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- Title
Current Position of Food Waste in Tehran Hospitals.
- Authors
Anari, Razieh; Nikooyeh, Bahareh; Amini, Maryam; Ghodsi, Delaram; Torabi, Parisa; Neyestani, Tirang
- Abstract
Introduction: Hospital food is the main source of nutrients delivery for the most of the patients. Discarding food results in poor nutritional and health outcomes and has economic and environmental consequences. Therefore, in this study we assessed food waste production by the hospitalized patients. Methods: A cross-sectional study evaluated daily food waste production in three educational hospitals in Tehran. A nutritionist collected demographic and clinical data and recorded food intake using a 24h food recall and extracted ingested energy and nutrients using Nutritionist IV software. Food leftover was measured using a calibrated scale during breakfast, lunch and snacks in a given day. Results: Mean age of the participants was 57.5 years (n=171, 67.1% male). The median of daily discarded food per patient was 519.0 gr [IQR: 553.5]. The most wasted meal was lunch (median:292.0 gr [IQR: 466.5]), but snack and lunch waste had the highest proportion of the served food (62.4% and 51.3%). Waste quantities in snack, lunch and breakfast were inversely correlated with energy intake (rspearman= -0.5, -0.4 and -0.3, respectively and p<0.001 for all). Linear regression showed that total food waste was associated with age (standardized Beta=-0.2, p=0 .02) and malnutrition status (standardized Beta=0.3, p=0 .001). Conclusions: Plate food waste is rather high in hospitalized patients, especially in aged and malnourished ones, which can negatively affect disease recovery and have an unwanted financial burden on the health system.
- Subjects
FOOD waste; CALORIC content of foods; HOSPITAL food service; FOOD consumption; DEMOGRAPHIC surveys
- Publication
Journal of Nutrition, Fasting & Health, 2022, Vol 10, p231
- ISSN
2821-2746
- Publication type
Article