Food intake, plate waste and its association with malnutrition in hospitalized patients

Simzari, Kobra; Vahabzadeh, Davoud; Saeidlou, Sakineh Nouri; Khoshbin, Susan; Bektaş, Yener

doi:10.20960/nh.1102

Cited by 16 publications

(22 citation statements)

References 14 publications

(34 reference statements)

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“…According to this methodology, 41.6% of the food served was wasted in the three hospitals, with the side plate being the most often discarded dish. This rate is close to the highest rates identified by other studies, both recent and older, most of which reported rates ranging between 25% and 40% [14,15,16,17,18,19,20,21,22,23]. The only Italian study conducted in several hospitals in the Piedmont region [24] reported that 31.2% of the food served was wasted.…”

Section: Discussionsupporting

confidence: 80%

Patient Evaluation of Food Waste in Three Hospitals in Southern Italy

Schiavone

Pelullo

Attena

2019

IJERPH

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In recent years, food waste has received great attention and is now considered the cause of many negative effects, including health, economic, social and environmental issues. A cross-sectional study was conducted among a sample of 762 inpatients at three hospitals of Campania region in Italy. The purpose of this study was to evaluate the amount of food waste occurring in these hospitals using a structured questionnaire and asking inpatients about the average percentage of food they had disposed of in the previous three days. The overall food wasted amounted to 41.6%. The main plates, first (pasta or rice), second plate (meat or fish), resulted in similar amounts of waste (38.5% and 39.7%, respectively). The side plate (vegetable or potatoes), however, generated the greatest amount of waste (55.0%); 40.7% of patients totally discarded this part of their meals. The type of food wastage among the three hospitals reflected similar patient behaviours, with the amount of food wasted never falling below 30%. Females tended to waste more food than males (59.1% vs. 38.2%; p = 0.000). Other variables were correlated with less food waste, such as having a good opinion of the food’s quality (RR = 1.91; 95% C.I. = 1.68–2.17) and satisfaction with the foodservice in general (RR = 1.86; 95% C.I. = 1.64–2.10). Poor quality, different eating habits and the feeling of satiety were the main reasons patients gave for food waste. Our study suggests that the most promising way to reduce food waste in hospitals is to improve the quality of meals and to establish an individual, simplified and flexible meal reservation process based on specific needs and preferences.

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Section: Discussionsupporting

confidence: 80%

Patient Evaluation of Food Waste in Three Hospitals in Southern Italy

Schiavone

Pelullo

Attena

2019

IJERPH

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“…This could be due to patients still feeling full following a breakfast meal. Several studies had reported less plate waste during breakfast compared to other main meals [ 6 12 ] but this assumption could not be generalised in this study since breakfast meal was not studied. Additionally, percentage of plate waste based on different types of TMD was also explored.…”

Section: Discussionmentioning

confidence: 92%

“…Therefore, all hospital food services must have a good management system in optimising patients' food and nutrient intake, increase patients' satisfaction towards food service and to achieve better quality outcomes, reduction in cost and revenue generation. Plate waste assessment is important to be conducted as an indicator of food service operation efficiency [ 11 ] as well as signifying nutritional adequacy among hospitalised patients [ 6 12 ]. It is widely accepted that the food/food service quality is the main contributing factor to hospital plate waste.…”

