Food Provision in a Paediatric Oncology unit: Patient Satisfaction and Food Waste

Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost.

BACKGROUND Room service is a foodservice model that has been increasingly implemented across health care facilities in an effort to improve patient satisfaction and reduce food waste. In 2013, Mater Private Hospital Brisbane, Australia, was the first hospital in Australia to implement room service, with the aim of improving patient nutrition care and reducing costs. OBJECTIVE The aim of this ...

Hydrothermal Liquefaction of Food Waste and Model Food Waste Compounds

Solid waste is generated at a rate of more than 4 lb per person per day. A significant portion of the non-recyclable waste is food waste, with high water content and low energy density. While most thermochemical conversion processes require a relatively dry feedstock, hydrothermal liquefaction uses subcritical water as the reaction medium and is therefore compatible with high-moisture feedstock...

Household Food Waste in A Sample of the Libyan Community

  Background: Consumer behaviors at the household level have an impact on the quantity of food waste and the economic resources of the family and the country. This study aimed to assess food waste in a random sample of the Libyan community. Methods: A questionnaire was designed for the study and distributed randomly through social media, short message, e-mails, and via face to face interviews ...

TOWARD A SUSTAINABLE FOOD SYSTEM Reducing Food Loss and Waste

The intensive care unit in paediatric oncology.

There were 70 admissions from a regional paediatric oncology centre to the intensive care unit over a six and a half year period. Patients were divided into those with systemic infections (n = 19), respiratory infections (n = 15), metabolic effects (n = 9), tumour mass effects (n = 10), neurological complications (n = 8), and others (n = 9). The overall survival was 51%. Patients admitted with ...