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Food co-op run by employee, dietary department volunteers.
1981
Ristino Robert J.
An employee food cooperative, planned and staffed by hospital employees and members of the hospital's dietary department, operates biweekly to distribute some 5 tons of food to more than 800 employees. Savings of as much as 30% of food costs have been realized. Employees order from a list of 10 food items, usually fish and meats. Some 400 orders are processed every other Friday evening by 10-12 employee volunteers. Food is delivered to the hospital on the same day it is distributed to minimize storage time in the food service area. Administrative and coordinating duties are handled by 4 employees. An efficient organization and distribution system is helping employees cope with rising food prices.
Afficher plus [+] Moins [-]Analysis of a decision framework for prepared food systems.
1977
Koogler G.H. | Nicholanco S.
Rural hospitals can obtain loans from Farmers Home Administration [USA].
1977
Kelsey R.E. Jr.
Rural health care thrives under hospital's prepaid plan [USA].
1977
Newton A.C.
Troubles and triumphs mold small rural hospital education [Rural health care, USA].
1978
Skaling M.M.
How to determine dietitian staffing requirements [Hospitals, therapeutic diets].
1977
Casey T.
Department devises dietary safety program
1980
Bannon, Thomas | Mier, Carol Hare
The dietary department of Rhode Island Hospital in Providence, RI, has instituted a safety program in which each employee is responsible for creating and maintaining a safe and hazard-free work environment. To fulfill this responsibility, all department employees serve on an 8-member safety committee and act as safety inspectors on a rotating basis. Each safety inspector tries to maintain an accident-free work area during 1 week of service. Inspectors identify unsafe situations and make recommendations to the managerial staff for their correction. Since the program began in 1976, the department's accident rate has dropped 52%. Other hospital departments have subsequently initiated safety programs based on this model.
Afficher plus [+] Moins [-]Fat-modified menu's ongoing success noted
1980
Pannbacker, Beth | Berkson, D. | Pardo, E. | Rech, R. | Callanta, O. | Hall, Y. | Mojonnier, L.
Menu modifications were designed and implemented to follow the Heart Association's recommendations for decreased intake of fat for a hospital's inpatients, employees and visitors, in order to lower serum cholesterol levels. A selective menu focused on calorie adjustment and cholesterol and fat reduction through food group classification based on chemical composition of ingredients. Some suggestions for change were: egg substitutes, nonfat milk; vegetables without sauces; and low-fat desserts. An education program was implemented at the same time throughout the hospital. Resistance to change was overcome when it was demonstrated that substitutions could be made without jeopardizing taste or quality of food offered and at no extra cost.
Afficher plus [+] Moins [-]Who's going to pay the bill?
1979
Applebaum, Alan L.
Health promotion financing is still in its early stages. Third-party (insurance) reimbursement is not always available; therefore, hospitals are encouraged to depend on their own resources to finance these programs. Health promotion should be considered a high-priority item for hospitals. Some financing sources are foundations, non-profit organizations, outreach activities that include programs paid for by user-groups, and foundation grants. If health promotion activities can be proved integral to patient care, health insurers may decide to include these costs in their programs. Health promotion is not an essential service--although it adds to the quality-of-life concept and, in the long run, probably lowers overall health care costs--therefore, insurers will seriously question these costs.
Afficher plus [+] Moins [-]Prisoners rescued from pot pies and TV dinners
1978
Crowley, Ann M.
Prisoner nutrition was a problem until the Burnett General Hospital, in Grantsburg, WI, took over the food service at the small county jail. Previously, meals cooked in the small homestyle kitchen were served in the four-cell jail, located on the second floor of the sheriff's house. Pot pies and TV dinners were common fare. Now meals are delivered on trays to the jail. Hospitals are able to provide the nutritional standards necessary for maintaining health of the prisoners at minimal cost and with little additional labor.
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