INTRODUCTION AND AIMS Satisfaction of inpatients with served food within a hospital care system still constitutes one of the main attempts to modernize food services. The impact of type of menu, food category, hospital centre and timetable on the meals wastage produced in different Spanish healthcare settings, was evaluated. METHODS Meal wastage was measured through a semiquantitative 5-point...

This paper details development of a low-cost, small-size, and portable electronic nose (E-nose) for the prediction expiry date food products. The Sensor array is composed commercially available metal oxide semiconductors sensors like MQ2 sensor, temperature humidity which were interfaced with help ESP8266 Arduino Uno data acquisition, storage, analysis dataset consisting odor from fruit at diff...

Growing global population figures and per-capita incomes imply an increase in food demand and pressure to expand agricultural land. Agricultural expansion into natural ecosystems affects biodiversity and leads to substantial carbon dioxide emissions. Considerable attention has been paid to prospects for increasing food availability, and limiting agricultural expansion, through higher yields on ...

Presently, close to 1 billion people suffer from hunger and food insecurity. Statistics in Kenya indicates that over 10 million people suffer from chronic food insecurity and poor nutrition, 2-4 million people require emergency food assistance at any given time with nearly 30 % of Kenya's children being undernourished, 35 % stunted while micro-nutrient deficiency is wide spread. Key among the c...

This study was conducted to evaluate foetal/pregnancy losses following slaughtering of food animals at Nsukka Municipal Abattoir Enugu State, Nigeria over a period three months (April June). The pregnancy status each animal determined tentatively by visual observation and palpation the exposed uterus after slaughtering. Attempts were made recover embryos from dams with structures suggestive flu...

BACKGROUND Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been introduced. This seeks, through the application of a static, extended choice menu, revised patient ordering procedures, new cooking processes and ind...