Differences in the validity of a visual estimation method for determining patients' meal intake between various meal types and supplied food items

Kawasaki, Yui; Akamatsu, Rie; Tamaura, Yuki; Sakai, Masashi; Fujiwara, Keiko; Tsutsuura, Satomi

doi:10.1016/j.clnu.2018.01.031

Cited by 10 publications

(15 citation statements)

References 18 publications

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“…Furthermore, previous research also highlights the importance of providing sufficient training to the nurses, coupled with raising awareness regarding their critical role in the effective implementation of this approach (Amano & Nakamura, 2018;Giboreau et al, 2019;Kawasaki et al, 2019). The latest optimization technique could pertain to digital photography employed for documenting food waste, thereby mitigating issues and facilitating accurate assessments of portion sizes at a later stage.…”

Section: Visual Estimationmentioning

confidence: 99%

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: Visual Estimationmentioning

confidence: 99%

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

Parlina,

Herat

2024

ESSD

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“…On the other hand, it might have impaired the independent evaluation of food, energy, and nutrient intake. Most studies evaluate the food-intake estimation when the food is served in partitioned trays or in specific containers, differently from the container used in our study (round foam food container without partitions) [1,21,29,[51][52][53].…”

Section: Patients With Therapeutic Dietmentioning

confidence: 99%

Can hospitalized patients adequately estimate their own food intake? A cross-sectional pilot study

et al. 2022

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Objective To assess and identify factors linked to the accuracy of patients’ food intake estimations through a self-monitoring instrument filled in by the patient. Methods This cross-sectional study approached adult hospital patients subjected to regular or therapeutic diets. The actual food intake percentage was obtained by the ratio between the actual food intake and the amount of food served x 100. Patients had to complete a food chart including 9 circles representing plates of food in percentages (increasing scale of 12.5%) to represent their food intake at lunch and/or dinner. The Bland-Altman method assessed the agreement between the actual and the estimated values. The associations between variables (age, sex, hospitalization day, diet prescription, amount of food served and actual food intake percentage) and the accuracy of the food intake estimation (adequate ±10%, overestimated and underestimated) were evaluated through univariate multinomial logistic regression. Results Ninety-six patients were evaluated (51.0% male; 44.0±15.8 years of age). The Bland-Altman analysis showed good agreement between the actual and the estimated food intake. The actual food intake percentage was the only variable associated with the accuracy of the food intake estimation. Conclusion Most patients (~70%) adequately estimated their food intake using the 9-point food chart tested. Furthermore, the only factor linked to the accuracy of the food intake estimation was the actual food-intake percentage. These findings provide preliminary support for the usefulness of this instrument. However, it must be tested in a representative sample of hospitalized patients.

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“…Obtaining data about patient food intake can contribute to all stages of nutrition care, from admission to hospital discharge 13 . Furthermore, barriers to adequate food intake are also important to identify and address.…”

Section: Introductionmentioning

confidence: 99%

“…11,12 Obtaining data about patient food intake can contribute to all stages of nutrition care, from admission to hospital discharge. 13 Furthermore, barriers to adequate food intake are also important to identify and address. However, obtaining accurate information about patient food intake is a difficult and resourceintensive task.…”

Section: Introductionmentioning

confidence: 99%

Food Intake Visual Scale—A practical tool for assessing the dietary intake of hospitalized patients with decompensated cirrhosis

et al. 2022

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Background The aim of this study was whether the Food Intake Visual Scale (FIVS) can be used in clinical practice to measure food intake in patients with decompensated cirrhosis. Methods A cross‐sectional study was performed with patients with cirrhosis between April 2017 and July 2019. The food intake was assessed through the 1‐day diet record (DR) and according to FIVS, which consists of pictures of four plates of food at different levels of consumption: “about all,” “half,” “a quarter,” or “nothing.” The analysis of variance test with Bonferroni multiple comparison analysis was used to compare the mean energy intake through the DR according to the FIVS categories. Results This study included 94 patients with a mean age of 60.29 ± 9.33 years. Patients with lower food intake according to the FIVS categories also had lower mean energy and macronutrient intake according to the DR: patients eating “about all” (n = 49, 52.1%) consumed a mean of 1526.58 ± 428.27 kcal/day, patients eating “half” (n = 16, 17%) consumed a mean of 1282.08 ± 302.83 kcal/day, patients eating “a quarter” (n = 25, 26.6%) consumed a mean of 978.96 ± 468.81 kcal/day, and patients eating “nothing” (n = 4, 4.3%) consumed a mean of 353.59 ± 113.16 kcal/day (P < .001). Conclusion The results of this study demonstrate that FIVS can be implemented in clinical practice to measure food intake in patients with decompensated cirrhosis as a substitute for the DR because it is a noninvasive, low‐cost, quick, reliable, and easy bedside method for obtaining data.

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Differences in the validity of a visual estimation method for determining patients' meal intake between various meal types and supplied food items

Cited by 10 publications

References 18 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

Can hospitalized patients adequately estimate their own food intake? A cross-sectional pilot study

Food Intake Visual Scale—A practical tool for assessing the dietary intake of hospitalized patients with decompensated cirrhosis

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