Jídlo vracené do stravovacího provozu v krajské nemocnici

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25520%2F07%3A00008211" target="_blank" >RIV/00216275:25520/07:00008211 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Food Returned to the Catering System in the Regional Hospital

Popis výsledku v původním jazyce

Rationale: Clinical nutrition belongs to treatment methods. Nursing staff is obliged to follow patients food income. As nutrition specialists we were interested how much food is really returned from the different hospital wards back to the catering system. Methods: Two nutritionists followed up the lunch leftovers for ten consecutive working days. The amount of returned food was documented to prepared tables according to different diets. The whole portion, one half and one quarter of a portion were counted. Nutritionists stood near to the dishwasher. Catering workers put leftovers to barrels. The barrels were weighted each day. Total amount of leftovers was calculated separately for each hospital department and also summed up for the whole hospital. Numbers were compared to the food sent out. Infectious diseases and tuberculosis and respiratory diseases wards were not followed since leftovers were damaged in garbage disposals directly in the particular wards. Results: Mean value for ea

Název v anglickém jazyce

Food Returned to the Catering System in the Regional Hospital

Popis výsledku anglicky

Rationale: Clinical nutrition belongs to treatment methods. Nursing staff is obliged to follow patients food income. As nutrition specialists we were interested how much food is really returned from the different hospital wards back to the catering system. Methods: Two nutritionists followed up the lunch leftovers for ten consecutive working days. The amount of returned food was documented to prepared tables according to different diets. The whole portion, one half and one quarter of a portion were counted. Nutritionists stood near to the dishwasher. Catering workers put leftovers to barrels. The barrels were weighted each day. Total amount of leftovers was calculated separately for each hospital department and also summed up for the whole hospital. Numbers were compared to the food sent out. Infectious diseases and tuberculosis and respiratory diseases wards were not followed since leftovers were damaged in garbage disposals directly in the particular wards. Results: Mean value for ea

Druh

D - Stať ve sborníku

CEP obor

FB - Endokrinologie, diabetologie, metabolismus, výživa

OECD FORD obor

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Projekt

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Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Clinical NUtrition Supplements

ISBN

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ISSN

1744-1161

e-ISSN

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Počet stran výsledku

1

Strana od-do

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Název nakladatele

Elsevier

Místo vydání

Amsterdam

Místo konání akce

Praha

Datum konání akce

11. 9. 2007

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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