Visual Plate Waste in Hospitalized Patients: Length of Stay and Diet Order

Kandiah, Jayanthi; Stinnett, Lydia; Lutton, Dale

doi:10.1016/j.jada.2006.07.015

Cited by 40 publications

(43 citation statements)

References 13 publications

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“…In this step, the quantities and the composition of the food waste occurring at the different stages of the value chain in relation to the food produced are determined either by exact weighing with electronic scales, by visual estimation as done by Kandiah et al [32] and Martins et al [33], or by counting and calculating the quantity of food wasted. The amount of food produced is either weighed electronically, calculated according to the organization's ERP (Enterprise Resource Planning) system, obtained from the manager's documentation, or taken from suppliers' delivery notes, depending on the availability of data.…”

Section: (D) Taking Of Measurementsmentioning

confidence: 99%

A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers

et al. 2017

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Abstract:Based on their experiences gained in 15 companies in the catering sector and the bakery industry, the authors present a participatory concept to reduce food waste in the food industry. This five-phase concept, adapted to the PDCA (Plan-Do-Check-Act) cycle applied in the Total Quality Management, involves a participatory approach where employees are integrated into the process of developing and implementing measures to counteract food waste. The authors describe how the participatory approach can be used to raise awareness of the topic of food waste to improve employee commitment and responsibility. As a result, the authors further offer a Manual for Managers wishing to reduce food waste in their respective organizations. This manual includes information on the methodologies applied in each step of the improvement cycle. It also describes why the steps are necessary, and how results can be documented. The participatory concept and the Manual for Managers contribute to reducing food waste and to enhancing resource efficiency in the food industry.

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Section: (D) Taking Of Measurementsmentioning

confidence: 99%

A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers

et al. 2017

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“…Reduction of dietary intake during a hospital stay, alongside with the increase of energy requirements, is the main cause of hospital undernutrition and can contribute to its worsening. Several studies have shown that decreased food intake is associated with increased complications and mortality during hospital stay (8,11), so an upward trend between reduced intake and mortality has been proposed by some studies (12,13).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

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Key words:Food intake. Plate waste. Hospitalized patients. Iran. Palabras clave:Ingesta. Desperdicio. Hospitalización. Irán. ResumenIntroducción: la desnutrición hospitalaria constituye a la vez un problema y un reto. Una cantidad grande de desperdicio en el menú hospitalario se correlaciona con mayor incidencia de complicaciones asociadas a la desnutrición. Se evalúa en este trabajo la asociación entre la cantidad de comida desechada, el consumo real y la satisfacción de los pacientes con la prevalencia de desnutrición y de riesgo nutricional en tres hospitales iraníes. Métodos: se evaluó una muestra de 120 pacientes, de 18 a 65 años, ingresados a lo largo de 12 meses en tres hospitales universitarios de distinto nivel. Se recogieron datos de la historia dietética, las medidas antropométricas, el índice de masa corporal y el grado de satisfacción de los pacientes con el menú servido. Se pesó el desperdicio de las bandejas de alimentación y la ingesta diaria de cada paciente. El riesgo nutricional se evaluó mediante la herramienta NRS-2000, estimando el riesgo cuando la puntuación era ≥ 3. Resultados: se incluyeron 120 pacientes no críticos, con una duración media de hospitalización de 8,9 ± 3,5 días. El 40,8% (49) eran varones. Los requerimientos energéticos medios eran 2.030,3 ± 409,03 kcal/día y los proteicos de 76,13 ± 15,33 g/día. La ingesta media fue de 1.326 ± 681,44 kcal/día y la proteica de 66,81 ± 31,66 g/día. Se desperdició en la comida y en la cena una media del 37,7 ± 29,88 y 30,4 ± 23,61 respectivamente. Solo un 25% de los pacientes estaban satisfechos con la dieta. Un 12,5% de los pacientes tenían un IMC < 20 y un 14,2% una pérdida no intencionada de peso > 10%. La prevalencia de riesgo nutricional era del 30% al ingreso y del 33,3% al alta. Conclusión: el desperdicio de la comida en el hospital y la desnutrición hospitalaria tienen una alta prevalencia en la muestra estudiada, que se acompañaban de un mayor riesgo nutricional. Las administraciones públicas deberían abordar este problema y desarrollar estrategias de prevención adecuadas. AbstractBackground: Hospital malnutrition is a worldwide dilemma and challenge. High levels of plate waste contribute to malnutrition-related complications in hospital. We investigated the association between the levels of plate waste, food intake and patient satisfaction with nutritional risk and malnutrition prevalence in three hospital settings. Methods: The sample population of 120 patients, aged 18-65 year, admitted consecutively over a 12 month period to 3 different educational university hospitals was included. For all the patients, diet history, anthropometric measurements, body mass index and patient satisfaction with the hospital food service was evaluated. Weight plate waste for all daily meals was done and actual intakes computed individually for each day. Nutrition risk screening (NRS)-2002 (≥ 3) tool was used for estimating the nutritionally at-risk population. Results: From one hundred twenty non-critically ill patients with a mean 8.9 ± 3.5 day len...

