Investigation of the Food Waste Volume in Pediatric Intensive Care Units (PICUs) of Akbar Hospital in Mashhad, Iran

Mostafa Shahraki Jazinaki; Mohammed Reza Shadmand Foumani Moghadam; Effat Saghi; Mohammad Safarian; Abdolreza Norouzy; Gholamreza Khademi; Majid Sezavar; Fatemeh Roudi

Investigation of the Food Waste Volume in Pediatric Intensive Care Units (PICUs) of Akbar Hospital in Mashhad, Iran

محل انتشار: فصلنامه تغذیه، روزه داری و سلامت، دوره: 11، شماره: 3

سال انتشار: 1402

نوع سند: مقاله ژورنالی

زبان: انگلیسی

مشاهده: 64

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لینک ثابت به این مقاله:

https://civilica.com/doc/1777687

شناسه ملی سند علمی:

JR_JNFH-11-3_002

تاریخ نمایه سازی: 18 مهر 1402

چکیده مقاله:

Introduction: Understanding food waste is essential to reduce environmental impact, financial burden and ensure food security in hospital settings. Despite the importance of reducing food waste, limited research has been conducted on hospital food waste in Iran, especially in the Pediatric Intensive Care Units (PICUs). Therefore, this study aims to investigate the amount of food waste in the PICUs department of Akbar Children's Hospital. The findings of these studies can provide evidence to improve food management in hospital settings. Method: In this cross-sectional, the rate of food waste among patients admitted to the Akbar Hospital’s PICUs was measured. The amount of food waste was measured by calculating the difference between the total food delivered to the patient and the total food consumed by them. Patients or their parents provided information about the proportion of hospital food intake within the past ۲۴ hours. Result: Out of the initial sample of ۱۴۰ patients, ۲۱ patients receiving hospital food were included in the study. The average food waste for the one-week study period was ۵۳.۵۷%, indicating that ۹۰.۵% of patients caused varying degrees of food waste, with only ۹.۵% consuming the entire amount of hospital food they received. No significant association was found between patients' age or gender and their food waste. Conclusion: The results suggest that there is a significant amount of food waste in the hospital setting that needs to be addressed to improve patient nutrition and reduce costs.

کلیدواژه ها:

Food Service ، food waste ، Intensive Care Units ، Pediatric ، Hospit

نویسندگان

Mostafa Shahraki Jazinaki