Abstract
A plate waste study was conducted at a long term care facility (LTCF) to determine menu item preferences among residents. Census for the data collection period ranged from 56 to 59 residents. Data was collected for seven days using a visual estimation to assess plate waste of entree, starch, vegetable and dessert menu items. Menu items demonstrating the greatest plate waste were the vegetable (44% consumed) and starch (41% consumed) categories. Menu items demonstrating the least plate waste were the entree (70% consumed) and dessert (64% consumed) groups. However, in each of these categories, plate waste for individual menu items showed variations. Assessing resident food preferences may be beneficial to a foodservice department by increasing customer satisfaction, decreasing food waste and controlling food cost.
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