Aim Hospital foodservices provide an important opportunity to deliver valuable dietary
support to patients, address hospital‐acquired malnutrition risk and enhance patient …

The increasing age of populations throughout the world means that healthcare services are
faced with new challenges, not least regarding the provision of food during hospital stay …

Aims To describe current foodservice systems and mealtime care utilized in the
rehabilitation setting. A secondary aim was to identify commonly used outcome measures in …

Nutrition care is a fundamental component of quality health care provided to patients in
hospital, yet little is known about the staff who deliver this care and their interrelationships …

Background Malnutrition is a serious clinical issue associated with adverse patient and
hospital outcomes. Hospitals need to consider interventions that support the provision of …

Introduction: The aim of this study is to describe the mealtime experience using the
qualitative components of the Austin Health Patient Mealtime Experience Tool (AHPMET) to …

Hospitality is a social phenomenon expressing relationships between a host and a guest.
This relationship can be seen in its most extreme form within a hospital setting, where the …

Food services carried out at most hospitals still use a paper menu than an electronic menu.
Staff from the Department of Dietetics and Food Service need face-to-face interaction with …

Diet is incredibly important for treating patients and managing numerous illnesses. A well-
balanced diet requires considerable expertise and forethought to produce. Along with …

Background: Patient expectations and the foodservice are largely overlooked in patient
experience research. Hospital foodservices face added challenges being subject to a …