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Hospital diets : the effect of keeping the food warm on the nutritive value

Hospital diets : the effect of keeping the food warm on the nutritive value

Naringsforskning 22(4): 344-350

Studies have shown that patients, especially long-term or with cancer or on fluid diet, are in serious danger of receiving inadequate nutrient supplies, also that large proportions of hospital meals are not eaten. Critical stages in food handling from the raw materials to portion served to the patient are discussed. At 2 hospitals potatoes, fish cooked in 2 ways and hamburgers were kept warm for 0.25 to 3.5 h, least for potatoes, and serving temperature was 31 deg to 78 deg C.

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Accession: 000903065

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