Food Services: Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.Food Service, Hospital: Hospital department that manages and supervises the dietary program in accordance with the patients' requirements.Menu PlanningRestaurantsSpectrometry, Gamma: Determination of the energy distribution of gamma rays emitted by nuclei. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Schools: Educational institutions.Nutrition Policy: Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.Food: Any substances taken in by the body that provide nourishment.Food Habits: Acquired or learned food preferences.United StatesFood Supply: The production and movement of food items from point of origin to use or consumption.Health Services Accessibility: The degree to which individuals are inhibited or facilitated in their ability to gain entry to and to receive care and services from the health care system. Factors influencing this ability include geographic, architectural, transportational, and financial considerations, among others.Health Services: Services for the diagnosis and treatment of disease and the maintenance of health.Hospitals, Teaching: Hospitals engaged in educational and research programs, as well as providing medical care to the patients.Hospitals, General: Large hospitals with a resident medical staff which provides continuous care to maternity, surgical and medical patients.Hospitals, University: Hospitals maintained by a university for the teaching of medical students, postgraduate training programs, and clinical research.Health Services Needs and Demand: Health services required by a population or community as well as the health services that the population or community is able and willing to pay for.Hospital Costs: The expenses incurred by a hospital in providing care. The hospital costs attributed to a particular patient care episode include the direct costs plus an appropriate proportion of the overhead for administration, personnel, building maintenance, equipment, etc. Hospital costs are one of the factors which determine HOSPITAL CHARGES (the price the hospital sets for its services).Mental Health Services: Organized services to provide mental health care.Health Services Research: The integration of epidemiologic, sociological, economic, and other analytic sciences in the study of health services. Health services research is usually concerned with relationships between need, demand, supply, use, and outcome of health services. The aim of the research is evaluation, particularly in terms of structure, process, output, and outcome. (From Last, Dictionary of Epidemiology, 2d ed)Family Planning Services: Health care programs or services designed to assist individuals in the planning of family size. Various methods of CONTRACEPTION can be used to control the number and timing of childbirths.Home Care Services: Community health and NURSING SERVICES providing coordinated multiple services to the patient at the patient's homes. These home-care services are provided by a visiting nurse, home health agencies, HOSPITALS, or organized community groups using professional staff for care delivery. It differs from HOME NURSING which is provided by non-professionals.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Food Preferences: The selection of one food over another.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Emergency Service, Hospital: Hospital department responsible for the administration and provision of immediate medical or surgical care to the emergency patient.Hospitals, Urban: Hospitals located in metropolitan areas.Nursing Staff, Hospital: Personnel who provide nursing service to patients in a hospital.Hospitals, Pediatric: Special hospitals which provide care for ill children.Community Health Services: Diagnostic, therapeutic and preventive health services provided for individuals in the community.Hospitals, District: Government-controlled hospitals which represent the major health facility for a designated geographic area.Hospital Bed Capacity: The number of beds which a hospital has been designed and constructed to contain. It may also refer to the number of beds set up and staffed for use.Hospitals, Special: Hospitals which provide care for a single category of illness with facilities and staff directed toward a specific service.Economics, Hospital: Economic aspects related to the management and operation of a hospital.Rural Health Services: Health services, public or private, in rural areas. The services include the promotion of health and the delivery of health care.Hospitals, Private: A class of hospitals that includes profit or not-for-profit hospitals that are controlled by a legal entity other than a government agency. (Hospital Administration Terminology, AHA, 2d ed)Emergency Medical Services: Services specifically designed, staffed, and equipped for the emergency care of patients.Health Services for the Aged: Services for the diagnosis and treatment of diseases in the aged and the maintenance of health in the elderly.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Financial Management, Hospital: The obtaining and management of funds for hospital needs and responsibility for fiscal affairs.Retrospective Studies: Studies used to test etiologic hypotheses in which inferences about an exposure to putative causal factors are derived from data relating to characteristics of persons under study or to events or experiences in their past. The essential feature is that some of the persons under study have the disease or outcome of interest and their characteristics are compared with those of unaffected persons.Hospitalization: The confinement of a patient in a hospital.Hospitals, Psychiatric: Special hospitals which provide care to the mentally ill patient.Child Health Services: Organized services to provide health care for children.Hospital Departments: Major administrative divisions of the hospital.Hospital Planning: Areawide planning for hospitals or planning of a particular hospital unit on the basis of projected consumer need. This does not include hospital design and construction or architectural plans.Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.Maternal Health Services: Organized services to provide health care to expectant and nursing mothers.Preventive Health Services: Services designed for HEALTH PROMOTION and prevention of disease.Reproductive Health Services: Health care services related to human REPRODUCTION and diseases of the reproductive system. Services are provided to both sexes and usually by physicians in the medical or the surgical specialties such as REPRODUCTIVE MEDICINE; ANDROLOGY; GYNECOLOGY; OBSTETRICS; and PERINATOLOGY.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Questionnaires: Predetermined sets of questions used to collect data - clinical data, social status, occupational group, etc. The term is often applied to a self-completed survey instrument.Community Mental Health Services: Diagnostic, therapeutic and preventive mental health services provided for individuals in the community.Hospital Charges: The prices a hospital sets for its services. HOSPITAL COSTS (the direct and indirect expenses incurred by the hospital in providing the services) are one factor in the determination of hospital charges. Other factors may include, for example, profits, competition, and the necessity of recouping the costs of uncompensated care.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Health Food: A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)EnglandLength of Stay: The period of confinement of a patient to a hospital or other health facility.Hospital Units: Those areas of the hospital organization not considered departments which provide specialized patient care. They include various hospital special care wards.Fast Foods: Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.Quality of Health Care: The levels of excellence which characterize the health service or health care provided based on accepted standards of quality.Outpatient Clinics, Hospital: Organized services in a hospital which provide medical care on an outpatient basis.Contract Services: Outside services provided to an institution under a formal financial agreement.Libraries, Hospital: Information centers primarily serving the needs of hospital medical staff and sometimes also providing patient education and other services.Library Services: Services offered to the library user. They include reference and circulation.Delivery of Health Care: The concept concerned with all aspects of providing and distributing health services to a patient population.Health Care Surveys: Statistical measures of utilization and other aspects of the provision of health care services including hospitalization and ambulatory care.Referral and Consultation: The practice of sending a patient to another program or practitioner for services or advice which the referring source is not prepared to provide.Hospital Records: Compilations of data on hospital activities and programs; excludes patient medical records.Food Deprivation: The withholding of food in a structured experimental situation.State Medicine: A system of medical care regulated, controlled and financed by the government, in which the government assumes responsibility for the health needs of the population.Food, Fortified: Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)Great BritainDiagnostic Services: Organized services for the purpose of providing diagnosis to promote and maintain health.

