Nor Azwady, Muhammad Syameel Wafi (2020) Effects of tray colour on appetite level and other factors on energy intake among patients in a government hospital in Selangor, Malaysia. [Project Paper] (Submitted)
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Abstract
The colour of utensils used to serve meal can influence individual’s perception regarding the food served thus can affect their food intake. The surrounding colour of food served for instance, cups, plates and table cloth can manipulate people’s impression of the food and amount they serve themselves. The poor quality and appearance of food may lead to nutrition inadequacy in hospitalized patients. Patients tend to not finish their meal serve in the hospital and this scenario is associated with an increased risk of mortality. Thus, this study was conducted to determine the associations between socio-demographic characteristics, appetite level, clinical characteristics, nutritional status, and energy intake among subjects served blue tray and control (beige tray) in Hospital Kajang, Selangor. Socio-demographic characteristics and clinical characteristics was obtained via self-developed questionnaire while appetite level through SNAQ questionnaire. In terms of nutritional status, BMI measurement was performed by the researcher while nutritional risk was assessed through MUST screening tool. Subjects’ energy intake was obtained from weighing pre and post meals served to subjects and calculated using Nutritionist Pro Software. A total of 127 subjects (44.9% male and 55.1% female) with 63 were control group (beige tray) and 64 were experimental group (blue tray) participated in this study with mean age of 32.27 ± 10.09 years. The percentage of subjects with normal appetite was 52.0 % while subjects with poor appetite was 48.0%. The total mean for subjects’ length of stay was 4.36±6.09 days. In terms of BMI, there was a range from 15.4 kg/m² to 52.1 kg/m². Majority of the subjects were normal (44.9%), followed by overweight and obesity in which both overweight and obesity have the same percentage (24.4%) and underweight (6.3%). The total mean value for BMI was 26.42± 6.51. Majority of the subjects having low risk of malnutrition (77.2%), along with medium risk (19.7%) and high risk (3.1%). Only sex (χ²=10.660, p<0.001) was positively associated with energy intake. There is a significant difference between appetite score and energy intake of the subjects (p = 0.026). It is shown that beige tray colour was preferable and can increase subjects’ appetite. Thus, this finding indicate an improvement can be made in the future in order to increase patient energy intake in hospital foodservice.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Mr Khoirul Asrimi Md Nor |
| Date Deposited: | 13 Feb 2023 04:04 |
| Last Modified: | 20 Feb 2023 05:16 |
| URI: | http://psaspb.upm.edu.my/id/eprint/748 |
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