Improvement in the quality of the catering service of a rehabilitation hospital

Clinical Nutrition

Volumn 27, Issue 1, 2008, Pages 105-114

  Donini, L M ^a   Castellaneta, E ^b   De Guglielmi, S ^b   De Felice, M R ^b   Savina, C ^b   Coletti, C ^a   Paolini, M ^a   Cannella, C ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

^b Istituto Clinico Riabilitativo Villa delle Querce   (Italy)

Author keywords

Catering service system; Nutrition; Nutritional care in hospital; Rehabilitation

Indexed keywords

ACCURACY; ADULT; AGED; ARTICLE; CATERING SERVICE; COOKING; DIET THERAPY; DIETITIAN; FOOD COMPOSITION; FOOD HANDLING; FOOD PREFERENCE; FOOD QUALITY; HEALTH CARE DELIVERY; HEALTH CARE FACILITY; HOSPITAL DISCHARGE; HUMAN; INTERVIEW; KITCHEN; MAJOR CLINICAL STUDY; NURSING STAFF; NUTRITIONAL HEALTH; PATIENT COMPLIANCE; PATIENT SATISFACTION; QUALITY CONTROL; QUESTIONNAIRE; REHABILITATION CENTER; TEMPERATURE; TIME;

AGED; FEMALE; FOOD; FOOD HANDLING; FOOD SERVICE, HOSPITAL; HUMANS; LENGTH OF STAY; MALE; MENU PLANNING; MIDDLE AGED; PATIENT SATISFACTION; QUALITY CONTROL; TASTE; TEMPERATURE;

EID: 38849179315     PISSN: 02615614     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.clnu.2007.10.004     Document Type: Article

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