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Full-Text Articles in Medicine and Health Sciences
What Do Stakeholders Consider The Key Issues Affecting The Quality Of Foodservice Provision For Long-Stay Patients, K. Walton, P. G. Williams, Linda C. Tapsell
What Do Stakeholders Consider The Key Issues Affecting The Quality Of Foodservice Provision For Long-Stay Patients, K. Walton, P. G. Williams, Linda C. Tapsell
L. C. Tapsell
This study aimed to elicit concerns of key stakeholders regarding food service provision to long stay hospital patients. Seventeen focus groups and four individual interviews were conducted involving six stakeholder groups: dietitians, nutrition assistants, patients, nurses, food service assistants and food service managers. Ninety-eight participants (20 male; 78 female) were recruited from public and private hospitals in New South Wales, Australia. Each of the focus groups and individual interviews was conducted in the hospital setting where free and open discussions could be digitally recorded. Transcripts were prepared from the digital recordings and QSR Nvivo 2.0™ qualitative analysis software was used …
Measurung Plate Waste In Hospitals, Karen L. Walton, Jacquie Krassie
Measurung Plate Waste In Hospitals, Karen L. Walton, Jacquie Krassie
Faculty of Health and Behavioural Sciences - Papers (Archive)
It has been suggested that the median plate wastage in hospitals is approximately 30% (range of 6–65%). The level of hospital food wastage is influenced by numerous parameters, including the menu, the setting, diet type, the type of food service distribution system used and its flexibility. Some food wastage is inevitable, as appetites are unpredictable. However, large amounts of food waste have a huge financial cost; and more importantly, it indicates that patients are not likely to be meeting their nutritional requirements. ‘Food is an integral and important part of a patient’s treatment but the food must be consumed if …