Estudio del consumo y desperdicio de alimentos en pacientes del Hospital Monte Sinaí de Cuenca

Abstract

About seventeen percent of the world's food production is wasted annually, harming the nutrition of thousands of people globally. The reduced intake of food by patients in hospitals causes these entities to position themselves as the ones generating the greatest food waste when compared to restaurants, canteens and other food and beverage establishments. That is why the objectives of this research work are: the execution of a bibliographic review that allows to know the levels of waste generated by hospitals worldwide and the strategies used to reduce them. As well as, the quantification of food waste through weighing and observation of food service dishes at the Monte Sinai hospital in Cuenca and the factors that cause this waste. Also, the elaboration of a proposal for improvement from a gastronomic approach that contributes to the reduction of food waste generated in this entity. At the end of this work, the percentages of food wasted by patients during the week of quantification in the hospital were evidenced; Also, the diseases, ages, and cultural roots of each patient are identified as the main factors of this waste. Finally, the improvement proposal is mainly based on an expansion and improvement of the menu and better communication between patient-dietitian. Keywords: food consumption, food waste, diets, hospital, patients