Comparison of Plate Waste Estimation Measures in a Pediatric Hospital1

Abstract

This study was conducted to determine if a selective menu would increase the consumption of food by the clients and to identify which method of plate waste measurement, weighed return, visual estimation, or patient recall would the most accurate for hospitalized children ages 5 to 18. Trays (n = were visually assessed to determine the remaining food to the nearest fraction Each returned food item was individually weighed to the nearest 0.10 g. Patients were interviewed after the tray was removed. Results indicated that patients returned a smaller percentage of entrees than they did vegetables, starch, or items. Patients returned larger amounts of vegetables than desserts or dairy products. Smaller amounts of vegetables were returned by patients who had been offered selective menus than when nonselective menus were used. Amounts were determined by weighted return, visual estimation of return, and patient recall of amount returned. Changing menu styles from nonselective to selective resulted in less plate waste of vegetables but not of other food groups. Significant correlations were found between the three methods of estimating plate waste. Visual estimates, which had the highest correlation with weighed returns, underestimated some food categories.

Evaluation of Hospital Food Waste—A Case Study in Portugal

“…While in paediatric patients in other study [27], the most wasted component was vegetables almost entirely (90.7%) and the most consumed was the conduit (78.5%). These values are extremely high, as it is known that the intake of fruits and vegetables in school-aged children is below that recommended by the WHO (≥400 g) [29], so the adoption of strategies like offering selective menus can be used to reduce vegetables waste at paediatric ages [30].…”

How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste

“…48 Moreover, another pilot study was conducted to determine whether a selective menu could increase food consumption and decrease the amount of plate waste by hospitalised children with orthopaedic conditions. 49 More to the point, data was collected in the average length of stay in 6.5 days, and the children aged between 5 and 18 years did not have any restrictions or medical conditions that would affect their eating behaviour. It was found that changing menu styles from nonselective to selective resulted in less vegetable plate waste than other food groups.…”

“…Also, smaller amounts of vegetables were returned on selective menus than nonselective menus when comparing weighted return, visual estimation of return, and patient recall of amount returned. 49 Another study aimed to investigate patients' opinions and attitudes regarding food service provision in a long-stay hospital used several different recruitments to invite them to participate. This study recruited 98 participants (20 male, 78 female) from both private and public hospitals.…”

“…It was found that changing menu styles from nonselective to selective resulted in less vegetable plate waste than other food groups. Also, smaller amounts of vegetables were returned on selective menus than nonselective menus when comparing weighted return, visual estimation of return, and patient recall of amount returned 49 …”

“…The programme of increasing patients' meal choice through specific menus seems to be promising, especially for reducing plate waste 46 . However, it was shown that meal selection the day before compared to same‐day selection results in lower food consumption 49 . Moreover, for the correct choice of the meals that patients really need in order to meet their energy and nutritional needs, it is the contribution of dieticians that will suggest the most appropriate choices based on their taste preferences 48 …”