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Flavour

, 6:3

First Online: 06 March 2017Received: 18 October 2016Accepted: 02 February 2017DOI: 10.1186-s13411-017-0055-y

Cite this article as: Spence, C. Flavour 2017 6: 3. doi:10.1186-s13411-017-0055-y

Abstract

This opinion piece takes a critical look at the current state of hospital food, with a focus on the UK’s National Health Service. Some of the unique challenges facing those serving food in this situation are identified. Unlike many other environments, the hospital-care home setting is one in which undernutrition is a significant issue. The suggestion is made that a number of the findings from studies of high-end gastrophysics research may have application as far as the provision of improved hospital food is concerned. A number of concrete recommendations and low-cost solutions are proposed.

KeywordsGastrophysics Flavour Undernutrition Sensory design AbbreviationsNHSNational Health Service

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Autor: Charles Spence

Fuente: https://link.springer.com/







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