Results 51 to 60 of about 184,230 (167)

Improving the food environment in Colorado hospitals: a case study

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   +1 more source

MUTU PELAYANAN GIZI DENGAN TINGKAT KEPUASAN PASIEN

Jurnal Ilmiah Kesehatan, 2018
The quality of nutritional service is one of the indicators of the quality hospital service. Therefore, the purpose of this research was to find out the relationship between the quality of hospital nutritional service and the level of patient’s ...
Iin Rachmawati, Wiwik Afridah
doaj   +1 more source

Dominant factors and food waste reduction strategies in hospitals: A systematic literature review

AcTion: Aceh Nutrition Journal
Food waste in hospitals is a critical issue because of its economic, environmental, and nutritional service implications. Previous studies have reported inconsistent findings regarding the dominant factors influencing food waste, particularly those ...
Afrizal Afrizal, Fajar Ari Nugroho, Irma Sarita Rahmawati, Tita Septi Handayani   +3 more
doaj   +1 more source

Designing a Model for Managing the Food Service Department in Iranian Hospitals

Rāhburdhā-yi Mudīriyyat dar Niẓām-i Salāmat, 2021
Background: Optimal management of food services in hospitals plays an important role in their performance, accelerating the patients’ recovery and increasing the level of patient satisfaction.
Esa Fathi, Amir Ashkan Nasiripour, Nader Khalesi, Reza Ziyari   +3 more
doaj  

Pengaruh pelatihan kuliner bagi juru masak terhadap mutu makanan pasien di RSUD Dr. Wahidin Sudirohusodo Makassar

Jurnal Gizi Klinik Indonesia, 2007
Background: The main purpose of hospital nutrition service activity is providing qualified food to patient. So far, the efforts to improve food quality in hospital have not been done integrated.
Siti Fatimah, Tjahjono Kuncoro, Toto Castro   +2 more
doaj   +1 more source

Qualifying instrument for evaluation of food and nutritional care in hospital Validación de un instrumento de evaluación del cuidado alimentario y nutricional en hospitales

Nutrición Hospitalaria, 2012
Establishing criteria for hospital nutrition care ensures that quality care is delivered to patients. The responsibility of the Hospital Food and Nutrition Service (HFNS) is not always well defined, despite efforts to establish guidelines for patient ...
R. W. Díez García, A. A. Souza, R. P. C. Proença   +2 more
doaj   +1 more source

Epidemiology of work-related injuries, musculoskeletal disorders and dermatitis among hospital food service workers in a tertiary hospital in Asia

Journal of Occupational Medicine and Toxicology
Background Despite the relative importance, the prevalence of workplace safety and health issues in hospital food service workers is not well studied. This study describes the epidemiology of work-related injuries and occupational diseases among hospital
Kenneth Bao Ren Leong, Qin Xiang Ng, Wee Hoe Gan, Wee Tong Ng, John Wah Lim   +4 more
doaj   +1 more source

The Impact of Healthy and Sustainable Food Choices Interventions on Wasted Food: Nutritional and Environmental Aspects of Plate Waste Produced in Italian Hospital Canteens

Applied Sciences
Healthy and sustainable food consumption implies not only making conscious food choices but also limiting food waste. Interventions targeting choices are effective only if the healthier food selected is not wasted on the plate. The aims of the study were:
Federica Fiori, Diana Menis, Elisa Mansutti, Caterina Liudmila Graziani, Peter Cautero, Daniela Zago, Marco Driutti, Lucia Lesa, Enrico Scarpis, Alessandro Conte, Lucrezia Grillone, Francesca Cortelazzo, Angelica Cosolo, Manuela Mauro, Laura Brunelli, Maria Parpinel   +15 more
doaj   +1 more source

Waste and residue management: sustainable hospital catering services

Discover Sustainability
Objective Hospital catering services, like other food and beverage businesses, have the potential to cause negative environmental impacts. This study aims to analyze the food waste, food residue, and non-food waste calculations of the menus used in ...
Hatice Baygut, Saniye Bilici
doaj   +1 more source

Perinatal dietary patterns and symptomatic depression: A prospective cohort study

Maternal and Child Nutrition
To promote maternal and infant health, there is a need to optimise the dietary pattern of pregnant women to reduce perinatal depression. This prospective cohort study was conducted from June 2020 to February 2022, 300 women from a medical center were ...
Lin‐Chien Chan, Hsiu‐Hui Wang, Mark L. Wahlqvist, Cheng‐Chieh Liu, Jah‐Yao Liu, Meei‐Shyuan Lee   +5 more
doaj   +1 more source