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Plate waste in hospitals and strategies for change

Journal Article


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Abstract


  • Plate waste in hospitals refers to the served food that remains uneaten by patients. High levels of plate

    waste contribute to malnutrition-related complications in hospital, and there are also financial and

    environmental costs. Plate waste is typically measured by weighing food or by visual estimation of the

    amount of food remaining on the plate, with results presented as the percentage by weight of the served

    food, or by calculating the protein, energy or monetary value of the waste. Results from 32 studies in

    hospitals show a median plate waste of 30% by weight (range: 6e65%), much higher than in other

    foodservice settings. Levels are lower in hospitals using a bulk food delivery system compared to plated

    meal delivery. Reasons for these high levels can relate to the clinical condition of patients, food and menu

    issues (such as poor food quality, inappropriate portion sizes, and limited menu choice), service issues

    (including difficulty accessing food and complex ordering systems), and environmental factors (such as

    inappropriate meal times, interruptions, and unpleasant ward surroundings). Strategies to minimize

    waste include reduced portion sizes with food fortification, bulk meal delivery system, feeding assistance,

    provision of dining rooms, and protected meal times.

Publication Date


  • 2011

Citation


  • Williams, P. & Walton, K. (2011). Plate waste in hospitals and strategies for change. e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism, 6 (6), e235-e241.

Scopus Eid


  • 2-s2.0-83455186141

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1911&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/874

Has Global Citation Frequency


Start Page


  • e235

End Page


  • e241

Volume


  • 6

Issue


  • 6

Abstract


  • Plate waste in hospitals refers to the served food that remains uneaten by patients. High levels of plate

    waste contribute to malnutrition-related complications in hospital, and there are also financial and

    environmental costs. Plate waste is typically measured by weighing food or by visual estimation of the

    amount of food remaining on the plate, with results presented as the percentage by weight of the served

    food, or by calculating the protein, energy or monetary value of the waste. Results from 32 studies in

    hospitals show a median plate waste of 30% by weight (range: 6e65%), much higher than in other

    foodservice settings. Levels are lower in hospitals using a bulk food delivery system compared to plated

    meal delivery. Reasons for these high levels can relate to the clinical condition of patients, food and menu

    issues (such as poor food quality, inappropriate portion sizes, and limited menu choice), service issues

    (including difficulty accessing food and complex ordering systems), and environmental factors (such as

    inappropriate meal times, interruptions, and unpleasant ward surroundings). Strategies to minimize

    waste include reduced portion sizes with food fortification, bulk meal delivery system, feeding assistance,

    provision of dining rooms, and protected meal times.

Publication Date


  • 2011

Citation


  • Williams, P. & Walton, K. (2011). Plate waste in hospitals and strategies for change. e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism, 6 (6), e235-e241.

Scopus Eid


  • 2-s2.0-83455186141

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1911&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/874

Has Global Citation Frequency


Start Page


  • e235

End Page


  • e241

Volume


  • 6

Issue


  • 6