Performance of Clinical Nutrition in the reduction of costs for production of residues: economy in health

Clinical Nutrition: Health Economics

Abstract

Objective: To describe, from a case report, the performance of clinical nutrition in reducing the production of waste by returning meals (lunch) of hospitalized patients not consumed. Method: After a test week where it was observed the quantity of intact meals that returned from the daily lunch of patients, estimates of daily and monthly waste were drawn. At this time, an intervention in clinical nutrition was performed with the objective of reducing the purchase of avoidable meals and this data was collected three months after the intervention. Results: It was observed that the main factor that influenced the return of the meal was fasting followed by hospital discharge. At the end of the third month a real saving of R$ 3,781.53 was observed as a result of the early capture of the main causes of return. In February, there was the greatest reduction in the purchase of avoidable meals and in April the lowest return in number of meals (28/month totaling 14 kg). Conclusion: It was possible to observe that the proposed intervention presented a positive result in the reduction of waste production and cost.