|
Food wastage at the participating wards |
||||
| Control |
Intervention |
|||
|
|
||||
| Beginning |
Middle |
End |
||
|
|
||||
| Wastage rate,% |
||||
|
|
||||
| Warm breakfast* |
49 |
56 |
36 |
17 |
| Lunch |
55 |
37 |
24 |
20 |
| Supper |
60 |
34 |
17 |
19 |
| "Late evening"** |
Not recorded |
68 |
31 |
17 |
|
|
||||
| Average wastage for all meals recorded |
55 |
49 |
27 |
18 |
|
* Porridge etc. ** Meal served at 8 pm; includes small dishes such as soup, milk beverages, porridge, stewed fruit and cocoa. Average food wastage at the participating wards I, II and III before and during the employment of the nutritional and healthcare assistant. The control data are collected on three weekdays. The data from the intervention period are collected on a daily basis by the nutritional and healthcare assistant, and represent for 10 days during start-up of the job function (beginning) and after 3 months' (middle) and 5 months' (end) intervention. | ||||
Lassen et al. BMC Health Services Research 2008 8:168 doi:10.1186/1472-6963-8-168 |
||||