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Relevant bibliographies by topics / Hospitals Food Service

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Academic literature on the topic 'Hospitals Food Service'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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Journal articles on the topic "Hospitals Food Service"

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Pibriyanti, Kartika, Indahtul Mufidah, Lulu’ Luthfiya, et al. "Comparative analysis of food service satisfaction and nutritional adequacy between private hospitals and academic hospitals in patients with non-communicable diseases." AcTion: Aceh Nutrition Journal 9, no. 2 (2024): 360. http://dx.doi.org/10.30867/action.v9i2.1711.

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Nutritional services in hospitals aim to provide meals with high nutritional value, safety, appropriate quantity, quality, and satisfactory service. This study aimed to analyze and compare food service satisfaction and nutritional adequacy among patients with noncommunicable diseases (NCDs) in private and academic hospitals. The study was conducted at the UNS Hospital and YARSI Hospital from October to December. Employing a comparative cross-sectional study design, we included 50 patients with NCD, 25 general (private) hospitals, and 25 teaching hospitals. Satisfaction with food services was a

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Ahmed, Mohamed, Eleri Jones, Elizabeth Redmond, Mahmoud Hewedi, Andreas Wingert, and Mohamed Gad El Rab. "Food production and service in UK hospitals." International Journal of Health Care Quality Assurance 28, no. 1 (2015): 40–54. http://dx.doi.org/10.1108/ijhcqa-07-2013-0092.

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Purpose – The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Design/methodology/approach – Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. Findings – The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Research limitations/implications – Value stream mapping is a new approach for food production

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Edwards, John S. A., Audrey Edwards, and Julie A. Salmon. "Food service management in hospitals." International Journal of Contemporary Hospitality Management 12, no. 4 (2000): 262–66. http://dx.doi.org/10.1108/09596110010330840.

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Weisshaupt, Oliver, Gabriela V. Leiblein-Züger, and Susanne Hofer. "Process Model for the Food Service in Swiss Hospitals." Journal of Facility Management Education and Research 2, no. 2 (2018): 74–82. http://dx.doi.org/10.22361/jfmer/00072.

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ABSTRACT Background Since the introduction of Swiss Diagnosis Related Groups in 2012, a Swiss hospital's core business requires Facility Management that provides more transparent, effective and efficient services. In that respect, the new remuneration system has caused a growing interest in processes. Food provision is of high importance since it is one of the costliest support services and is a critical image factor of a hospital. Purpose The purpose of this research was to analyse the food service processes in Facility Management in hospitals through the lenses of social, economic and ecolog

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Al Banna, Md Hasan, Md Shafiqul Islam Khan, Humayra Rezyona, et al. "Assessment of Food Safety Knowledge, Attitudes and Practices of Food Service Staff in Bangladeshi Hospitals: A Cross-Sectional Study." Nutrients 14, no. 12 (2022): 2540. http://dx.doi.org/10.3390/nu14122540.

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Food safety knowledge, attitudes and practices among hospital food service staff are crucial in the prevention of foodborne disease outbreaks, as hospitalized patients are more vulnerable to potential hazards. This study, therefore, sought to assess the food safety knowledge, attitudes and practices of food service staff in Bangladeshi hospitals. A cross-sectional study was conducted among 191 food service staff from seven different hospitals in Dhaka and Chattogram from October 2021 to March 2022 using pretested questionnaires. Multiple linear regression was used to identify the factors assoc

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Nafi'a, Zidni Ilma, Dyah Suryani, and Solikhah Solikhah. "DETERMINANTS OF INPATIENT SATISFACTION IN FOOD SERVING AND FOOD SERVICE AT MELATI HOSPITAL TANGERANG." JURNAL KESMAS DAN GIZI (JKG) 6, no. 1 (2023): 198–205. http://dx.doi.org/10.35451/jkg.v6i1.1598.

