فهرست مطالب delaram‎ ghodsi

Hospitalization may affect patients’ nutritional status due to the altered food intake. In addition to their health consequences, plate food waste includes several economic and environmental costs for the governments and societies. Therefore, the aim of the present investigation is primarily to assess the nutritional status of the patients hospitalized in general wards and secondly to evaluate the quantity and financial burden of the patients’ food waste along with their possible nutritional outcomes. A mixed-method study is carried out in medical and surgical wards of general hospitals in Tehran with eligible adult inpatients. Anthropometric, demographic and dietary intake data are collected. Patients’ plate food waste in breakfast, lunch, and snacks within a day are weighed. The economic costs of food waste are calculated. Additionally, nutritional status is determined through 1) subjective assessment tools for malnutrition (MNA and SGA); 2) serum albumin, pre-albumin and total protein (protein status); 3) serum retinol and 25-hydroxycalciferol (micronutrient status); and 4) serum β-carotene, total antioxidant capacity, malondialdehyde and highly sensitive C-reactive protein (inflammatory status). Moreover, a qualitative study evaluates the possible reasons for wasting foods. This study provides appropriate data regarding the health and economic burden of food waste in the studied hospitals to healthcare authorities and policymakers for planning to decrease food waste and to improve patients’ nutritional status.