Literature DB >> 11985414

The spoken menu concept of patient foodservice delivery systems increases overall patient satisfaction, therapeutic and tray accuracy, and is cost neutral for food and labor.

Dave Folio1, Julie O'Sullivan-Maillet, Riva Touger-Decker.   

Abstract

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Year:  2002        PMID： 11985414     DOI： 10.1016/s0002-8223(02)90126-4

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN： 0002-8223


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  4 in total

1.  Determinants of foodservice satisfaction for patients in geriatrics/rehabilitation and residents in residential aged care.

Authors:  Olivia R L Wright; Luke B Connelly; Sandra Capra; Joan Hendrikz
Journal:  Health Expect       Date:  2011-09-16       Impact factor: 3.377

2.  Assessment of foodservice quality and identification of improvement strategies using hospital foodservice quality model.

Authors:  Kyungjoo Kim; Minyoung Kim; Kyung-Eun Lee
Journal:  Nutr Res Pract       Date:  2010-04-29       Impact factor: 1.926

Review 3.  Food allergy safety: a descriptive report of changing policy in a single large medical center.

Authors:  Rivki Harari; Orly Toren; Yuval Tal; Tair Ben-Porat
Journal:  Isr J Health Policy Res       Date:  2021-05-03

4.  Nutritional intake and foodservice satisfaction of adults receiving specialist inpatient mental health services.

Authors:  Judi Porter; Jorja Collins
Journal:  Nutr Diet       Date:  2022-06-08       Impact factor: 2.859
  4 in total

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