Effect of the implementation of the mixed cafeteria system in a Hospital Nutrition and Dietetic Service

Carvalho, Kamila Pires de; Martins, Flaviana Pereira de Oliveira; Custódio, Isis Danyelle Dias; Lima, Emanuelle do Nascimento Santos; Souza, Daniela Nogueira Prado de; Maia, Yara Cristina de Paiva

doi:10.20960/nh.865

Cited by 3 publications

(27 citation statements)

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“…The overall quality of the included peer reviewed literature was moderate (see Supporting information, File S3). Four of the seven peer reviewed studies (57%) satisfied all of the MMAT quality criteria 25,33,37,38 . Methodological or reporting issues were identified in the remaining three studies (38%) 34‐36 .…”

Section: Resultsmentioning

confidence: 99%

“…From these, 7324 duplicates were located, leaving 10,280 studies for title and abstract screening. Following assessment against the eligibility criteria, eight papers were included in the final library 16,25,33‐38 . Following the screening of the 1940 Google Advanced search results, nine grey literature documents were added to the final library 11,23,39‐45 (Figure 1).…”

Section: Resultsmentioning

confidence: 99%

“…The specific sequence of food waste data collection methods and how data were interpreted by the authors of the primary documents are described in Tables 2 and 3. A further explanation of the in‐depth data collection methods is provided in the Supporting information, File S5 11,16, 23,25,33‐45 …”

Section: Resultsmentioning

confidence: 99%

“…There was wide variability in data collection periods ranging from 1–30 days 33,42 . The most common duration was 2 weeks ( n = 5; 29%) 35,36,39,41,45 .…”

Section: Resultsmentioning

confidence: 99%

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A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool

Cook

Collins

Goodwin

et al. 2021

J Human Nutrition Diet

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Background To understand, monitor and compare the scope of food waste in hospital foodservices, it is essential to measure food waste using a standardised method. The aims of this systematic review were to: (i) describe and critique the methodological features of waste audits used in hospital foodservice settings that measure aggregate food and food‐related waste and (ii) develop a consensus tool for conducting a food waste audit in a hospital foodservice setting. Methods Seven electronic databases were searched for peer reviewed literature, and 17 Google Advanced searches located grey literature that described food waste audit methods previously used or developed for hospital foodservices. Study selection and quality assessment occurred in duplicate. Data describing the audit method, its feasibility, and strengths and limitations were extracted and synthesised to develop a consensus tool. Results Eight peer reviewed and nine grey literature documents describing a variety of food waste audit methods were found. The most common practices were 2‐week data collection (n = 5), foodservice staff collecting data (n = 6), measuring food waste only (n = 11), measuring food waste at main meals (n = 5) and using electronic scales to measure waste (n = 12). A consensus tool was developed that proposes a method for preparing, conducting and analysing data from a food waste audit. Conclusions This review used published evidence to develop the first ever food waste audit consensus tool for hospital foodservices to use and measure food and food‐related waste. Future research is needed to apply and test this tool in practice.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…There was wide variability in data collection periods ranging from 1–30 days 33,42 . The most common duration was 2 weeks ( n = 5; 29%) 35,36,39,41,45 .…”

Section: Resultsmentioning

confidence: 99%

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A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool

Cook

Collins

Goodwin

et al. 2021

J Human Nutrition Diet

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“…1,8 Berbagai penelitian menunjukkan bahwa sisa makan di restoran, kafe, kantin sekolah dan kantin tempat kerja dua sampai tiga kali lebih rendah dibandingkan jumlah sisa makan di rumah sakit, yaitu berkisar antara 15%. 9,10 Tingginya sisa makan pasien mencerminkan bahwa asupan zat gizi pasien tidak memadai, padahal dukungan makanan sangat penting bagi pasien di rumah sakit untuk membantu proses penyembuhan, menurunkan angkan morbiditas, mortalitas dan lama hari rawat. Rata-rata sisa makanan pasien diit lunak di RSU Adhyakya Kejaksaan Agung RI sebesar 24,64%.…”

