Nutrient composition of planned adult patients’ normal diet menus in selected public hospitals in Gauteng Province, South Africa

Nutritional quality has been a major food and beverage service consideration in planning and reviewing menus to meet patients’ nutritional needs. Failure to provide sufficient and nutritionally adequate hospital meals results in adverse consequences in a patients’ nutritional, health status and the national economy. The intent of this study was to provide useful information and direction for government agencies, hospital administrators and foodservice leaders whose mandate includes making improvements in the quality of hospital menus. A quantitative, descriptive and analytical approach was applied to assess the nutritional content of planned menus in selected public hospitals in Gauteng province. Samples of adult regular diet menus including breakfast, lunch, supper and all snacks were collected from eight hospitals and analysed using the South African based Food Finder 3 software. The recommended South African total energy RDI (Recommended Daily Intake) range is 6300-8400 kJ. Of the 8 hospitals, only two hospital menus met the requirements with a 6743 kJ and a 7978 kJ, respectively. Four hospital menus were below the RDI with the following data: 5751 kJ, 3239 kJ, 3239 kJ and 6105 kJ. Two hospital menus exceeded the RDI, i.e. 12892 kJ and 9073 kJ. While two hospitals met the RDI requirements for total energy, there are still concerns about hospitals with planned menus falling below and above the RDI as this could affect the patients’ nutritional and health status negatively. Therefore, the assessment of nutritional composition of menus could be helpful to provide information on the adequacy of hospital menus, and guide food providers to make informed decisions in improving in-patient menus.Keywords: Nutrient content, normal diet menu, adult patients, public hospital