Food intake may be determined by plate waste in a retirement living center

NICHOLS, P; PORTER, C; Hammond, Lisa J.; Arjmandi, Bahram H.

doi:10.1016/s0002-8223(02)80087-6

Cited by 5 publications

(6 citation statements)

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“…[29][30][31] Passive consent procedures were followed for all students, and students were eligible to participate in the study if they attended a lunch period on a study day. Students were excluded if they did not take a school lunch or ate outside the cafeteria; schools had closed campuses so students left the cafeteria only to attend detention or visit the nurse.…”

Section: Methodsmentioning

confidence: 99%

Long-Term Impact of a Chef on School Lunch Consumption: Findings from a 2-Year Pilot Study in Boston Middle Schools

Cohen¹,

Smit²,

Parker³

et al. 2012

Journal of the Academy of Nutrition and Dietetics

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Section: Methodsmentioning

confidence: 99%

Long-Term Impact of a Chef on School Lunch Consumption: Findings from a 2-Year Pilot Study in Boston Middle Schools

Cohen¹,

Smit²,

Parker³

et al. 2012

Journal of the Academy of Nutrition and Dietetics

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“…In a retirement living centre it was reported to be 20% (Nichols et al, 2002), similar to the levels of 17% in a university dining hall environment, which is probably typical of levels in most cafeteria settings with healthy clients (Norton and Martin, 1991). This compares with levels of 9-11% in some school foodservices (Engstrom and Carlsson-Kanyama, 2004) and 7% in community-based feeding centres for the elderly (Hayes and Kendrick, 1995).…”

Section: Food Waste With Institutional Mealsmentioning

confidence: 54%

Foodservice perspective in institutions

Williams

2009

Meals in Science and Practice

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In Western countries around 10-15% of all foodservice meals are provided in institutional settings such as hospitals, nursing homes, prisons, schools, military settings and workplace canteens. This chapter describes the different types of meals and foodservice systems used in these institutional settings, including the menus used, nutritional standards, food waste, meals times, methods of counting meals and possible future trends.

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“…Nichols et al 2002 collected data from 140 residents measuring 3 meals in a three day period. Overall, food waste was 20% with less waste with softer and desserts foods suggesting that the nutrient intake of the elderly might be enhanced if more soft and dessert items were on the menu (Nichols, Porter, Hammond & Arjmandi, 2002). Table 2.7 outlines some of the issues to do with the meal delivery system in terms of tray waste.…”

Section: Section Five System Feedbackmentioning

confidence: 99%

“…A bench mark figure of 20% (Nichols et al, 2002) was used to then indicate how many of the food items for breakfast, lunch and dinner failed to meet this food waste bench mark.…”

Section: Data From the Observational Famet Tool Was Coded And Enteredmentioning

confidence: 99%

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Australian residential aged care foodservices menu design, quality and standards - a time for action

Abbey¹

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Residential aged care homes (RACH's) operate in a very complex systems model with many systems having to work together. One of the largest of these is the meal environment system. The complexity of resident care, heterogeneous nature of the resident population, and the quest to provide meals within a home-like environment for a group of people sharing a common space while still recognising the needs of the individual is no small challenge.A comprehensive understanding of the significance of the meal environment system in RACH's is mostly unknown in Australia. This thesis provides the first unique look at the system which underpins the way the meal environment system functions. The Aged Care Standards are the governing system controlling the meal environment. For any system to work and achieve the nominated system goals, such as providing high level of quality care for the residents needs and allow them to maintain a high quality of life.One of the most important controlling aspects to the meal environment system is the menu, which is the underpinning aspect for any foodservice operation. Through a critical realism case study model the menu and the meal environment system was examined utilising a national survey, paper base audits, observational data collection and analysis of the Aged Care Standards.The findings indicated that the Aged Care Standards underpinning the control of the meal environment system are compromising the way in which this system operates. The outcomes-based nature of the expected outcomes and associated supporting documents allows for a wide interpretation of RACH's within the meal environment system. The outcome natures of the standards does not set a strong minimum compliance and this is evident by the lack of information written on menus, choice provided by the menu being inconsistent, poor compliance to any relevant tools which are available to support RACH's. Observational data further highlighted the inconsistent nature of standard interpretation of service delivery, high plate waste, poor food consumption, and temperature of meal, dining room set up, menu mistake and the poor communication of the menu.While menu planning for the general menu was laced with inconsistency and poor planning, the state of the vitamised/puree menu highlighted the plight of residents who received no choice with the menu frequently utilised left-overs as well as the same meals twice in one day. This was substantiated by the reduction in variety of foods and increased menu repetition. The Aged Care Standards have minimal in terms of expected outcomes which support the menu planning for vitamised/puree meals.iii For the meal environment system to be successful and operational, the Aged Care Standards underpinning this system need to be re-written or supported with guidelines which ensure that the meal environment system operates with a minimal standard eliminating factors as described in this thesis.Clearly, the current interpretation of the existing framework allows too much variation within the syst...

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Food intake may be determined by plate waste in a retirement living center

Cited by 5 publications

References 0 publications

Long-Term Impact of a Chef on School Lunch Consumption: Findings from a 2-Year Pilot Study in Boston Middle Schools

Long-Term Impact of a Chef on School Lunch Consumption: Findings from a 2-Year Pilot Study in Boston Middle Schools

Foodservice perspective in institutions

Australian residential aged care foodservices menu design, quality and standards - a time for action

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