Accuracy of visual estimates of plate waste in the determination of food consumption

Dubois, Sheila

doi:10.1016/s0002-8223(21)01531-5

Cited by 41 publications

(3 citation statements)

References 22 publications

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“…(iii). We estimated the amount of food intake during the 6 weeks of study, through the visual estimation of plate waste [34][35][36]. The meals were formulated and prepared by the company canteen, according to the Italian guidelines "National Recommended Energy and Nutrient Intake Levels for the Italian population" (LARN, [37]).…”

Section: Nutritional Status Assessmentmentioning

confidence: 99%

Relationship between Nutritional Status, Food Consumption and Sarcopenia in Post-Stroke Rehabilitation: Preliminary Data

et al. 2022

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After a stroke, patients can suffer from sarcopenia, which can affect recovery. This could be closely related to an impairment in nutritional status. In this preliminary analysis of a longitudinal prospective study, we screened 110 subjects admitted to our rehabilitation center after a stroke. We then enrolled 61 patients, who underwent a 6-week course of rehabilitation treatment. We identified a group of 18 sarcopenic patients (SG), according to the European Working Group on Sarcopenia in Older People 2 (EWGSOP2), by evaluating muscle strength with the handgrip test, and muscle mass with bioelectrical impedance analysis (BIA). With respect to the non-sarcopenic group (NSG), the SG at admission (T0) had worse muscle quality, according to the BIA-derived phase angle, and a lower score of MNA®-SF. In contrast to the NSG, the SG also exhibited lower values for both BMI and the Geriatric Nutritional Risk Index (GNRI) at T0 and T1. Moreover, 33% of the SG had a major risk of nutrition-related complications (GNRI at T0 < 92) and discarded on average more food during the six weeks of rehabilitation (about one-third of the average daily plate waste). Of note is the fact that the Barthel Index’s change from baseline indicated that the SG had a worse functional recovery than the NGS. These results suggest that an accurate diagnosis of sarcopenia, along with a proper evaluation of the nutritional status on admission to rehabilitation centers, appears strictly necessary to design individual, targeted physical and nutritional intervention for post-stroke patients, to improve their ability outcomes.

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Section: Nutritional Status Assessmentmentioning

confidence: 99%

Relationship between Nutritional Status, Food Consumption and Sarcopenia in Post-Stroke Rehabilitation: Preliminary Data

et al. 2022

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“…, 2015; Coşkun and Filimonau, 2021). Plate-food waste refers to the food left on an individual's plate, which could be eaten by someone else (Dubois, 1990). This waste is caused by food over-filling due to ignoring the right plate portion size and unawareness about unprivileged people's hunger issues (Betz et al.…”

Section: Introductionmentioning

confidence: 99%

“…There is a common consensus that not only supply chains are responsible for sustainability issues (Ramanathan et al, 2011;Zhang et al, 2015;Dubey et al, 2017a, b;Mishra et al, 2018;Kamble et al, 2019) but also consumers should be responsible enough for their actions to reduce food waste, predominantly their plate-food consumption (Graham-Rowe et al, 2014;Thi et al, 2015;Cos ¸kun and Filimonau, 2021). Plate-food waste refers to the food left on an individual's plate, which could be eaten by someone else (Dubois, 1990). This waste is caused by food over-filling due to ignoring the right plate portion size and unawareness about unprivileged people's hunger issues (Betz et al, 2015;Pirani and Arafat, 2016).…”

Section: Introductionmentioning

confidence: 99%

Sustainability and socially responsible food consumption: an empirical investigation based on self-awareness and self-congruity theories

Rasool,

Cerchione,

Centobelli

et al. 2023

APJML

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PurposeThis study aims to highlight the impact of altruistic-self and hunger awareness on socially responsible food consumption through the lens of self-awareness and self-congruity theories due to the great challenge of Sustainable Development Goal 2: Zero Hunger.Design/methodology/approachA survey was conducted with a sample of 812 respondents. Exploratory Factor Analysis (EFA) and Confirmatory Factor Analysis (CFA) confirm each variable's structure through the measurement model and test the hypothesis to support a structural model.FindingsThe results highlight that the combination of altruistic-self and hunger awareness (AS-HA congruence) drives consumers to execute socially responsible food consumption. Meanwhile, consumers' food-saving attitude mediation translates to the attitude towards responsible and ethical use increasing socially responsible food consumption, a contextual development in the theory of congruence. Conversely, hunger awareness is not confirmed as significantly influencing socially responsible food consumption.Practical implicationsThis research provides valuable insights for academicians and practitioners in developing food waste management strategies that can be implemented to reduce food wastage.Originality/valueFood waste is a global concern and is challenging for many manufacturing, distribution and individual wastage levels. However, food wastage by consumers is one of the most critical problems which can be minimised with awareness and attitudinal changes in behaviour as a form of socially responsible consumption.

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Digital photography: A new method for estimating food intake in cafeteria settings

et al. 2004

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Accuracy of visual estimates of plate waste in the determination of food consumption

Cited by 41 publications

References 22 publications

Relationship between Nutritional Status, Food Consumption and Sarcopenia in Post-Stroke Rehabilitation: Preliminary Data

Relationship between Nutritional Status, Food Consumption and Sarcopenia in Post-Stroke Rehabilitation: Preliminary Data

Sustainability and socially responsible food consumption: an empirical investigation based on self-awareness and self-congruity theories

Digital photography: A new method for estimating food intake in cafeteria settings

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