scholarly journals Evaluation of Food Waste at a Portuguese Geriatric Institution

2021 ◽  
Vol 13 (5) ◽  
pp. 2452
Author(s):  
Margarida Liz Martins ◽  
Ana Sofia Henriques ◽  
Ada Rocha
Keyword(s):  
Older Adults ◽  
Older Adult ◽  
Food Waste ◽  
Service System ◽  
Food Service ◽  
The Other ◽  
Plate Waste ◽  
Before And After ◽  
Waste Food

Care institutions attending to older adults are responsible for their food supply, which influences their health and quality of life. Food waste at care institutions has been reported to be a matter of great concern, that requires regular monitoring. In this study, we aim to quantify food waste in the food service of an elderly institution, both as leftovers and plate waste. Data collection was performed over 15 consecutive days, at lunch and dinner served to older adults. The aggregate weighing of food was performed before and after distribution, as well as after consumption. Leftovers and plate waste were calculated by the differences in weight. During the study period, 2987 meals were evaluated, corresponding to 1830 kg of food produced, of which only 67% was consumed. For each meal, approximately 610 g of food was produced per older adult, and only about 410 g were consumed, corresponding to 150 g of leftovers and 50 g of plate waste. Food waste represented 36.1% of meals served, composed of 24.1% leftovers and 12.0% plate waste. The wasted meals would be enough to feed 1486 older adults and would correspond to annual losses of approximately €107,112. Leftovers and plate waste were above the limits of acceptability (below 6% and 10%, respectively), indicating excessive food waste. High values of leftovers are related to the food service system and staff, pointing to the need for improvements during the planning and processing of meals. On the other hand, high plate waste values are associated with consumers, indicating the low adequacy of the menu regarding to older adults’ habits and preferences.

scholarly journals Food plate waste: factors influencing insinuated intention in a university food service setting

2019 ◽  
Vol 121 (7) ◽  
pp. 1536-1549 ◽  
Author(s):  
Xingyi Zhao ◽  
Louise Manning
Keyword(s):  
Food Waste ◽  
Food Service ◽  
Portion Size ◽  
Online Questionnaire ◽  
Plate Waste ◽  
Content Type ◽  
Service Setting ◽  
Plate Size ◽  
The University ◽  
Waste Food

Purpose The purpose of this paper is to consider the factors that influence food plate waste in a UK university food service setting and the insinuated intention to waste food among staff and students. Design/methodology/approach The study conducted empirical research using an online questionnaire (n=260) at the university. The data were analysed descriptively and inferentially by IBM SPSS Statistics version 22. Findings Multiple factors influence the level of food plate waste including gender, different categories of food, plate size, portion size and palatability. Two recommendations to reduce plate food waste in the university food service setting include providing a variation in plate size and pricing strategy by portion rather than a whole meal, and communicating with staff and students in the food service setting. Research limitations/implications The research contributes, along with previous studies, by focussing here on participants’ food waste intention in food service settings and evidencing the factors of influence. Originality/value The research contributes to understanding on participants’ food waste intention in food service settings.

Enhancing Wellbeing for Older Adults With Serious Mental Illnesses: Co-Producing a Positive Psychology Course With Certified Older Adult Peer Specialists

2021 ◽  
pp. 104973232199204
Author(s):  
Lydia P. Ogden
Keyword(s):  
Older Adults ◽  
Positive Psychology ◽  
Older Adult ◽  
Mental Illnesses ◽  
Subjective Experiences ◽  
Individual Interviews ◽  
Peer Specialists ◽  
Psychology Course ◽  
Serious Mental Illnesses

Compared to peers in the general population, persons aging with serious mental illnesses (SMIs) face physical health disparities, increased isolation, and decreased subjective experiences of quality of life and wellbeing. To date, limited intervention research focuses on addressing specific needs of persons aging with SMIs and no interventions targeted for that population are informed by the theory and science of positive psychology. With the aim of co-producing a positive-psychology-based program to enhance wellbeing for older adults with SMIs, the author held a series of focus groups and individual interviews with six certified older adult peer specialists. Analysis of the data developed in-depth insights into helpful processes, values, and priorities of individuals aging with SMIs, as well as the creation of a wellbeing-enhancing course curriculum.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

scholarly journals Impact of treated sewage on meiobenthic nematodes: a case study from the Tunisian Refining Industries Company

2022 ◽  
Vol 82 ◽  
Author(s):  
A. Hedfi ◽  
M. Ben Ali ◽  
A. Noureldeen ◽  
H. Darwish ◽  
T. Saif ◽  
...  
Keyword(s):  
Organic Matter ◽  
Environmental Parameters ◽  
The Other ◽  
Treated Sewage ◽  
Before And After ◽  
Bizerte Bay ◽  
De Man ◽  
The Impact

