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首页> 外文期刊>Nutrition & Food Science >The modernization of hospital food service - findings from a longitudinal study of technology trends in Danish hospitals.
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The modernization of hospital food service - findings from a longitudinal study of technology trends in Danish hospitals.

机译：医院食品服务的现代化-丹麦医院​​技术趋势的纵向研究发现。

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Purpose - Hospital food has come into focus during the last decade due to reports of under-nutrition and at the same time food service has undergone significant changes. The aim of this paper is to document and discuss the change in technology and logistics used in the Danish hospital food service during the years 1995-2003. Further, the aim is to discuss possibilities for integrating food production and patient nutrition at hospitals in order to improve patient nutrition. Design/methodology/approach - The empirical data consist of quantitative serial data on Danish hospital food service collected over a period starting in 1995 and ending in 2003. Data have been collected as part of two large surveys describing the food service systems in Danish hospitals in 1995 and in 2003. Both surveys were carried out by the Food Research Department of the Danish Food Authorities. Answers were compared by means of Chi-square ( chi 2) tests with Yates' correction. Two-sided p-values <0.05 were considered significant. Findings - There have been significant changes in food production systems during the years 1995-2003. A change in employee profiles in the kitchens has followed this trend. Practical implications - Plating systems have changed as well with a higher use of buffets and satellite kitchens and less use of central plating during the period 1995-2003. The educational background of employees has also changed resulting in an increase in number of skilled employees (cooks, catering assistants) and fewer unskilled employees in the kitchens. Increased focus on nutritional status of patients has been observed from ward personnel with no connection to the kitchen. It is suggested that food ambassadors be responsible for the nutritional status of patients. Originality/value - Success in explaining technological and logistical changes in Danish hospital food service 1995-2003 another integration of food production and patient nutrition in hospitals..
机译：目的-由于营养不足的报道，过去十年来医院食品已成为人们关注的焦点，与此同时，食品服务也发生了重大变化。本文的目的是记录和讨论1995-2003年间丹麦医院食品服务中使用的技术和物流的变化。此外，目的是讨论在医院整合食品生产和患者营养以改善患者营养的可能性。设计/方法/方法-经验数据由1995年开始至2003年结束期间收集的有关丹麦医院食品服务的定量序列数据组成。这些数据已作为描述丹麦医院2008年食品服务系统的两次大型调查的一部分收集。分别于1995年和2003年进行。两项调查均由丹麦食品当局的食品研究部门进行。通过卡方检验（χ2检验）和耶茨校正对答案进行比较。两侧p值<0.05被认为是显着的。调查结果-1995-2003年间，食品生产系统发生了重大变化。厨房中员工档案的变化也遵循了这一趋势。实际意义-1995-2003年期间，随着自助餐和卫星厨房使用的增加以及中央镀膜的使用减少，镀膜系统也发生了变化。员工的教育背景也发生了变化，导致熟练工人（厨师，餐饮助理）的数量增加，而厨房中非熟练工人的数量减少了。病房人员与厨房没有任何联系，人们越来越关注患者的营养状况。建议食物大使对患者的营养状况负责。原创性/价值-成功地解释了1995-2003年丹麦医院食品服务中的技术和后勤变化，这是医院食品生产和患者营养的另一种整合。

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