Hospital Patient Feeding Systems: Proceedings of a Symposium Held at Radisson South Hotel, Minneapolis, Minnesota, October 19-21, 1981 |
Contents
Overview | 1 |
Patients Perceptions of Meal Acceptability | 31 |
A Food Service Managers Perceptions of Meal | 105 |
Copyright | |
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Common terms and phrases
Aladdin Allspice American Dietetic Association Army Natick Research ascorbic acid beef loaf cafeteria CALIFORNIA LIBRARY chicken chilled cold food coliform convection oven conventional cook-chill cook-freeze system cooking cost Dahl delivery systems Dietetic dietitians dishes dislike effects entree equipment evaluation factors flavor food acceptance food items food products food quality Food Science Food service managers food service systems frozen HACCP heat hedonic hedonic scale hospital food service hospital patient hot food hot-holding insulated Laboratories Maller meal assembly meal distribution meal service meat Medical menu items methods microbiological microwave oven mouthfeel nutrient nutritional operation patient tray percent personnel plate portion potatoes prepared preplate problems quality of food ratings ratio scales recipes refrigerator reheat subsystems reheating retention rethermalization Riboflavin salad Sanitation sensory quality soup storage Table taste temperature texture thiamine tion tray assembly U.S. Army Natick UNIVERSITY OF CALIFORNIA vegetables ward