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Visual plate waste in hospitalized patients: length of stay and diet order

Jay Kandiah1, Lydia Stinnett, Dale Lutton

  • 1Department of Family and Consumer Science, Ball State University, Muncie, IN. jkandiah@bsu.edu

Journal of the American Dietetic Association
|September 27, 2006
PubMed

Insights

Hospitalized patients show increased food waste with longer stays. Diabetic diets reduce waste, while altered consistency diets significantly increase it, requiring new strategies for better patient acceptance.

Area of Science:

  • Nutrition Science
  • Hospital Food Service Management
  • Patient Dietetics

Background:

  • Food waste in hospitals is a significant concern, impacting costs and sustainability.
  • Understanding factors influencing patient food consumption is crucial for improving nutritional care.
  • Previous research has not fully elucidated the impact of specific diet orders on plate waste.

Purpose of the Study:

  • To investigate the influence of diet order, sex, diagnosis, and length of stay on visual lunch plate waste.
  • To identify key factors contributing to food waste in hospitalized patients.
  • To provide data for developing strategies to reduce food waste in healthcare settings.

Main Methods:

  • A pilot study analyzing visual plate waste over 4 days for 346 hospitalized patients.
  • Data collected using the CBORD Diet Office computer program.
  • Statistical analysis to determine associations between patient characteristics, diet orders, length of stay, and plate waste.

Main Results:

  • Neither patient sex nor diagnosis was associated with significant plate waste.
  • Each additional day of hospitalization increased the odds of plate waste by 14.1%.
  • Diabetic diet orders were associated with a 61.2% decrease in plate waste.
  • Altered consistency diet orders increased the odds of plate waste by 344%.

Conclusions:

  • Longer hospital stays and altered consistency diets are significant contributors to food waste.
  • Registered dietitians must develop cost-effective, palatable altered consistency diets.
  • Strategies are needed to enhance patient acceptance and consumption of modified diets to reduce waste.

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