New option for patients: New York Hospital expands cafeteria pass-plan system
- 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...
- 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.
- Hospital Power Players: Greenville Memorial Hospital. // Food Management Exclusive Insight;10/26/2015, p22
The article focuses on the food service or tray service offered by Greenville Memorial Hospital in Greenville, South Carolina to patients which features a web-based online ordering program, retail dining, and interactive menu selection.
- Hospital Power Players: Duke University Hospital. // Food Management Exclusive Insight;10/26/2015, p21
The article focuses on the traditional food or tray service offered by Duke Hospital in Durham, North Carolina to patients with retail dining offered at various locations such as the Atrium Cafe, the Pavilion cafe, and The Commons restaurant.
- 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...
- TV celebrity confirms NHS menu makeover. Joseph, Colin // Public Finance;05/11/2001, p11
Reports on the changes made by celebrity chef Loyd Grossman to the hospital food menu of National Health Service (NHS) patients in Great Britain. Comparison between the food under the old and improved NHS menu; Benefits of the changes for patients; Statistics on malnourished patients.
- Dietiticians can help hospitals avoid situations that lead to malnutrition. Levenson, Deborah // AHA News;06/14/99, Vol. 35 Issue 23, p5
Reports the results of a study which suggested that dietitians can help hospitals avoid situations that lead to malnutrition. Benefits of medical nutrition therapy; Recommendations from the researchers; Legislation introduced by Senator Jeff Bingaman and Representative Nancy Johnson.
- Approach to hospital food is a recipe for disaster. Scott, Graham // Nursing Standard;2/27/2013, Vol. 27 Issue 26, p1
The author reflects on hospital food in England and on efforts which many British governmental ministers have made to improve the quality of the food by appointing celebrity chefs to work in hospitals. He suggests that hiring celebrity chefs to improve the quality of hospital food is a waste of...
- Institutional malnutrition. Bender, A.E. // British Medical Journal (Clinical Research Edition);1/14/1984, Vol. 288 Issue 6411, p92
Discusses the concern for the management of food service in hospitals. Assessment on the nutritional need of patients; Role of doctors in securing the dietary condition of patients; Recommendations on the improvement of the facilities.