Foodservice systems and mealtime models in rehabilitation: Scoping review-Reference-Cited by-同舟云学术

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Foodservice systems and mealtime models in rehabilitation: Scoping review

Published:2022-07-26 Issue:11 Volume:78 Page:3559-3586
ISSN:0309-2402
Container-title:Journal of Advanced Nursing
language:en
Short-container-title:Journal of Advanced Nursing

Author:

Pashley Alice¹^ORCID,Young Adrienne²³,Wright Olivia¹⁴

Affiliation:

1. School of Human Movement and Nutrition Sciences The University of Queensland Brisbane Australia

2. Department of Nutrition and Dietetics Royal Brisbane and Women's Hospital Herston Australia

3. Centre for Health Services Research The University of Queensland Brisbane Australia

4. Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation St Lucia Australia

Funder

University of Queensland

Publisher

Wiley

Subject

General Nursing

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jan.15379

Reference77 articles.

1. Scoping studies: towards a methodological framework

2. Time-varying production efficiency in the health care foodservice industry: A Bayesian method

3. Dietary intakes in geriatric orthopaedic rehabilitation patients: Need to look at food consumption not just provision

4. Geriatric Rehabilitation Patients’ Perceptions of Unit Dining Locations

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identifying solutions to minimize meal tray waste: A mixed-method approach;Clinical Nutrition ESPEN;2024-08

2. ‘On‐Demand’ snack service in a rehabilitation setting: Impact on satisfaction, intake, waste and costs;Nutrition & Dietetics;2024-05-19

3. An ethnographic study exploring person-centred nutrition care in rehabilitation units;Disability and Rehabilitation;2023-09-30

4. Opportunity, hierarchy, and awareness: an ethnographic exploration across rehabilitation units of interprofessional practice in nutrition and mealtime care;Journal of Interprofessional Care;2023-08-16

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