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Plate Waste In Hospitals And Strategies For Change, Peter G. Williams, Karen Walton

Peter Williams

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: 6-65%), much higher than in other …

Rehabilitation Inpatients Are Not Meeting Their Energy And Protein Needs, K. Walton, P. G. Williams, Linda C. Tapsell, M. Batterham

Dr Marijka Batterham

Background & aims: This study aimed to determine the amounts of energy and protein required, ordered and consumed daily by long stay rehabilitation inpatients. Methods: A quantitative, weighed plate waste study. Thirty inpatients (16 females, 14 males; mean age 79.2 years; mean length of stay 52 days) from three rehabilitation hospitals in the Illawarra region of Australia. Data were collected over two days, including nutrition assessment details and weighed plate waste. Daily energy and protein requirements, amounts ordered and consumed were the outcome measures. Statistical analyses included paired t-tests, Wilcoxon Signed Rank tests and Spearman correlations. Results: Although adequate amounts …

Rehabilitation Inpatients Are Not Meeting Their Energy And Protein Needs, K. Walton, P. G. Williams, Linda C. Tapsell, M. Batterham

L. C. Tapsell

Background & aims: This study aimed to determine the amounts of energy and protein required, ordered and consumed daily by long stay rehabilitation inpatients. Methods: A quantitative, weighed plate waste study. Thirty inpatients (16 females, 14 males; mean age 79.2 years; mean length of stay 52 days) from three rehabilitation hospitals in the Illawarra region of Australia. Data were collected over two days, including nutrition assessment details and weighed plate waste. Daily energy and protein requirements, amounts ordered and consumed were the outcome measures. Statistical analyses included paired t-tests, Wilcoxon Signed Rank tests and Spearman correlations. Results: Although adequate amounts …

What Do Stakeholders Consider The Key Issues Affecting The Quality Of Foodservice Provision For Long-Stay Patients, K. Walton, P. G. Williams, Linda C. Tapsell

L. C. Tapsell

This study aimed to elicit concerns of key stakeholders regarding food service provision to long stay hospital patients. Seventeen focus groups and four individual interviews were conducted involving six stakeholder groups: dietitians, nutrition assistants, patients, nurses, food service assistants and food service managers. Ninety-eight participants (20 male; 78 female) were recruited from public and private hospitals in New South Wales, Australia. Each of the focus groups and individual interviews was conducted in the hospital setting where free and open discussions could be digitally recorded. Transcripts were prepared from the digital recordings and QSR Nvivo 2.0™ qualitative analysis software was used …

Plate Waste In Hospitals And Strategies For Change, Peter G. Williams, Karen Walton

Faculty of Health and Behavioural Sciences - Papers (Archive)

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: 6-65%), much higher than in other …

Foodservice Perspective In Institutions, P. G. Williams

Faculty of Health and Behavioural Sciences - Papers (Archive)

In Western countries around 10-15% of all foodservice meals are provided in institutional settings such as hospitals, nursing homes, prisons, schools, military settings and workplace canteens. This chapter describes the different types of meals and foodservice systems used in these institutional settings, including the menus used, nutritional standards, food waste, meals times, methods of counting meals and possible future trends.

Food Service Trends In New South Wales Hospitals, 1993-2001, R. Mibey, P. G. Williams

Peter Williams

A survey of the food service departments in 93 hospitals throughout NSW Australia (covering 51% of hospital beds in the state) was conducted using a mailed questionnaire and the results compared with those from similar surveys conducted in 1986 and 1993. Over the past eight years there has been a significant increase in the proportion of hospitals using cook-chill food service production systems, from 18% in 1993 to 42% in 2001 (p<0.001). Hospitals with cook-chill systems had lower staff ratios than those with cook-fresh systems (8.3 vs 6.4 beds/full time equivalent staff; p<0.05), but there was no significant …

Trend To Better Nutrition On Australian Hospital Menus 1986-2001 And The Impact Of Cook-Chill Food Service Systems, A. Mcclelland, P. G. Williams

