Facing hospital malnutrition: When will we understand that a precious ally lies in our catering service leading Chef?

Clinical Nutrition

Volumn 27, Issue 3, 2008, Pages 479-480

  Pedrolli, Carlo ^a   Cereda, Emanuele ^b  

^a Trento Hospital   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CATERING SERVICE; DIETITIAN; DYSPHAGIA; ECONOMIC ASPECT; HOSPITAL FOOD SERVICE; HUMAN; JOB SATISFACTION; LETTER; MALNUTRITION; MOTIVATION; NURSING STAFF; NUTRITION; NUTRITION EDUCATION; PRESCRIPTION; SKILL; UNITED KINGDOM;

COOKERY; FOOD; FOOD SERVICE, HOSPITAL; HUMANS; MALNUTRITION; QUALITY CONTROL; TASTE;

EID: 46549087754     PISSN: 02615614     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.clnu.2008.03.003     Document Type: Letter

References (7)

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3. Donini L.M., Castellaneta E., De Guglielmi S., et al. Improvement in the quality of the catering service of a rehabilitation hospital. Clin Nutr 27 (2008) 105-114
4. Better Hospital Food. NHS estates department of health NHS (2002). [Accessed 20.02.08]
5. Lee-Ross D. An exploratory study of work motivation among private and public sector hospital chefs in Australia. J Manage Develop 21 (2001) 576-588
6. Pedrolli C. It's time to define clear nutritional policies for nursing home residents in Italy. Minerva Gastroenterol Dietol 53 (2007) 301-303
7. Beck A.M., Balknäs U.N., Camilo M.E., et al., Hoc group on Nutrition Programmes in Hospitals, Council of Europe. Practices in relation to nutritional care and support - report from the Council of Europe. Clin Nutr 21 (2002) 351-354