ABSTRACT
Edible plate waste of twenty eight food items, grouped into seven major categories, including bread-cereal, meat, vegetable-fruit, dairy, dessert, soup and juice, and miscellaneous [butter, jam, olives etc.], was studied in 759 participants, 554 patients and 205 attendants for two days [six consecutive meals], in 18 large hospitals of the Ministry of Health Saudi Arabia. The bread-cereal group showed the highest quantity of plate waste, contributing 36.3% and 35.1% to the total waste among patients and attendants respectively, followed by the vegetable-fruit group, contributing 30.1%, and 30.4% respectively. A slightly higher quantity of plate waste among patients, as compared to attendants, was observed in most of the food groups studied
Subject(s)
Food Service, Hospital , Waste ProductsABSTRACT
A preliminary studs, covering 804 pilgrims from Arab and non-Arab] countries, was carried out in 1988 [1108 A.H.] in order to obtain some information on the socio-demographic health and food consumption pattern of the Hajjis. The study revealed that the Arab Hajjis were younger than non-Arabs, with the exception of the Nigerians; more health conscious and utilized health facilities more often than the others. It was further observed that the Arabs possessed a higher level of education and were diversified in their dietary habits as compared to those of non-Arabs. The importance of general health orientation is being emphasized