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Scandinavian Journal of Food and Nutrition Volume 50, 2006 - Issue 2

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Original Article

Reorganization of a hospital catering system increases food intake in patients with inadequate intake

Morten FreilCounty of CopenhagenUnit of Patient EvaluationDenmark

Michael Allerup NielsenHospitalkitchenHerlev University HospitalDenmark

Camilla BiltzHospitalkitchenHerlev University HospitalDenmark

Rikke GutCounty of CopenhagenUnit of Patient EvaluationDenmark

Bent Egberg MikkelsenThe Danish Veterinary and Food AdministrationDenmark

Thomas AlmdalDepartment of Endocrinology JHerlev University HospitalDenmark;Department of EndocrinologyHvidovre University HospitalDenmarkCorrespondence[email protected]

, MD

Pages 83-88 | Received 22 Nov 2005, Accepted 07 Apr 2006, Published online: 13 Dec 2016

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https://doi.org/10.1080/17482970600743186

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Kate Furness, Melina Harris, Annie Lassemillante, Stephen Keenan, Natasha Smith, Katherine J. Desneves & Sam King. (2023) Patient Mealtime Experience: Capturing Patient Perceptions Using a Novel Patient Mealtime Experience Tool. Nutrients 15:12, pages 2747.
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Georgios Antasouras, Georgios K. Vasios, Christos Kontogiorgis, Zacharias Ioannou, Efthymios Poulios, Georgia‐Eirini Deligiannidou, Andreas Y. Troumbis & Constantinos Giaginis. (2022) How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste. The International Journal of Health Planning and Management 38:2, pages 296-316.
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Lourdes Paiva, Carla Hernández, Diana Santos, Roncesvalles Garayoa, Laura García, Claudia Urdangarín & Ana Isabel Vitas. (2022) Hospital Plate Waste Assessment after Modifications in Specific Dishes of Flexible and Inflexible Food Ordering Systems. Sustainability 14:23, pages 15616.
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Anja Weirsøe Dynesen, Pia Snitkjær, Line Stripp Andreasen, Line Elgaard & Margit Dall Aaslyng. (2021) Eat what you want and when you want. Effect of a free choice menu on the energy and protein intake of geriatric medical patients. Clinical Nutrition ESPEN 46, pages 288-296.
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Ann‐Sofie Jonsson, Maria Nyberg, Inger M. Jonsson & Åsa Öström. (2020) Older patients’ perspectives on mealtimes in hospitals: a scoping review of qualitative studies. Scandinavian Journal of Caring Sciences 35:2, pages 390-404.
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Stefanie Carino, Judi Porter, Shirin Malekpour & Jorja Collins. (2020) Environmental Sustainability of Hospital Foodservices across the Food Supply Chain: A Systematic Review. Journal of the Academy of Nutrition and Dietetics 120:5, pages 825-873.
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Dorian N. Dijxhoorn, Merwin J.M.J. Mortier, Manon G.A. van den Berg & Geert J.A. Wanten. (2019) The Currently Available Literature on Inpatient Foodservices: Systematic Review and Critical Appraisal. Journal of the Academy of Nutrition and Dietetics 119:7, pages 1118-1141.e36.
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Astrid S. Doorduijn, Yvonne van Gameren, Emmelyne Vasse & Nicole M. de Roos. (2016) At Your Request® room service dining improves patient satisfaction, maintains nutritional status, and offers opportunities to improve intake. Clinical Nutrition 35:5, pages 1174-1180.
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C. Dias-Ferreira, T. Santos & V. Oliveira. (2015) Hospital food waste and environmental and economic indicators – A Portuguese case study. Waste Management 46, pages 146-154.
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K.T. Ofei, M. Holst, H.H. Rasmussen & B.E. Mikkelsen. (2015) Effect of meal portion size choice on plate waste generation among patients with different nutritional status. An investigation using Dietary Intake Monitoring System (DIMS). Appetite 91, pages 157-164.
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T. Munk, W. Seidelin, E. Rosenbom, A. L. Nielsen, T. W. Klausen, M. A. Nielsen & T. Thomsen. (2012) A 24‐h a la carte food service as support for patients at nutritional risk: a pilot study. Journal of Human Nutrition and Dietetics 26:3, pages 268-275.
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Peter Williams & Karen Walton. (2011) Plate waste in hospitals and strategies for change. e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism 6:6, pages e235-e241.
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Sarah MAHONEY, Amanda ZULLI & Karen WALTON. (2009) Patient satisfaction and energy intakes are enhanced by point of service meal provision. Nutrition & Dietetics 66:4, pages 212-220.
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Marie Feldskov Hansen, Michael Allerup Nielsen, Camilla Biltz, Winni Seidelin & Thomas Almdal. (2008) Catering in a large hospital – Does serving from a buffet system meet the patients' needs?. Clinical Nutrition 27:4, pages 666-669.
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Melinda White, Judy Wilcox, Rebecca Watson, Ayala Rogany & Lorissa Meehan. (2008) Introduction of a patient-centred snack delivery system in a children's hospital increases patient satisfaction and decreases foodservice costs. Journal of Foodservice 19:3, pages 194-199.
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Reorganization of a hospital catering system increases food intake in patients with inadequate intake

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