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Improving the food environment in Colorado hospitals: a case study [PDF]

Frontiers in Public Health
Implementation of Food Service Guidelines (FSG) can improve nutritious offerings and individual health behaviors. This case study demonstrates how a state health department supported hospitals to improve their nutrition environments. The Colorado Healthy
Reena Oza-Frank, Ynke de Koe, Amy Meyering, Shannon Lawrence, Sharrice White-Cooper, Sahra Kahin   +5 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

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

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

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

HUBUNGAN KEPUASAN PELAYANAN MAKANAN DENGAN TINGKAT KECUKUPAN ENERGI DAN PROTEIN PASIEN DI RUMAH SAKIT UNIVERSITAS AIRLANGGA SURABAYA

Media Gizi Indonesia, 2017
Patient’s satisfaction is one of success indicator of hospital food service, which affect the level of energy and protein sufficiency of patients. The aim of this study was to analyze the relationship between food service satisfaction and energy and ...
Amanda Nurqisthy, Merryana Adriani, Lailatul Muniroh   +2 more
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  

Amount of salt (sodium chloride) per capita used in a Public Hospital Food Service in Natal, RN, Brazil

Revista Segurança Alimentar e Nutricional, 2021
During 31 days, this study determined and evaluated the amount of salt (sodium chloride) per capita used in the preparation of the lunch meals in a public hospital food service in the City of Natal, RN, Brazil.
Bruno Jonatan de Sousa, Paula Angela Bessa Freitas de Oliva, Thaís Araújo de Medeiros Borges, Valtêmia Porpino Gomes Costa, Carla Cristina Monteiro   +4 more
doaj   +1 more source