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Hospital is one of the health service industries that has an important role in providing health services to the community. One of the services at the hospital is hospital nutrition service activities which consist of outpatient nutrition care, inpatient nutrition care, food administration, and research and development. Many parties often pay attention to the organization of food in hospitals, in this case, inpatient food services because it is related to patient satisfaction. This study aims to determine the determinants associated with inpatient satisfaction in serving and serving food. The r

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Uddin, Md Rifat, Abdullah Mahmud Showrav, Rifat Jahan, et al. "Patients’ Satisfaction Regarding Dietary Service at Tertiary Hospitals." Asian Journal of Medicine and Health 21, no. 9 (2023): 128–39. http://dx.doi.org/10.9734/ajmah/2023/v21i9867.

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Aim: Hospital diet is an integral part of the management of in-ward patients. Patient satisfaction is a key criterion by which the quality of dietary services can be evaluated. This study was conducted to assess the patients’ satisfaction regarding dietary service at tertiary hospitals. Methodology: The present cross-sectional study had been carried out among 247 dietary service receivers to assess the patients’ satisfaction regarding dietary service at tertiary hospitals. The study was conducted in Shaheed Suhrawardi Medical Collage Hospital and Dhaka Dental College Hospital, Bangladesh

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Wodajo, Berhanu, Sileshi Demelash, Solomon Eshetu, and Aweke Kebede. "Food Service Provision Status and Patients’ Satisfaction at Selected Government Hospitals in Ethiopia." Asian Journal of Social Sciences and Management Studies 9, no. 3 (2022): 65–69. http://dx.doi.org/10.20448/ajssms.v9i3.4131.

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The daily provision of hospital patients’ nutritional food dietary intake is still a major problem at the majority of government hospitals found in Ethiopia. this leads to increased recovery time, morbidity, and mortality of lives. This cross-sectional study was designed to investigate the current status and functioning of the health facility concerning daily dietary food provision for patients under health care treatments for various health reasons. The main objective of this assessment was to generate evidence-based information on the current status and functioning of the health facility con

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Nanda, Elza. "ANALISIS SISTEM PENYELENGGARAAAN MAKANAN DI INSTALASI GIZI RUMAH SAKIT UMUM DAERAH (RSUD) KOTA TANGERANG." Jurnal Mitra Kesehatan 5, no. 2 (2023): 86–99. http://dx.doi.org/10.47522/jmk.v5i2.178.

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Hospital food preparation management is a series of activities that begin with menu preparation, food requirements planning, budget planning, food procurement, receiving and storage, food preparation, distribution, storage, reporting, and evaluation. The purpose of this study is that researchers want to know the description of the implementation of nutrition activities which include planning, procurement, reception, storage, processing, and distribution of food to patients in the nutrition department of Regional Hospitals (RSUD). Tangerang. Hospital nutrition services (PGRS) including patient

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Askarian, Mehrdad, Gholamhosein Kabir, Maria Aminbaig, Ziad A. Memish, and Peyman Jafari. "Knowledge, Attitudes, and Practices of Food Service Staff Regarding Food Hygiene in Shiraz, Iran." Infection Control & Hospital Epidemiology 25, no. 1 (2004): 16–20. http://dx.doi.org/10.1086/502285.

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AbstractBackground:The practice of safety measures by the food service staff in hospitals is necessary for the prevention of food-borne outbreaks. Hospitalized patients are more vulnerable to potential hazards, and neglecting these principles can lead to increased morbidity and mortality.Methods:We assessed the knowledge, attitudes, and practices of food service staff regarding food hygiene in government and private hospitals in Shiraz, Iran. Two questionnaires were designed, one for food service staff and the ofher for supervisors. Thirty-one hospitals were approached, and the response rate w

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Dissertations / Theses on the topic "Hospitals Food Service"

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Flom, Kari. "Room service a new approach to food service in acute care facilities /." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003flomk.pdf.

