Innovative cooking techniques in a hospital food service: Effects on the quality of hospital meals

Nutrition ◽  
2022 ◽  
Vol 93 ◽  
pp. 111487
Author(s):  
Claudia Piciocchi ◽  
Sabrina Lobefaro ◽  
Federica Luisi ◽  
Lorenzo Miraglia ◽  
Niko Romito ◽  
...  
Keyword(s):  
Food Service ◽  
Hospital Food Service

A Conceptual Model of Developing a Measurement Tool for Hospital Food Service Operation in Malaysia

2019 ◽  
Vol 4 (10) ◽  
pp. 49
Author(s):  
Noor Suzana Osman ◽  
Norazmir Md Nor
Keyword(s):  
Empirical Test ◽  
Publishing House ◽  
Food Service ◽  
Measurement Tool ◽  
Service Operation ◽  
International Publishing ◽  
Quality Of Food ◽  
Hospital Food Service ◽  
Open Access Article

This study aims to provide and identify the best tools for measuring the quality of food service in Malaysian hospitals. The discussion focuses on the models used to evaluate the performance of food service operation in hospitals, as well as review critiques, issues, and the latest findings. Many tools have been introduced in the previous studies. However, the decision about the best fit tool to measure the quality of hospital food service is still unclear. Future study should be conducted, and an empirical test that examines various dimensions, such as food and meal service quality, staff/service issues and physical environment must be considered in the evaluation.Keywords: hospital food service; patients’ satisfaction; measurement tool; performanceeISSN: 2398-4287 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.DOI: https://doi.org/10.21834/e-bpj.v4i10.1619

scholarly journals Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3649
Author(s):  
Noor Suzana Osman ◽  
Norazmir Md Nor ◽  
Mohd Shazali Md Sharif ◽  
Syahrul Bariah Abdul Hamid ◽  
Syafiqah Rahamat
Keyword(s):  
Web Of Science ◽  
Service System ◽  
Food Service ◽  
Environmental Intervention ◽  
Qualitative Synthesis ◽  
Exclusion Criteria ◽  
Hospital Food Service ◽  
Service Strategies ◽  
Meal Composition

This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.

scholarly journals HUBUNGAN PERUBAHAN STANDAR PORSI MAKAN DENGAN SISA MAKANAN PASIEN RUMAH SAKIT HOLISTIK TAHUN 2016 (STUDI SISA NASI PADA MENU MAKAN SIANG DIET DI RS HOLISTIK)

2017 ◽  
Vol 40 (1) ◽  
pp. 1
Author(s):  
Fatkhurohman Fatkhurohman ◽  
Yanesti Nuravianda Lestari ◽  
Dian Titis Torina
Keyword(s):  
Food Waste ◽  
Food Service ◽  
Wilcoxon Test ◽  
Test Design ◽  
High Food ◽  
Chi Square ◽  
Hospital Patients ◽  
Post Test ◽  
Weighing Method

The high food waste in a hospital showed the quality of food service was not optimal. The Holistic Hospital of Purwakarta that used small, medium, and lage portion standards in its food service faced some problems regarding high  food  waste. This study aimed to find out the effect of meal’s portion standard changes on the food waste in  Holistic Hospital patients. Pre-experimental study using one group pre-post test design was done on 29 patients using convenient sampling technique.The changing of meal’s portion was done for rice from medium portion (150 g) to small (0.5 or 0.25 portion). Measurement of food waste used weighing method. Data analysis used Wilcoxon test continued with Kendall-Tau correlation test. The results showed that 65.5 percent of patients were aged around 42-68 years old receiving positive diet and 34.5 percent were non-positive diets. At the beginning of diet, the food waste of rice of all patients was high (27.4-64.9% waste of rice) and it was significantly decreased after small portion was given, even though there were still 27.6 percent of patients with > 20 percent waste of rice. There was a significant influence between the change in diet portion of patients toward food  waste of rice (r=0.804; p<0.05). It was concluded that the changes in diet portion of patients were able to reduce the food  waste.ABSTRAK  Tingginya sisa makanan pasien di Rumah Sakit menunjukkan kualitas penyelenggaraan makanan yang belum optimal. Rumah Sakit Holistic Purwakarta yang menggunakan standar porsi small, medium, dan large dalam penyelenggaraan makanan masih mengalami kendala berupa tingginya sisa makanan pasien. Penelitian ini bertujuan untuk mengetahui pengaruh perubahan standar porsi terhadap sisa makanan pasien di Rumah Sakit Holistic Purwakarta. Penelitian pre-eksperimen dengan one group pre-post test design ini dilakukan pada 29 orang pasien dengan teknik convenient sampling. Perubahan porsi makanan dilakukan pada nasi putih dari porsi medium (150 g) menjadi small (0,5 porsi atau 0,25 porsi). Pengukuran sisa makanan menggunakan metode penimbangan. Analisis data menggunakan uji Chi-Square dan uji Wilcoxon yang dilanjutkan uji korelasi Kendall-Tau. Hasil penelitian menunjukkan bahwa sebanyak 65,5 persen pasien berusia 42-68 tahun menerima diet positif dan 34,5 persen menerima diet non-positif. Sisa porsi nasi di awal pemberian diet pada seluruh pasien masih tinggi (27,4-64,9% sisa nasi) dan menurun secara signifikan setelah porsi nasi diberikan dalam porsi small (p<0,05) meskipun masih terdapat 27,6 persen pasien dengan sisa nasi > 20 persen. Terdapat pengaruh yang signifikan antara perubahan porsi diet pasien terhadap sisa nasi (r=0,804; p<0,05). Dapat disimpulkan bahwa perubahan porsi nasi pada diet pasien mampu menurunkan sisa makanan. Kata kunci: standar porsi, sisa makanan

scholarly journals Assessment of Food Service Quality of Chicken Republic and Mega Chicken Restaurants, Lagos, Nigeria

2021 ◽  
Vol 12 (06) ◽  
pp. 602-613
Author(s):  
C. J. Akunne ◽  
P. O. Adeniji
Keyword(s):  
Service Quality ◽  
Food Service

Quality of beef stew in a hospital chill food-service system

1978 ◽  
Vol 72 (1) ◽  
pp. 31-33
Author(s):  
Susan Nicholanco ◽  
M. Eileen Matthews
Keyword(s):  
Service System ◽  
Food Service
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