A nutritional intervention to reduce the calorie content of meals served at psychiatric rehabilitation programs

Sarah Stark Casagrande, Arlene Dalcin, Phyllis McCarron, Lawrence J. Appel, Debra Gayles, Jennifer Hayes, Gail Daumit

Research output: Contribution to journalArticlepeer-review

Abstract

To assess the effectiveness of an intervention to reduce the calorie content of meals served at two psychiatric rehabilitation programs. Intervention staff assisted kitchen staff with ways to reduce calories and improve the nutritional quality of meals. Breakfast and lunch menus were collected before and after a 6-month intervention period. ESHA software was used to determine total energy and nutrient profiles of meals. Total energy of served meals significantly decreased by 28% at breakfast and 29% at lunch for site 1 (P < 0.05); total energy significantly decreased by 41% at breakfast for site 2 (P = 0.018). Total sugars significantly decreased at breakfast for both sites (P 0.001). In general, sodium levels were high before and after the intervention period. The nutrition intervention was effective in decreasing the total energy and altering the composition of macro-nutrients of meals. These results highlight an unappreciated opportunity to improve diet quality in patients attending psychiatric rehabilitation programs.

Original languageEnglish (US)
Pages (from-to)711-715
Number of pages5
JournalCommunity Mental Health Journal
Volume47
Issue number6
DOIs
StatePublished - Dec 2011

Keywords

  • Food service
  • Nutrition
  • Obesity
  • Psychiatric rehabilitation programs
  • Severe mental illness

ASJC Scopus subject areas

  • Health(social science)
  • Public Health, Environmental and Occupational Health
  • Psychiatry and Mental health

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