Effect of changed organisation of nutritional care of Danish medical inpatients

Table 7 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.

ISSN: 1472-6963