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Williams, Peter George. "Food in hospitals : a study of the menus and food service systems in New South Wales hospitals." Thesis, The University of Sydney, 1994. https://hdl.handle.net/2123/26857.

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Five separate studies were undertaken in order to assess the menus and food service systems used in Australian hospitals. In the first study, a survey of 270 food service departments in New South Wales (NSW) hospitals was carried out in 1986 using a mailed questionnaire. The results revealed that in almost half of the hospitals the head of department had no formal qualifications. Few hospitals used cook/chill catering systems; 94% used conventional food production with patient meals being plated in a central kitchen location. A significant proportion of hospitals did not satisfy the Australian

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Tse, Kei-yin Mickey. "A study on the hospital food service system in Hong kong /." Hong Kong : University of Hong Kong, 2000. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21982338.

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Tse, Kei-yin Mickey, and 謝其賢. "A study on the hospital food service system in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31223527.

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Dezenhall, Amy. "Food and nutrition services in bone marrow transplant centers." FIU Digital Commons, 1985. http://digitalcommons.fiu.edu/etd/2790.

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Nutritional support for bone marrow transplant recipients is recognized as vital, yet little research has occured to determine the best method. This study was designed to survey existing food and nutrition services in bone marrow transplant centers in the U.S. in order to determine similarities in the services provided among centers from which a model protocol could be established for such centers. A survey instrument was developed and sent to all chief dietitians associated with BMT centers in the U.S, listed the International Bone Marrow registry, 1982. Items on the questionnaire included: b

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Sarver, Anna Naegle. "The effect of religiosity and spirituality on transformational leadership characteristics of hospital food and nutrition managers /." Diss., CLICK HERE for online access, 2005. http://contentdm.lib.byu.edu/ETD/image/etd700.pdf.

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Beyerlein, Fred M. "The effects of diagnosis related groups (DRGs) on hospital nutrition services in Arizona." Thesis, The University of Arizona, 1988. http://hdl.handle.net/10150/276655.

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A mail questionnaire surveyed Arizona hospital dietary departments to reveal the most frequently initiated changes in dietary practice since the implementation of Diagnostic Related Groups (DRGs). The most frequently initiated change was remodeling the service/cafeteria areas to increase consumer appeal and subsequent sales. Fee-for-service nutrition was the tenth most frequently initiated change. Non-subsidized employee feeding was the second least frequently initiated change since DRGs. Hospital size was found to correlate significantly (alpha ≥ 05) with innovative management, development of

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Green, Claudia G. "Decision making strategy in the selection of cook-chill production in hospital foodservices." Diss., Virginia Tech, 1992. http://hdl.handle.net/10919/39436.

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The primary purpose of this study was to develop and test a model for the process of making the decision to select/not select cook-chill for hospital food services. A second purpose was to determine the nature of the decision strategy, analytical versus intuitive, most predictive of satisfaction with cook-chill. A generic decision model was developed based on an extensive review of literature on decision making. Due to the lack of research on food service systems, a modified Delphi technique was used to identify 1) the factors critical in the process of making the decision to select/not sel

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Chong, Yukyeong. "Evaluation of TQM performance and organizational management effectiveness for foodservice and clinical nutrition service management in hospital settings /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9904838.

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Sechrist, Joan B. "Impact of the 1983 Medicare Regulations on ten food service facilities in Kentucky." Thesis, Virginia Tech, 1987. http://hdl.handle.net/10919/33993.

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Five areas of hospital foodservice management, including; Inpatient Services, Cafeteria Services, Special Foodservices, Out-of-Hospital Services and Consolidation of Services, were studied to determine the impact of the 1983 Medicare Prospective Payment System. Ten Kentucky hospital foodservice directors were surveyed by phone. The Prospective Payment System had an impact on all areas of foodservice management, especially in the Inpatient Services. Foodservice directors developed cost containment and revenue generating programs in response to the DRG's. Note: The author has requested that he

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Books on the topic "Hospitals Food Service"

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Puckett, Ruby P. Food service manual for health care institutions. American Hospital Pub., 1988.

