Investigation of the Food Waste Volume in Pediatric Intensive Care Units (PICUs) of Akbar Hospital in Mashhad, Iran
- سال انتشار: 1402
- محل انتشار: فصلنامه تغذیه، روزه داری و سلامت، دوره: 11، شماره: 3
- کد COI اختصاصی: JR_JNFH-11-3_002
- زبان مقاله: انگلیسی
- تعداد مشاهده: 156
نویسندگان
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Mohammed Reza Shadmand Foumani Moghadam
Department of Nutrition, Varastegan Institute for Medical Sciences, Mashhad, Iran.
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Clinical Research Development Unit of Akbar Hospital, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Clinical Research Development Unit of Akbar Hospital, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
چکیده
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, Hospitاطلاعات بیشتر در مورد COI
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