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
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Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction [PDF]
, 2007 Objective The aim of this research was to compare plate with bulk trolley food service in hospitals in terms of patient satisfaction. Key factors distinguishing satisfaction with each system would also be identified. Methods A consumer opinion card (
Edwards, John +2 more
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Hospital food service: a comparative analysis of systems and introducing the ‘Steamplicity’ concept [PDF]
, 2006 Background Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been ...
Edwards, John, Hartwell, Heather
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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 +2 more
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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
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Foodservice in hospital: development of a theoretical model for patient experience and satisfaction using one hospital in the UK National Health Service as a case study [PDF]
, 2006 Hospital foodservice does not operate in isolation but requires the cooperation and integration of several disciplines to provide the ultimate patient experience.
Edwards, John +5 more
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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 +4 more
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The Role of Hospital Digital Services in Improvement of Clinical Regime of Patients
Health Technology Assessment in Action, 2021 Healthcare supply chain management is the regulation of the flow of medical goods and services from manufacturer to patient. Supply chain management encompasses the planning and management of all activities involved in sourcing and procurement ...
Nassim BOUT, Fatima Ouzayd, Kawtar Retmi
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Adaptation of a pediatric hospital to the recommendations of the Brazilian Dietary Guidelines, Niterói, 2023 [PDF]
Epidemiologia e Serviços de SaúdeObjective To evaluate the adequacy of a pediatric hospital in a large city in the metropolitan region of Rio de Janeiro to the recommendations of the Brazilian Dietary Guidelines regarding the service provision contract, dietary prescription and aspects
Amine Farias Costa +6 more
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DETERMINANTS OF INPATIENT SATISFACTION IN FOOD SERVING AND FOOD SERVICE AT MELATI HOSPITAL TANGERANG
, 2023 Hospital is one of the health service industries that has an important role in providing health services to the community. One of the services at the hospital is hospital nutrition service activities which consist of outpatient nutrition care, inpatient ...
Suryani, Dyah +2 more
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