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E, Lawrence Kenneth, Di Lima Sara N, and Aspen Reference Group (Aspen Publishers)., eds. Hospital nutrition & food service: Forms, checklists, & guidelines. Aspen Publishers, 1992.

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Courtney, Atlas, and Sullivan Catherine F, eds. Health care food service systems management. 3rd ed. Aspen Publishers, 1998.

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Karen, Miller-Kovach, and Miller Mary Angela, eds. Total quality management for hospital nutrition services. Aspen Publishers, 1994.

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A, Dowling Rebecca, Smith Alice E. 1948-, and Ross Laboratories, eds. Benefits of nutrition services, a costing and marketing approach: Report of the Seventh Ross Roundtable on Medical Issues. Ross Laboratories, 1987.

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Association, Ontario Dietetic, and Ontario Hospital Association, eds. Nutrition and food service: Quality assurance : getting started. Ontario Hospital Association, 1986.

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Tsuchiya, Tadayasu. Kiyose no mori sōgō byōin no gokujō kenkō reshipi: Resutoran yori oishii gohan o mezasu. Sofuto banku kurieitibu, 2012.

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Hendricks, Leyshon Anna, ed. Quality assurance in hospital nutrition services. Aspen Publishers, 1989.

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Canada. Working Group on the Dept. of Dietetics., ed. Guidelines for the operation of the Department of Dietetics in larger health care facilities: Report of the Working Group on the Department of Dietetics. Health Services and Promotion Branch, Health Services Directorate, 1985.

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Association, American Dietetic, ed. Preparation of formula for infants: Guidelines for health care facilities. American Dietetic Association, 1991.

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Book chapters on the topic "Hospitals Food Service"

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do Rosario, Vinicius Andre, and Karen Walton. "Hospital Food Service." In Handbook of Eating and Drinking. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-14504-0_74.

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do Rosario, Vinicius Andre, and Karen Walton. "Hospital Food Service." In Handbook of Eating and Drinking. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-75388-1_74-1.

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Moy, Cecilia. "Clinical Nutrition and Food Services." In Health Crisis Management in Acute Care Hospitals. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-95806-0_8.

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Mouradian, Khatchig. "Categories and Their Interstices: The Armenian Genocide Beyond Resistance and Accommodation." In Documenting the Armenian Genocide. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-36753-3_8.

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AbstractDuring the Armenian Genocide, some deportees were afforded the opportunity to avoid subsequent waves of deportation and massacres by working for the Ottoman Turkish military (or civilian) authorities, who needed their skills and were willing to “pay” for it by sparing their lives. Having secured a job in the military’s hospitals and workshops thanks to their training, connections, and often bribes, these deportees often paid it forward, providing compatriots with food and medication, offering hideouts, facilitating their escape from concentration camps, and sometimes managing to procure jobs for them in the military. This chapter proposes referring to these actors as interstitials—those operating in the interstices of collaboration and resistance. The study of these actors offers insight into an underexplored phenomenon in Armenian genocide studies, long dominated by cookie-cutter categories. Serving the Ottoman war effort and assisting those whom the state targeted for annihilation, interstitials invite us to think about mass atrocity not only through less stringent categories—a recent trend in the scholarship—but outside of them. In this approach, we entertain the possibility that members of the targeted group can, at the same time, work to save their own skin and help other victims, collaborate with perpetrators and resist their genocidal policies.

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Ferrie, Suzie. "Food in Hospitals." In Essentials of Human Nutrition. Oxford University Press, 2023. http://dx.doi.org/10.1093/hesc/9780198866671.003.0051.

