SOLID ORGANIC WASTE IN FOODSERVICES HOSPITAL: THE CONTRIBUTION OF THE PLATE WASTE PATIENTS
DOI:
https://doi.org/10.21527/2176-7114.2019.37.30-36Keywords:
solid organic waste, plate waste, hospital food and nutrition services.Abstract
The objective was to analyze the generation of solid organic waste originating from plate waste by patients the as internment clinic and the type of diet of a university hospital in the Cuiabá city of Mato Grosso, Brazil, and the factors that had contributed in this generation. An descriptive transversal study was carried. The diet had been collected at dinner, 184 diets were analyzed. 41 patients were questioned. For the calculation of the average portion meal of distributed and of the portion meal of plate waste the weight, method was used and as reference standard the rate of 20% for the plate waste. The index was determined by type of diet. For evaluation of the factors that, in the vision of the patients influence in the generation of solid organic waste happened of the plate waste ingestion questionnaire with open question was used. It was observed that the generation of solid organic waste originating of plate waste varied according to the consistency of the diets and clinics internment. Alimentary habits and preferences, sensation of gastric fullness, high portion, nauseous, inappetence, dinner time had been the cited reasons more for the rejection of the diet. The redefinition of per capita in accordance with the preparations, the redefinition of portions in accordance with the consistency of the diet for clinic internment and the standardization of the utensils and the execution of this standardization will be able to contribute for the reduction of the rate of organic waste originating the food wastage.
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