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Food on demand delivery service: from hospitality to hospital – trialling a proof of concept in a specialist children’s hospital [PDF]

BMJ Open Quality
Objectives Hospital food influences experiences and outcomes of care, and optimising nutrition for hospitalised children is universally recognised as important for recovery.
Jo Wray, Andrew Taylor, Geralyn Oldham, Paul Gough, Brittany Rothman, Charlotte Bexson, Rudi Keyser   +6 more
doaj   +2 more sources

Food production and service in UK hospitals [PDF]

International Journal of Health Care Quality Assurance, 2015
Purpose – The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Design/methodology/approach – Multiple embedded case study of three (two private-sector and one public ...
Ahmed, Mohamed, Jones, Eleri, Redmond, Elizabeth, Hewedi, Mahmoud, Wingert, Andreas, El Rab, Mohamed   +5 more
openaire   +5 more sources

Hospital Food Service Experiences Between Older Patients From English‐ and Non‐English Speaking Backgrounds in a Large Public Hospital in Australia: A Qualitative Analysis [PDF]

Health Expectations
Introduction With Australia's ageing population increasing and the fast‐growing number of migrants from culturally diverse backgrounds, ensuring the quality of care, including hospital food services, is critical.
Caitlin Wyman, Morgan Pankhurst, Sue Yi Lee, Shahid Ullah, Edwin C. K. Tan, Bich Tran, Yogesh Sharma, Zhaoli Dai   +7 more
doaj   +2 more sources

Patient Satisfaction with Hospital Food in the Hospitals Affiliated to Mashhad University of Medical Sciences, Iran [PDF]

Journal of Fasting and Health, 2018
Introduction: Food quality in hospitals plays a key role in the integrated program for the improvement of nutritional care in hospitals. Providing appropriate nutrition programs in the hospital setting is particularly challenging due to the diverse ...
Mohammad Safarian, Fahime Vafisani, Maryam Alinezhad-Namaghi, Zahra Asadi, Shirin Seyyed Hamzeh   +4 more
doaj   +1 more source

Leveraging an Experience-Based Codesign Approach to Improve the Inpatient Food Service Experience [PDF]

Global Journal on Quality and Safety in Healthcare, 2023
Introduction Hospital food service is a key patient experience domain in an inpatient setting, which also plays an important role in responding to clinical and nutritional needs by providing food that is acceptable to patients.
Muhammad Hasan Abid, Nada Al Shehri, Shaikh Muhammad Saif Ud Din, Jamal Al Nofeye   +3 more
doaj   +1 more source

Capaian standar pelayanan minimal gizi di Rumah Sakit Umum Daerah (RSUD) Manokwari Papua Barat

Jurnal Gizi Klinik Indonesia, 2020
Achievement of the nutrition minimum service standard at Manokwari District Hospital in West Papua Background: There are three indicators of nutrition services that are regulated in the hospital Minimum Service Standards (MSS), namely the timeliness of ...
Nurhasanah Mardianingsih, Fasty Arum Utami, Ika Ratna Palupi   +2 more
doaj   +1 more source

Satisfaction with regular hospital foodservices and associated factors among adult patients in Wolaita zone, Ethiopia: A facility-based cross-sectional study.

PLoS ONE, 2022
BackgroundFood service in hospital is one of the essential parts of the treatment process that determines recovery length and a hospital stay of patients. Even though many researches have been conducted on patients' satisfaction with healthcare services,
Meskerem Teka, Gargi Dihar, Tadele Dana, Gedion Asnake, Negash Wakgari, Zeleke Bonger, Wakgari Binu Daga   +6 more
doaj   +1 more source

Why Patients Discard Their food? a Qualitative Study in Iranian Hospitals

International Journal of Preventive Medicine, 2023
Introduction: Food waste reflects inadequate food intake and is of economic and environmental importance. Therefore, understanding the underlying factors is a must to combat food waste.
Razieh Anari, Maryam Amini, Bahareh Nikooyeh, Delaram Ghodsi, Tirang R. Neyestani   +4 more
doaj   +1 more source

Analisis Sisa Makanan Pasien Rawat Inap Rumah Sakit

Jurnal Kesehatan, 2022
Kepmenkes No.129/Menkes/SK/II/2008 concerning Minimum Hospital Service Standards (SPM) states that as much as 20% of food leftovers are not eaten by patients. Patient nutrition becomes inadequate and inefficient due to wasted costs.
Dewi Sri Sumardilah
doaj   +1 more source

A study of Staphylococcus aureus biotyping in hospital foods [PDF]

فصلنامه ابن سینا, 2022
Background and aims: Staphylococcus aureus is known as one of the most important foodborne pathogens worldwide. The aim of this study was to investigate the prevalence based on the biotype of S. aureus bacteria extracted from hospital foods.
Pedram Farhadian
doaj