Food service management in hospitals

Summarises the results of two reports on hospital patients’ food intake and wastage. Identifies the issues to be addressed and rectified.

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Hospital Food and Treatment

Allison, S.P
Hungry in Hospital?

Association of Community Health Councils of England and Wales
The role of eating environments in determining food choice

Bell, R.; Meiselman, H.L
Attitudes of consumers toward military and other institutional food

Cardello, A.V.,; Bell, R; Kramer, F.M
Consumers’ perceptions of hospital food and dietary services

DeLuco, D; Cremer, M
To feed or to nourish? Thoughts on the moral significance of meals in hospital

De Raeve, L
Determining the complexity of patient satisfaction with foodservices

Dubé, L; Trudean, E; Bélanger, M‐C.
The nutritional implications of food wastage in hospital food service management

Edwards, J.S.A; Nash, A.H.M
Quality of patient meal service in hospitals: delivery of meals by dietary employees vs. delivery by nursing employees

Gregoire, M.B
A Positive Approach to Nutrition as Treatment

Lennard‐Jones, J.E
The feeding of patients in hospital: a review

McGlone, P.C; Dickerson, J.W.T.; Davies, G.J.
Incidence and recognition of malnutrition in hospital

McWhirter, J.P; Pennington, C.R
Consumer opinions of hospital food and food service

Maller, O.; Duboe, C.N.; Cardello, A.V
The contextual basis for food acceptance, food choice and food intake: the food, the situation and the individual

Meiselman, H.L
Nutrition and wound healing

Rollins, H
The nutritional and nursing benefits of social mealtimes

Wykes, R.