Food Plate Waste Research Articles

An investigation of recommended serve food portions and attaining energy and protein requirements in older adults living in residential care.

Ageing populations show a propensity for reduced food intake, which impacts nutritional adequacy. Nutrition guidelines for residential care homes (RCHs) are currently based on serve size of core food groups and do not consider nutrient density. The present study aimed to investigate the weight of foods served/consumed compared to recommended serve sizes and to compare energy and protein intake with individual requirements. This was an observational study of older adults living in four RCHs. Dietary intake was estimated through the difference between weighed reference meals and a single, double-weighed 24-h food plate waste collected from each participant. FoodWorks9® (Xyris® Software, Brisbane, Australia) was used to calculate energy, protein and serves of core food groups from food intake and the menu provided to recommended serve sizes. Individual intake was compared with nutrition guidelines and estimated energy and protein requirements. Across 420 participants, 9.8% completed a main meal (lunch or dinner). The servings provided [248g; interquartile range (IQR)=206-290g] were less than the recommended servings for a main meal (306g = protein/starch/two vegetables), with 157g (IQR=109-221g) consumed. The menu provided for minimum serves of all core food groups except for dairy. Median energy intake (n=389) (5272kJ day-1 , IQR=4229-6720kJ) and protein intake (47.3g day-1 , IQR=35.9-60.8g) were less than estimated requirements (8181kJ day-1 , IQR=7300-9338kJ day-1 ; 76.7g day-1 , IQR=66.7-90.8g). Nutritional needs were not met in this cohort. The findings of the present study highlight the need for smaller, nutrient-dense meals and revised menu standards to ensure nutritional adequacy in this vulnerable population.

PENGARUH MODIFIKASI STANDAR MAKANAN NON DIET TERHADAP BIAYA MAKAN YANG TERBUANG PADA PASIEN GERIATRI KELAS III DI RSUP dr. SOERADJI TIRTONEGORO KLATEN

THE EFFECT OF NON-DIET FOOD STANDARDS MODIFICATION ON WASTED FOOD COSTS IN CLASS III GERIATRIC PATIENTS AT RSUP dr. SOERADJI TIRTONEGORO KLATEN 
 ABSTRACT
 Background: Decreasing food intake in geriatric patients due to physical and psychological conditions has an impact on the high percentage of food plate waste and wasted food costs. This study aims to determine the effect of non-diet food standards modification on the cost of food wasted on class III geriatric patients at RSUP dr. Soeradji Tirtonegoro Klaten.
 Methods: This experimental study used a post test only with control group design. The sample consisted of 34 people divided into 2 groups, the treatment group that received food standard modification and the control group that received food according to hospital standards. The food plate waste of each group was observed for 2 days using the Comstock visual estimation method. Wasted food costs were calculated by multiplying the percentage of food plate waste per menu item with food prices. The effect of non-diet food standards modification on wasted food costs was analyzed using the Mann Whitney test with a confidence degree of 95% (α = 0.05)
 Results: The average wasted food cost in the treatment group was Rp 2.806,34 and the control group was Rp 3.443,43. The results of the analysis of the effect of non-diet food standards modification on wasted food cost by the Mann Whitney test showed a p-value of 0.109 (> 0.05)
 Conclusion: There is no significant effect of non-diet food standards modification on wasted food costs in class III geriatric patients at RSUP dr. Soeradji Tirtonegoro Klaten.

Food plate waste: factors influencing insinuated intention in a university food service setting

Purpose The purpose of this paper is to consider the factors that influence food plate waste in a UK university food service setting and the insinuated intention to waste food among staff and students. Design/methodology/approach The study conducted empirical research using an online questionnaire (n=260) at the university. The data were analysed descriptively and inferentially by IBM SPSS Statistics version 22. Findings Multiple factors influence the level of food plate waste including gender, different categories of food, plate size, portion size and palatability. Two recommendations to reduce plate food waste in the university food service setting include providing a variation in plate size and pricing strategy by portion rather than a whole meal, and communicating with staff and students in the food service setting. Research limitations/implications The research contributes, along with previous studies, by focussing here on participants’ food waste intention in food service settings and evidencing the factors of influence. Originality/value The research contributes to understanding on participants’ food waste intention in food service settings.

Determining and Addressing Food Plate Waste in a Group of Students at the University of Jordan

Determining and Addressing Food Plate Waste in a Group of Students at the University of Jordan

Feeding Food Wastes to Swine

The feeding of food waste or garbage to swine and other livestock animals is a common practice throughout the world and is often concentrated around metropolitan centers. Food plate waste (formerly referred to as garbage) may be fed to other livestock species, but has most often been used as a source of feed for swine. High disposal costs and fees encourage the feeding of food/plate waste. This document is AS143, one of a series of the Animal Science Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date May 17, 2004.
 AS143/AN143: Feeding Food Wastes to Swine (ufl.edu)