Section: Pembahasanunclassified

Efek Kepuasan Pasien terhadap Sisa Makan pada Pasien dengan Diet Lunak

Indraswari

Achadi

Mutiara

2020

JIKM

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Intake makan dan tingkat kepuasan pasien rawat inap merupakan isu yang penting di Rumah Sakit. Rendahnya intake makanan berpengaruh pada status gizi pasien rawat inap. Intake makan dan tingkat kepuasan paseien rawat inap dapat dilihat dari sisa makan. Penelitian ini mempelajari tentang efek kepuasan pelanggan terhadap sisa makan. Data yang digunakan merupakan data sekunder yang dikumpulkan oleh unit humas dan instalasi gizi RSU Adhyaksa. Penelitian ini merupakan penelitian dengan desain cross-sectional. Data kepuasan pelanggan dikumpulkan melalui kuesioner yang diisi oleh pasien, sedangkan data sisa makan makan diperoleh dengan cara observasi menggunakan metode comstock. Pasien yang berpartisipasi dalan penelitian ini sebanyak 486. Rata rata sisa makan responden sebesar 24,64% dan hanya 8,74% pasien yang menghabiskan makanannya. Hasil analisis bivariat menunjukkan bahwa kepuasan responden terhadap penampilan makanan (Pv=0,036; OR= 1,570) dan rasa makanan (Pv=0,009; OR=1,686) berhubungan dengan sisa makan. Hasil analisis multivariat menunjukkan bahwa variabel yang paling dominan mempengaruhi sisa makan adalah kepuasan terhadap rasa makanan (p-value=0,003 OR=1,785). Penyelenggaraan makanan rumah sakit harus diperbaiki untuk memastikan pasien merasa puas dan menghabiskan makanannya.

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Applying the theoretical domains framework and behavior change wheel to inform interventions for food and food-related waste audits in hospital foodservices

Cook,

Collins,

Porter

et al. 2023

Front. Nutr.

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BackgroundCompleting aggregate food and food-related waste audits in hospital foodservices is an intense practice, however they can demonstrate problem areas that require attention to reduce waste. Identifying interventions to facilitate and improve the implementation of these audits can be guided by behavior change science. The aims of this study were to use behavior change theories and frameworks to (1) describe the drivers of behavior to complete food and food-related waste audits and (2) identify possible interventions that support the implementation and uptake of these audits.MethodsPurposive sampling was used to recruit participants from hospitals in Victoria, Australia who worked in their foodservice system. Semi-structured interviews sought knowledge of participant’s perceived barriers and enablers to completing food and food-related waste audits. Deductive analysis using the Theoretical Domains Framework (TDF) and Capability Opportunity Motivation Behavior theory (COM-B) identified dominant drivers of behavior. TDF domains were then matched to their corresponding intervention functions according to the Behavior Change Wheel framework (BCW) to identify relevant strategies that may support audit implementation.ResultsData from 20 interviews found the dominant COM-B constructs (TDF domains) were psychological capability (knowledge, skills), physical opportunity (environmental context and resources), and reflective motivation (social/professional role and identity, beliefs about capabilities). These dominant domains come from narratives that participants shared about foodservice staffs’ lack of knowledge, labor, time, and the hospital avoiding responsibility for audit completion. Corresponding intervention functions that could have the most potential for implementing waste audits were education, training, environmental restructuring, modeling, and enablement. Participants’ shared perspectives of audit enablers resembled these: for example, obtaining staff buy-in, reinforcing behavior through incentives and installing an audit champion.ConclusionTo transition toward regular food and food-related waste auditing practices in hospital foodservices these findings may help identify practice and policy change that delivers standardized auditing activities to encourage long term behavior change. Interventions to support audit completion should address each behavioral construct and relevant domain, as individual hospital sites will experience unique contextual factors and expectations influencing audit outcomes. A co-design process that includes staff and stakeholders of hospital foodservices is recommended to enable engagement and practical solutions to audit implementation.

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Effect of the implementation of the mixed cafeteria system in a Hospital Nutrition and Dietetic Service

Cited by 3 publications

References 0 publications

A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool

A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool

Efek Kepuasan Pasien terhadap Sisa Makan pada Pasien dengan Diet Lunak

Applying the theoretical domains framework and behavior change wheel to inform interventions for food and food-related waste audits in hospital foodservices

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