Meeting the nutritional requirements of hospitalized patients: An interdisciplinary approach to hospital catering

Clinical Nutrition

Volumn 27, Issue 6, 2008, Pages 800-805

  Iff, S ^a   Leuenberger, M ^a   Rosch S ^a   Knecht, G ^a   Tanner, B ^a   Stanga, Z ^a  

^a UNIVERSITY OF BERN   (Switzerland)

Author keywords

Food waste; Hospital catering; Hospital food; Hospital food recommendations; Quality assurance

Indexed keywords

CARBOHYDRATE; FAT; PROTEIN;

ARTICLE; CARBOHYDRATE ANALYSIS; CATERING SERVICE; CONTINUING EDUCATION; CONTROLLED STUDY; DIETETICS EDUCATION; EXPECTATION; FOOD ANALYSIS; FOOD COMPOSITION; GERMANY; HOSPITAL FOOD SERVICE; HOSPITAL PATIENT; INDIVIDUALIZATION; MACRONUTRIENT; MEDICAL SOCIETY; NUTRITIONAL REQUIREMENT; NUTRITIONAL SUPPORT; NUTRITIONAL VALUE; PORTION SIZE; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SWITZERLAND; UNIVERSITY HOSPITAL;

DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; ENERGY INTAKE; FOOD ANALYSIS; FOOD SERVICE, HOSPITAL; HUMANS; NUTRITIONAL REQUIREMENTS; PROSPECTIVE STUDIES; QUALITY CONTROL; SODIUM CHLORIDE;

EID: 56049118879     PISSN: 02615614     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.clnu.2008.07.008     Document Type: Article

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