Abstract The main objective of the current study was to assess the impact of the water taken from the ‘Tunisian Refining Industries Company’ on meiobenthic nematodes, before and after a series of treatments in decantation basins followed by its discharge in Bizerte bay, Tunisia. The comparison of environmental parameters of the two types of water was clearly indicative of an improvement in the quality of treated waters after a significant reduction in their loads in hydrocarbons. Overall, the water retained a good quality after being treated by ‘Tunisian Refining Industries Company’ before discharge in the sea. At the end of the experiment, differential responses were observed according to the richness of sediment in organic matter and hydrocarbons. Thus, it was apparent that the nematode assemblage exposed to the treated waters was closer to controls and associated to higher values of abundance, than that under untreated ones. It was also assumed that the species Microlaimus honestus De Man, 1922, Paramonohystera proteus Wieser, 1956 and Cyartonema germanicum Juario, 1972 are sensitive bioindicators of bad environmental statues and of hydrocarbon presence in the environment. On the other hand, Metoncholaimus pristiurus (Zur Strassen, 1894) Filipjev, 1918 would rather be classified as a positive bioindicative species of this type of pollutants.

scholarly journals HUBUNGAN PERUBAHAN STANDAR PORSI MAKAN DENGAN SISA MAKANAN PASIEN RUMAH SAKIT HOLISTIK TAHUN 2016 (STUDI SISA NASI PADA MENU MAKAN SIANG DIET DI RS HOLISTIK)

2017 ◽  
Vol 40 (1) ◽  
pp. 1
Author(s):  
Fatkhurohman Fatkhurohman ◽  
Yanesti Nuravianda Lestari ◽  
Dian Titis Torina
Keyword(s):  
Food Waste ◽  
Food Service ◽  
Wilcoxon Test ◽  
Test Design ◽  
High Food ◽  
Chi Square ◽  
Hospital Patients ◽  
Post Test ◽  
Weighing Method

The high food waste in a hospital showed the quality of food service was not optimal. The Holistic Hospital of Purwakarta that used small, medium, and lage portion standards in its food service faced some problems regarding high  food  waste. This study aimed to find out the effect of meal’s portion standard changes on the food waste in  Holistic Hospital patients. Pre-experimental study using one group pre-post test design was done on 29 patients using convenient sampling technique.The changing of meal’s portion was done for rice from medium portion (150 g) to small (0.5 or 0.25 portion). Measurement of food waste used weighing method. Data analysis used Wilcoxon test continued with Kendall-Tau correlation test. The results showed that 65.5 percent of patients were aged around 42-68 years old receiving positive diet and 34.5 percent were non-positive diets. At the beginning of diet, the food waste of rice of all patients was high (27.4-64.9% waste of rice) and it was significantly decreased after small portion was given, even though there were still 27.6 percent of patients with > 20 percent waste of rice. There was a significant influence between the change in diet portion of patients toward food  waste of rice (r=0.804; p<0.05). It was concluded that the changes in diet portion of patients were able to reduce the food  waste.ABSTRAK  Tingginya sisa makanan pasien di Rumah Sakit menunjukkan kualitas penyelenggaraan makanan yang belum optimal. Rumah Sakit Holistic Purwakarta yang menggunakan standar porsi small, medium, dan large dalam penyelenggaraan makanan masih mengalami kendala berupa tingginya sisa makanan pasien. Penelitian ini bertujuan untuk mengetahui pengaruh perubahan standar porsi terhadap sisa makanan pasien di Rumah Sakit Holistic Purwakarta. Penelitian pre-eksperimen dengan one group pre-post test design ini dilakukan pada 29 orang pasien dengan teknik convenient sampling. Perubahan porsi makanan dilakukan pada nasi putih dari porsi medium (150 g) menjadi small (0,5 porsi atau 0,25 porsi). Pengukuran sisa makanan menggunakan metode penimbangan. Analisis data menggunakan uji Chi-Square dan uji Wilcoxon yang dilanjutkan uji korelasi Kendall-Tau. Hasil penelitian menunjukkan bahwa sebanyak 65,5 persen pasien berusia 42-68 tahun menerima diet positif dan 34,5 persen menerima diet non-positif. Sisa porsi nasi di awal pemberian diet pada seluruh pasien masih tinggi (27,4-64,9% sisa nasi) dan menurun secara signifikan setelah porsi nasi diberikan dalam porsi small (p<0,05) meskipun masih terdapat 27,6 persen pasien dengan sisa nasi > 20 persen. Terdapat pengaruh yang signifikan antara perubahan porsi diet pasien terhadap sisa nasi (r=0,804; p<0,05). Dapat disimpulkan bahwa perubahan porsi nasi pada diet pasien mampu menurunkan sisa makanan. Kata kunci: standar porsi, sisa makanan

scholarly journals The Psychological and Demographic Factors of Quality of Life in Older Adults

