Nutr Res Pract.  2021 Oct;15(5):655-671. 10.4162/nrp.2021.15.5.655.

Plate waste study among hospitalised patients receiving texture-modified diet

• Razalli NH
• Cheah CF
• Amani Mohammad NM
• Manaf ZA

• KMID: 2520666
• DOI: http://doi.org/10.4162/nrp.2021.15.5.655

Abstract

BACKGROUND/OBJECTIVES
While plate waste has been widely investigated in hospitals, there have been minimal studies specific to the texture-modified diet (TMD). This study aims to determine the percentage of plate waste among patients prescribed with TMD and its contributory factors.
SUBJECTS/METHODS
This was a single-centre study conducted in the university hospital on three types of TMD (blended diet, mixed porridge, minced diet) during lunch and dinner meals. Weighing method and visual estimation method assisted by digital photograph were adopted in this study. Face to face interview was carried out to investigate on 1) the food/ food service quality factors in terms of patients' satisfaction level towards sensorial quality of food and food services provided and 2) the clinical/external factors including appetite, the provision of oral nutrition support, time taking the diet, the need for feeding assistance and the length of hospital stay.
RESULTS
The mean percentage of overall plate waste of 95 patients receiving TMD was high (47.5%). Blended diet was identified as the most wasted diet (65%) followed by minced diet (56%) and mixed porridge (35%). Satisfaction level among patients was moderate. Patients on TMD in general had higher satisfaction level on the aspect of food service as compared to food quality. Substantial association between sensorial qualities of food and plate waste were varied according to individual TMD type. A multiple linear regression showed that only the satisfaction level toward the aspects of appearance and variety of foods were the predictors of TMD plate waste (R ² = 0.254, P < 0.05).
CONCLUSIONS
A significant relationship between the percentage of plate waste and the overall satisfaction level of patients receiving TMD suggests that vigorous strategies are needed to reduce the food waste of TMD which will lead to a better nutritional status and clinical outcomes among the patients.

Keyword

Food quality; food service; hospital; patient satisfaction; diet modification

Figure

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  Fig. 1 Bland-Altman plot of the comparison between average plate waste and difference in plate waste data, comparing weighing measurement and visual estimation based on individual plate waste.

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  Fig. 2 Average plate waste of minced diet according to food groups based on weighing method.

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  Fig. 3 Average plate waste of mixed porridge according to food groups based on weighing method.

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