Foodservice interventions and their influence on nutritional outcomes and satisfaction of adult oncology patients-a conceptual replication

Steer, B; Black, J; Cecchini, L; Choo, C; Dvarakesa, A; Hill, M; Ho, A; Kennett, G; Woltersdorf, A; Zilber, E; Porter, J

Author(s): Steer, B; Black, J; Cecchini, L; Choo, C; Dvarakesa, A; Hill, M; Ho, A; Kennett, G; Woltersdorf, A; Zilber, E; Porter, J;
Details: Publication Year 2025-03,Volume 33,Issue #3,Page 217
Journal Title: Supportive Care in Cancer
Publication Type: Review
Abstract: BACKGROUND: Foodservices are vital components of care for oncology patients across all settings. This conceptual replication aimed to explore the influence of foodservice interventions across a range of nutritional outcomes and the satisfaction of hospitalised and ambulatory adult oncology patients. METHODS: The review protocol was registered with PROSPERO (CRD42023447351). Six databases were searched using search terms associated with the intervention and population. There were no restrictions on language or publication date. The inclusion criteria were applied to titles and abstracts, then full-text papers. All included papers were assessed for study quality. Outcome data were synthesised narratively, and vote counting was conducted based on the direction of effect. RESULTS: Eight studies testing the influence of a foodservice intervention were included. Interventions included technology advancement, high energy high protein meals and snacks, and patient-focused foodservice models. Study quality was assessed as positive for seven of the studies. Of nutritional outcomes reported (energy and protein intake, body weight, muscle mass), improvements were seen in all but one study. Except in one study, where reported, patient satisfaction improved as a result of the intervention. CONCLUSION: Original research into the impact of systematic foodservice interventions has expanded in recent years. This conceptual replication found that the implementation of small, frequent high-energy high-protein meals and snacks, and patient-focused foodservice models may improve nutritional outcomes and satisfaction in both inpatient and ambulatory settings. Further large-scale research that explores multiple interventions and cost-effectiveness is required.
Keywords: Humans; *Neoplasms/therapy; *Patient Satisfaction; *Food Service, Hospital; Adult; Nutritional Status; Energy Intake; Conceptual replication; Foodservice; Oncology
Department(s): Nutrition and Speech Pathology
Publisher's Version: https://doi.org/10.1007/s00520-025-09264-5
Open Access at Publisher's Site: https://doi.org/10.1007/s00520-025-09264-5
Terms of Use/Rights Notice: Refer to copyright notice on published article.

Creation Date: 2025-03-21 06:57:19

Last Modified: 2025-03-21 06:58:05