Hospital food service: A comparative analysis of systems and introducing the 'Steamplicity' concept

Journal of Human Nutrition and Dietetics

Volumn 19, Issue 6, 2006, Pages 421-430

  Edwards, J S A ^a   Hartwell, H J ^a  

^a BOURNEMOUTH UNIVERSITY   (United Kingdom)

Author keywords

Catering; Food intake food service; Hospital food; Institution; Satisfaction; Wastage

Indexed keywords

ADULT; AGED; ARTICLE; CONTROLLED STUDY; COOKING; FEMALE; FOOD FREEZING; FOOD HANDLING; FOOD INTAKE; FOOD PREFERENCE; FOOD PROCESSING; FOOD QUALITY; FOOD SPOILAGE; HOSPITAL FOOD SERVICE; HUMAN; INTERMETHOD COMPARISON; MAJOR CLINICAL STUDY; MALE; MEDICAL STAFF; OUTCOME ASSESSMENT; PATIENT ATTITUDE; PATIENT SATISFACTION; PORTION SIZE; PROCESS MONITORING; QUALITATIVE ANALYSIS; QUALITY CONTROL; QUANTITATIVE ANALYSIS; QUESTIONNAIRE; SEMI STRUCTURED INTERVIEW; WARD;

ADULT; AGED; COOKERY; ENERGY INTAKE; FEMALE; FOOD; FOOD HANDLING; FOOD SERVICE, HOSPITAL; HEATING; HOSPITAL DISTRIBUTION SYSTEMS; HUMANS; MALE; MENU PLANNING; MIDDLE AGED; PATIENT SATISFACTION; QUESTIONNAIRES;

EID: 33750982156     PISSN: 09523871     EISSN: 1365277X     Source Type: Journal    
DOI: 10.1111/j.1365-277X.2006.00730.x     Document Type: Article

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