*  Hospital food: The big enigma? | FoodService Director

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*  Quantification and variability analysis of bacterial cross-contamination rates in common food service tasks.

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*  Heston Blumenthal: add seaweed to NHS meals - Telegraph

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*  Post Punk Kitchen Forum • View topic - Vegan pet peeves

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*  Hospital(ist) Food Service, Too? - Better Health - Better Health

Tags: Disregard For Doctors, Doctor's Role in Healthcare, General Medicine, Happy Hospitalist, Hospital Food Service, Hospital ... I guess I was sleeping the day I was supposed to learn about the efficiency of hospital food in medical school. Maybe that ... he makes rounds through the hospital, talking to patients to find out what can make their hospital stay better. And what kind ... but rather go through seven years of medical training to discuss the efficiency of the cafeteria food with their patients. ...

*  Hospital Food Service, Hospital Food Menu & More | FoodService Director

Hospitals and long-term care food service news and original stories from FoodService Director Magazine. Visit us today. ... FoodService Director is the noncommercial operator's trusted source for profitability and innovation in a changing economic ... Cook Children's Medical Center started a paid guest tray meal service a couple of years ago. Parents can purchase meal coupons ... For the past 25 years, FoodService Director has served as the most readable and educational publication the market. ...

*  Washington Hospital upgrades its retail foodservice | Food Management

... expanded seating and a significant improvement in the flow of guest service. ... Hospital over the past year, including a menu upgrade, ... Cura Hospitality has upgraded the retail dining services at The ... Hospital Updates 70's-style Cafeteria. Cura Hospitality has upgraded the retail dining services at The Washington (PA) Hospital ... Cura Hospitality has upgraded the retail dining services at The Washington (PA) Hospital in the past year after taking over ...

