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The nutricial implications of food wastage in hospital food service…
The nutricial implications of food wastage in hospital food service management
Customer profile
Age
Medical condition
Gender
Nutricional intake
Daily recommended nutrition not achieved
Process
Food wastage occurs
Storage
Distribution
Meals often served late
Not at best presentation and nutritional content
Preparing and cooking food
Data collection
Daily diet sheets
Ordering
Request of meal size
Bulk, unportioned containers so nurses estimate sizes
Meals
Female wastage higher than male
Purchased food wastage higher than cooked in a hospital kitchen
Lower wastage of breakfast, than midday and evening
Food waste declines as age increases
Types of food service
Cook-freeze (bulk)
Cook-chill
Cook and serve
Plated in kitchen vs. Wards
Error
Unrealistic portion size calculation
Difference between amounts ordered and served
Ultimate aim
Healthy, nutritionally balanced diet
patient expectations/ satisfaction
fulfils both their physiological and psychological requirements