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Abstract(s)
Introdução: Uma ingestão alimentar insuficiente acarreta consequências clínicas, por outro lado também tem repercussões ao nível do Desperdício Alimentar (DA) gerado. Segundo a Resolution ResAP (2003)3 on Food and Nutritional Care in Hospitals do Council of Europe Committee of Ministers, as unidades hospitalares devem realizar estudos anuais sobre o DA. Objetivo: Avaliar o DA sob a forma de restos, através de métodos diretos (pesagem, método de referência) e indiretos (observacional e registos de enfermagem), de um Serviço de Alimentação (SA) e seus determinantes numa Unidade Hospitalar.
Metodologia: Estudo de investigação de caráter analítico, observacional e transversal realizado entre março e maio de 2015. Avaliou-se o DA em forma de restos, ou seja, alimentos distribuídos e não consumidos, das refeições servidas ao almoço, durante o dia da colheita de dados, de 83 doentes internados na Unidade Hospitalar de Bragança. O DA foi avaliado através dos métodos de pesagem, observacional e registos de enfermagem. A cada utente foi aplicado um Inquérito de Satisfação Alimentar.
Resultados: A média da totalidade de DA encontrada na refeição do almoço foi de 31,2%. Apesar de não existir diferença significativa entre as médias dos três métodos, verificou-se existir uma forte correlação e uma concordância mais elevada entre o método de pesagem e observacional, do que os registos de enfermagem na determinação do DA. Além disso, o registo de enfermagem superestima o DA, em relação ao método de pesagem. A sopa e a sobremesa foram os componentes da refeição mais desperdiçados, verificando-se que o método observacional subestima o DA destes dois componentes. A dieta mole foi a que teve maior percentagem de DA pelo método direto. Constatou-se que os doentes que necessitavam de ajuda na toma das refeições e os que não estavam com o seu apetite normal foram os que mais desperdiçaram. Apurou-se que 73,5% dos doentes se encontravam muito satisfeitos com a qualidade do serviço prestado pelo SA, tendo também sido estes os que menos desperdiçaram.
Conclusão: Os métodos indiretos utilizados na determinação do DA podem ser válidos em relação ao método de referência que é a pesagem na determinação do DA. É essencial que se continuem a tomar medidas para a diminuição do DA nas unidades hospitalares. Desta forma, devem-se tornar as refeições mais apelativas e saborosas com uma textura adequada; auxiliar o doente no momento da toma das refeições; disponibilizar várias opções de alimentos e a possibilidade de escolha aos utentes e ter em consideração os hábitos e preferências alimentares de cada doente.
Introduction: Inadequate food intake leads to clinical consequences , on the other hand also has repercussions in terms of food waste generated . According to Resolution ResAP (2003 ) 3 on Food and Nutritional Care in Hospitals of the Council of Europe Committee of Ministers , the hospitals should conduct annual studies on food waste Objective: To evaluate the food waste in the form of leftovers, by direct methods ( weighing, reference method ) and indirect ( observational and nursing records ) , of a food service and its determinants in a hospital unit. Methodology: The research study is analytical, observational and transversal, conducted between March and May 2015. We evaluated the food waste in the form of leftovers, ie food distributed and not consumed, meals served for lunch during the day of data collection of 83 patients admitted in the Hospital Unit of Bragança. The food waste was evaluated through weighing methods , observational and nursing record. To each wearer was applied an inquiry of food satisfaction. Results: The average of all Food Waste found in the lunch meal was 31.2%. Although there is no significant difference between the averages of the three methods, there was a strong correlation and a higher correlation between the weighing and observational methods than nursing records in determining the food waste. Furthermore, the nursing record overestimates food waste in relation to the weighing method. The soup and dessert were the components of the meal more wasted, verifying that the observational method underestimates the food waste of these two components. A soft diet was the one with the highest percentage of waste food by the direct method. It was found that patients who needed help in the ingestion of food and those who did not feel normal appetite were the ones who wasted the most. It was found that 73.5% of the patients were very satisfied with the quality of the service provided by the food service and these were the ones who wasted less. Conclusion: Indirect methods used to determine the food waste can be set in relation to the reference method, which is the weighing in the determination of the food waste . It is essential to continue to take measures to reduce food waste in hospitals. Thus, meals should be made more appealing and tasty and with a suitable texture ; assist the patient at the time of taking meals; offer a choice of food and the possibility for wearer to choose and take into account the habits and food preferences of each patient.
Introduction: Inadequate food intake leads to clinical consequences , on the other hand also has repercussions in terms of food waste generated . According to Resolution ResAP (2003 ) 3 on Food and Nutritional Care in Hospitals of the Council of Europe Committee of Ministers , the hospitals should conduct annual studies on food waste Objective: To evaluate the food waste in the form of leftovers, by direct methods ( weighing, reference method ) and indirect ( observational and nursing records ) , of a food service and its determinants in a hospital unit. Methodology: The research study is analytical, observational and transversal, conducted between March and May 2015. We evaluated the food waste in the form of leftovers, ie food distributed and not consumed, meals served for lunch during the day of data collection of 83 patients admitted in the Hospital Unit of Bragança. The food waste was evaluated through weighing methods , observational and nursing record. To each wearer was applied an inquiry of food satisfaction. Results: The average of all Food Waste found in the lunch meal was 31.2%. Although there is no significant difference between the averages of the three methods, there was a strong correlation and a higher correlation between the weighing and observational methods than nursing records in determining the food waste. Furthermore, the nursing record overestimates food waste in relation to the weighing method. The soup and dessert were the components of the meal more wasted, verifying that the observational method underestimates the food waste of these two components. A soft diet was the one with the highest percentage of waste food by the direct method. It was found that patients who needed help in the ingestion of food and those who did not feel normal appetite were the ones who wasted the most. It was found that 73.5% of the patients were very satisfied with the quality of the service provided by the food service and these were the ones who wasted less. Conclusion: Indirect methods used to determine the food waste can be set in relation to the reference method, which is the weighing in the determination of the food waste . It is essential to continue to take measures to reduce food waste in hospitals. Thus, meals should be made more appealing and tasty and with a suitable texture ; assist the patient at the time of taking meals; offer a choice of food and the possibility for wearer to choose and take into account the habits and food preferences of each patient.
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Keywords
Desperdício alimentar Serviço de alimentação Método de pesagem Método observacional Registos de enfermagem Unidade hospitalar Food waste Food service Weighing method Observational method Nursing records Hospital unit