*  Hospital Food Service, Hospital Food Menu & More | Page 24 | FoodService Director

Hospitals and long-term care food service news and original stories from FoodService Director Magazine. Visit us today. ... One of Regions Hospital's new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. YumPower ... Sparrow Hospital wanted to add sushi, but that's not really its director's expertise. So she found a local company that offered ... FoodService Director is the noncommercial operator's trusted source for profitability and innovation in a changing economic ...

*  Hospital Food Service, Hospital Food Menu & More | Page 70 | FoodService Director

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*  Hospital Food Service, Hospital Food Menu & More | Page 22 | FoodService Director

Hospitals and long-term care food service news and original stories from FoodService Director Magazine. Visit us today. ... FoodService Director is the noncommercial operator's trusted source for profitability and innovation in a changing economic ... For the past 25 years, FoodService Director has served as the most readable and educational publication the market. ... A University of Illinois food economist shares a few guesses as to why consumers ignore nutrition information to guests via ...

*  Kansas Hospital Opens College-Style Cafeteria | FoodService Director

Expand meal service via community connections. This summer, we teamed up with a church to deliver meals to three housing ... Kansas hospital opens college-style cafeteria Exhibition cooking comes to hospital's cafe. ... 18-Renovations to Lawrence Memorial Hospital's cafeteria, in Lawrence, Kan., have brought exhibition cooking to the hospital. ... But from that tragedy has come one of the most impressive feats of foodservice I've seen since coming on board at this magazine ...

*  Sustainable Nutrition Services Offered at Wisc. Hospital | FoodService Director

Initiative part of Health Food in Health Care Pledge. ... hospital Initiative part of Health Food in Health Care Pledge. ... In 2010 the hospital board of directors signed the Healthy Food in Health Care Pledge. ... June 14-Hudson (Wisc.) Hospital & Clinics' Nutrition Services is paving the way for a new initiative called: Sustainable ... Sustainable Nutrition Services goals are:. • Educate staff, patients and community about the importance of good daily nutrition ...

*  Nick Webb Has Become a Priceless Asset at Aultman Hospital | FoodService Director

... dishroom and trayline at Aultman Hospital in Canton, Ohio, is one of nine leads and is truly is one of the most intelligent ... leads we have on staff, says Liz Boone, R.D., executive director of nutrition services. Webb provid ... says Director of Food and Nutrition Services Joe Urban. (Where was... ... The goal is to present people with as accurate a picture as possible of what it would be like to be in a school foodservice ...

*  Food Services - Virtual Tour - Holland Bloorview Kids Rehabilitation Hospital

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*  Food Service Worker 2 Openings At East Liverpool City Hospital Jobs Now Hiring | Snagajob

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*  Hospital Cooks Take Great Care with Food Prep | FoodService Director

Attention to detail presents food in best light possible. ... the patient food service manager at Mercy Medical Center, ... We served blah hospital food," she said.. Today? Staffers study food trends. They learn how color schemes can enhance the food ... Hospital cooks take great care with food prep. Attention to detail presents food in best light possible. ... June 21-At Mercy Medical Center, in Sioux City, Iowa, Executive Chef Tracey Badar says hospital corners, in a way, work in food ...

*  Hospital Food Service Worker Salary | Salary Box

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*  Food Service Jobs in The Woodlands, TX | Houston Methodist Hospital Jobs

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*  Food Service Job: Food Services Assistant at Houston Methodist in Houston Methodist St. John Hospital | Houston Methodist...

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*  jobs in Chicago, IL (with Salaries) | Simply Hired

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*  20 Best Ims Integrated Medical Systems jobs (Hiring Now!) | Simply Hired

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*  Chicago Insurance Jobs | Chicago Job Listings

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*  Grand View Hospital Jobs, Employment in Reading, PA |

