Nutritional Intake in Hospitalized Patients Receiving Texture-Modified Diets: Preliminary Results from an Observational Study

Background: Hospitalized patients often experience reduced dietary intake, leading to malnutrition and worsening clinical outcomes. This study evaluated their dietary intake and its associated factors, focusing on three diets provided by the hospital’s kitchen. Methods: An observational study was conducted from October 2024 to January 2025 at the Fondazione Policlinico Agostino Gemelli in Rome. Standard, minced, and soft diets were considered. A visual 5-point scale estimation method was used by trained dietitians to measure dietary intake. Face-to-face interviews also assessed food service quality. Results: A total of 631 patients were enrolled. The average calorie and protein intake were, respectively, 473.4 kcal and 30.9 g at lunch, regardless of diet type. Over 40% of the patients did not meet the minimum nutritional requirements in terms of meal calories and proteins consumed, regardless of diet type. Correlation analysis showed significant positive associations between dietary intake, breakfast palatability for all diets, and breakfast quantity for standard and soft diets (ORs > 2, p < 0.05). Other food service quality factors showed no significant associations with dietary intake. Conclusions: These preliminary findings highlight the need for regular dietary assessments to identify barriers to optimal meal consumption. Educating and assisting patients during mealtime could also promote awareness and diet acceptance.