Section: Introductionmentioning

confidence: 99%

Plate waste study among hospitalised patients receiving texture-modified diet

et al. 2021

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BACKGROUND/OBJECTIVES While plate waste has been widely investigated in hospitals, there have been minimal studies specific to the texture-modified diet (TMD). This study aims to determine the percentage of plate waste among patients prescribed with TMD and its contributory factors. SUBJECTS/METHODS This was a single-centre study conducted in the university hospital on three types of TMD (blended diet, mixed porridge, minced diet) during lunch and dinner meals. Weighing method and visual estimation method assisted by digital photograph were adopted in this study. Face to face interview was carried out to investigate on 1) the food/food service quality factors in terms of patients' satisfaction level towards sensorial quality of food and food services provided and 2) the clinical/external factors including appetite, the provision of oral nutrition support, time taking the diet, the need for feeding assistance and the length of hospital stay. RESULTS The mean percentage of overall plate waste of 95 patients receiving TMD was high (47.5%). Blended diet was identified as the most wasted diet (65%) followed by minced diet (56%) and mixed porridge (35%). Satisfaction level among patients was moderate. Patients on TMD in general had higher satisfaction level on the aspect of food service as compared to food quality. Substantial association between sensorial qualities of food and plate waste were varied according to individual TMD type. A multiple linear regression showed that only the satisfaction level toward the aspects of appearance and variety of foods were the predictors of TMD plate waste (R 2 = 0.254, P < 0.05). CONCLUSIONS A significant relationship between the percentage of plate waste and the overall satisfaction level of patients receiving TMD suggests that vigorous strategies are needed to reduce the food waste of TMD which will lead to a better nutritional status and clinical outcomes among the patients.

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“…El problema está en que la alimentación de enfermos no es un servicio de hotelería asistencial, sino un proceso individualizado en donde la preparación, transporte y presentación de los alimentos debe garantizar que el paciente lo consuma en su totalidad, le sea agradable y que sea supervisado por el nutricionista(1) . El paciente requiere una alimentación adecuada, perfeccionada con la técnica gastronómica en óptimas condiciones de contenido y estética.Por otra parte, es frecuente que no haya suficiente personal de nutricionistas para supervisar la ingesta alimentaria, y para diseñar planes de mejora en el suministro de alimentos para los enfermos, lo que ocasiona inseguridad alimentaria en hospitales públicos y privados(6) con efectos negativos en los egresos hospitalarios, principalmente en los grupos vulnerables como ancianos, pacientes con cáncer y con polimorbilidades agravando así la malnutrición existente al ingreso hospitalario(7) . Diversos estudios han estimado la malnutrición hospitalaria al ingreso entre 15 % y 60 %(8) .…”

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“…El estudio ENHOLA (2016) demostró una frecuencia de malnutrición en hospitales latinoamericanos de 45 %, documentándose que a 40,1 % de los participantes en el estudio no le gustaba la comida hospitalaria y de estos, se calculó, un riesgo de malnutrición de 3,6 (IC: 3,42 -3,9)(9) . En otros estudios se demostró que los pacientes consumían menos de 70 % de su requerimiento diario, probablemente, por ser una dieta impuesta sin tener en cuenta las preferencias, hábitos, horarios y costumbres del enfermo(10) .Simzari et al demostraron, en 120 pacientes, insatisfacción con los alimentos en 75 % de la población estudiada, una ingesta aproximada de 2/3 del requerimiento calculado y un desperdicio superior a 30 %(7) .…”

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Gastronomía clínica. Excelente alternativa para mejorar la nutrición hospitalaria

Pineda¹

2020

Rev. Nutr. Clin. Metab.

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Malnutrition in hospitals is an endemic problem that increases morbidity, mortality and hospital stay. There are many factors involved in its development, such as patient starvation, even before admission, the type of procedure performed, and the poor quality and presentation of the meals received, which in turn might be caused by errors in prescription, transcription, preparation, and distribution by the physician, nutritionist, or cook. Consequently, intake decreases, and more than 40% of the food is wasted, which only leads to patient deterioration and increased dissatisfaction with the hospital catering service. Therefore, it is essential to position clinical gastronomy within the health teams so that together with the nutritionist, they develop new menus and strategies, such as à la carte menu or room service, ensure the quality and presentation of the dishes, record food consumption, user satisfaction, and waste characteristics to develop a continuous improvement program for the benefit of patients.

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Food intake, plate waste and its association with malnutrition in hospitalized patients

Cited by 16 publications

References 14 publications

Patient Evaluation of Food Waste in Three Hospitals in Southern Italy

Patient Evaluation of Food Waste in Three Hospitals in Southern Italy

Plate waste study among hospitalised patients receiving texture-modified diet

Gastronomía clínica. Excelente alternativa para mejorar la nutrición hospitalaria

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