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School meal programs in the United States: School meal programs in the United States provide school meals freely, or at a subsidized price, to the children of low income families. These free or reduced meals have the potential to increase household food security, which can improve children's health and expand their educational opportunities.Kitchen: A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. In the West, a modern residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, counters and kitchen cabinets arranged according to a modular design.Menu FoodsChapter One (restaurant): Michelin GuideFull-spectrum photographySt. Vrain Valley School DistrictHealthy eating pyramid: The healthy eating pyramid is a nutrition guide developed by the Harvard School of Public Health, suggesting quantities of each food category that a human should eat each day. The healthy eating pyramid is intended to provide a superior eating guide than the widespread food guide pyramid created by the USDA.Banquet Foods: Banquet Foods is a subsidiary of ConAgra Foods that sells various food products, including frozen pre-made entrées, meals, and desserts.List of Parliamentary constituencies in Kent: The ceremonial county of Kent,Food desert: A food desert is a geographic area where affordable and nutritious food is difficult to obtain, particularly for those without access to an automobile.USDA Defines Food Deserts | American Nutrition Association Some research links food deserts to diet-related health problems and health disparities in affected populations, but this phenomenon has been disputed.Wansbeck General Hospital: Wansbeck General Hospital is a district general hospital based in Ashington, Northumberland. It is one of two "low energy" built hospitals in the United Kingdom, and is the most northerly General hospital in England.Soonchunhyang University Hospital: Soonchunhyang University Hospital is a hospital in Bucheon, South Korea. It is affiliated with Soonchunhyang University.National Collaborating Centre for Mental Health: The National Collaborating Centre for Mental Health (NCCMH) is one of several centres of the National Institute for Health and Care Excellence (NICE) tasked with developing guidance on the appropriate treatment and care of people with specific conditions within the National Health Service (NHS) in England and Wales. It was established in 2001.Health claims on food labels: Health claims on food labels are claims by manufacturers of food products that their food will reduce the risk of developing a disease or condition. For example, it is claimed by the manufacturers of oat cereals that oat bran can reduce cholesterol, which will lower the chances of developing serious heart conditions.Senior Emergency Department: The senior emergency department is a recent hospital innovation to build separate geriatric emergency rooms for older adults akin to pediatric emergency rooms designed for children. The trend comes in response to the nation's rapidly growing population of older adults and overcrowding of emergency departments.Akron Children's Hospital: The Akron Children's Hospital is a children's hospital located in Akron, Ohio.Comprehensive Rural Health Project: The Comprehensive Rural Health Project (CRHP) is a non profit, non-governmental organization located in Jamkhed, Ahmednagar District in the state of Maharashtra, India. The organization works with rural communities to provide community-based primary healthcare and improve the general standard of living through a variety of community-led development programs, including Women's Self-Help Groups, Farmers' Clubs, Adolescent Programs and Sanitation and Watershed Development Programs.Thayet District: Thayet District (; also Thayetmyo District) is a district of the Magway Division in central Burma (Myanmar)."Burma: Second-Order Administrative Divisions (Districts)" The Permanent Committee of Geographic Names (PCGN), United Kingdom, from Internet Archive of 25 September 2007 The administrative centre is the town of Thayetmyo.Royal National Orthopaedic Hospital: The Royal National Orthopaedic Hospital (informally the RNOH) is a specialist orthopaedic hospital located in Greater London, United Kingdom and a part of Royal National Orthopaedic Hospital NHS Trust. It provides the most comprehensive range of neuro-musculoskeletal health care in the UK, including acute spinal injury, complex bone tumour treatment, orthopaedic medicine and specialist rehabilitation for chronic back pain.Society for Education Action and Research in Community Health: Searching}}Jessie McPherson Private HospitalParamedic: A paramedic is a healthcare professional, predominantly in the pre-hospital and out-of-hospital environment, and working mainly as part of emergency medical services (EMS), such as on an ambulance.Castleberry's Food Company: Castleberry's Food Company was an Augusta, Georgia-based canned food company founded in the 1920s by Clement Stewart Castleberry with the help of his father Clement Lamar Castleberry and closed permanently in March 2008 by the United States Food and Drug Administration.Two Rivers Psychiatric Hospital: Two Rivers Behavioral Health System is a psychiatric hospital located in Kansas City, Missouri.U.S.C. Institute of Safety and Systems Management: == History ==Elimination diet: An elimination diet is a method of identifying foods that an individual cannot consume without adverse effects. Adverse effects may be due to food allergy, food intolerance, other physiological mechanisms (such as metabolic or toxins), or a combination of these.Maternal Health Task ForceSAFE FOODSClosed-ended question: A closed-ended question is a question format that limits respondents with a list of answer choices from which they must choose to answer the question.Dillman D.Community mental health service: Community mental health services (CMHS), also known as Community Mental Health Teams (CMHT) in the United Kingdom, support or treat people with mental disorders (mental illness or mental health difficulties) in a domiciliary setting, instead of a psychiatric hospital (asylum). The array of community mental health services vary depending on the country in which the services are provided.Hungarian Food Safety Office: The Hungarian Food Safety Office (HFSO) was established as the Hungarian partner institution of the European Food Safety Authority (EFSA) in 2003 in conformity with the EU requirements. One of its priority aims is to assess the health risks derived from food and indirectly from feed, to liaise with international and Hungarian authorities, and to communicate with the public on food safety issues.Health food storeRed Moss, Greater Manchester: Red Moss is a wetland mossland in Greater Manchester, located south of Horwich and east of Blackrod. (Grid Reference ).Criticism of fast foodGlobal Health Delivery ProjectReferral (medicine): In medicine, referral is the transfer of care for a patient from one clinician to another.García Olmos L, Gervas Camacho J, Otero A, Pérez Fernández M.Compensatory growth (organism): Compensatory growth, known as catch-up growth and compensatory gain, is an accelerated growth of an organism following a period of slowed development, particularly as a result of nutrient deprivation. The growth may be with respect to weight or length (or height in humans).Micronutrient Fortification Programs: The 2002 farm bill (P.L.National Cancer Research Institute: The National Cancer Research Institute (NCRI) is a UK-wide partnership between cancer research funders, which promotes collaboration in cancer research. Its member organizations work together to maximize the value and benefit of cancer research for the benefit of patients and the public.Ephraim McDowell Regional Medical Center

