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Food Service Trends In New South Wales Hospitals, 1993-2001, R. Mibey, P. G. Williams
Food Service Trends In New South Wales Hospitals, 1993-2001, R. Mibey, P. G. Williams
Peter Williams
A survey of the food service departments in 93 hospitals throughout NSW Australia (covering 51% of hospital beds in the state) was conducted using a mailed questionnaire and the results compared with those from similar surveys conducted in 1986 and 1993. Over the past eight years there has been a significant increase in the proportion of hospitals using cook-chill food service production systems, from 18% in 1993 to 42% in 2001 (p<0.001). Hospitals with cook-chill systems had lower staff ratios than those with cook-fresh systems (8.3 vs 6.4 beds/full time equivalent staff; p<0.05), but there was no significant …
Trend To Better Nutrition On Australian Hospital Menus 1986-2001 And The Impact Of Cook-Chill Food Service Systems, A. Mcclelland, P. G. Williams
Trend To Better Nutrition On Australian Hospital Menus 1986-2001 And The Impact Of Cook-Chill Food Service Systems, A. Mcclelland, P. G. Williams
Peter Williams
Objective To assess trends in the nutritional quality of hospital menus and examine differences between menus used in hospitals with cook-chill or cook-fresh food services. Design Standard patient menus were analysed against 28 criteria to assess nutritional standards and compared to results from similar studies in 1986 and 1993. Setting Menus were collected from 80 hospitals in New South Wales, Australia, including 36 using cook-chill food service systems. Statistical Analysis Chi-squared analysis was used to assess differences between the proportions of hospitals meeting the criteria in 2001 and 1993 and between different types of hospitals. Results In 2001 compared to …