TY - JOUR
AU1 - Justesen, L
AU2 - René, M
AU3 - Kristensen, MB
AB - 354 European Journal of Public Health, Vol. 26, Supplement 1, 2016 Hospital food service: a comparative analysis of two foodservice systems at a Danish Hospital Lise Justsen L Justesen, M Rene´ , MB Kristensen Metropolitan University College, Copenhagen, Denmark Contact: liju@phmetropol.dk Background Insufficient dietary intake is common among hospitalised patients and may affect prognosis negatively. Hence hospital meals are central in the treatment, and their efficacy in ensuring adequate intake is crucial. This study aimed to compare patients’ dietary intake from a cook-serve buffet- 9th European Public Health Conference: Poster Walks 355 trolley serving system (BTS) to a new cook-chill pre-plated concept (CCP) allowing patients to choose from a static menu 24/7. Methods A quasi-experimental study was conducted at two orthopaedic surgical and a gynaecological surgical ward at a Danish Hospital. 57patients (3 days) were served meals from BTS and the dietary intake was measured. After implementation of CCP on the wards, dietary intake was measured on 56 patients. Intake at mealtimes was assessed through a visual portion size assessment method and intake in-between meals was measured using a self-reported dietary record.The number of patients achieving an intake of  75 % of energy and protein requirements was compared 
TI - Hospital food service: a comparative analysis of two foodservice systems at a Danish Hospital
JF - The European Journal of Public Health
DO - 10.1093/eurpub/ckw174.059
DA - 2016-11-01
UR - https://www.deepdyve.com/lp/oxford-university-press/hospital-food-service-a-comparative-analysis-of-two-foodservice-YFs05sYv0R
VL - 26
IS - suppl_1
DP - DeepDyve
ER -