ArticleNutrition research and practice2021
Plate waste study among hospitalised patients receiving texture-modified diet.
Article in Nutrition research and practice, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers, 2 of them syntheses that pooled it.
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Who cites it
17 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Food waste management in Malaysian private healthcare: A systematic review.Waste management & research : the journal of the International Solid Wastes and Public Cleansing Association, ISWA · 2026Pooled it
- Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review.Nutrients · 2023Pooled it
- Effects of hydrolysed meat on dietary intake and nutritional status in aged care residents requiring pureed diets: a crossover randomised controlled trial.BMC geriatrics · 2022Trial
- Transitional Foods in Dysphagia and Feeding Management: Perspectives of Speech-Language Therapists in Singapore.Dysphagia · 2026Article
- Patient Nutritional Intake and Experiences With Two Models of Texture Modified Food Preparation in Hospital: A Pilot Study.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026Article
- Fifteen Years of Patient Experience with Hospital Food in a Spanish Long-Term Care Hospital.Nutrients · 2026Observational
- Food waste in residential aged care: A scoping review.Nutrition & dietetics : the journal of the Dietitians Association of Australia · 2026Review
- The intake-adequacy gap in dysphagia nutrition: texture-modified foods, nutrient delivery and realised intake in older adults.Frontiers in nutrition · 2026Review
- Understanding the Drivers of Food Waste in Malaysian Public Hospitals (MyHoFWa Study).The Malaysian journal of medical sciences : MJMS · 2025Article
- Challenges and strategies to reduce food waste in malaysian hospitals from the perspective of multidisciplinary professionals: a qualitative descriptive study.BMC health services research · 2025Article
- Quantifying hospital plate waste and identifying its correlates from patients' perspectives in Lebanon.Scientific reports · 2024Article
- From Prophecy to Plate: How to Actualize a Planetary Menu for Kidney Disease Nutrition.Canadian journal of kidney health and disease · 2024Article
- The Effects of Potato Presentation on Vegetable Intake in School-Aged Children: A Cross-Over Study.Nutrients · 2023Article
- Individual Differences in Plate Wasting Behavior: The Roles of Dispositional Greed, Impulsivity, Food Satisfaction, and Ecolabeling.Behavioral sciences (Basel, Switzerland) · 2023Article
- An Assessment of Knowledge, Attitudes and Practices on Pureed Diet Preparation (KAP DYS-PUREE) among Food Handlers in Malaysian Hospitals for Dysphagia Management.Healthcare (Basel, Switzerland) · 2023Article
- Strategies to Reduce the Rate of Plate Waste in Hospitalized Patients: A Scoping Review.Nutrients · 2023Article
- Exploring Meal Provision and Mealtime Challenges for Aged Care Residents Consuming Texture-Modified Diets: A Mixed Methods Study.Geriatrics (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND/
objectivesWhile plate waste has been widely investigated in hospitals, there have been minimal studies specific to the texture-modified diet (TMD). This study aims to determine the percentage of plate waste among patients prescribed with TMD and its contributory factors. SUBJECTS/
methodsThis was a single-centre study conducted in the university hospital on three types of TMD (blended diet, mixed porridge, minced diet) during lunch and dinner meals. Weighing method and visual estimation method assisted by digital photograph were adopted in this study. Face to face interview was carried out to investigate on 1) the food/food service quality factors in terms of patients' satisfaction level towards sensorial quality of food and food services provided and 2) the clinical/external factors including appetite, the provision of oral nutrition support, time taking the diet, the need for feeding assistance and the length of hospital stay.
resultsThe mean percentage of overall plate waste of 95 patients receiving TMD was high (47.5%). Blended diet was identified as the most wasted diet (65%) followed by minced diet (56%) and mixed porridge (35%). Satisfaction level among patients was moderate. Patients on TMD in general had higher satisfaction level on the aspect of food service as compared to food quality. Substantial association between sensorial qualities of food and plate waste were varied according to individual TMD type. A multiple linear regression showed that only the satisfaction level toward the aspects of appearance and variety of foods were the predictors of TMD plate waste (R
conclusionsA significant relationship between the percentage of plate waste and the overall satisfaction level of patients receiving TMD suggests that vigorous strategies are needed to reduce the food waste of TMD which will lead to a better nutritional status and clinical outcomes among the patients.
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