在住院患者群体中管理食物浪费
Adrienne Jonathan1, Kim Reid2, Tim Radcliffe3
1University Hospitals of Morecambe Bay NHS Foundation Trust, Lancaster, UK Adrienne.Jonathan@mbht.nhs.uk.
BMJ open quality
|December 20, 2023
概括
这项研究通过标准化餐食大小来减少住院患者的食物浪费,减少了4.41%的浪费,并提高了患者的满意度. 这为医院提供了一种新的战略,以应对食物浪费和改善患者营养.
科学领域:
- 临床营养学 临床营养学
- 医疗保健管理的管理
- 提高质量 提高质量
背景情况:
- 住院患者的食物摄入量在临床上被忽视,冒着营养不良,发病率和死亡率的风险.
- 医院食品浪费是一个重大问题,通常与饮食摄入不足有关.
- 现有的举措,如保护餐时间,并没有有效地减少食物浪费.
研究的目的:
- 实施和评估一项旨在减少住院患者食物浪费的质量改进项目.
- 到2022年5月,将住院食品浪费的平均量减少20%.
主要方法:
- 实施了标准化的餐量干预措施.
- 餐点在服务前和后被权衡,以收集基线和干预后的数据.
- 消费和浪费食品的计算百分比,以确定整体废物减少.
主要成果:
- 平均食物浪费减少了4.41%,从70.16%降至65.75%.
- 在干预后,患者对餐食大小的满意度增加了3%.
结论:
- 标准化餐食大小可以有效地减少住院患者的食物浪费.
- 这种干预措施为制定更广泛的医院废物减少战略提供了基础.
- 解决食品浪费问题对于改善患者营养和医疗保健效率至关重要.
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