Audit of food wastage: Differences between a plated and bulk system of meal provision

Journal of Human Nutrition and Dietetics

Volumn 12, Issue 5, 1999, Pages 415-424

  Kelly, Louise ^a  

^a Balby   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; ELDERLY CARE; HOSPITAL FOOD SERVICE; HOSPITAL MANAGEMENT; HUMAN; MEDICAL AUDIT; TEAMWORK; WASTE;

EID: 0032705077     PISSN: 09523871     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-277x.1999.00183.x     Document Type: Article

References (6)

1. Bond, S., ed. (1997) Eating Matters - A Resource for Improving Dietary Care in Hospitals. University of Newcastle.
2. Edwards, J.S.A. & Nash, A.H.M. (1997) Food Wastage and Nutritional Intake in Hospital Catering Systems. Bournemouth University.
3. Fenton, J., Eves, A., Kipps, M. & O'Donnell, C.C. (1995) The nutritional implications of food wastage in continuing care wards for elderly patients with mental health problems. J. Human Nutr. Dietet. 8, 239-248.
4. NHS. (1996) Hospital Catering - Delivering a Quality Service. NHS Executive report.
5. Nutrition Steering Group. (1996) Nutrition Guidelines for Ordinary and Therapeutic Diet Menus. Doncaster Healthcare Trust.
6. Whelan, K. (1998) Food Wastage Survey at Tickhill Road Hospital (February). Doncaster Healthcare Trust.