Effects of Nutrition Service Improvement Activities for Reducing Plate Waste of the Diabetic Mellitus Diet in a General Hospital

당뇨식 잔반 감량을 위한 영양서비스 개선 활동의 효과

  • 손정민 (원광대학교 식품영양학) ;
  • 염혜선 (분당서울대학교병원 영양실)
  • Published : 2008.10.30

Abstract

Hospital malnutrition could be caused by not completing the food served in the hospital. This has been a big problem since it delays the recovery of the patient and extends the length of hospital stay. The purpose of the study was to reduce the plate waste for the DM diet by performing several nutrition service improvement activities. The study was performed in a general hospital with 900 beds. A questionnaire survey was taken by 39 DM patients to obtain their aspect of the hospital foodservice systems and the quality of the meals at the beginning of the study. The amounts of foods served in the hospital kitchen and returned were measured by weights. After the improvement activities, the measurement of the plate waste was performed again for comparison. The average percentage of plate waste for the DM diet was 23.2%. The survey showed no difference by sex, age or duration of admission in plate waste. However, this food wastage percentage showed differences between the patients having a chance to get information about the diet therapy (12.21%) and not having one (26.06%) (p < 0.05). Using a five-point Likert-type scale, the quality of food by its taste was 2.49 (1: very poor, 5: excellent), the temperature score was 3.56 (1: very poor, 5: excellent), and the amount of food served score was 2.95 (1: very poor, 5: excellent), and the preference score was 3.13 (1: very dislike, 5: very like). Nutritional care improving activities were performed by adjusting seasonings, developing new menus, and standardizing cooking methods in order to increase the satisfaction of meal quality. The dietitian's inpatients care protocol was adjusted to expand the nutritional counseling chance for the DM patients. After the improvement activities, the average plate waste was reduced to 14.6%, and the satisfaction of food taste and preference increased to 3.21 (p < 0.001), and 3.36 (p < 0.05) correspondingly. The result shows that, for therapeutic diet patients, food intake could be increased by improving the food service satisfaction by controlling the meal quality and clinical nutritional service activities.

Keywords

References

  1. Almdal T, Viggers L, Beck AM, Jensen K (2003): Food production and wastage in relation to nutritional intake in a general district hospital-wastage is not reduced by training the staff. Clin Nutr 22(1): 47-51 https://doi.org/10.1054/clnu.2002.0590
  2. Banks GH, Collison R (1981): Food waste in catering. Proc Inst Food Sci Technol 14(4): 181-189 https://doi.org/10.1016/S0315-5463(81)72863-3
  3. Barton AD, Beigg CL, Macdonald IA, Allison SP (2000): High food wastage and low nutritional intakes in hospital patients. Clin Nutr 19(6): 445-449 https://doi.org/10.1054/clnu.2000.0150
  4. Chung SH, Yoem HS, Sohn CM (2007): The improvement of hospital food service in quality and customer satisfaction by using 6-sigma strategy. J Korean Diet Assoc 13(4): 331-344
  5. Dupertuis YM, Kossovsky MP, Kyle UG, Raguso CA, Genton L, Pichard C (2003): Food intake in 1707 hospitalized patients : a prospective comprehensive hospital survey. Clin Nutr 22(2): 115-123 https://doi.org/10.1054/clnu.2002.0623
  6. Gam SO, Park JR, Kim MJ, Lee MK, Shin KH (2007): The study of patient satisfaction and expectation of hospital service. Korean J Nutr 40(3): 281-287
  7. Hartwell HJ, Edwards SA, Symonds C (2006): Foodservice in hospital : development of a theoretical model for patient experience and satisfaction using one hospital in the UK National Health Service as a case study. J Foodservice 17: 226-238 https://doi.org/10.1111/j.1745-4506.2006.00040.x
  8. Hong WS, Kim HJ, Ryu K (1996): A case study on the analysis of patients' plate waste results. Korean J Soc Food Sci 12(3): 339-345
  9. Hong WS, Kirk D (1995): The analysis of edible plate waste results in 11 hospitals in the UK. Foodservice Res Int 8(2): 115-123 https://doi.org/10.1111/j.1745-4506.1995.tb00081.x
  10. Kim HJ (1998): Development of A quality assessment mode for hospital food and nutrition services-with a manual for the adoption of total quality management. Ph.D thesis, Dongduk Women's University
  11. Kim JS (2002): The analysis of the management of contracted hospital food services and perspectives of each party involved. MS thesis, Yonsei University
  12. Kim MY (2007): Inpatient's perception on foodservice and consumption of meals provided at hospitals. MS thesis, Ewha University
  13. Kim YH, Yoon BJ (1996): A study on the patient satisfaction by hospital service evaluation system and analysis of difference by factors. Annual Bulletin Institute Hosp Manage 2(1): 19-38
  14. Kondrup J, Johansen N, Plum LM, Bak L, Larsen IH, Martinsen A, Andersen JR, Brnthsen H, Bunch E, Lauesen N (2002): Incidence of nutritional risk and causes of inadequate nutritional care in hospitals. Clin Nutr 21(6): 461-468 https://doi.org/10.1054/clnu.2002.0585
  15. Lee MJ, Lee YK (2000): Analysis of patient satisfaction with hospital foodservice quality. Korean J Nutr 33(4): 464-476
  16. Lim HS, Yang IS, Cha JA (1999): Analysis of patient satisfaction and factors influencing satisfaction of hospital food service quality. J Korean Diet Assoc 5(1): 29-47
  17. Ministry of Health and Welfare (2004): Guideline for health services evaluation programme. Seoul
  18. Ryu ES (1994): Hospitalized Patients' Perceptions of Hospital Foodservice. J Korean Soc Dietary Cult 9(2): 149-157
  19. Sahin B, Demir C, Aycicek H, Cihangiroglu N (2007): Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital. Food Qual Preference 18: 555-559 https://doi.org/10.1016/j.foodqual.2006.07.008
  20. Stanga Z, Zurfluh Y, Roselli M, Sterchi AB, Tanner B, Knecht G (2003): Hospital food : A survey of patients' perceptions. Clin Nutr 23(3): 241-246
  21. Yang IS, Kim JL, Lee HY (2001): An assessment of factors affecting plate waste and its effects in normal & soft diets provided from hospital foodservice. Korean J Community Nutr 6(5): 830-836
  22. Yang IS, Kim JL, Lee HY, Cha JA (2002): The indepth analysis of plate waste for DM diet served in general hospital. Korean J Nutr 35(3): 394-401