Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian - a case study

Keyphrases

• Food Service 100%
• Dietitian 100%
• Food Waste 100%
• Medical Institutions 100%
• Food Expenditure 100%
• Meal Service 100%
• Cost Savings 50%
• Nutritional Analysis 30%
• Medical Food 20%
• Staff Training 20%
• Kitchen Staff 20%
• Medical Necessity 20%
• Recurring 10%
• Bread 10%
• Nutritional Needs 10%
• Cheese 10%
• Milk 10%
• Care Plan 10%
• Waste Reduction 10%
• Enteral nutrition 10%
• Kitchen 10%
• Training Course 10%
• Expiry 10%
• Distribution Center 10%
• Nutritional Care 10%
• Food Budget 10%
• Food Service Staff 10%
• Annual Cost Saving 10%
• Food Communication 10%
• Food Distribution 10%
• Comprehensive Training 10%
• Serving Size 10%
• Late Night 10%
• High-protein Diet 10%
• Enhanced Communication 10%
• Non-inclusion 10%
• Nutrition Needs 10%
• Fasting Patients 10%

Nursing and Health Professions

• Dietitian 100%
• Food Service 100%
• Cost Control 60%
• Ward 20%
• Staff Training 20%
• Enteric Feeding 10%
• Fibrinogen 10%
• Protein Diet 10%
• Adherence 10%
• Nutrition 10%