Raising the tray
- Dealing for Health. Weisberg, Karen // FoodService Director;11/15/2008, Vol. 21 Issue 11, p24
The article profiles The Shoreline Cafeteria at Regional Medical Center at Bayonet Point in Hudson, Florida. During the past two years until 2008, the profile of the cafeteria menu has changed substantially for the better. According to Joyce Hagen-Flint, director of food and nutrition services,...
- milestones. // FoodService Director;7/15/2012, Vol. 25 Issue 7, p22
This article announces, among others, the promotion of Joyce Hagen-Flint to division director for food and nutrition services for West Florida Division of HCA and the retirement of Carolyn Elfland as associate vice chancellor for campus services at the University of North Carolina in Chapel Hill.
- Gauging food and nutritional care quality in hospitals. Diez-Garcia, Rosa Wanda; de Sousa, Anete Araújo; da Costa Proença, Rossana Pacheco; Leandro-Merhi, Vania Aparecida; Martinez, Edson Zangiacomi // Nutrition Journal;2012, Vol. 11 Issue 1, p66
Background: Food and nutritional care quality must be assessed and scored, so as to improve health institution efficacy. This study aimed to detect and compare actions related to food and nutritional care quality in public and private hospitals. Methods: Investigation of the Hospital Food and...
- ASHFSA overhaul nearly done. // FoodService Director;6/15/2005, Vol. 18 Issue 6, p14
Provides information on changes made to the American Society of Healthcare Foodservice Administrators (ASHFSA) in Louisville, Kentucky. Personnel changes in the association; Highlights of the term of office of ASHFSA president Joyce Hagen-Flint as of June 2005; Aim of the president for the...
- NEWS DIGESTS. // Nation's Restaurant News;Jul2002, Vol. 36 Issue 26, p14
Reports developments related to restaurants in the U.S. as of July 2002. Implementation of nutrition and Headstart programs; Opening of fast-food franchises on hospitals; Expansion of foodservice outlets.
- Hospital Food Keeps Patients Coming Back: Physicians rate quality of major hospital meals. // Nutrition Health Review: The Consumer's Medical Journal;1999, Issue 79, p5
Reports on results of a survey conducted by the Physician's Committee for Responsible Medicine of Washington, D.C. on the availability of healthful foods at top hospitals in the United States. Institutions offering cholesterol-free, low-fat meals for their patients; Reversal program pioneered...
- Special hospital menu designed for children adds colour and spice. // Paediatric Nursing;Mar2010, Vol. 22 Issue 2, p5
The article reports that Newham University Hospital National Health Service (NHS) Trust in London, England offers children a specialty menu that features colorful and flavorful foods.
- Hospital meals should be part of clinical care. Ferriman, Annabel // BMJ: British Medical Journal (International Edition);04/24/99, Vol. 318 Issue 7191, p1098
Recommends that food provision in hospitals should be considered as part of the clinical care rather than a hotel function, according to the report by the Nuffield Trust. Significance of food in clinical treatment; Proposition to include nutritional care in the clinical governance framework.
- ASHFSA names new president-elect. // AHA News;11/25/2002, Vol. 38 Issue 46, p7
Provides information on the selection and appointment of several executives at the American Hospital Association's American Society for Healthcare Food Service Administrators for 2003. Joyce Hagen-Flint; Regina Toomey-Bueno; Rich Higgins.