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J.P McWhirter, C.R Pennington
Incidence and recognition of malnutrition in hospital
(1960)
Review of the 1950-60 decade
L Dubé, E Trudean, M‐C. Bélanger
Determining the complexity of patient satisfaction with foodservices
Association of Community Health Councils of England and Wales
Hungry in Hospital?
O. Maller, C.N. Duboe, A.V Cardello
Consumer opinions of hospital food and food service
R. Wykes
The nutritional and nursing benefits of social mealtimes
H Rollins
Nutrition and wound healing
H.L Meiselman
The contextual basis for food acceptance, food choice and food intake: the food, the situation and the individual
P.C McGlone, J.W.T. Dickerson, G.J. Davies
The feeding of patients in hospital: a review
L De Raeve
To feed or to nourish? Thoughts on the moral significance of meals in hospital
J.S.A Edwards, A.H.M Nash
The nutritional implications of food wastage in hospital food service management
A.V. Cardello, R Bell, F.M Kramer
Attitudes of consumers toward military and other institutional food
S.P Allison
Hospital Food and Treatment
D DeLuco, M Cremer
Consumers’ perceptions of hospital food and dietary services
M.B Gregoire
Quality of patient meal service in hospitals: delivery of meals by dietary employees vs. delivery by nursing employees
R. Bell, H.L Meiselman
The role of eating environments in determining food choice
J.E Lennard‐Jones
A Positive Approach to Nutrition as Treatment
(1963)
Across the industry
(1962)
A.D.A. Executive Bd.: A look at ourselves
Summarises the results of two reports on hospital patients’ food intake and wastage. Identifies the issues to be addressed and rectified.
International Journal of Contemporary Hospitality Management – Emerald Publishing
Published: Jul 1, 2000
Keywords: Hospitals; Catering
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