Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian - a case study
Abstract Background A recurring problem in medical institutions is patients not always receiving food meeting their nutritional and medical needs. A proposed contributing factor is non- inclusion of dietitians in food service staff. Recently, positions for food service dietitians in hospitals were c...
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| Main Authors: | , , |
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| Format: | Book |
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BMC,
2020-02-01T00:00:00Z.
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |