New Hospital Opens in Louisville
- Hospitals dishing up healthier food items. Walker, Haley // Grand Rapids Business Journal;6/14/2010, Vol. 28 Issue 24, p15
The article focuses on several hospitals which offer healthier food items to their patients, including the Henry Ford Hospital in West Bloomfield, Michigan.
- 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...
- More choice on the menu means less wasted food. // Nursing Standard;6/23/2004, Vol. 18 Issue 41, p6
Reports on the experiments conducted at the Wexham Park Hospital and Eastbourne Hospital in England where patients were given more menu options for their daily meals. Research finding that a la carte menus would save money, boost patient and staff satisfaction and help tackle malnutrition;...
- To improve service, cut costs... // FoodService Director;09/15/97, Vol. 10 Issue 9, p30
Reports why Saint Joseph's Hospital in Tampa Florida has created children's cafeteria for pediatric patients and a continental breakfast option for adult cancer patients. Main feature of the children's cafeteria; Advantages of continental breakfast option.
- 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.
- Dial-a-Meal. // Foodservice & Hospitality;Dec2010, Vol. 43 Issue 10, p10
The article offers information on the Dial-for-Dining service, a meal program which gives patients the authority to order meals off a menu of more or less 35 items, which is offered by the Cape Breton Regional Hospital in Nova Scotia.
- No Small Feat. // FoodService Director;3/15/2008, Vol. 21 Issue 3, p44
The article focuses on the operation of the H. Lee Moffitt Cancer Center's kitchen in Tampa, Florida. The kitchen was designed to serve between 500 and 700 people, but currently serves 3,000 people in the cafeteria and 400 patient meals each day. The main reason the hospital's foodservice...
- The rain's a pain. Gunn, Jessica // Caterer & Hotelkeeper;2/20/2003, Vol. 192 Issue 4260, p38
Features the the Nottingham City Hospital catering team in Nottingham, England. Investment in the hospital's kitchen which opened in September 2002; Redesign of the kitchen facility; Factor which contributed to the reduction of staff costs at the hospital kitchen.
- HOSPITAL FOOD RISES UP THE GOVERNMENT'S AGENDA. Hoyle, Rosemarie // Caterer & Hotelkeeper;6/12/2009, Vol. 199 Issue 4581, p35
The article presents information on findings of surveys conducted on hospital good provided at hospitals in Great Britain. It is stated that out of the 129 million meals ordered at hospitals in 2008, nearly 11 million were returned or thrown away uneatenand at the same time, 137,000 patients are...