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This chapter explores food in hospitals. Like any other institutional catering or food service, a hospital has to provide meals for a large number of people with differing needs and preferences. Allowing for customers' diverse cultural and social food habits, and making mass-produced food that is palatable and safe, while paying attention to environmental sustainability, is a challenge for any large-scale catering endeavour. However, hospitals have an additional problem to solve: they are serving customers who are ill. During illness, it is normal to experience a loss of appetite, and hospital patients may have other issues preventing them from achieving an adequate nutritional intake. The chapter then considers policy approaches to the problem; strategies to improve food intake in hospital; and special diets and nutritional supplementation.

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Shoeb, Mohammad, and Mithila Farzana Mumu. "Rohingya Refugee Crisis in Cox's Bazar." In Modern Challenges and Approaches to Humanitarian Engineering. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-9190-1.ch008.

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About one million Rohingya Muslim minority people fled from their home on 25 August 2017 due to the recent violence in the Rakhine State of Myanmar and entered Bangladesh, a neighboring country. Many of them were the vulnerable people with 58% refugees under 18 children, 67% female, and 9% infants below one year. This was a great humanitarian challenge for the Government of Bangladesh and the local community. The mass influx of refugees caused a major humanitarian emergency, and the majority were reliant on humanitarian assistance including shelter, food, healthcare, clean water, sanitation, education, nutrition, safety, and security. They were given accommodation, food, emergency aids, etc. upon arrival, and finally, 890,276 Rohingya refugees settled in 34 refugee camps in Cox's Bazar and Teknaf area. Many houses, schools, shops, hospitals, and other service centers were built day by day in the camp area. Children are getting vaccines for different diseases and are going to learning centers for education. Still, there are several challenges for better management.

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McNally, Paul G., and Maggie Sinclair Hammersley. "Management of the inpatient with diabetes mellitus." In Oxford Textbook of Endocrinology and Diabetes. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780199235292.003.1482.

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Little attention has focused on aspects of diabetes care and glucose control of patients admitted to hospital. The majority of patients are admitted due to an unrelated general medical or surgical disorder and glucose control is often ignored, with the primary condition taking precedence. Their care is often delegated to nonspecialists and, as a consequence, standards of care vary and length of stay is often longer than age-matched patients without diabetes (1–3). A national survey of inpatient services in the UK in 2005–2006 identified substantial gaps in service provision for inpatient diabetes care; one-third of UK acute hospitals reported that they did not have diabetes management guidelines for day surgery, endoscopy, barium studies, or diabetes-related foot problems (4). Also, in many UK hospitals up to one-third of patients were not routinely managed by the diabetes specialist team and only 50% of acute hospitals in the UK had a diabetes inpatient specialist nurse in post (4).

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Kavitha, V., and Partheeban Pon. "Smart Ambulance for Emergency Cases to be Reported to Hospitals at the Earliest using Deep Learning Algorithms and Blockchain-based Distributed Health Record Transactions for smart Cities." In Blockchain and IoT based Smart Healthcare Systems. BENTHAM SCIENCE PUBLISHERS, 2024. http://dx.doi.org/10.2174/9789815196290124010018.

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The everyday eating habits and lifestyle choices that people make have a significant impact on how long they live on the planet. Ancient people ate food that had an acceptable ratio of fat, vitamins, minerals, and carbohydrates, which helped them live a long life. Nowadays, individuals live shorter lives and experience many crises like heart attacks and mental despair that cause them to drive carelessly and cause accidents. This is due to our current diets of junk food and style of life. For the people and the individuals, this results in a tremendous loss. Here, saving people's lives depends largely on the passage of time. The extent of the injury or the patient's emergency situation, the amount of traffic that makes it difficult for the ambulance to reach its destination, and the hospital's capacity to accept patients and save lives are just a few of the many factors that affect the time limitations. In the current situation, hospitals are using the available services to meet time restrictions, which correctly route the ambulance. The main disadvantage of this system is that hospitals handle all the data, making it easy to tamper with medical records and risk losing the integrity of the data. The goal of intelligent ambulances is to forecast the shortest amount of time needed to admit the patient to the local hospitals that have the resources to care for them, preventing the need to transfer patients to other hospitals, as well as to determine the most efficient route to the destination. The patient's life can be saved as a result. The aforementioned can be accomplished by using a deep learning algorithm to predict the injury and the time limit to admit the patient to the hospital, matching the injury with the treatment options available in the hospital and mapping the appropriate hospital, as well as by finding the quickest route with the least amount of traffic to get to the destination within the allotted time limit, giving first aid in the ambulance, and handling the data transfer of health records in a secure manner. Therefore, in a smart city, the smart ambulance can quickly save lives.