(1/48) Fungal contamination of food in hematology units.

The prevalence of thermotolerant fungi on non-heat-sterilizable food was determined. Aspergillus spp. were noted in 100% of pepper and regular tea samples, 12 to 66% of fruits, 27% of herbal teas, and 20% of freeze-dried soup samples. All soft cheese samples were contaminated by Geotrichum and yeast (Candida norvegensis) but Candida albicans was never identified.  (+info)

(2/48) Special diets in hospitals: discrepancy between what is prescribed and what is eaten.

An assessment has been made in four hospitals of the food eaten by 40 patients on special diets restricted in energy, carbohydrate, fat, protein, or sodium. The diets eaten by most patients were significantly different from those prescribed, partly because of patients' unrestricted access to food they possessed or could buy in the ward, but mainly because of the extra or alternative foods provided by ward staff. Not only may the patients, progress be prevented or hindered by excessive consumption but also the lack of progress may be interpreted as indicating that the dietary treatment has failed rather than that it has not been followed.  (+info)

(3/48) Molecular analysis of a hospital cafeteria-associated salmonellosis outbreak using modified repetitive element PCR fingerprinting.

A hospital cafeteria-associated outbreak of gastroenteritis due to Salmonella enterica serotype Infantis was retrospectively evaluated using modified repetitive element PCR (rep-PCR) fingerprinting with the ERIC2 and BOXA1R primers and computer-assisted gel analysis and dendrogram construction. Rep-PCR yielded objective between-cycler, same-strain similarity values of from 92% (composite fingerprints) to 96% (ERIC2 fingerprints). The 70 Salmonella isolates (which included 19 serotype Infantis isolates from the hospital outbreak, 10 other serotype Infantis isolates, and 41 isolates representing 14 other serotypes) were resolved well to the serotype level with each of the three fingerprint types (ERIC2, BOXA1R, and composite). Rep-PCR typing uncovered several historical serotyping errors and provided presumptive serotype assignments for other isolates with incomplete or undetermined serotypes. Analysis of replicate fingerprints for each isolate, as generated on two different thermal cyclers, indicated that most of the seeming subserotype discrimination noted in single-cycler dendrograms actually represented assay variability, since it was not reproducible in combined-cycler dendrograms. Rep-PCR typing, which would have been able to identify the presence of the hospital-associated serotype Infantis outbreak after the second outbreak isolate, could be used as a simple surrogate for serotyping by clinical microbiology laboratories that are equipped for diagnostic PCR.  (+info)

(4/48) Forecasting patient tray census for hospital food service.