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“…Hasil pengukuran sisa makanan di pakai dalam menentukan tingkat asupan zat gizi pasien [4]. Ketercukupan asupan gizi pasien tersebut membantu pasien dalam masa pemulihan penyakitnya yang berdampak pada lama rawat inap di rumah sakit [5], dan akan berkaitan dengan pembiayaan rumah sakit secara keseluruhan [6].…”

Section: Pendahuluanunclassified

Sisa Makanan Pasien Rawat Inap: Analisis Kualitatif

Tanuwijaya

Sembiring²,

Dini³

et al. 2018

IJHN

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AbstrakPenyelenggaran makanan di rumah sakit merupakan sistem pendukung dalam mempercepat kesembuhan pasien dari penyakit. Sisa makanan pasien mencerminkan rendahnya daya terima pasien terhadap makanan yang dapat meningkatkan risiko malnutrisi. Penting untuk mengetahui faktor yang berpengaruh terhadap adanya sisa makanan pada piring pasien. Penelitian ini bertujuan untuk menggali dan menganalisis secara kualitatif mengenai faktor yang memengaruhi pasien rawat inap menyisakan makanan di rumah sakit Universitas Muhammadiyah Malang. Desain penelitian adalah studi kualitatif menggunakan wawancara mendalam kepada pasien, yang memiliki sisa makanan > 25% melalui observasi langsung sisa makanan dengan pendekatan Comstock pada 6 pasien yang berusia 18-35 tahun. Hasil penelitian menunjukkan bahwa rata-rata sisa makanan pasien dalam 3 kali waktu makan adalah 57%. Faktor yang dominan mempengaruhi pasien menyisakan makanan meliputi faktor internal (kondisi klinis, kebiasaan makan, jenis kelamin), faktor eksternal (rasa makanan, suhu makanan, tekstur, warna makanan, porsi dan variasi bahan makanan), faktor lingkungan (makanan luar rumah sakit). Faktor internal, faktor eksternal, dan faktor lingkungan secara langsung mempengaruhi persepsi pasien terhadap makanan rumah sakit sehingga mendorong pasien untuk menyisakan makanan rumah sakit. Kata kunci: sisa makanan, kualitatif, rumah sakit Abstract Food service management in a hospital is a support system in accelerating the patient's recovery from illness. Plate waste of the patient reflects low acceptance of a patient to food that may increase malnutrition risk. It is important to identify the factors that affect

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Visual Plate Waste in Hospitalized Patients: Length of Stay and Diet Order

Cited by 40 publications

References 13 publications

A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers

A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers

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

Sisa Makanan Pasien Rawat Inap: Analisis Kualitatif

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