Projects per year
Abstract
Malnutrition in the acute hospital setting is associated with
adverse clinical outcomes, increased mortality and morbidity,
increased hospital length of stay and increased costs [1e5]. Poor
nutritional intake is now recognized as an independent risk factor
for hospital mortality [4e6]. Meeting patients' nutritional requirements
in the healthcare setting can be difficult due to a range
of barriers including appetite, physical barriers, organizational
barriers, food choice and quality [6e11]. With one in three hospital
patients malnourished [3,4], it is imperative that hospitals continue
to explore strategies to improve nutritional intake [2] and
encourage patients to meet their nutritional requirements [1,10].
High food wastage in hospitals is associated with reduced
nutritional intakes [6,12,13] and can be influenced by a number of
factors including the foodservice model design and its flexibility
[12]. Although this wastage can occur in all points of the foodservice
process, the largest losses are often at the point of consumption,
referred to as plate waste [12]. Reasons for plate waste can
relate to various issues within the categories of clinical, food/menu,
service and environment [12]. Reasons within the food/menu and
service categories include menu choice (limited, lack of selective
menu) and ordering problems (insufficient information, ordering in
advance) [10,12]. High plate wastage also contributes to the cost of
foodservice models [12]. Foodservice models which can address
these issues and sources of waste have become a focus of foodservice
management [12,14].
Original language | English |
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Pages (from-to) | 66-71 |
Number of pages | 6 |
Journal | Clinical Nutrition ESPEN |
Volume | 26 |
Early online date | 10 May 2018 |
DOIs | |
Publication status | Published - Aug 2018 |
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Dive into the research topics of 'Bedside Menu Ordering System increases energy and protein intake while decreasing plate waste and food costs in hospital patients'. Together they form a unique fingerprint.Related Projects
- 2 Active
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Research by Master of Nutrition and Dietetic Practice Students
Isenring, E., Marshall, S., Reidlinger, D., Kelly, J., Cox, G., Van der Meij, B., MacKenzie-Shalders, K., Mayr, H., Utter, J., Dahl, C., Crichton, M., O'Bryan, K. R., Norris, R., Warner, M., Davidson, A., Naranjo, A., Mahoney, S., Eberhardt, F., Dalwood, P., Lopez, E., Hofto, S., Innerarity, C., So, D., McIntosh, A., Gadd, N., Chan, H. C., Lan, X., Fei, X., Kostjasyn, S., Adhyaru, P., Giang, J., Leung, E. L. Y., Strike, K., Pearcy, J., Somani, A., Wright, C., Matthews, C., Lee, G., Tang, X. & Eso, A.
1/01/14 → 31/12/27
Project: Research
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Establishing Sustainable Food Services to Improve Nutritional Intake
MacKenzie-Shalders, K., Reidlinger, D., Davidson, A., Cox, G., Van der Meij, B., Utter, J. & Tang, X.
1/01/14 → 30/06/26
Project: Research