We conducted a retrospective medical-record review study. The survey items were as follows: basic attributes at admission, comorbidities, Barthel index, the length of hospitalization, the type of hospital food, blood biochemical data at admission and discharge, and the amount of leftovers from staple food and side dish of breakfast, lunch, and dinner for 4 weeks after admission.
We calculated the body mass index using height and weight and assigned a score to the comorbidities according to the Carlson comorbidity index [8 (link)].
Duration of hospitalization was the number of days from admission to discharge.
Alb level at discharge was divided by Alb level at admission to obtain the Alb rate of change (Alb-RC). Next, multivariate analysis was performed.
Dietary patterns (DPs) were extracted using principal component analysis. Energy intake (kcal/body weight (BW) kg/day), protein intake (g/BW kg/day), and non-protein energy intake (kcal/BW kg/day) obtained from breakfast, lunch, and dinner were calculated from dietary intake, and these nine variables were used.
When calculating the nine variables, we calculated each nutrition intake for 4 weeks after hospitalization and the mean intake by nutrient per day based on the survey results of the amount of leftover food by staple food and side dish of each individual subject as well as the nutrient described in the menu table. There were several types of hospital food available, including the normal diet, whole porridge diet, diabetic diet, dyslipidemia diet, liver diet, heart/hypertensive diet, and kidney disease diet.
In addition, NPC/N was calculated by (energy(kcal) - protein(g) × 4(kcal))/(protein/6.25), standardized, and used.
Furthermore, Alb-RC was arranged in ascending order, and NPC/N by breakfast, lunch, and dinner were compared between the lower 12 subjects (lower group) and upper 12 subjects (upper group).
We calculated the body mass index using height and weight and assigned a score to the comorbidities according to the Carlson comorbidity index [8 (link)].
Duration of hospitalization was the number of days from admission to discharge.
Alb level at discharge was divided by Alb level at admission to obtain the Alb rate of change (Alb-RC). Next, multivariate analysis was performed.
Dietary patterns (DPs) were extracted using principal component analysis. Energy intake (kcal/body weight (BW) kg/day), protein intake (g/BW kg/day), and non-protein energy intake (kcal/BW kg/day) obtained from breakfast, lunch, and dinner were calculated from dietary intake, and these nine variables were used.
When calculating the nine variables, we calculated each nutrition intake for 4 weeks after hospitalization and the mean intake by nutrient per day based on the survey results of the amount of leftover food by staple food and side dish of each individual subject as well as the nutrient described in the menu table. There were several types of hospital food available, including the normal diet, whole porridge diet, diabetic diet, dyslipidemia diet, liver diet, heart/hypertensive diet, and kidney disease diet.
In addition, NPC/N was calculated by (energy(kcal) - protein(g) × 4(kcal))/(protein/6.25), standardized, and used.
Furthermore, Alb-RC was arranged in ascending order, and NPC/N by breakfast, lunch, and dinner were compared between the lower 12 subjects (lower group) and upper 12 subjects (upper group).
