Assessing the need for hot meals: A descriptive Meals on Wheels study

Canadian Journal of Dietetic Practice and Research

Volumn 65, Issue 2, 2004, Pages 90-92

  Parsons, Karen ^a   Roll, Caryn ^b  

^a SUNNYBROOK RESEARCH INSTITUTE   (Canada)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AGED; ARTICLE; CANADA; CATERING SERVICE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; METHODOLOGY; NEEDS ASSESSMENT; QUALITY CONTROL; QUESTIONNAIRE; SAFETY; STANDARD;

AGED; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD PREFERENCES; FOOD SERVICES; HUMANS; NEEDS ASSESSMENT; QUALITY CONTROL; QUEBEC; QUESTIONNAIRES;

EID: 3142686958     PISSN: 14863847     EISSN: None     Source Type: Journal    
DOI: 10.3148/65.2.2004.90     Document Type: Article

References (6)

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2. Lau D, Coleman P, Krondl M. Delayed consumption patterns of home-delivered meals by elderly recipients 75+ years, [abstract]. J Am Diet Assoc 1994;94S;A-61.
3. Position of the American Dietetic Association: Nutrition, aging, and the continuum of care. J Am Diet Assoc 2000;100:580-95.
4. Fogler-Levitt E, Lau D, Csima A, et al. Utilization of home-delivered meals by recipients 75 years of age or older. J Am Diet Assoc 1995;95:552-7.
5. Shovic A, Gregohean P. Assessment of meal portion, food temperature, and select nutrient content of the Hawaii Meals on Wheels program. J Am Diet Assoc 1997;97:530-2.
6. Fey-Yensan N, English C, Ash S, Wallace C, Museler H. Food safety risk identified in a population of elderly home-delivered meal participants. J Am Diet Assoc 2001;101:1055-7.