Table 2 Summary of portion size audit...

Table 2

Summary of portion size audit results for different food components

Food component	Number of samples (n)	Menu standard (g)	Mean ± SD actual weight (g)	Mean deviation^∗ (%)	Compliance rate^∗∗ (%)
Baked beans	10	130	135.9 ± 8.1	+4.5	100
Spaghetti	10	130	139.0 ± 5.4	+6.9	80
Scrambled eggs	10	130	115.7 ± 3.1	−11.0	40
Grilled tomato	10	70	66.8 ± 5.2	−4.6	80
Solid piece of meat (meat, poultry or fish)	10	100	98.3 ± 5.4	−1.7	100
Wet dish-meat and sauce (no vegetables)	15	130	129.4 ± 7.1	−0.5	93.3
Wet dish (mix of meat and vegetables)	18	150	142.7 ± 6.7	−4.9	94.4
Starch	20	90	85.8 ± 7.0	−4.7	75
Green/brassica vegetables	20	60	61.2 ± 4.6	+1.9	85
Orange/red vegetables	20	60	60.8 ± 6.8	+1.3	70
Mixed vegetables	10	120	119.7 ± 9.1	−0.3	90

Food component	Number of samples (n)	Menu standard (g)	Mean ± SD actual weight (g)	Mean deviation^∗ (%)	Compliance rate^∗∗ (%)
Baked beans	10	130	135.9 ± 8.1	+4.5	100
Spaghetti	10	130	139.0 ± 5.4	+6.9	80
Scrambled eggs	10	130	115.7 ± 3.1	−11.0	40
Grilled tomato	10	70	66.8 ± 5.2	−4.6	80
Solid piece of meat (meat, poultry or fish)	10	100	98.3 ± 5.4	−1.7	100
Wet dish-meat and sauce (no vegetables)	15	130	129.4 ± 7.1	−0.5	93.3
Wet dish (mix of meat and vegetables)	18	150	142.7 ± 6.7	−4.9	94.4
Starch	20	90	85.8 ± 7.0	−4.7	75
Green/brassica vegetables	20	60	61.2 ± 4.6	+1.9	85
Orange/red vegetables	20	60	60.8 ± 6.8	+1.3	70
Mixed vegetables	10	120	119.7 ± 9.1	−0.3	90

Note(s): ^*Mean deviation (%) represents the percentage difference between the actual food portion and the hospital menu standard

^**Compliance rate (%) indicates the proportion of servings within ±10% of the hospital menu standard

Source(s): Authors' own work

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