Five computerized forecasting models were tested with data on daily patient tray demand in a large medical center food service, and results were compared with intuitive forecasts made by the food service supervisor. All five models gave more accurate results than the intuitive procedure; an adaptive exponential smoothing model was most accurate. The effects of model complexity and data storage requirements are discussed, and simple exponential smoothing is suggested for forecasting patient tray demand in this setting.  (+info)

(5/48) Changes of patients' satisfaction with the health care services in Lithuanian Health Promoting Hospitals network.

The aim of this study is to evaluate the changes of patients' satisfaction with health care services in Lithuanian Health Promoting Hospitals network. In a survey, which was carried out by Lithuanian Health Promoting Hospitals network, 1271 patients took part in 2000 and 1467 patients in 2002. The patient's satisfaction with health care services was evaluated using a uniform anonymous questionnaire. The patients were asked to evaluate hospital environment (neatness, cleanliness, and food quality), the quality of health personnel work (attentiveness, care, risk factors, and tests used for diagnosis and treatment) rating from 1 (very bad) to 6 (excellent). It was ascertained that, during the period between both surveys, the number of patients who evaluated the sanitary conditions in the ward as excellent and very good, increased from 49.2% to 59.9%, p<0.05. According to the data received from both surveys, the hospital food quality was rated more critically than the hospital environment. The number of patients, who noted that the food quality was satisfactory, decreased from 29.8% to 22.0%, p<0.05 within the period analyzed. However the number of patients who had a positive opinion of the health care personnel's attentiveness and help while explaining the causes and consequences of various illnesses increased. Patients' assessment of the physician work remained the same. The majority of the patients (95.1% in 2000 and 94.9% in 2002) appreciated the overall performance of the physicians, and rated it very good and excellent. The analysis of patients' satisfaction is a simple study of a constituent part of the health care service quality assessment and an objective prerequisite for the improvement of the quality of the health care services.  (+info)

(6/48) DietPal: a Web-based dietary menu-generating and management system.

BACKGROUND: Attempts in current health care practice to make health care more accessible, effective, and efficient through the use of information technology could include implementation of computer-based dietary menu generation. While several of such systems already exist, their focus is mainly to assist healthy individuals calculate their calorie intake and to help monitor the selection of menus based upon a prespecified calorie value. Although these prove to be helpful in some ways, they are not suitable for monitoring, planning, and managing patients' dietary needs and requirements. This paper presents a Web-based application that simulates the process of menu suggestions according to a standard practice employed by dietitians. OBJECTIVE: To model the workflow of dietitians and to develop, based on this workflow, a Web-based system for dietary menu generation and management. The system is aimed to be used by dietitians or by medical professionals of health centers in rural areas where there are no designated qualified dietitians. METHODS: First, a user-needs study was conducted among dietitians in Malaysia. The first survey of 93 dietitians (with 52 responding) was an assessment of information needed for dietary management and evaluation of compliance towards a dietary regime. The second study consisted of ethnographic observation and semi-structured interviews with 14 dietitians in order to identify the workflow of a menu-suggestion process. We subsequently designed and developed a Web-based dietary menu generation and management system called DietPal. DietPal has the capability of automatically calculating the nutrient and calorie intake of each patient based on the dietary recall as well as generating suitable diet and menu plans according to the calorie and nutrient requirement of the patient, calculated from anthropometric measurements. The system also allows reusing stored or predefined menus for other patients with similar health and nutrient requirements. RESULTS: We modeled the workflow of menu-suggestion activity currently adhered to by dietitians in Malaysia. Based on this workflow, a Web-based system was developed. Initial post evaluation among 10 dietitians indicates that they are comfortable with the organization of the modules and information. CONCLUSIONS: The system has the potential of enhancing the quality of services with the provision of standard and healthy menu plans and at the same time increasing outreach, particularly to rural areas. With its potential capability of optimizing the time spent by dietitians to plan suitable menus, more quality time could be spent delivering nutrition education to the patients.  (+info)

(7/48) Do Japanese take more folate from traditional Japanese dish than is conventionally estimated?-Actual folate contents in hospital diets and marketed lunch boxes.

