hospital food service

..Multidisciplinary team input is required to address the above issues and additional recommendations to promote nutrition as a key component in clinical care...

..cooking processes and individual patient food heated/cooked at ward level, to address some of the current hospital food service concerns...

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..In conclusion, a majority of the patients did not perceive the nutritional care as part of the therapy and nursing care during their hospitalization...

..Patients felt that the temperature, appearance and aroma of the food were particularly important. CONCLUSION: Based on the findings of this survey we have made recommendations for improvements in hospital food and its presentation...

..This article helps nurses to synthesise these initiatives and improve their knowledge of nutritional care...

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..From this point of view the educational approach becomes essential to feed patient compliance to dietetic treatment that will continue after discharge...

..Patient-related aspects and the system of food provision also contributed, but only to a small degree. CONCLUSIONS: These findings form the basis of the strategy to improve nutritional care in these hospitals...

..Also, a general improvement in the educational level of all staff groups is needed...

..To solve the problems highlighted, a combined 'team-effort' is needed from national authorities and all staff involved in the nutritional care and support, including hospital managers...

..60% of their energy need covered. We suggest a reorganization of nutrition in hospitals, so that this is made the responsibility of specific staff members...

..Still, the initiatives taken to improve the situation seem relevant. Especially the nursing homes might benefit from advantage of these experiences...

..Patients thought food served in the hospital should be a model for a healthy diet. Ongoing education and communication with patients and nurses is important in improving satisfaction with foodservice...

..Nurses' increased knowledge about dementia, assessment of nutritional needs, and personal capabilities can improve patients' experiences and outcomes. Excess dependency and emotional aspects of food refusal are also discussed...

..1 vs -0.42+/-0.2%, P<0.05) when compared to those who continued with physician's orders. These data suggest that if RDs had the authority to write nutrition orders and provide early nutrition intervention, patient care would improve...

..The analysis of patients' satisfaction is a simple study of a constituent part of the health care service quality assessment and an objective prerequisite for the improvement of the quality of the health care services...

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..However the incidence of protein undernutrition among elderly patients as a cause or a consequence of adverse pathophysiological processes remains a cause of debate...

..CONCLUSIONS: On average, newly diagnosed, well-nourished, hospitalized patients consumed 80-91% of their both their energy and protein requirements, in the early post stroke period...

..All patients on texture-modified diets should be assessed by the dietitian for nutritional support. Evidence based strategies for improving overall nutrient intake should be identified...

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..Evidence-based data and clear documentation of improved medical outcomes should help overcome barriers to use of laboratory data by clinical dietitians...

..The prevention of undernutrition in hospital patients should be a priority for all healthcare professionals and requires a collaborative multidisciplinary approach...

..the most important attributes that measure patient satisfaction with food, thus defining the focus for hospital food service managers...

..Procuring NHS food from local producers can be cost effective and increase patient satisfaction by offering patients more choice and better food...

..CONCLUSIONS: To improve meal satisfaction for pediatric oncology and hemodialysis patients, the RS menu style is a worthwhile option...

..Further studies should examine whether this translates to improved caloric intake and quality of life parameters...

..Steamplicity meals result in a lower energy intake than meals from a bulk cook-chill system, but similar protein intakes...

..Good communication between all members of the multidisciplinary team is paramount in ensuring that patients have the necessary support, education and quality of life they need...

..Cook-chill food services may have positive and negative impacts on meal choices. The assessment criteria are useful in hospitals to assess their menus...

..For overweight students, they are referred to the students health centre for medical screening, assessment and for regular nutrition counseling at the Nutrition Clinic...

..This will raise awareness of the benefits of nutritional intervention and help to ensure that the right resources are available when they are needed...

..In general, clinical nutrition managers were more satisfied with their job performance for job responsibilities that they ranked as more important...

..As setting up food allergenic safety in hospitals in not addressed adequately in the European directives, it's judicious to draw attention of hospital catering managers and hospital canteen staff to this necessity...

..In conclusion, a large number of foreign-born hospital dietary workers have hepatitis A antibodies without a history of disease. Immunization of this group of dietary workers may not have any beneficial effects, nor is it cost-effective...

..Although hospital mealtimes are frequently viewed as problematic, we have shown that nurses can be enabled to make changes to their practice that have a positive impact on both the mealtime experience and wider patient care...

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..The article has been reproduced with the permission of the Joanna Briggs Institute (JBI). The primary references are available online at: www.blackwell-synergy.com and to members of the JBI via the website: www.joannabriggs.edu.au...

..All organisational levels have a significant potential for improvements of nutritional care of medical inpatients...

..Findings highlight the deficiency in practice that should suggest to nurses that they examine their practice and put into place strategies to ensure older patients are properly/adequately hydrated and receive sufficient nutrient intake...

..04), Phase 4 0.39 +/- 0.7 kg/m2 (p < 0.007). Caloric intake increased in the intervention phases. CONCLUSIONS: Simple, inexpensive and easy to implement strategies can improve nutrition in hospital inpatients with dementia...

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..This results in patients who are more relaxed and eat more, leading to better nutrition and higher chance of recovery. This article describes the introduction of protected mealtimes within Bradford Teaching Hospitals Foundation Trust...

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..7) The dietician is the interface between the accounts department, the medical wards, the hospital catering department and the patients...

..Changes to mealtime nursing practice and the ward environment have been made, indicating that action research has the potential to improve the mealtime care of patients...