Search Results - NUTRITION FOR FOODSERVICE PROFESSIONALS

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  1. 1

    Foodservice Status and Perception regarding Foodservice Management in Kindergartens attached to Elementary Schools in Seoul by Ranmi Jung, Gun-Hee Kim, Jieun Oh, Sunny Ham, Seungmin Lee

    Published in Korean Journal of Community Nutrition (2022-12-01)
    “…Although most kindergartens (92.1%) had operational foodservice during elementary school vacations, non-professional staff and non-nutrition teacher were mainly in charge of organizing the menu and purchasing ingredients (34.1% and 41.5%, respectively). …”
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  2. 2

    Improving hospital food and meal provision: a qualitative exploration of nutrition leaders’ experiences in implementing change by Emma Wilandh, Malin Skinnars Josefsson, Christine Persson Osowski, Ylva Mattsson Sydner

    Published in BMC Health Services Research (2025-03-01)
    “…Conclusions Collaboration between foodservice and clinical professionals, along with the dissemination of knowledge, appears to be important for implementing changes. …”
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  3. 3

    Challenges and strategies to reduce food waste in malaysian hospitals from the perspective of multidisciplinary professionals: a qualitative descriptive study by Sangeetha Manimaran, Nurul Huda Razalli, Zahara Abdul Manaf, Suzana Shahar

    Published in BMC Health Services Research (2025-02-01)
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  4. 4

    Better hospital foodservice – aspects highlighted in research published 2000–2023: A scoping review by Emma Wilandh, Malin Skinnars Josefsson, Christine Persson Osowski, Ylva Mattsson Sydner

    Published in Clinical Nutrition Open Science (2024-04-01)
    “…Summary: Background & Aim: Various initiatives have been taken and recommended to improve foodservice and nutritional care to hospitals patients. …”
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  5. 5

    How do foodservice dietitians and dietetic students learn about environmental sustainability? A scoping review protocol by Christy Noble, Joanna McCormack, Lynda Ross, Denise Cruickshank, Andrea Bialocerkowski

    Published in BMJ Open (2019-11-01)
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  6. 6

    Applying the theoretical domains framework and behavior change wheel to inform interventions for food and food-related waste audits in hospital foodservices by Nathan Cook, Jorja Collins, Jorja Collins, Judi Porter, Judi Porter, Denise Goodwin, Denise Goodwin

    Published in Frontiers in Nutrition (2023-08-01)
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  7. 7

    A Logical Framework (MYGERYFS) for Hospital Foodservice to Prevent Malnutrition Among Geriatric Patients in Hospitals, Malaysia: Protocol for a Feasibility Study by Noraida Omar, Shazli Illyani Shafiee, Siti Hazimah Nor'hisham, Zuriati Ibrahim, Rosita Jamaluddin, Syafiqah Rahamat, Barakatun Nisak Mohd Yusof, Halimatus Sakdiah Minhat, Hakimah Sallehuddin, Nur Syazwani Mazlan

    Published in JMIR Research Protocols (2023-01-01)
    “…ConclusionsThis study protocol could potentially benefit the hospital foodservice system and aid in improving geriatric nutritional status. …”
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  8. 8

    Benchmarking knowledge, attitudes and practices on food allergies and celiac disease among food service staff: exploratory findings and policy gaps by Ximena Figueroa-Gómez, Ximena Figueroa-Gómez, Juan Manuel Rodríguez, María-Jesús Oliveras-López, Marcelo Poyanco, Herminia López, Fernando Martínez-Martínez, Magdalena Araya

    Published in Frontiers in Nutrition (2025-10-01)
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  9. 9

    Prevalência e fatores associados ao excesso de peso em mulheres adultas colaboradoras de uma unidade de alimentação e nutrição by Quéren Priscila Pinheiro da Rosa, Márcia Keller Alves

    “…Materials and Methods: It was a cross-sectional study with employees of a foodservice unit. Validated questionnaires were used to collect anthropometric and dietary variables, socioeconomic and demographic data, professional data, behavioral pattern, reproductive pattern, health history, and morbidities. …”
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  10. 10

    Low Energy Diets for Obesity and CKD (SLOW-CKD Randomized Feasibility Study) by Marguerite M. Conley, Hannah L. Mayr, Kirsten S. Hepburn, Justin J. Holland, David W. Mudge, Tammy J. Tonges, Richard S. Modderman, Sally A. Gerzina, David W. Johnson, Andrea K. Viecelli, Helen L. MacLaughlin

    Published in Kidney International Reports (2025-07-01)
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