Folic acid deficiency is very rare in Japan. However, recent concerns in relation to causal relationships between cancer and low folic acid levels necessitate information on actual folate intake by Japanese, which has hitherto not been well studied. We therefore evaluated folate contents of a hospital diet for 7 consecutive days and of 16 lunch boxes purchased at convenience stores. Dietary intake was assessed for weighed food items after cooking using our previously published data on folate contents of various foods and also by using Standard Tables of Food Composition in Japan (STFCJ). Mean daily folate intake from the hospital diet was 723.9 microg/day using our data but only 359.2 microg/day if calculated using the STFCJ. Twenty-nine % of the total daily folate intake was through rice. Mean folate intake through lunch boxes was 491.7 microg/day by our tabulation and 139.5 microg/day with the STFCJ. Folic acid intake of Japanese is far above the levels taken in other countries and over half of this amount is taken from rice. Levels of folic acid contents (especially in rice) listed in the STFCJ are too low and revision is strongly suggested.  (+info)

(8/48) Nutritional analysis of blenderized enteral diets in the Philippines.

The objective of this study was to analyze the nutritional quality and viscosity of blenderized enteral tube feedings (BTFs) from four hospitals in the Philippines. Samples of two different BTFs (one standard and one modified) were collected from each hospital on three separate occasions and analyzed for macronutrients, micronutrients, and viscosity. There was considerable variation among the BTFs for the concentrations of most nutrients measured. For standard BTF samples, the caloric density ranged from 66-123 kcal/100g and the percentages of total weight for protein, carbohydrate, and fat ranged from 1.5-4.0%, 8.6-21.4%, and 0.27-3.40%, respectively. Levels of specific vitamins were undetectable in 10 standard and 15 modified BTF samples. In samples where vitamin levels were detectable, results were: vitamin A, 625-8850 IU/kg; riboflavin, 0.40-5.00 mg/kg; and pyridoxine, 0.14-3.00 mg/kg. Mineral concentrations also varied greatly (eg calcium, 64-524 mg/kg; sodium, 148-886 mg/kg; iron, 3.0-13.7 mg/kg; and zinc, 1.8- 11.5 mg/kg). Correlation coefficients were statistically significant only for carbohydrate (r = 0.48, P = 0.017). Measured values tended to be lower than expected values for all nutrients, although the difference was statistically significant only for calories (P = 0.023). The viscosity of BTF samples ranged from 2.3-45,060 centipoise, excluding three samples that were too viscous for analysis. This study demonstrates that hospital prepared blenderized enteral tube feedings render unpredictable levels of micronutrients and macronutrients and appear likely to deliver less than the desired amounts of nutrients. Additionally, the viscosity of these feedings may be unsuitable for infusion through feeding tubes.  (+info)



  • Heston Blumenthal, the chef who gave the world bacon and egg ice cream, has suggested that seaweed should be used to make hospital food taste better. (
  • Blumenthal came up with the idea of using kelp - or seaweed - to make food more flavoursome without using additional salt. (
  • He said: "If this does go through I think it could make a massive difference to the ability to produce better tasting food in hospital. (
  • Blumenthal believes that enjoying food would ultimately make people feel positive and get better more quickly. (
  • How much does a Food Service Supervisor make? (


  • Obviously you can't put too much salt in food because that has health implications, so you can increase umami," he told BBC Radio 4's Today programme. (


  • Filter by location to see Food Service Supervisor salaries in your area. (


  • First, operators need to take every opportunity to dispel the myth of bad hospital food, and here is a perfect chance to do that among people who actually might appreciate the challenges you face. (
  • i dont even think i was allowed to eat anything at that point but it didnt translate to the food people. (


  • Our program is provided by part-time non-contractual teachers who instruct students on an individual basis in a home school, home, hospital, or community space setting. (


  • Blumenthal is half way through the three-year project, which involves scientists from Reading University and is based at the town's Royal Berkshire Hospital. (


  • Students who are referred and granted Home and Hospital Teaching services receive at least six hours per week of instruction, unless otherwise indicated. (
  • I ended up in hospital last week and they actually had no food at all to offer me. (
  • i was in the hospital for a week in 2010 after having jaw surgery. (


  • i tried multiplle times a few days later when i could sip clear liquid to ask for plain VEGGIE broth and they kept bringing me GIANT plates of food i couldnt eat. (


  • Each application for Home and Hospital Teaching is approved for 60 days. (