High food wastage and low nutritional intakes in hospital patients

Background and Aims: The aim of this study was to investigate the cause of continuing weight-loss in hospitalized patients. We determined 1. whether the hospital menu was able to meet the patientsʹ minimum nutritional requirements, 2. the proportion of food being wasted and 3. the mean nutritional intakes of patients. Methods: This study was carried out in a University hospital (1200 beds). All the food supplied and wasted was measured over a 28 day period on one ward in each of 4 different specialities. Average food intake per patient was calculated and checked against individual food intake measurements. Results: The hospital menu provided over 2000 kcal/day and could meet patientsʹ nutritional requirements. However, high wastage rates of greater than 40% resulted in energy and protein intakes within all specialities being less than 80% of that recommended. The cost of this waste was £139,655 in these four specialities. Conclusions: More than 40% of hospital food was wasted. Energy and protein intakes were low and patients did not, therefore, meet their recommended intakes. This helps to explain continuing weight-loss in hospital patients and represents a large waste of resources. Hospital feeding policies therefore need reviewing and made more appropriate to the needs of the sick.