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Evaluating Hospital food Service: Nutritional Standards and Staff Views
Sunita Bangaroo
, Wendy Breare
, Sarah Kelly
, Katie Simpson
, Shirley Barber
, Jane McClinchy
Food Policy, Nutrition and Diet
Department of Clinical, Pharmaceutical and Biological Science
Centre for Agriculture, Food and Environmental Management Research
Research output
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peer-review
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Keyphrases
Staff Perspectives
100%
Hospital Meals
100%
Hospital Food Service
100%
Nutritional Standards
100%
Nutritional Value
28%
Catering
28%
Portion Size
28%
Texture-modified Diet
28%
Food Service
28%
Nursing
14%
Service Delivery
14%
Micronutrients
14%
Quantitative Methodology
14%
Food Portions
14%
District General Hospital
14%
Nursing Staff
14%
Preparation Method
14%
Macronutrients
14%
Food Preparation
14%
Texture-modified Food
14%
Nutritional Needs
14%
Qualitative Methodology
14%
Lack of Evidence
14%
Food Provision
14%
Normal Diet
14%
Nutrient Adequacy
14%
Food Science
Hospital Food Service
100%
Nutritive Value
66%
Food Service
66%
Catering
66%
Micronutrient
33%
Macronutrient
33%
Food Preparation
33%
Serving Size
33%
Nursing and Health Professions
Hospital Food Service
100%
Nutritive Value
66%
Catering
66%
Health Care Delivery
33%
General Hospital
33%
Nursing Staff
33%
Food Service
33%
Trace Element
33%
Nursing
33%