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Cousins, John, David Foskett, David Graham, and Amy Hollier. "Food production." In Food and Beverage Management 5e. Goodfellow Publishers, 2019. http://dx.doi.org/10.23912/9781911635109-4125.

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The term menu du jour (French) or menu del dia (Spanish) is sometimes used instead of the term table d’hôte menu. Another menu term used is carte du jour (literally ‘card of the day’), or ‘menu of the day’, which can also be a fixed meal with one or more courses for a set price. A prix fixe (fixed price) menu is similar. A ‘tasting menu’ (menu degustation) is a set meal with a range of courses (often between six and ten). These tasting menus are offered in restaurants where the chef provides a sample of the range of dishes available on the main menu. These tasting menus can also be offered with a flight (selection) of wines – a different wine for each course., with the chef coming to the customer’s table to explain the production of the dish. For all menus the price of the meal might also include wine or other drinks. In addition to menus for main meals, such as luncheon or dinner, there are also requirements for other types of menu such as all day menus, floor/room service menus, lounge service menus, hospital tray service menus, airline tray service menus and rail service menus and event menus.

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"The Body, the Flesh, and the Hospital." In An Archive of Possibilities. Duke University Press, 2023. http://dx.doi.org/10.1215/9781478027881-006.

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This chapter investigates the role of the body and the hospital in wounding and healing in eastern Congo. Where material possessions and food security are so fleeting, the body is both one's dearest and most vulnerable asset. Because the line between life and death is so thin in Congo, hospitals have risen in prominence, often serving as focal points through which social and economic activity are brokered. However, due to an absence of running water, electricity, and essential supplies within its walls, the hospital in eastern Congo often fails to provide physical healing. Rather, as it bears witness to the screams and the dreams of the population, it teaches endurance, witnesses pain, and stokes visions of presents otherwise, in which people and things can be counted on, in which life is less fragile.

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Conference papers on the topic "Hospitals Food Service"

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Tufano, Alessandro, Riccardo Accorsi, Andrea Gallo, and Riccardo Manzini. "Simulation in food catering industry. A dashboard of performance indicators." In the 4th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2018. http://dx.doi.org/10.46354/i3m.2018.foodops.003.

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"Contract catering industry is concerned with the production of ready-to-eat meals for schools, hospitals and private companies. The structure of this market is highly competitive, and customers are rarely willing to pay a high price for this catering service. A single production sites may be demanded up to 10.000 meals per day and these operations can hardly be managed via rule of thumbs without any quantitative decision support tool. This situation is common at several stages of a food supply chain and the methodologies presented in this paper are addressed to any food batch production syste

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Benvenuti, Erio, and Marco Sargenti. "The PGT2, a New 2-MW Class Efficient Gas Turbine: Applications and Operating Experience in Cogeneration." In ASME 1996 Turbo Asia Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/96-ta-028.

