Food Waste

Question 1

What are the key strategies to reduce food waste in food service?

Answer 1

Better meal planning, portion control, tailoring meals to preferences, offering smaller frequent meals, staff education, and patient feedback.

Question 2

Why is regular monitoring of patient needs critical in minimising food waste?

Answer 2

It helps identify reasons for uneaten food, adjust portion sizes, and improve menu appeal.

Question 3

What are common causes of food waste in healthcare settings?

Answer 3

Increased LoS, altered taste (illness, meds, treatments), poor oral health, large portion sizes, dementia, reduced appetite, and motivation.

Question 4

What is FIFO in food storage?

Answer 4

“First In, First Out” ensures older stock is used before newer items, reducing spoilage.

Question 5

Causes of food waste include ___ portion sizes, ___ motivation, and ___ taste due to medication or illness.

Answer 5

Large; reduced; altered.

Question 6

FIFO stands for ___, a system that ensures ___ items are used first to prevent spoilage.

Answer 6

First In, First Out; older.

Question 7

Regular ___ and ___ from patients can help reduce food waste by ensuring meals meet preferences and needs.

Answer 7

Monitoring; feedback.

Question 8

A patient with poor appetite consistently leaves half their meal uneaten. What strategies could reduce waste?

Answer 8

Offer smaller, frequent meals or substantial snacks, ensure portion sizes are appropriate, and gather feedback to improve menu appeal.

Question 9

A hospital is experiencing high levels of wasted modified texture meals. What can be done?

Answer 9

Improve the appeal of modified texture meals, provide training to staff, and use patient surveys to identify specific issues.

Question 10

How can the prescription (px) of ONS improve compliance and reduce waste?

Answer 10

Trial ONS before prescription, include ONS on medication charts, and monitor administration.

Question 11

What should be done with unopened, refused ONS?

Answer 11

If properly stored and unopened, return to the fridge for re-use, following safe handling policies.

Question 12

ONS compliance can be improved by ___ before prescription, adding to ___ charts, and educating ___ on their importance.

Answer 12

Trialing; medication; patients.

Question 13

Proper handling of unused ONS includes storing in a ___ and ensuring ___ policies are followed.

Answer 13

Fridge; re-use

Question 14

What are effective strategies to reduce food waste in healthcare facilities?

Answer 14

Substantial snacks, one-course meals, improved modified textures, staff training, menu feedback, and accurate stock rotation.

Question 15

How does staff training help reduce food waste?

Answer 15

By teaching portion control, handling, and storage techniques and raising awareness of waste impact.

Question 16

Substantial ___ can help reduce waste by preventing ___ food orders during regular meal times.

Answer 16

Snacks; excessive.

Question 17

Food waste can be minimized by implementing ___ for stock rotation and using ___ containers stored 15cm off the floor.

Answer 17

FIFO; sealed.

Question 18

What are the steps in conducting a plate waste audit?

Answer 18

Weigh waste, visually estimate waste, or survey HCPs/nursing notes.

Question 19

What data should be collected to track food waste?

Answer 19

Type and quantity of waste, reasons for waste, prep/production waste, meal assembly/delivery waste, and uneaten meal collection.

Question 20

Why is recording food waste critical in food service management?

Answer 20

Identifies areas for improvement, reduces costs, promotes sustainability, and helps refine strategies.

Question 21

A plate waste audit can involve ___ waste for accuracy or using ___ estimation for quicker but subjective data collection.

Answer 21

Weighing; visual.

Question 22

Reasons for food waste should be tracked during ___, ___, and ___ processes to identify patterns and solutions.

Answer 22

Preparation; delivery; collection.

Question 23

What are the key aims of food service dietitians in reducing food waste?

Answer 23

Develop cost-effective, nutritionally balanced diets, ensure patient satisfaction, minimize waste, and promote sustainability.

Question 24

How can dietitians address patient food preferences to minimise waste?

Answer 24

By involving patients in menu planning, offering social mealtimes, and incorporating feedback.

Question 25

Food service dietitians aim to ___ cost-effective diets, ensure patient ___, and minimise ___.

Answer 25

Develop; acceptance; waste

Question 26

Protected mealtimes, ___ assistance, and social ___ can help improve patient food intake and reduce waste.

Answer 26

Feeding; dining.

Question 27

How can hospitals collaborate to reduce food waste?

Answer 27

Share best practices, attend conferences/workshops, and participate in online forums to learn from others’ successes.

Question 28

What is the importance of continuous improvement in waste reduction?

Answer 28

Regular reviews help assess strategy impact and refine approaches based on feedback.

Question 29

Hospitals can collaborate to reduce food waste by ___ best practices, attending ___, and participating in ___.

Answer 29

Hospitals can collaborate to reduce food waste by ___ best practices, attending ___, and participating in ___.

Question 30

Regular reviews of ___ data allow for adjustments and improvements in waste reduction strategies.

Answer 30

Collected.