En fallstudie om effektivisering av kosthanteringen inom Nybro kommun

Sammanfattning

In December 2008 the municipal council in Nybro, decided that the municipality should

reduce the budget for food service. The budget should be reduced by 2 100 000 SEK.

They decided that the children- and education committee, and the care committee would have

to lower their budget with 1 264 000 SEK respectively 636 000 SEK. The change have to be

done under two years, 60 % should be done under 2009 and 40 % under 2010.

As a result of the decision, many kitchens have to become kitchens that only serve food, not

cook it. This will result in preschool staff and nursing staff take over some of the tasks from

the kitchen staff. The municipal council also decided that entrepreneurs could take over one

(later two) cooking areas.

A kitchen that serves food means that there isn’t any cooking involved. The staff receives the

food in thermal bags or thermal cabinets from a kitchen that makes the meals. This system

involved more transportation, witch means that the food has to be warm for a longer time.

The purpose of this project is to examine if and how the nutrient quality affects of the changes

in the budget of food service in Nybro kommun.

In this project the temperature measurements has been done on lunches that were distributed

to elderly people in ordinary housing, preschools and group housing.

This was to see if the food retained the temperature recommendations from Livsmedelsverket

(Food Administration). The measurements showed a difference between the two kitchens that

makes the food.

Since the food is being warm for a long time it’s interesting to see how much of the nutrients

are left, when the food is eventually eaten. Four samples of potatoes has been collected and

analysed for vitamin-C and vitamin B1. The results showed a reduction of vitamin-C, but

vitamin B1 was stable.

When one of the cooking areas may be opened for entrepreneurs, the council need to have a

”Food policy”. A food policy is a document which sets the boundary of the food quality.

In this project there is a compilation of several food policies in Sweden, to get some common

points. ”Environmental sustainable development” and ”special diet” are some of the points

that are common in the food policy.