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Updated: Jun 15, 2025

Errors as a Means of Reducing Impulsive Food Choice
Published on: June 5, 2016
个性化减轻食物浪费和住院费用
S I J van Bakel1, B Moonen2, H Mertens3
1NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Department of Respiratory Medicine, Maastricht, the Netherlands; Laboratory of Behavioral Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands.
在医院实施以患者为中心的数字食品服务,大大减少了食品浪费. 这一新系统增加了餐点的频率,减少了盘子的浪费,从而节省了成本,提高了患者的满意度.
科学领域:
- 医院餐饮服务管理 医院餐饮服务管理
- 优化营养摄入量优化营养摄入量
- 可持续的医疗保健实践
背景情况:
- 传统的医院餐饮服务与固定餐时间有助于营养摄入挑战和食物浪费.
- 引入了一种新的三通道概念,允许患者订购额外的餐饮/零食,并在病房的小餐厅用餐.
研究的目的:
- 研究从基于纸张的转型到以患者为中心的数字食品服务系统的影响.
- 分析食物浪费生产模式的变化以及相关的财务影响.
主要方法:
- 板块废弃物测量在传统系统中进行了一周,并在实施后的三年内每年进行一次.
- 收集的数据包括每餐几克的盘子废物,每天的饮食频率,以及废物生产/处置成本.
- 在两个医院楼层的传统和新的数字餐饮服务系统之间进行了比较.
主要成果:
- 随着数字系统的使用,每天每名患者的饮食频率从2.5增加到3至3.3餐.
- 每餐的平均盘子废弃物从81克大幅下降到33-49克.
- 晚餐显示板块废弃物减少最为显著,相关成本相应降低.
结论:
- 转向以患者为中心的数字医院餐饮系统显著增加了每天的饮食频率.
- 数字化系统导致每餐的食物浪费大幅减少.
- 这种转变为节省成本和改善医院食品服务中的患者体验提供了潜在的潜力.
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