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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