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The PGT2 is a single-shaft gas turbine with a 2 MW ISO electric output that, after an extensive factory development program has been launched into industrial service with a number of cogeneration applications in small-medium size industries. The two-stage high pressure ratio compressor combined with the single-can combustor and the two-stage air-cooled transonic turbine provides a compact and rugged architecture. The turbine inlet temperature in the 1050–1100 °C class and the 12.5:1 pressure ratio provide a 25% electrical efficiency and a high exhaust temperature that make this machine attract

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Utami, Siska Putri, Yanti Harjono Hadiwiardjo, and Kristina Simanjuntak. "The Relationship of Ability to Pay and Ownership of Health Insurance towards Willingness to Pay Laboratory Services at Persahabatan Hospital, East Jakarta." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.04.18.

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ABSTRACT Background: Limited cost of health services, especially in laboratory tests for diagnoses, causes doctors to consider patient’s willingness to pay so the costs are spent more efficiently. Some factors which supposedly affect the willingness to pay are ability to pay and health insurance ownership. This study aims to know the relationship between ability to pay and health insurance ownership with the willingness to pay for laboratory services in outpatients at RSUP Persahabatan. Method: This research was an analytical observational research with cross-sectional design. Samples consiste

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Moraes, Suellen Silveira, Alessandra Oliveira da Silva, and Elizabete Helbig. "Project of the educational activity in nutrition and food: Labor gymnastics in a hospital food and nutrition unit." In IV Seven International Congress of Health. Seven Congress, 2024. http://dx.doi.org/10.56238/homeivsevenhealth-070.

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A greater demand for productivity in a limited time is observed in UANs, however, working conditions are often inadequate, with environmental problems, the ergonomics of operational areas or even the performance of tasks. These conditions end up leading to dissatisfaction, excessive tiredness, decreased productivity, health problems and work accidents. According to ergonomics, a workplace must be healthy and pleasant, preventing accidents and occupational illnesses, however, some factors interfere negatively in this sense, affecting the quality of the environment. In UANs, among the factors re

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Soykurt, Mutlu, Fahriye Altinay, Zehra Altinay, and Gokmen Dagli. "EVALUATION OF THE SITUATIONS OF INTERNATIONAL STUDENTS IN THE DORMITORIES IN THE ONLINE EDUCATION MODEL DURING THE PANDEMIC PROCESS." In eLSE 2021. ADL Romania, 2021. http://dx.doi.org/10.12753/2066-026x-21-039.

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Covid 19 as pandemic condition has affected the way of life in societies. International students whose were away from countries and living in dormitories have affected in both social and educational aspects. In the near future, it is predicted that online education will become the main ground of education instead of being an alternative or a support function for face-to-face learning, The lessons learned from the early widespread digital learning experience, which has been passed with a rapid adaptation due to the COVID-19 pandemic. Online education experiences of international students were e

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Budiningsari, R. Dwi, and Ika Ratna Palupi. "Knowledge, Attitude and Practice on Food Hygiene and Sanitation, Optimistic Bias of Food Handlers, and their Association with Participation in Food Safety Training at A Hospital in Yogyakarta." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.04.13.

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Background: Incompatible sanitation hygiene practice during food processing in hospitals is possible due to optimism bias. This bias occurs when food handlers perceive that they are unlikely to cause foodborne illness. There is a lack of studies into this phenomenon. This study aimed to analyze knowledge, attitude, and practice of sanitation hygiene and the optimistic bias of food handlers and their relationship with participation in food safety training. Subjects and Method: This was a cross-sectional study conducted in April to May, 2019. A sample consisting of all food handlers during

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Mendes, Larissa Carvalho de Toledo, Daniela Tonellotto dos Santos, and Cláudia de Souza Ozores Caldas. "Changes in deglutition in patients with neoplasms of the central nervous system interned in the general hospital and maternity of Cuiabá – MT." In XIII Congresso Paulista de Neurologia. Zeppelini Editorial e Comunicação, 2021. http://dx.doi.org/10.5327/1516-3180.089.

