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P172 PATIENTS WASTE HIGH AMOUNTS OF FOOD PROVIDED BY THE HOSPITAL KITCHEN
98 aldosteronism, which increases renal Mg excretion. The aim of the study was to investigate the relationships between free intracellular Mg (Mg2+), the usual indexes of Mg status, the serum aldosteron concentration and the Mg infused with parenteral nutrition (PN), in patients on HPN for CIF. Methods: Twenty-three metabolically stable adult (18 yrs) outpatients on long-term HPN (>6 months) were enrolled. Exclusion criteria: adrenal gland disease, renal and liver failure, diuretics, HPN or underlying disease complications over the past 4 months. The followings were evaluated: in-vivo free Mg2+ in skeletal muscle by phosphorus magnetic resonance spectroscopy (31P-MRS), serum Mg (S-Mg), 24-hr urinary excretion of Mg (U-Mg), creatinine clearance (CrCl), serum aldosteron, and Mg in the PN bag (PN-Mg). Statistics: Pearson simple regression and multiple regression Results: S-Mg was decreased in 3 pts (14%) and Mg2+ in 7 pts (30%). U-Mg was normal in 12 and increased in 11 pts (48%). Aldosteronism was present in 7 pts (30%). Five pts with reduced Mg2+ had both increased U-Mg and serum aldosteron, whereas only one had decreased S-Mg. Mg2+ was not related to S-Mg, U-Mg and PNMg. A negative trend was observed between Mg2+ and aldosteron (R = 0.39; P = 0.063). U-Mg was positively associated with PN-Mg (R = 0.63; P = 0.001) and aldosteron (R = 0.42; P = 0.045). Multiple regression confirmed both the associations. S-Mg was negatively associated with CrCl (R = 0.62; P = 0.014). Conclusion: In patients on HPN for CIF, Mg functional status is not associated with the usual indexes of Mg status but seems negatively affected by increased urinary losses of Mg due to secondary aldosteronism. Disclosure of Interest: None declared.
P172 PATIENTS WASTE HIGH AMOUNTS OF FOOD PROVIDED BY THE HOSPITAL KITCHEN M.A.E. van Bokhorst-de van der Schueren1 , I.A. Brouwer2 , P.J.M. Weijs1 , J.A.E. Langius1 . 1 dept. of nutrition and dietetics, VU University Medical Center, 2 dept. of health sciences, VU University, Amsterdam, Netherlands Rationale: Prevalence of disease-related malnutrition in hospital inpatients is high; many patients do not meet nutritional requirements. To better understand the reasons for poor nutritional intake, in this study an analysis was made of the composition of hospital meals and amounts consumed and wasted by the patients. Methods: During six days, components of meals delivered from the kitchen to the coronary care departments have been weighed and nutrients calculated. On return from the wards, waste was weighed and nutrients consumed were calculated. To determine percentage of intake and waste, we defined the following cut-off points; ate everything (80 100%), ate more than half (51 85%), ate less than half (16 50%) and ate nothing (0 15%). Results: The 3 main meals (measured from 150 meals of 65 patients) accounted for a mean of 1809±143 kcal and 77±10 g of protein per day. The provided meals met the Dutch guidelines for a healthy diet, except for fruits.
Poster presentations Twenty-eight percent of patients ate everything, 44% ate more than half, 24% less than half and 4% ate nothing of the provided meals. In total, 38% of the food provided by the kitchen was wasted. As a consequence, the main meals supplied on average 1105±594 kcal and 47±27 g of protein to the patients. Pastas with sauce, potatoes, rice, and sauces were food products of which more than 50% was wasted. Patients almost completely consumed cold meats, apple pie, ice cream and soup. Conclusion: The standard meals provided by the hospital kitchen provide adequate amounts of energy and protein. However, the majority of patients does not consume complete meals. Thus, food waste attributes to inadequate intake. Periodical evaluation and adjustment of menus, components and nutrient density of meals may help to increase nutritional intake and to prevent weight loss during admission. Disclosure of Interest: None
P173 DIETARY OMEGA 9 AND OMEGA 3 FAT, BODY COMPOSITION AND LIPID PARAMETERS IN HEALTHY CAUCASIAN MEN AND WOMEN M. Neville1 , J. Geppert1 , Y. Min1 , K. Ghebremeskel1 . 1 Institute of Brain Chemistry and Human Nutrition, London Metropolitan University, London, United Kingdom Rationale: The beneficial effects of dietary omega 9 and omega 3 fats in prevention of cardio-vascular diseases (CVD) have been suggested. The British are known to have high intakes of total and saturated fat with higher prevalence of CVD. Hence, we investigated the association between dietary omega 9 and 3 fat intakes, body composition and lipid parameters in UK Caucasians. Methods: Forty-nine men and 50 women (20 50 yrs) were recruited through an advert within the university. Dietary intake was assessed using a 7-day food diary and dietary analysis software (Foodbase v3.1). Body composition was determined by bioelectrical impedance analysis (Tanita Segmental Body Composition Analyser). Systolic/diastolic blood pressure, pulse rate, fasting serum glucose, triglycerides, total cholesterol, LDL-cholesterol, and HDL-cholesterol were measured. Differences between men and women