Author(s): Faria, Ana Margarida Fernandes
Date: 2009
Persistent ID: http://hdl.handle.net/10400.26/2331
Origin: Escola Superior de Hotelaria e Turismo do Estoril
Subject(s): Desperdício Alimentar; Grelha de Avaliação de Desperdício Alimentar; Inquérito de Satisfação da Qualidade; Serviço de Alimentação; Qualidade Alimentar; Food Waste; Quality Satisfaction Survey; Food Quality
Na gestão de um serviço de alimentação hospitalar, o controlo do desperdício é um factor importante, tratando-se não só de uma questão ética, mas também económica e, com reflexos político-sociais para o dietista e para a unidade em que se insere. O objectivo do presente estudo foi identificar e analisar o desperdício alimentar no Serviço de Ortopedia do Centro Hospitalar de Lisboa Central (Hospital São José).
Minimizing food waste at hospital food service is not only an ethic issue but also economics with scopes of practice for dietetics professionals. The aim of this study was to identify and analyse food waste on an orthopaedic ward at “Centro Hospitalar de Lisboa Central” (Hospital São José). Food waste was determined by the visual plate waste method. A total of 70 quality satisfaction survey and food waste trays from 24 hospitalized patients, 5 per day random chosen, were analyzed at dinner time over a 14 days period. The patient included in the study, were 56 women and 14 men between the age of 24 and 84 years old (α= 63 years old), majority with a 7-day length of stay and eating with no help. The registered food waste was 41,7 %; the item with more food waste was “vegetables” (61,07%) and the one with less waste was meat/ fish (31,43%). The patient’s satisfaction level was majority, “satisfied” for all items and those with a higher level of satisfaction were the “plate presentation” and “global appreciation”. The “soup taste” was the one presenting the lower level of satisfaction. The items having the highest level of insatisfaction were the “plate taste” and the “mealtime”. The patient’s reasons majority associated with the amount of food waste were the gender, staff attitude and kind of food. Other issues were also pointed, as the food temperature and taste, appetite, age, needing help to eat and the cleanness of fork, spoon and dishes. The food waste founded was high, which means that food service is giving more food than the patients needs. The results of the present study can major to implement ways of reducing food waste and optimize productivity.
