Hospital Patient Feeding Systems: Proceedings of a Symposium Held at Radisson South Hotel, Minneapolis, Minnesota, October 19-21, 1981 |
Contents
Patients Perceptions of Meal Acceptability | 31 |
A Food Service Managers Perceptions of Meal | 105 |
Food Production Alternatives for Modified Diet | 118 |
Copyright | |
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Common terms and phrases
Aladdin Allspice American Dietetic Association Army Natick Research ascorbic acid beef loaf cafeteria chicken chilled cold food coliform convection oven conventional cook-chill cook-freeze system cooking cost delivery systems Dietetic dietitians dishes dislike effects entree evaluation facility factors flavor food acceptance food items Food Preference food products food quality Food Science food service directors Food service managers food service systems frozen HACCP heat hedonic hedonic scale hospital food service hospital patient hot food hot-holding increase Laboratories Maller meal assembly meal distribution meal service meat Medical menu items methods microbiological microwave oven Moncrief Army Hospital mouthfeel nutrient nutritional operation patient tray percent personnel plate portion potatoes prepared preplate problems quality of food ratings ratio scales recipes refrigerator reheat subsystems retention rethermalization salad Sanitation sensory quality soup storage survey Table taste temperature texture thiamine tion tray assembly U.S. Army Natick vegetables ward