Food for patients at nutritional risk: A model of food sensory quality to promote intake-Reference-Cited by-同舟云学术

Food for patients at nutritional risk: A model of food sensory quality to promote intake

Published:2012-10 Issue:5 Volume:31 Page:637-646
ISSN:0261-5614
Container-title:Clinical Nutrition
language:en
Short-container-title:Clinical Nutrition

Author:

Sorensen Janice,Holm Lotte,Frøst Michael Bom,Kondrup Jens

Publisher

Elsevier BV

Subject

Critical Care and Intensive Care Medicine,Nutrition and Dietetics

Reference26 articles.

1. EuroOOPS study group. EuroOOPS: an international, multicenter study to implement nutrition screening and evaluate clinical outcome;Sorensen;Clin Nutr,2005

2. The impact of malnutrition on morbidity, mortality, length of hospital stay and costs evaluated through a multivariate model analysis;Correia;Clin Nutr,2003

3. Can food intake in hospitals be improved;Kondrup;Clin Nutr,2001

4. High food wastage and low nutritional intakes in hospital patients;Barton;Clin Nutr,2000

5. Assessment of food intake in hospitalised patients: a 10-year comparative study of a prospective hospital survey;Thibault;Clin Nutr,2010

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