2020 ◽  
Vol 2 (1) ◽  
pp. 45-59
Author(s):  
Indra Yohanes Kiling ◽  
Johana Endang Prawitasari
Keyword(s):  
Quality Of Life ◽  
Older Adults ◽  
Regression Analysis ◽  
Older Adult ◽  
Psychological Factors ◽  
Positive Relationship ◽  
Demographic Factors ◽  
The Relationship ◽  
Major Hypothesis

This research aims to determine the relationship between psychological and demographic factors, which are dispositional optimism, and self-efficacy are the psychological factors, meanwhile home, sex and ethnicity as the demographic factors of quality of life in the older adults. The major hypothesis of this research proposed that there are positive relationship from both psychological factors and demographic factors to the quality of life in older adults. This study involved 53 older adult peoples. The result of multiple regression analysis shows that there is a positive relationship from all five variables to the quality of life in older adults as big as 76,5% (Adjusted R2= 0,765). This result means that both the psychological and demographic factors do have effective contributions to the quality of life in older adult people. The results of t-tests are also discussed.

Quality of beef stew in a hospital chill food-service system

1978 ◽  
Vol 72 (1) ◽  
pp. 31-33
Author(s):  
Susan Nicholanco ◽  
M. Eileen Matthews
Keyword(s):  
Service System ◽  
Food Service

“Citizens Too”: Safety Setting Collaboration Among Older Adults with Memory Concerns

2021 ◽  
Vol 28 (5) ◽  
pp. 1-32
Author(s):  
Nora Mcdonald ◽  
Helena M. Mentis
Keyword(s):  
Older Adults ◽  
Older Adult ◽  
Vulnerable Populations ◽  
Service Provider ◽  
The Other ◽  
The Internet ◽  
Diary Study ◽  
Close Collaboration ◽  
Memory Concerns ◽  
With Memory

Designing technologies that support the cybersecurity of older adults with memory concerns involves wrestling with an uncomfortable paradox between surveillance and independence and the close collaboration of couples. This research captures the interactions between older adult couples where one or both have memory concerns—a primary feature of cognitive decline—as they make decisions on how to safeguard their online activities using a Safety Setting probe we designed, and over the course of several informal interviews and a diary study. Throughout, couples demonstrated a collaborative mentality to which we apply a frame of citizenship in opensource collaboration, specifically (a) histories of participation , (b) lower barriers to participation, and (c) maintaining ongoing contribution. In this metaphor of collaborative enterprise, one partner (or member of the couple) may be the service provider and the other may be the participant, but at varying moments, they may switch roles while still maintaining a collaborative focus on preserving shared assets and freedom on the internet. We conclude with a discussion of what this service provider-contributor mentality means for empowerment through citizenship, and implications for vulnerable populations’ cybersecurity.

scholarly journals EMERGING ADULT CAREGIVERS: PERCEPTIONS OF OLDER ADULT CARE RECIPIENTS, QUALITY OF CONTACT, AND AGEISM

2019 ◽  
Vol 3 (Supplement_1) ◽  
pp. S952-S952
Author(s):  
Anastasia E Canell ◽  
Grace Caskie
Keyword(s):  
Older Adults ◽  
Older Adult ◽  
Social Role ◽  
Emerging Adult ◽  
Care Recipient ◽  
Adult Care ◽  
Care Recipients ◽  
Adult Caregivers ◽  
Quality Of Contact

Abstract Approximately 12-18% of family caregivers to older adults in the U.S. are 18-25 years old (i.e., emerging adulthood), yet minimal research has focused on this subgroup of caregivers (Levine, 2005; Smyth, Blaxland, & Cass, 2011). Individuals’ perceptions of an older adult’s social role relate to their attitudes toward older adults as a group (Hummert, 1999; Kite & Wagner, 2002). However, whether perceptions that emerging adult caregivers hold of older adults are specific to the social role of “care-recipient” has not been studied. A sample of 210 informal caregivers (ages 18-25) were surveyed to collect qualitative responses regarding perceptions of an older adult care-recipient (age 65+) and to assess quality of contact with the care-recipient and ageist attitudes. Participants were asked to provide five adjectives describing their older adult care-recipient. Approximately 43% provided a set of adjectives in which 80%-100% were coded as positive adjectives (e.g., “active”, “wise”); similarly, half of the sample’s adjective sets contained 0%-25% negative adjectives (e.g., “helpless”, “obnoxious”). The quality of contact with the care-recipient was significantly correlated (p&lt;.001) with the percentage of positive (r=.47) and negative (r=-.49) adjectives. Scores on the Fraboni Scale of Ageism were also significantly correlated (p&lt;.01) with the percentage of positive (r=-.19) and negative (r=.20) adjectives. Overall, these emerging adult caregivers had generally positive perceptions of their older adult care-recipients, and these perceptions reflected the positive quality of contact with the care-recipient. Less ageist attitudes’ relationship with more positive and less negative perceptions may have implications for experiences within a caregiving dyad.

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