Food Waste and Quality of Life in Elderly Populations Living in Retirement Living Communities

McAdams, Bruce; Massow, Michael von; Gallant, Monica

doi:10.1080/02763893.2018.1451801

Cited by 6 publications

(6 citation statements)

References 21 publications

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“…Changes in the food offer and the modification of routines also affect food intake and the satisfaction of institutionalized older adults. Inadequate portioning, the poor appearance of meals, diet inadequacy with regards to chewing limitations and the absence of assistance during meals are usually associated with higher values of food waste by older adults [6,[8][9][10]15].…”

Section: Discussionmentioning

confidence: 99%

“…On the other hand, this kind of preparation is usually less flavored and has low amounts of salt. Satisfaction with food is highly related to sensorial meal characteristics, such as taste, flavor, texture, temperature and smell [6,8]. Considering the poor diversity of diet preparations and their poor sensory characteristics, the higher waste values were expected.…”

Section: Discussionmentioning

confidence: 99%

“…The satisfaction of older adults with meals is one of the main factors contribution to reducing malnutrition and optimizing institutional service [6][7][8]. High levels of plate waste contribute to malnutrition-related complications in institutionalized older adults [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Food Waste at a Portuguese Geriatric Institution

2021

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Care institutions attending to older adults are responsible for their food supply, which influences their health and quality of life. Food waste at care institutions has been reported to be a matter of great concern, that requires regular monitoring. In this study, we aim to quantify food waste in the food service of an elderly institution, both as leftovers and plate waste. Data collection was performed over 15 consecutive days, at lunch and dinner served to older adults. The aggregate weighing of food was performed before and after distribution, as well as after consumption. Leftovers and plate waste were calculated by the differences in weight. During the study period, 2987 meals were evaluated, corresponding to 1830 kg of food produced, of which only 67% was consumed. For each meal, approximately 610 g of food was produced per older adult, and only about 410 g were consumed, corresponding to 150 g of leftovers and 50 g of plate waste. Food waste represented 36.1% of meals served, composed of 24.1% leftovers and 12.0% plate waste. The wasted meals would be enough to feed 1486 older adults and would correspond to annual losses of approximately €107112. Leftovers and plate waste were above the limits of acceptability (below 6% and 10%, respectively), indicating excessive food waste. High values of leftovers are related to the food service system and staff, pointing to the need for improvements during the planning and processing of meals. On the other hand, high plate waste values are associated with consumers, indicating the low adequacy of the menu regarding to older adults’ habits and preferences.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Evaluation of Food Waste at a Portuguese Geriatric Institution

2021

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“…catering autonomy (choice of time and accompaniments, availability of snacks, possibility of food delivery by family members, mimicking home), food being presented appetizingly, well-tempered and suited to the need of elderly as well as the possibility to influence the meal offerings [18], [21]- [24]. Particularly for new residents, the loss of control over their nutrition has been found to be drastic [25], [26]. Communal meals as a social and cultural activity were found to have a positive impact (animation to eat, exchange about healthy food) [25] but can also influence in negative ways (too much food intake, increased alcohol consumption) [27].…”

Section: Significance/situation Of Food Services For Residents In Sen...mentioning

confidence: 99%

“…Particularly for new residents, the loss of control over their nutrition has been found to be drastic [25], [26]. Communal meals as a social and cultural activity were found to have a positive impact (animation to eat, exchange about healthy food) [25] but can also influence in negative ways (too much food intake, increased alcohol consumption) [27].…”

Section: Significance/situation Of Food Services For Residents In Sen...mentioning

confidence: 99%

Improving residents’ wellbeing in senior citizen homes with more individualized food services

Gerber

Merkle

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Currently, food services in Swiss senior citizen homes heavily depend on the presence and working hours of human resources. For most residents, there is currently no possibility to eat according to their individual needs or preferences. However, trends like flexible catering, the reduction of the importance of lunch as main meal of the day or the “snackification” will influence service delivery in senior citizen homes in the future. At the same time, staff shortage and decreasing financial means force institutions to find new service designs. The goal was to find out how the wellbeing of residents in senior citizen homes can be improved by providing more individualized food services. Based on literature, a mixed-method research approach was chosen, combining expert interviews and a survey amongst management and staff representatives of Swiss senior citizen homes. It becomes clear that a more flexible food service provision needs to be thought in a holistic context encompassing the whole organisation, including not only hospitality staff but also management and care professionals.

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