Dietary intake in hospitals: A systematic literature review of the validity of the visual estimation method to assess food consumption and energy and protein intake

Heighington-Wansbrough, Amelia-Jessica; Gemming, Luke

doi:10.1016/j.clnesp.2022.09.011

Cited by 4 publications

(9 citation statements)

References 41 publications

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“…The weighing approach entails gathering all food remnants and documenting the aggregate quantity of a representative subset (Antasouras et al, 2023). The quantification outcomes were recorded through a manual paper-based method or electronic spreadsheet software (Malefors et al, 2019), commonly filled out by nursing personnel (Heighington-Wansbrough & Gemming, 2022). Particular kitchens employed specialized web applications for food-waste quantification provided by various software companies, while others utilized a dedicated, intelligent scale to document the quantification process (Malefors et al, 2019).…”

Section: Food Weighing Methodsmentioning

confidence: 99%

“…The disadvantage of this method is that it can be resource-intensive and time-consuming, potentially causing disruptions or delays in regular food service operations (Antasouras et al, 2023;Heighington-Wansbrough & Gemming, 2022;Manimaran et al, 2023). In addition, this approach may result in imprecise data input and patient recollection, as well as challenges in determining serving quantities (Ofei et al, 2019), as the establishment of a standardized format for food records is lacking.…”

Section: Food Weighing Methodsmentioning

confidence: 99%

“…In addition, this approach may result in imprecise data input and patient recollection, as well as challenges in determining serving quantities (Ofei et al, 2019), as the establishment of a standardized format for food records is lacking. These records are often created at the discretion of each hospital or ward, resulting in significant divergence in the magnitude of information disseminated (Heighington-Wansbrough & Gemming, 2022).…”

Section: Food Weighing Methodsmentioning

confidence: 99%

“…Furthermore, it is worth noting that researchers often seek to determine the energy and protein content of discarded food, a task that necessitates the identification of individual food components (Antasouras et al, 2023). Food weighing technique is widely regarded as the benchmark for evaluating the precision and reliability of alternative measuring techniques (Budiningsari et al, 2016;Heighington-Wansbrough & Gemming, 2022;Ofei et al, 2019).…”

Section: Food Weighing Methodsmentioning

confidence: 99%

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Hospital Food Waste: Contributing Factors of Waste Generation and Strategy for Waste Minimization

Parlina,

Herat

2024

ESSD

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The rapid and concerning increase in global food waste has garnered much attention due to its profound social, economic, and environmental ramifications worldwide. Healthcare facilities significantly influence the food chain because of their considerable resource consumption, waste generation, and procurement capabilities. Furthermore, insufficient waste management procedures can have significant ecological repercussions, predominantly due to the carbon emissions generated while disposing of healthcare waste, which also encompasses food waste. The matter of food waste in hospital food services is a complex and multifaceted problem, influenced by a multitude of factors. Conversely, endeavors to mitigate food waste within hospital settings encountered substantial obstacles. The challenges encountered pertain to every facet of hospital services through the emphasis on sustainability. This literature review aims to examine the literature on hospital food waste and identify the gaps in the existing resources that concentrate on the factors that lead to food waste being produced in healthcare facilities and the possible solutions to this problem. The findings point to the contributing factors of hospital food waste, including food quality and quantity, patient satisfaction, patient characteristics and clinical condition, meal times and food from outside, and the environment surrounding the hospital. It also indicates that implementing strategies such as improving the food delivery system, design of the menu, implementing room service model, improving food quality and the presentation of the meal, recruiting food dietitians, improving the dining environment as well as promoting reuse, recycling, composting, and anaerobic digestion can all help reduce food waste. Since food waste generation is context-specific, study outcomes may vary. Therefore, reduction strategies may vary by circumstance. Future research requires more advanced analytical methodologies and specific study designs, time frames, and locations.

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Section: Food Weighing Methodsmentioning

confidence: 99%

Section: Food Weighing Methodsmentioning

confidence: 99%

Section: Food Weighing Methodsmentioning

confidence: 99%

Section: Food Weighing Methodsmentioning

confidence: 99%

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Hospital Food Waste: Contributing Factors of Waste Generation and Strategy for Waste Minimization

Parlina,

Herat

2024

ESSD

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“…Metode estimasi visual sisa makanan dengan memperkirakan sisa makanan di alat makan pasien sebelum dan sesudah makan adalah penilaian asupan makanan yang valid karena telah terbukti berkaitan secara signifikan dengan metode penimbangan 2,3 . Di samping diperlukan metode yang praktis sekaligus valid untuk mengukur asupan makanan pasien di rumah sakit, juga diperlukan metode yang cukup mudah digunakan sehingga staf tidak harus selalu diberikan pelatihan yang berkelanjutan [4][5][6] .…”

