Unwrapping nutrition: Exploring the impact of hospital food and beverage packaging on plate waste/intake in older people

Bell, Alison; Tapsell, Linda C.; Walton, Karen; Batterham, Marijka

doi:10.1016/j.appet.2019.104463

Cited by 10 publications

(14 citation statements)

References 29 publications

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“…This system allows instant access to personalised meal orders, responding to the fluctuations of appetite and the need for smaller, more frequent meals in hospitalised patients, especially cancer patients [ 32 ]. Indeed, poor appetite is one of the factors influencing dietary intake, which relates to the patients’ mood and anxiety during hospitalisation [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

“…The authors found that the improvement of meal presentation positively influenced the patients’ visual perception and even the taste/smell of the plate, leading to a substantial reduction in food waste [ 27 ]. Although not included in this systematic review, a recent study explored the impact of hospital food and beverage presentation in terms of packaging on dietary intakes of healthy older people in an Australian university-simulated hospital ward [ 39 ]. Each participant experienced a ‘sealed’ and ‘pre-opened’ meal and snack condition.…”

Section: Discussionmentioning

confidence: 99%

“…These emerging findings remain to be confirmed, but already demonstrate the need to adjust the plate presentation and the plate texture of each patient by trained dietitians during the hospital stay. Moreover, the time taken and number of attempts to open snacks or breakfast products should be evaluated in terms of ‘openability’ [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

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Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review

et al. 2023

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Background and Aims: Patients’ nutritional intake is a crucial issue in modern hospitals, where the high prevalence of disease-related malnutrition may worsen clinical outcomes. On the other hand, food waste raises concerns in terms of sustainability and environmental burden. We conducted a systematic review to ascertain which hospital services could overcome both issues. Methods: A systematic literature search following PRISMA guidelines was conducted across MEDLINE, Web of Science, and Scopus for randomised controlled trials (RCTs) and observational studies comparing the effect of hospital strategies on energy intake, protein intake, and plate/food waste. The quality of included studies was assessed using the Newcastle-Ottawa Scale for cohort studies and the Cochrane Risk of Bias tool from the Cochrane Handbook for Systematic Reviews of Interventions for RCTs. Results: Nineteen studies were included, assessing as many hospital strategies such as food service systems—including catering and room service—(n = 9), protected mealtimes and volunteer feeding assistance (n = 4), food presentation strategies (n = 3), nutritional counseling and education (n = 2), plant-based proteins meal (n = 1). Given the heterogeneity of the included studies, the results were narratively analysed. Conclusions: Although the results should be confirmed by prospective and large sample-size studies, the personalisation of the meal and efficient room service may improve nutritional intake while decreasing food waste. Clinical nutritionist staff—especially dietitians—may increase food intake reducing food waste through active monitoring of the patients’ nutritional needs.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review

et al. 2023

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“…Respondents deemed that food presentation is not interesting. Finally, the score for menu suitability with respondent's expectation is 2,88 20 .…”

Section: Vegetable 4260mentioning

confidence: 99%

Improving Nutrition Services to Reduce Plate Waste in Patients Hospitalized Based on Theory of Constraint

Rochmah

2020

AMNT

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Background: Highly plate waste in hospitalized patients has become a problem in Hospitals’ nutrition service department, this causes adding treatment time for patient’s recovery and making the hospital service inefficient.Objectives: This research strives to develop a set of recommendations to improve the nutrition department service quality by reducing plate wastes in hospitals. Methods: This research uses a cross-sectional approach. The constraint causing analysis is done by observing dominant waste in each menu’s component and conducting FGD with the management team, nutrition department, and other related departments. The research population is 3000 plates.Results: One of the success indicators in the hospital’s nutrition services is less than 20% of plate waste. It was found that 26,65% or 327 of 1230 observed plates have more than 20% plate waste. The constraint was set with low scale value, food’s aroma, with 2,7 which make food’s aroma as a first priority problem to solve.Conclusions: The solution recommendation about constraint causes was sent to the nutrition department and hospital directors to review the hospital’s policies and SOP. The improvement can be focused on the hospital’s internal policies, Standard Operating procedures, employee competencies, obedience to set procedures, and also chefs and cooks skill

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“…Moreover, medication packaging also has other essential functions such as facilitating access to the medication, and providing information about dosage, medication strength, and correct intake [12]. Previous studies showed evidence that packaging can hinder the accessibility of food for older people in hospital settings [13,14]. At the same time, medication packaging has been specifically reported as difficult to use by older people [15,16], with an increased risk of errors at home [17].…”

Section: Introductionmentioning

confidence: 99%

Managing Multiple Medications and Their Packaging for Older People in Home Care Nursing: An Interview Study

Lorenzini

2021

Healthcare

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Home care nurses assist older people in their daily living and well-being, including medication management. Medication management can be challenging for older people with functional constraints and several chronic conditions. This paper presents how home care nurses manage medications and their packaging for older people at their homes. This study followed an explorative qualitative research design, in which semi-structured interviews were conducted with home care nurses in Sweden (n = 14). The study revealed that home care nurses need to coordinate a multitude of interrelated tasks, with documentation being paramount. Regarding medication management, automated systems were preferred, as they reduce medication errors and facilitate dispensing of medications for each patient when compared with analogue systems still in use (i.e., dosing boxes), commonly used by older people. Importantly, the lack of a common journal system for updates on prescribed medication among health care providers and analogue communication still in place creates space for outdated prescription of medications for patients. There are opportunities for further investigation on how technology can help home care nurses in coordinating medication management tasks with other health care providers, and on receiving updates about medication intake by older patients when the nurse is not at their homes.

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Unwrapping nutrition: Exploring the impact of hospital food and beverage packaging on plate waste/intake in older people

Cited by 10 publications

References 29 publications

Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review

Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review

Improving Nutrition Services to Reduce Plate Waste in Patients Hospitalized Based on Theory of Constraint

Managing Multiple Medications and Their Packaging for Older People in Home Care Nursing: An Interview Study

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