Peter Williams

Objective To assess trends in the nutritional quality of hospital menus and examine differences between menus used in hospitals with cook-chill or cook-fresh food services. Design Standard patient menus were analysed against 28 criteria to assess nutritional standards and compared to results from similar studies in 1986 and 1993. Setting Menus were collected from 80 hospitals in New South Wales, Australia, including 36 using cook-chill food service systems. Statistical Analysis Chi-squared analysis was used to assess differences between the proportions of hospitals meeting the criteria in 2001 and 1993 and between different types of hospitals. Results In 2001 compared to …

Rehabilitation Inpatients Are Not Meeting Their Energy And Protein Needs, K. Walton, P. G. Williams, Linda C. Tapsell, M. Batterham

Faculty of Health and Behavioural Sciences - Papers (Archive)

Background & aims: This study aimed to determine the amounts of energy and protein required, ordered and consumed daily by long stay rehabilitation inpatients. Methods: A quantitative, weighed plate waste study. Thirty inpatients (16 females, 14 males; mean age 79.2 years; mean length of stay 52 days) from three rehabilitation hospitals in the Illawarra region of Australia. Data were collected over two days, including nutrition assessment details and weighed plate waste. Daily energy and protein requirements, amounts ordered and consumed were the outcome measures. Statistical analyses included paired t-tests, Wilcoxon Signed Rank tests and Spearman correlations. Results: Although adequate amounts …

What Do Stakeholders Consider The Key Issues Affecting The Quality Of Foodservice Provision For Long-Stay Patients, K. Walton, P. G. Williams, Linda C. Tapsell

Faculty of Health and Behavioural Sciences - Papers (Archive)

This study aimed to elicit concerns of key stakeholders regarding food service provision to long stay hospital patients. Seventeen focus groups and four individual interviews were conducted involving six stakeholder groups: dietitians, nutrition assistants, patients, nurses, food service assistants and food service managers. Ninety-eight participants (20 male; 78 female) were recruited from public and private hospitals in New South Wales, Australia. Each of the focus groups and individual interviews was conducted in the hospital setting where free and open discussions could be digitally recorded. Transcripts were prepared from the digital recordings and QSR Nvivo 2.0™ qualitative analysis software was used …

Trend To Better Nutrition On Australian Hospital Menus 1986-2001 And The Impact Of Cook-Chill Food Service Systems, A. Mcclelland, P. G. Williams

Faculty of Health and Behavioural Sciences - Papers (Archive)

Objective To assess trends in the nutritional quality of hospital menus and examine differences between menus used in hospitals with cook-chill or cook-fresh food services.

Design Standard patient menus were analysed against 28 criteria to assess nutritional standards and compared to results from similar studies in 1986 and 1993.

Setting Menus were collected from 80 hospitals in New South Wales, Australia, including 36 using cook-chill food service systems.

Statistical Analysis Chi-squared analysis was used to assess differences between the proportions of hospitals meeting the criteria in 2001 and 1993 and between different types of hospitals.

Results In 2001 compared to …

Food Service Trends In New South Wales Hospitals, 1993-2001, R. Mibey, P. G. Williams

Faculty of Health and Behavioural Sciences - Papers (Archive)

A survey of the food service departments in 93 hospitals throughout NSW Australia (covering 51% of hospital beds in the state) was conducted using a mailed questionnaire and the results compared with those from similar surveys conducted in 1986 and 1993. Over the past eight years there has been a significant increase in the proportion of hospitals using cook-chill food service production systems, from 18% in 1993 to 42% in 2001 (p<0.001). Hospitals with cook-chill systems had lower staff ratios than those with cook-fresh systems (8.3 vs 6.4 beds/full time equivalent staff; p<0.05), but there was no significant difference in the ratio of meals served per FTE. There was no difference between public and private hospitals in terms of ratios of beds or meals to food service staff. Managers using cook-chill systems reported significantly lower levels of satisfaction with the food service system compared to those using cook-fresh. Two aspects of the services have not changed since the last survey: approximately a quarter of food service departments are still managed by staff without formal qualifications and meal times remain the same, with more than 90% of hospitals serving the evening meal before 5.30pm and a median of 14.25 hours gap between the evening meal and breakfast.