Comparison of plate waste estimation measures in a pediatric hospital

Holdt, Candace S.; Sitter, K; Gates, G.E

doi:10.1016/0002-8223(93)91373-x

Cited by 5 publications

(8 citation statements)

References 1 publication

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“…In the health sector, a large number of plate waste studies have been conducted in hospital foodservice settings (see, e.g. Al-shoshan, 1992;Holdt et al, 2006;Hong and Kirk, 2006;Kandiah et al, 2006). Williams and Walton (2011) provide a summary review of the literature on the extent of plate waste in hospitals, methods for its measurement, causes and possible strategies to reduce plate waste.…”

Section: Introductionmentioning

confidence: 99%

Reducing waste of food left on plates

Mirosa

Munro

Mangan-Walker

et al. 2016

BFJ

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Purpose Social marketing and other types of targeted behaviour change interventions should appeal to an individual’s personal values in order to improve their effectiveness. However, there is currently little understanding of what these values are in relation to food waste. The purpose of this paper is to identify the values underpinning the specific behaviour of plate waste created in a residential foodservice setting. Design/methodology/approach In semi-structured interviews (n=50) laddering techniques were used to identify links from behaviours through individual’s rationalisation for that behaviour to their personal values. The aim of the questioning was to uncover underlying drivers that lead to plate waste as well as those barriers to reducing it. Findings The values identified as being most important are hedonism and self-direction. The specific aspects of these values for plate waste reduction interventions are not compromising on the individual’s enjoyment of the meal and meeting their health goals. Effective interventions include pre-ordering meals, reducing food options provided, reducing plate size, removing food tray and finally, information campaigns to raise awareness. Originality/value The study provides insights into the personal values that influence behaviours resulting in plate waste. The study is the first to determine the links between this behaviour, rationalisations for that behaviour and personal values.

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Section: Introductionmentioning

confidence: 99%

Reducing waste of food left on plates

Mirosa

Munro

Mangan-Walker

et al. 2016

BFJ

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“…We demonstrated that visual estimation skill might be influenced by the people surrounding the raters in clinical settings. However, previous validation studies have suggested that it is necessary to conduct a uniform assessment of ability of researchers or healthcare providers who have been trained by other researchers, prior to examination of visual estimation (Thompson et al , 1987; Dubois, 1990; Holdt et al , 1993; Berrut et al , 2002). For instance, Bjornsdotti et al conducted training sessions with a chief nurse and an assistant chief nurse prior to the validation study and emphasized the importance of nutritional management and the method of visual estimation (Thompson et al , 1987).…”

Section: Discussionmentioning

confidence: 99%

“…The researchers compared three different methods of measuring plate waste, including visual estimation by trained observers, children’s self-reports, and the weighed method, which is used as the gold standard for measuring dietary intake in the food service setting. Since this report, some quantitative validation tests of the visual estimation method have been conducted in various food service facilities like schools (Comstock et al , 1981; Kirks and Wolff, 1985), nursing homes (Sherwin et al , 1998; Shatenstein et al , 2002; Andrews and Castellanos, 2003), and hospitals (Thompson et al , 1987; Holdt et al , 1993; Berrut et al , 2002; Bjornsdottir et al , 2013; Palmer et al , 2015). However, few studies in hospitals have considered the method in the context of healthcare providers’ work, as they have in other food service facilities (Bjornsdottir et al , 2013; Palmer et al , 2015).…”

Section: Introductionmentioning

confidence: 99%

Barriers to accurately measuring patients’ dietary intake in hospitals using the visual estimation method

Kawasaki

Kojima

Akamatsu

2016

IJHCQA

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Purpose Visual estimation, an easy-to-perform technique, is commonly used in hospitals to assess dietary intake in patients. The authors performed a qualitative study where the authors interviewed nurses and dietitians about their perceptions of barriers to accurately measuring patients' dietary intake in hospitals using the visual estimation method. The paper aims to discuss these issues. Design/methodology/approach Ten dietitians and ten clinical nurses responded to 30-minute individual interviews in Tokyo, Japan, in September 2014. Each interview was conducted using a common protocol of open-ended questions focusing on the challenges of the visual estimation method and barriers to accurately measuring patients' dietary intake as part of their routine work. The tape-recorded interviews were transcribed and analyzed based on grounded theory. Findings Five main categories emerged: hospitals, meals, colleagues, raters, and patients. Various individual barriers such as skill, attitude, knowledge, and others that had not been considered in previous studies also emerged. External barriers that were out of the raters' control, such as shortage of time, human resources, financial ability, and others, emerged from the "hospitals" category. Research limitations/implications Research participants were all females and many of them had less than ten years of experience. Practical implications In addition to standardizing the visual estimation process, medical staff need to overcome various other internal and external barriers to accurate measurements. Originality/value This is the first study to articulate some important barriers that influence reliability and validity when measuring patients' dietary intake by visual estimation methods in typical clinical settings.

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“…Weighed records are best but are impractical for regular monitoring of performance in the workplace. In general, reasonable agreement can be achieved between visual estimation and weighing (Comstock & Symington 1982; Graves & Shannon 1983; Dubois 1990; Holdt et al . 1993), but there are some questions about the validity of visual estimation if it is to be used for accurate recording of individual patient intakes or for research purposes (Kirks & Wolff 1985; Thompson et al .…”

Section: Definitions and Causes Of Hospital Food Wastementioning

confidence: 97%

“…In a university dining hall it varied from 7% of the breakfast cereals served to 25.9% of vegetables chosen by diners (Kelley et al . 1983), and in health care settings too wide variations have been reported (Coote & Williams 1993; Holdt et al . 1993; Shatenstein & Ferland 2000).…”

Section: Definitions and Causes Of Hospital Food Wastementioning

confidence: 99%