Hungry in hospital, well-fed in prison? A comparative analysis of food service systems
Authors: Johns, N., Edwards, J.S.A. and Hartwell, H.J.
Journal: Appetite
Volume: 68
Pages: 45-50
eISSN: 1095-8304
ISSN: 0195-6663
DOI: 10.1016/j.appet.2013.04.006
Abstract:Meals served in prisons and hospitals are produced in similar ways and have similar characteristics, yet hospital patients are often at risk of being undernourished, while prisoners typically are not. This article examines field notes collected during nutritional studies of prison and hospital food service, which confirmed the difference in nutrient intake claimed by other authors. A comparison of food service processes and systems showed that the production of meals and the quality leaving the kitchen was similar in both types of institution. However, the delivery and service system was found to be much less coherent in hospital than in prison. Transport and service of hospital food were subject to delays and disruptions from a number of sources, including poor communication and the demands of medical professionals. These meant that meals reached hospital patients in a poorer, less appetising condition than those received by prisoners. The findings are discussed in the light of previous work and in terms of hospital food service practice. © 2013 .
Source: Scopus
Preferred by: Heather Hartwell
Hungry in hospital, well-fed in prison? A comparative analysis of food service systems.
Authors: Johns, N., Edwards, J.S.A. and Hartwell, H.J.
Journal: Appetite
Volume: 68
Pages: 45-50
eISSN: 1095-8304
DOI: 10.1016/j.appet.2013.04.006
Abstract:Meals served in prisons and hospitals are produced in similar ways and have similar characteristics, yet hospital patients are often at risk of being undernourished, while prisoners typically are not. This article examines field notes collected during nutritional studies of prison and hospital food service, which confirmed the difference in nutrient intake claimed by other authors. A comparison of food service processes and systems showed that the production of meals and the quality leaving the kitchen was similar in both types of institution. However, the delivery and service system was found to be much less coherent in hospital than in prison. Transport and service of hospital food were subject to delays and disruptions from a number of sources, including poor communication and the demands of medical professionals. These meant that meals reached hospital patients in a poorer, less appetising condition than those received by prisoners. The findings are discussed in the light of previous work and in terms of hospital food service practice.
Source: PubMed
Hungry in hospital, well-fed in prison? A comparative analysis of food service systems
Authors: Johns, N., Edwards, J.S.A. and Hartwell, H.J.
Journal: APPETITE
Volume: 68
Pages: 45-50
eISSN: 1095-8304
ISSN: 0195-6663
DOI: 10.1016/j.appet.2013.04.006
Source: Web of Science (Lite)
Hungry in hospital, well-fed in prison? A comparative analysis of food service systems.
Authors: Johns, N., Edwards, J.S.A. and Hartwell, H.J.
Journal: Appetite
Volume: 68
Pages: 45-50
eISSN: 1095-8304
ISSN: 0195-6663
DOI: 10.1016/j.appet.2013.04.006
Abstract:Meals served in prisons and hospitals are produced in similar ways and have similar characteristics, yet hospital patients are often at risk of being undernourished, while prisoners typically are not. This article examines field notes collected during nutritional studies of prison and hospital food service, which confirmed the difference in nutrient intake claimed by other authors. A comparison of food service processes and systems showed that the production of meals and the quality leaving the kitchen was similar in both types of institution. However, the delivery and service system was found to be much less coherent in hospital than in prison. Transport and service of hospital food were subject to delays and disruptions from a number of sources, including poor communication and the demands of medical professionals. These meant that meals reached hospital patients in a poorer, less appetising condition than those received by prisoners. The findings are discussed in the light of previous work and in terms of hospital food service practice.
Source: Europe PubMed Central