Foodservice Models and Nutrition Practices in Spinal Facilities: Insights and Opportunities for Improvement From a Pilot Multinational Survey

This novel study provides valuable insights into foodservices within spinal inpatient facilities, highlighting variability in the nutrient goals of menus across different sites. Particularly, the limited focus on saturated fat, despite the elevated cardiovascular risk in this population needs consideration. Future research should explore these issues in a larger, diverse sample and work toward standardising tangible nutrition practices to improve the quality of care and nutritional outcomes.