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Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian – a case study
BACKGROUND: A recurring problem in medical institutions is patients not always receiving food meeting their nutritional and medical needs. A proposed contributing factor is non- inclusion of dietitians in food service staff. Recently, positions for food service dietitians in hospitals were created....
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BioMed Central
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6998356/ https://www.ncbi.nlm.nih.gov/pubmed/32014056 http://dx.doi.org/10.1186/s13584-020-0362-0 |