Mostafa Shahraki Jazinaki - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Mohammed Reza Shadmand Foumani Moghadam - Department of Nutrition, Varastegan Institute for Medical Sciences, Mashhad, Iran.
Effat Saghi - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Mohammad Safarian - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Abdolreza Norouzy - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Gholamreza Khademi - Clinical Research Development Unit of Akbar Hospital, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Majid Sezavar - Clinical Research Development Unit of Akbar Hospital, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Fatemeh Roudi - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.

Introduction: Understanding food waste is essential to reduce environmental impact and financial burden and ensuring food security in hospital settings. Research on hospital food waste in Iran, especially in Pediatric Intensive Care Units (PICUs), has been limited despite the importance of reducing food waste. Therefore, this study aims to evaluate the amount of food waste in the Akbar Children’s Hospital PICUs department. The findings of these studies can provide evidence to improve food management in hospital settings. Method: The rate of food waste among patients admitted to the Akbar Hospital’s PICUs was measured in this cross-sectional study. Food waste was measured by calculating the difference between the total food delivered to the patient and the total food they consumed. Patients or their parents provided information about the proportion of hospital food intake within the past ۲۴ hours. Result: Of the ۱۴۰ patients in the initial sample, ۲۱ received hospital food during the study. The average food waste for the one-week study period was ۵۳.۵۷%, indicating that ۹۰.۵% of patients caused varying degrees of food waste, with only ۹.۵% consuming the entire amount of hospital food they received. No significant association was found between patients’ age or gender and food waste. Conclusion: The results suggested a significant amount of food waste in the hospital setting that needs to be addressed to improve patient nutrition and reduce costs.

Food Service, food waste, Intensive Care Units, Pediatric, Hospit