Hospital Food Service

Rosario, Vinicius A. do; Walton, Karen

doi:10.1007/978-3-030-14504-0_74

Cited by 7 publications

(14 citation statements)

References 36 publications

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“…The cook-freeze method will be more effective in reducing plate waste in public or government-funded hospitals where the conventional foodservice system is common. Cook-freeze is similar to the cook-chill method, except that the prepared meals are frozen immediately rather than frozen in a blast freezer [ 44 ]. To increase menu flexibility, items can be frozen in bulk or as individual servings, especially for individuals who have specific nutritional requirements, such as gluten-free [ 44 ].…”

Section: Discussionmentioning

confidence: 99%

“…Cook-freeze is similar to the cook-chill method, except that the prepared meals are frozen immediately rather than frozen in a blast freezer [ 44 ]. To increase menu flexibility, items can be frozen in bulk or as individual servings, especially for individuals who have specific nutritional requirements, such as gluten-free [ 44 ]. In a trolley, hot food may also be delivered to wards so that patients can make their selections there.…”

Section: Discussionmentioning

confidence: 99%

“…In a trolley, hot food may also be delivered to wards so that patients can make their selections there. The aroma and presentation of the food may help with patients’ hunger, whereas various serving sizes and food choices based on current appetite can be offered [ 44 ]. Additional nursing staff can be involved in notifying patients of the arrival of the trolley, further encouraging and socializing patients and more.…”

Section: Discussionmentioning

confidence: 99%

“…It has been postulated that some food waste is inevitable in order to satisfy the dietary and nutritional needs of patients. [ 44 ]. The distribution of food to patients and the accompanying levels of waste are frequently prioritized in cost-cutting efforts.…”

Section: Discussionmentioning

confidence: 99%

“…The distribution of food to patients and the accompanying levels of waste are frequently prioritized in cost-cutting efforts. Food waste can be caused by a variety of variables, including food-service model design such as bulk cooking and reheating, extended lead time forecasting, and in-advance meal ordering, missed meals related to environmental factors, specifically hospital procedures and test schedules, as well as individual patient problems in the case of reduced appetite and other impacts of clinical symptoms and treatments, such as nausea or pain [ 44 ].…”

Section: Discussionmentioning

confidence: 99%

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Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review

et al. 2023

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There is evidence that hospital waste is indisputably high, and various strategies have been used to reduce the hospital’s rate of plate waste. This study aimed to map the currently implemented strategies in lowering the rate of plate waste in hospitals and categorize the different types of strategies used as interventions, as well as determine their impact based on specific parameters. The scoping review method included a search of three databases using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-SCR). The duplicate articles (n = 80) were removed. A total of 441 articles remained for the title and abstract screening. After 400 were excluded, 41 articles were reviewed for eligibility. Thirty-two full articles were eliminated due to a lack of focus on plate waste evaluation. Finally, nine accepted studies were grouped into five categories: menu modification, room service implementation, menu presentation, meal-serving system, and dietary monitoring tool. In conclusion, results showed that the majority of the studies implemented either of the five strategies to reduce plate waste; however, the cook-freeze system and staff training for both kitchen and ward staff were not yet part of any intervention strategy. The potential of this method should be explored in future interventions.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review

et al. 2023

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Hospital food management: a multi-objective approach to reduce waste and costs

Arriz-Jorquiera,

Acuna,

Rodríguez-Carbó

et al. 2024

Waste Management

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Food waste in Indonesian hospitals: a systematic review

Diana

Martianto²,

Baliwati³

et al. 2022

NFS

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Purpose This systematic review (SR) aims to investigate plate waste quantity, determinant factors, and food waste costs in Indonesian hospitals. Design/methodology/approach This SR was conducted by searching for articles published on the Web of Science, PubMed, Emerald insight, ScienceDirect and hand-searching on nationally accredited journals in Indonesia which consist of 29 journals in nutrition, environment and public health. The inclusion criteria in this review were peer-reviewed articles, original research, research locations in hospitals in Indonesia and articles in English or Bahasa (Indonesian language). Findings There were 21 studies (17 observational studies and 4 experimental studies) included in this systematic review. Results from 17 observational studies showed that the median plate waste was 27.6% (14.8%–88.7%). High plate waste was found in this review, particularly in pediatric patients and patients who receive liquid diet orally. Staple food and vegetables have a high contribution to patients’ plate waste. Economic costs of plate waste were $0.07–$0.5 per capita per day. Determinant factors of patient’s plate waste were patient clinical conditions, food taste and environmental conditions of hospital food service. Results from four experimental studies showed that meal replacement and smaller food portion intervention could reduce significant plate waste. Nevertheless, there is no conclusive evidence for food waste reduction intervention because of small intervention studies in Indonesia. Research limitations/implications There was a high disparity in the quantity of plate waste and economic costs between studies included in this review. Practical implications Improving food sensory and adjusting food portions particularly for staple food and vegetables can be done as a way to reduce patient’s plate waste. Originality/value This SR is the first review of Indonesian hospital plate waste.

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Hospital Food Service

Cited by 7 publications

References 36 publications

Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review

Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review

Hospital food management: a multi-objective approach to reduce waste and costs

Food waste in Indonesian hospitals: a systematic review

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