Impact of type, size and shape of plates on hospital patients’ perceptions of the quality of meals and satisfaction with foodservices

Appetite

Volumn 120, Issue , 2018, Pages 523-526

  Hannan Jones, Mary ^a   Capra, Sandra ^b  

^a QUEENSLAND UNIVERSITY OF TECHNOLOGY   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Hospital foodservice; Patient satisfaction; Plates; Quality meals

Indexed keywords

ADULT; ARTICLE; CATERING SERVICE; CERAMICS; FEMALE; HUMAN; INTERVIEW; MAJOR CLINICAL STUDY; MALE; MEAL; MEAL ASSESSMENT TOOL; MIDDLE AGED; PATIENT SATISFACTION; SURGICAL WARD; WARD; AGED; CONTROLLED STUDY; FOOD QUALITY; HOSPITAL FOOD SERVICE; HOSPITAL PATIENT; PORTION SIZE; RANDOMIZED CONTROLLED TRIAL; TASTE;

ADULT; AGED; FEMALE; FOOD QUALITY; FOOD SERVICE, HOSPITAL; HUMANS; INPATIENTS; MALE; MEALS; MIDDLE AGED; PATIENT SATISFACTION; PORTION SIZE; TASTE;

EID: 85031722755     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2017.10.014     Document Type: Article

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