Validity of a questionnaire for the semi‐quantitative evaluation of dietary intake of hospitalised patients compared to weighed records

Abstract

The present study shows that this semi-quantitative questionnaire on food consumption reproduces with sufficient precision the measures obtained by weighing. The questionnaire appears also to be a valid and suitable instrument for the identification of patients with poor food intake in a neurorehabilitation hospital.

Evaluation model of plate waste to monitor food consumption in two different catering settings

“…In our study we used the visual method for its advantages and because its accuracy had been already assessed in previous studies (Saccares et al ., 2012; Scognamiglio et al ., 2012). Through the application of this method it was possible to obtain hygienic, sanitary, sensory, economic and nutritional information, thus offering to the responsible for the management of the cafeterias the opportunity to monitor the quality and satisfaction of the service.…”

“…The data were collected for nine days, on the summer menu, monitoring about 2000 meals. The evaluation of food waste was carried out, in both cases, using a questionnaire for the semiquantitative evaluation of food waste, similar to that successful tested in previous studies (Saccares et al ., 2012; Scognamiglio et al ., 2012). In the school survey, data were collected from ten teachers (one for school), in cafeteria of St. Andrea Hospital the questionnaire was self-administered from consumers (students, internal staff, external consumers) and returned, at the end of the meal, to collection staff.…”

Needs assessment for patients food intake monitoring among Indonesian healthcare professionals

“…Scognamiglio et al. () asserted that accurate assessment of such dishes allows the identification of nutrient which was consumed at lesser quantity. These considerations should be taken into account to develop country‐specific food recording tools, specifically for Asian countries whose different food textures and characteristics, in comparison with European dishes.…”

“…; Scognamiglio et al. ). However, the validity of estimating amorphous foods items or modified texture meals is low (Scognamiglio et al.…”

“…However, the validity of estimating amorphous foods items or modified texture meals is low (Scognamiglio et al. ). Therefore, it is necessary to develop country‐specific food recording methods, especially for Asian countries, due to the different varieties of food textures and characteristics.…”