were tested by two-tailed t-test and relationships between parameters examined by Pearson correlations. Data are expressed as means±S.D. Results: Men consumed higher amounts of omega 9 fat (27 g/day vs 21, p < 0.01), had greater lean body mass (64.6±6.8 kg vs 44.2±2.9, p < 0.001) but less fat mass (15.7±5.6% vs 26.9±6.9, p < 0.001) compared with women. Furthermore, men had elevated levels of glucose (5.3±0.8 mmol/l vs 4.9±0.5, p < 0.001), triglycerides (1.3±0.7 mmol/l vs 1.0±0.4, p < 0.05) and LDLcholesterol (3.0±1.0 mmol/l vs 2.6±0.7, p < 0.05) but lower HDL-cholesterol (1.4±0.3 vs 1.8±0.4, p < 0.001). No gender differences were found in omega 3 fat intake. In men, an inverse correlation was found between dietary omega 9 fat, and total cholesterol (r = 0.315, p < 0.05) and LDL-cholesterol (r = 0.340, p < 0.05). Conclusion: Although most men who participated were highly health conscious and physically active, the lipid
P172 PATIENTS WASTE HIGH AMOUNTS OF FOOD PROVIDED BY THE HOSPITAL KITCHEN M.A.E. van Bokhorst-de van der Schueren1 , I.A. Brouwer2 , P.J.M. Weijs1 , J.A.E. Langius1 . 1 dept. of nutrition and dietetics, VU University Medical Center, 2 dept. of health sciences, VU University, Amsterdam, Netherlands Rationale: Prevalence of disease-related malnutrition in hospital inpatients is high; many patients do not meet nutritional requirements. To better understand the reasons for poor nutritional intake, in this study an analysis was made of the composition of hospital meals and amounts consumed and wasted by the patients. Methods: During six days, components of meals delivered from the kitchen to the coronary care departments have been weighed and nutrients calculated. On return from the wards, waste was weighed and nutrients consumed were calculated. To determine percentage of intake and waste, we defined the following cut-off points; ate everything (80 100%), ate more than half (51 85%), ate less than half (16 50%) and ate nothing (0 15%). Results: The 3 main meals (measured from 150 meals of 65 patients) accounted for a mean of 1809±143 kcal and 77±10 g of protein per day. The provided meals met the Dutch guidelines for a healthy diet, except for fruits.
Poster presentations Twenty-eight percent of patients ate everything, 44% ate more than half, 24% less than half and 4% ate nothing of the provided meals. In total, 38% of the food provided by the kitchen was wasted. As a consequence, the main meals supplied on average 1105±594 kcal and 47±27 g of protein to the patients. Pastas with sauce, potatoes, rice, and sauces were food products of which more than 50% was wasted. Patients almost completely consumed cold meats, apple pie, ice cream and soup. Conclusion: The standard meals provided by the hospital kitchen provide adequate amounts of energy and protein. However, the majority of patients does not consume complete meals. Thus, food waste attributes to inadequate intake. Periodical evaluation and adjustment of menus, components and nutrient density of meals may help to increase nutritional intake and to prevent weight loss during admission. Disclosure of Interest: None
P173 DIETARY OMEGA 9 AND OMEGA 3 FAT, BODY COMPOSITION AND LIPID PARAMETERS IN HEALTHY CAUCASIAN MEN AND WOMEN M. Neville1 , J. Geppert1 , Y. Min1 , K. Ghebremeskel1 . 1 Institute of Brain Chemistry and Human Nutrition, London Metropolitan University, London, United Kingdom Rationale: The beneficial effects of dietary omega 9 and omega 3 fats in prevention of cardio-vascular diseases (CVD) have been suggested. The British are known to have high intakes of total and saturated fat with higher prevalence of CVD. Hence, we investigated the association between dietary omega 9 and 3 fat intakes, body composition and lipid parameters in UK Caucasians. Methods: Forty-nine men and 50 women (20 50 yrs) were recruited through an advert within the university. Dietary intake was assessed using a 7-day food diary and dietary analysis software (Foodbase v3.1). Body composition was determined by bioelectrical impedance analysis (Tanita Segmental Body Composition Analyser). Systolic/diastolic blood pressure, pulse rate, fasting serum glucose, triglycerides, total cholesterol, LDL-cholesterol, and HDL-cholesterol were measured. Differences between men and women were tested by two-tailed t-test and relationships between parameters examined by Pearson correlations. Data are expressed as means±S.D. Results: Men consumed higher amounts of omega 9 fat (27 g/day vs 21, p < 0.01), had greater lean body mass (64.6±6.8 kg vs 44.2±2.9, p < 0.001) but less fat mass (15.7±5.6% vs 26.9±6.9, p < 0.001) compared with women. Furthermore, men had elevated levels of glucose (5.3±0.8 mmol/l vs 4.9±0.5, p < 0.001), triglycerides (1.3±0.7 mmol/l vs 1.0±0.4, p < 0.05) and LDLcholesterol (3.0±1.0 mmol/l vs 2.6±0.7, p < 0.05) but lower HDL-cholesterol (1.4±0.3 vs 1.8±0.4, p < 0.001). No gender differences were found in omega 3 fat intake. In men, an inverse correlation was found between dietary omega 9 fat, and total cholesterol (r = 0.315, p < 0.05) and LDL-cholesterol (r = 0.340, p < 0.05). Conclusion: Although most men who participated were highly health conscious and physically active, the lipid