The spoken menu concept of patient foodservice delivery systems increases overall patient satisfaction, therapeutic and tray accuracy, and is cost neutral for food and labor

被引：28
作者：
Folio, D
O'Sullivan-Maillet, J
Touger-Decker, R
机构：
[1] Holy Cross Hosp, Wood Dining Serv, Food & Nutr Serv, Silver Spring, MD 20910 USA
[2] Univ Med & Dent New Jersey, Sch Hlth Related Profess, Clin Nutr Program, Newark, NJ 07103 USA
来源：
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 2002年 / 102卷 / 04期
关键词：
D O I：
10.1016/S0002-8223(02)90126-4
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
[No abstract available]
引用
收藏
页码：546 / 548
页数：3
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