Encouraging selection of higher-protein plated meals, alongside targeted nutritional interventions such as a protein supplements, may help optimise post-operative protein intake and support recovery. This will be explored in the next phase of this QIP.
| Reference Key |
openalex_W7172505736
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Ashika Dhondee, Emily Smith, Philip Herrrod, Jon Lund, Clare Megeney |
| Journal | the british journal of surgery |
| Year | 2026 |
| DOI |
10.1093/bjs/znag087.308
|
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.