Hospital Patient Feeding Systems: Proceedings of a Symposium Held at Radisson South Hotel, Minneapolis, Minnesota, October 19-21, 1981 |
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Contents
Overview | 1 |
Patients Perceptions of Meal Acceptability | 31 |
A Food Service Managers Perceptions of Meal | 105 |
Copyright | |
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acceptability addition analysis appearance Army assembly Association beef centralized changes chilled cold conducted considered container conventional cook-chill cook-freeze cooking cost delivery designed Development dishes dislike distribution effects entree equipment evaluation example facility factors Figure flavor food items food service systems frequently frozen going heat holding hospital food service important increased indicate individual insulated Laboratories less loss major meal measures meat Medical menu items methods microwave military minutes Moderately modified diet Natick nutrient nutritional operation organisms oven patient percent personnel placed plate population portion potatoes preference prepared present problems production QUESTION ratings recipes refrigerator reheating reported Research response retention rethermalization roast salad Sanitation scale selected sensory quality served SOURCE standard storage survey Table taste temperature tion tray unit variety vegetables ward