Section: Pendahuluanunclassified

Evaluasi Penggunaan Metode Foto Digital Untuk Pemantauan Asupan Makanan Pasien Di Rumah Sakit

Budiningsari

Syahrian

Susetyowati

et al. 2023

Gizindo

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Monitoring the patient's food intake is important to ensure the patient's food intake meets the required nutritional intake. However, patients’ meal plates often have been cleared before dietitians have opportunity to measure patients’ plate wastes. This study aimed to compare Digital Dietary Assessment Tool (DDAT) and the current method (Comstock) with food weighing in Dr. Sardjito Hospital Yogyakarta. A total of 144 patients’ meal plates of breakfast and lunch were observed by dietitians in this cross-over intervention study design. Nutrient intakes and duration in measuring food intakes were analyzed by Paired t-test. Dietitians’ satisfaction was collected by questionnaire and analyzed using Mann-Whitney. There were no statistical differences in measuring nutrient intake between DDAT and food weighing (331.8±128.9 VS 332.6 ±131.3 kcal energy; 15.7±5.4 VS 15.2±5.7g protein; p0.05). The duration in measuring food intakes with DDAT was shorter than Comstock (38.5±16.4 VS 355.6± 38.9 seconds; p=0.000). The satisfaction of dietitians in measuring food intakes was significantly higher for DDAT than for Comstock (p=0.000). DDAT is a valid method for measuring nutrient intakes among hospitalized patients. DDAT has a shorter duration of measurement and higher satisfaction in measuring food intakes than Comstock. The DDAT method has the potential to be applied in hospitals.Keywords: digital photo method, patient's food intake, plate waste, satisfaction ABSTRAK Pencatatan terhadap asupan makanan pasien adalah penting untuk memastikan asupan makanan pasien memenuhi asupan gizi. Namun alat makanan pasien seringkali sudah dibersihkan sebelum nutrisionis/dietisien sempat mengamati sisa makanan tersebut. Penelitian validasi metode foto digital yang telah dilakukan sebelumnya menemukan bahwa metode ini berhubungan signifikan dengan metode penimbangan. Penelitian ini bertujuan untuk membandingkan metode foto digital/Digital Dietary Assessment Tool (DDAT) dengan metode Comstock dalam pemantauan asupan makanan pasien di RS Dr. Sardjito Yogyakarta, menggunakan metode penimbangan sebagai standar emas. Sebanyak 144 sisa makanan dari sarapan dan makan siang pasien diamati oleh nutrisionis/dietisien dalam penelitian dengan desain cross over intervention ini. Perbandingan asupan gizi dan durasi waktu yang dibutuhkan dalam melengkapi pencatatan di antara kedua metode dianalisis menggunakan Paired t-test. Perbandingan kepuasan pengguna antara kedua metode dianalisis dengan Mann-Whitney test. Berdasarkan hasil analisis antara metode DDAT dengan baku emas penimbangan, tidak ada perbedaan signifikan asupan gizi (331.8±128.9 VS 332.6 ±131.3 kkal energi; 15.7±5.4 VS 15.2±5.7 g protein; p0.05). Durasi waktu yang dibutuhkan lebih singkat secara signifikan menggunakan metode DDAT dibandingkan dengan metode Comstock (38.17±15.6 VS 358.7± 39.1 detik; p=0.000). Kepuasan nutrisionis/dietisien dalam mencatat asupan makanan pasien lebih tinggi saat menggunakan metode DDAT dibandingkan dengan metode Comstock (p= 0.00). Metode DDAT berpotensi untuk dapat diterapkan di rumah sakit.Kata kunci: metode foto digital, asupan makanan pasien, sisa makanan, kepuasan

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The association between patient-reported experiences with hospital food services and recovery outcomes – A population survey of patients from 75 public hospitals

Dai,

Tran,

Watson

et al. 2024

Clinical Nutrition ESPEN

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Dietary intake in hospitals: A systematic literature review of the validity of the visual estimation method to assess food consumption and energy and protein intake

Cited by 4 publications

References 41 publications

Hospital Food Waste: Contributing Factors of Waste Generation and Strategy for Waste Minimization

Hospital Food Waste: Contributing Factors of Waste Generation and Strategy for Waste Minimization

Evaluasi Penggunaan Metode Foto Digital Untuk Pemantauan Asupan Makanan Pasien Di Rumah Sakit

The association between patient-reported experiences with hospital food services and recovery outcomes – A population survey of patients from 75 public hospitals

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