March 28, 2023 11:02 am
Billie Jane Hermosura,Christina Lengyel
The Provision of Probiotic-containing Foods and Fermented Foods with Patient Meals
Names, Organizational Affiliations, and Locations of all Authors
L. Schmidt1, L. Hundseth, L1. Thompson1, M. Richmond2, S. Walker2
1University of Saskatchewan, Saskatoon, SK,
2Saskatchewan Health Authority, Regina, SK
Across Canada, more than 200,000 hospital patients acquire infections while accessing healthcare services every year (Public Health Agency of Canada, 2013). One potential mechanism that may be used to prevent healthcare-associated infections is the use of probiotic-containing and fermented foods. Little research has been conducted to determine the feasibility of including probiotic-containing and fermented foods to menus in hospitals to promote gut health in inpatient settings.
Objective(s)/Process or Summary of Content
The purpose of our study was to determine current practices within the Nutrition and Food Services Departments in Canada relating to the provision of probiotic-containing and fermented foods on meal trays.
Method(s)/Systemic Approach Used
An online survey was distributed to dietitians and practicum preceptors intending to reach those working in Canadian Food and Nutrition Services Departments. The survey was open from January 20, 2023 to February 21, 2023.
There were 42 respondents who consented to participate, mostly from Saskatchewan (n=25/41). Over half of participants (n=13/25) served yogurt with active bacterial culture on the regular menu cycle. None of the participants served tempeh, kefir, kimchi, or kombucha on their current menu. All participants (n=23/23) indicated that their hospital had no current policies or guidelines in place regarding the provision of probiotic-containing foods and fermented foods.
Although some probiotic-containing foods and fermented foods are served on hospital menus, there are currently no policies in any of the respondents’ hospitals.
Significance to Dietetics
Determining existing Canadian practices regarding provision of probiotic-containing and fermented foods may inform further research. Based on the findings of this survey, policy development is not warranted at this time.
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