医院的食物浪费:回顾

IF 0.4 Q4 HEALTH CARE SCIENCES & SERVICES

International Journal of Healthcare Technology and Management Pub Date : 2018-01-01 DOI:10.1504/IJHTM.2018.098389

Fadhel Alshqaqeeq, J. Twomey, M. Overcash

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引用次数: 5

摘要

没有吃完的食物，无论是病人还是服务员，都被认为是食物浪费。盘子垃圾是医院里病人吃完剩下的、没吃完的食物。未吃完的食物对增加种植或饲养的食物数量、将食物运送到医院的能源以及填埋未吃完的食物所产生的甲烷和二氧化碳的影响产生了一连串的环境影响。食物浪费是通过重量或目测来衡量的。全球约有500家医院进行了食物浪费研究，其中约一半在欧洲。这项研究首次量化了改善食物浪费结果的不同策略的有限数据。有92项研究记录了食物浪费的改善，其中最大的变化是根据每个病人对食物的渴望量身定制食物选择。本综述未考虑未上桌的食物浪费。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food waste in hospitals: review

Uneaten food, whether by patients or unserved, is considered food waste. Plate waste is the remaining, uneaten food after being served to patients in the hospital. The uneaten food has a cascading environmental impact on increasing the amount of food grown or raised, energy in transport of food to hospitals, and impact of methane and carbon dioxide from landfilling the uneaten food. Food waste has been measured either by weight or visual estimation. About 500 hospitals worldwide have had food waste studies and about half are in Europe. This study is the first to quantify the limited data on different strategies for improving food waste results. There were 92 studies that documented improvement of food waste, with the single biggest change being tailoring the food choice to the individual patient's desire for food. Unserved food waste was not considered in this review.

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来源期刊

International Journal of Healthcare Technology and Management HEALTH CARE SCIENCES & SERVICES-

CiteScore

1.00

自引率

10.00%

发文量

期刊介绍： IJHTM is a new series emerging from the International Journal of Technology Management. It provides an international forum and refereed authoritative sources of information in the fields of management, economics and the management of technology in healthcare.