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'On-Demand' snack service in a rehabilitation setting: Impact on satisfaction, intake, waste and costs.

Jennifer EllickAlice PashleyDanielle P CaveOliver NelsonOlivia Wright
Published in: Nutrition & dietetics: the journal of the Dietitians Association of Australia (2024)
Implementing an 'On-Demand' snack service in the general inpatient rehabilitation setting resulted in reductions in food waste, foodservice staff labour and waste costs, while intake was maintained. Patient and staff satisfaction decreased warranting further investigation into appropriate implementation methods.
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