Dietary Monitoring System in Hospital Foodscapes · Dietary Monitoring System in Hospital...
Transcript of Dietary Monitoring System in Hospital Foodscapes · Dietary Monitoring System in Hospital...
Dietary Monitoring System inHospital Foodscapes –from DIMS1 to DIMS2,
Bent Egberg Mikkelsen, Michal Dobroczynski & Kwabena Ofei, Syscore & Aalborg University
Sino‐Nordic Hospital Food Service & Nutrition Network Project, The 3rd project week, 29 September – 3 October, 2014, Jyväskylä, Finland
Abstract: Cutting food waste and Monitoring Dietary intake are important task in modern hospital foodservice. The DIMS ‐Dietary Monitoring System has been developed within the framework of the Foodservinspire and InspireFood project and offers an opportunity for easy2use monitoring of food intake as well as a convenient way of monitoring food waste in hospital foodscapes. The presentation gives an account of the development of the DIMS1and the new features anticipated to be in the DIMS2
The challenge• From a research idea tested in research environments
• To a easy2use application to be used in a busyeveryday life professional setting
Big foods – Big FoodWaste
Food waste – facts and figures
1/3of all food is wasted
4
£500 bnsavings opportunity
£44 bnin hospitality within developed world
+120%in food prices since 2000
Increasing social pressure and public/private action
Regulatory pressure –landfill bans or higher taxes
Spoilage Preparation Overproduction
Kitchens are inefficient factories
Waste often not measured:
Up to
25%of food is wasted Lack of awareness
Poor operational control
Primary Market
FOODSERVICE & HOTELS
Plate Waste
Secondary Market
RESTAURANTS
1% 1 − 3% 5 − 15% 3 − 5%
Overall
10 − 25%
1 − 5%
1 − 6% 1 − 10% 2 − 25%
5 − 28%
5
Real time monitoring of food waste
Ofei. KT: The Dietary Intake Monitoring System (DIMS) ‐ an innovative tool to measure patient’s food choice, intake and plate waste in a hospital setting. Submission to JADA 2014
The Dietary Intake Monitoring System (DIMS) ‐ an Innovative Device for Capturing Patient’s Food Choice, Food Intake and Plate Waste in a Hospital Setting by Kwabena Ofei, Michal Dobroczynsky, Mette Holst, Henrik Rasmussen and Bent Egberg Mikkelsen. Proceedings of Measuring Behavior 2014, (Wageningen, The Netherlands, August 27‐29, 2014). Editors: A.J. Spink, L.W.S. Loijens, M. Woloszynowska‐Fraser & L.P.J.J.) Downloads: conference slides and conference proceedings paper.
Intake & waste
Served = eaten + left over
Triple Helix IdeaPre competitive phase*
* European Innovation Partnership
Idea: how an evidensbased ”collective (COP) by working in partnership between academia, enterpriseand foodservice/nutrtitional care practice candevelop new ideas that can be taken into the market
Research
Practice
Entrerprise
Tender
The Living Lab Food&Nutrition
Aalborg University HospitalCentre for Nutrition and Bowel Diseases ‐ CET
AAU‐MENU
929 beds
74500 admissions/year
560000 ambulatory visits
6500 employees
02‐10‐2014 Bent Egberg Mikkelsen, PMP 2014
TripleHelix
FSL and Integrated Food Studies: www.ifs.aau.dkThe greeenhouse for the DIMS
Two kinds of transformations
• Research: Money intoknowledge
• Innovation: Knowledge intomoney
Research2innovation
• Research• Presenting at conferences
• Creating evidence• Publishing papers• Collecting research data
• Commercial• Investigating practiceuse
• Exploring commercialpotential
• Attracting capital
Beyond the DIMStwo tracks to work on
DIMS2 Research track, validation, feasibility etc
DIMS2: Commercialisationtrack, Syscore, Winnow Solutions
DIMS1. FoodServInSPIRe
2012‐2015 2014‐20xx
Questions askedExamples
DIMS1 track Commercialisation track Research track
2012 Prototype
2013 Capturing data
2014 Publicity
2014 Can it be built into a flightcase
Validation: can it substitutetraditional dietary intakeestimation methods
2014 How much will it save in real life
How can the picturerecognition tech bedeveloped
Proof of concept What algoritms to use
2015 How can it be interfacedwith the underlyingdatabases (nutrtients, carbon costs)
From DIMS1 to DIMS2some things to consider
• Proof of concept• Attracting venture capital• Validation• Creating funds for research track• Setting the research agenda (ISBNPA, ICCAS, Mesauring Behaviour)
• Patents • Intellectual Property (IP) protection
Action plan
• DIMS 1.2• Winnow Solutions• Inspire Food
• DIMS 2.0• Danish Research Council
Workplan
• Trainee to work on the backbone to foodcomp.dk in june during her research stay at AAU MENU. Supervised by Kwabena
• Work in the picture recognition algorithm. Kwabena, Sergey and Michal
• Fundraising for the DIMS2. Bent and Lisbeth Nannerup will work on that. May 2014
• Get together in skyperspace. • Skype meeting on how to proceed with the DIMS2 projects including fundraising