Before / after
A photo when the tray is served and another at the end of the meal document what is left.
Hospitals & clinics
See what is actually eaten from patient trays.
Via a mobile application, Skeal turns before-and-after tray photos into meal-consumption data that care, dietetic and food-service teams can review together.
For your teams
Tray monitoring without adding a heavy process
Skeal helps teams make meal observations more consistent and useful.
By dish
Results are organised by dish and by meal to make trends easier to read.
Human review
Analyses can be reviewed and corrected: professionals remain in control.
A continuous workflow
Light capture designed for care services.
The workflow fits the meal moments: service, clearance, then data review.
Prepare the meal
Dishes and the required meal information are available in the app.
Photograph the tray
A photo before and after the meal documents consumption.
Review and act
The portal makes relevant information visible to authorised teams.
A shared view
Meal data that supports coordination
The portal helps teams follow consumption trends and share the same information across the ward, dietetics and food service.
- Reading by meal and dish
- History available according to roles
- Items to review visible in the workflow
Automated intake records
Every prescribed nutrition follow-up becomes feasible and actionable.
A reduction in food intake is a key element of nutrition surveillance. Manual intake records remain time-consuming, intermittent and difficult to consolidate across a ward.
Skeal documents the quantities actually eaten, meal after meal, from the real flow of trays served and cleared.
-50%
A significant reduction in food intake is an essential aetiological criterion in the assessment of malnutrition.
France: French National Authority for Health (HAS) recommendationsFood waste creates
a significant extra cost
a significant extra cost
30 %
€130kper year for
200 beds
+ Malnutrition costs up to €6,000 per stay
For your teams
Tray monitoring, without making the service heavier
Skeal turns observations made at mealtime into consistent, structured and actionable data.
Swipe to see all 4 steps →
Before / after
A photo of the tray when served, then a photo at clearance make it possible to compare quantities served and left over.
Dish-level analysis
AI estimates the intake rate of each meal component and connects consumption with the available nutrition information.
Human review
Analyses can be checked and corrected by authorised professionals. Teams remain the decision makers.
A continuous workflow
Light capture, designed for care services.
With just a smartphone or tablet, Skeal fits mealtime practice at service and clearance with minimal impact, so consumption data can progressively cover every meal.
Menus and patients
Import menus and their components. Skeal structures dishes, categories, portions and nutrition values using CIQUAL and GEM-RCN references. Individual menus can be linked to patients, diets and textures.
Photograph the tray
The tray can be linked to the patient and menu through the food-service workflow, including QR codes or tray cards. A capture is made before the meal and at clearance.
Review and act
Measurements are consolidated in the Skeal portal. Authorised teams access individual consumption data and aggregated nutrition and food-service performance indicators.
Nutrition care
Follow decreases in consumption during the stay
Skeal gives dietitians and care teams a longitudinal view of the patient's food consumption. Meals become actionable data for identifying situations that require analysis or an adjustment in nutrition care.
- Intake rate by meal and component
- Consumption trends during the stay
- Energy and nutrition-value assessment
- Identification of dishes eaten or left aside
- Alerts based on defined rules
- Individual history by user access rights
Food-service performance
Turn intake data into decisions for your food service
The same data helps food-service, dietetic and CLAN teams understand what is really happening on the plate. It identifies dishes, portions and menus that lead to under-consumption or waste.
- Consumption and waste by dish
- Analysis by meal, unit and period
- Comparison between dish categories
- Identification of recipes and portions that are least suitable
- Waste trends by weight and value
- Associated environmental indicators
One meal produces data that is useful for patient nutrition and for the establishment's food-service performance.
In video
Track actual consumption, meal by meal.
Before-and-after photos help teams understand consumption dish by dish and share useful insights.
Evidence & references
Developed through two hospital pilot projects
in geriatric care
Conducted in a geriatric ward at CHPG, Monaco’s public hospital, these two pilots helped develop Skeal alongside the teams serving and clearing meals. Their feedback guided how the application was adapted to day-to-day service constraints.
- Setting
- Meals served on trays in patient rooms and in the dining room.
- Need
- Track food consumption to better inform care teams.
- Solution
- An assisted, hands-free food recording application.
- Outcome
- Improved information flow on food service and dietetics.
- Improvements
- A further simplified interface to speed up meal recording.
FAQ
Questions, answered clearly.
Does Skeal replace a clinical assessment?
No. Skeal provides observed meal-consumption data; interpretation and decisions remain with healthcare professionals.
Can analyses be corrected?
Yes. Teams retain the ability to review and correct analyses according to configured permissions.
Can we start on one ward?
Yes. Deployment can be scoped for a pilot, one ward or one site before a wider rollout.