Food Waste Assessment to Evaluate Adequacy Intake Among Elderly and to Apply Quality Control of Food Service Management in Nursing Home
Background: Malnutrition is still highly prevalent among older people and food service management has an important role in providing the quantity and quality intake for elderly in nursing home residents. Food waste minimization can describe maximal intake and quality standards in institutional food services.
Objectives: This study aims to assess food waste as evaluating adequacy Intake Among Elderly and applying Quality Control of Food Service Management in Institutional Older Adults.
Methods: The study applied a cross-sectional design and conducted on 65 older adults in Nursing home Surabaya in 2023. Master menus observation was done to identify the adequacy intake supplied by nursing home government. The 7x-hour visual Comstock method was used to assess the adequacy intake consumed by elderly. Moreover, the food waste limit of 20% as cut off high-quality control of food service management.
Results: The adequacy intakes of menus in Surabaya nursing home for energy, carbohydrate, fiber, sodium, and potassium are 77.26%, 66.24%, 37.14%, 165.36%, and 27.17% respectively. It means both adequate intakes of menus and consumed by elderly were still lower the adequate intake. The food waste over 20% was identified in menus papaya, rica cob, ote-ote, rice, green bean compote, tamarind vegetables, cob with chili sauce and melon
Conclusions: The adequacy intakes of the menus served and consumed by elderly in nursing homes did not yet meet the daily requirement and is still below that recommended for the elderly. Furthermore, some menus still had >20% leftovers. The nutrition intake of menus should be improved to achieve recommended dietary intake and modified the menus dislike elderly and educated elderly to consume all served food.
Keywords: food service, menu, food intake, food waste, level of nutritional adequacy, malnutrition, nursing home
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