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Table 2 The cost savings of these 4 steps (b to e) in 7 of the hospitals surveyed, where there were improvements in processes as a result of the work of a food service dietitian

From: Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian – a case study

The processAnnual savings in NIS (Shekels)
Adjustment of orders of staples such as: bread, milk etc235,000
Adjustment of protein portion sizes200,000
Checking the expiry dates of medical foods, and improved communication between the wards, the kitchen and the food distribution centers40,000
Switching from centralized serving to offering of personalized trays104,000
Total579,000 ($165,428)