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Introduction: Tumors of the central nervous system are considered rare, belonging to the types of tumors that cause functional deficits and whose symptoms are often overlooked. Dysphagia is the most frequent manifestation in these patients, resulting in malnutrition, dehydration, pulmonary complications and even a cause of death, causing great impact on public health. Objective: to identify early the risk of dysphagia in patients in the postoperative period of neurosurgery. Design and setting: prospective and descriptive study carried out in the neurosurgery service with individuals in the pos

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"O-047 - IMPACT OF DUAL DIAGNOSIS ON WORK CAPACITY: DOES THE PROFESSIONAL ACTIVITY SECTOR MATTER?" In 24 CONGRESO DE LA SOCIEDAD ESPAÑOLA DE PATOLOGÍA DUAL. SEPD, 2022. http://dx.doi.org/10.17579/abstractbooksepd2022.o047.

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Methods and Material: All patients admitted for inpatient treatment at Alcohol and New Addiction’s Treatment Unit from Lisbon’s Psychiatric Hospital Center, between 1st November 2021 and 30th April 2022, were selected and screened for sociodemographic and clinical characteristics (age, gender, education level, professional situation, and activity sector at admission as well as main admission diagnosis and other psychiatric comorbidities). Comparative analysis focused on patient’s work capacity was conducted between patients who had been diagnosed with an addiction disorder (AD) and patients wi

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Shipkova, L. N., and A. K. Shipkova. "TRICHINELLOSIS IN THE KRASNODAR TERRITORY." In THEORY AND PRACTICE OF PARASITIC DISEASE CONTROL. VNIIP – FSC VIEV, 2024. http://dx.doi.org/10.31016/978-5-6050437-8-2.2024.25.469-474.

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The Krasnodar Territory is a natural focal area for a zooanthroponosis, trichinellosis, the causative agent of which is nematodes Trichinella spiralis (Owen, 1825) and Trichinella pseudospiralis (Garkavi, 1972). According to statistical data, the main source of human infection in the Krasnodar Territory is natural foci of Trichinella, which dwell in wild animals and domestic pigs and birds. In the evolution, Trichinella has acquired a wide range of hosts that have similar food chains and provide for sustained function of the natural focus. A high trichinellosis prevalence is recorded in the mo

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John, Gordon H., Nigel Reeves, Amy C. Nisbet, Clive R. Williams, and Andrew Garnet. "UK Surplus Source Disposal Programme." In ASME 2009 12th International Conference on Environmental Remediation and Radioactive Waste Management. ASMEDC, 2009. http://dx.doi.org/10.1115/icem2009-16097.

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The UK Surplus Source Disposal Programme (SSDP), managed by the Environment Agency, was designed to remove redundant radioactive sources from the public domain. The UK Government Department for Environment, Food and Rural Affairs (Defra) was concerned that disused sources were being retained by hospitals, universities and businesses, posing a risk to public health and the environment. AMEC provided a range of technical and administrative services to support the SSDP. A questionnaire was issued to registered source holders and the submitted returns compiled to assess the scale of the project. A

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Reports on the topic "Hospitals Food Service"

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Survey of health and social care setting food businesses on implementation of the FSA Listeriosis Guidance. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.djg946.

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Food safety is a crucial component of protecting the wellbeing of those in the care of health and social care organisations. Incidents, such as the 2019 listeriosis outbreak associated with pre-packed sandwiches supplied to hospitals in England, from which seven patients died of listeriosis, underline the risk of the disease and the serious consequences that a breach in standards can have. Vulnerable consumers - whose immune systems are weakened in some way - are particularly susceptible to listeriosis and the disease has a high hospitalisation and fatality rate, compared to infections with ot

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COVID-19: U.S. Impact on Antimicrobial Resistance, Special Report 2022. National Center for Emerging and Zoonotic Infectious Diseases, 2022. http://dx.doi.org/10.15620/cdc:117915.

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CDC’s COVID-19: U.S. Impact on Antimicrobial Resistance, Special Report 2022, provides a snapshot of how the COVID-19 pandemic impacted antimicrobial resistance in the United States. Data have shown national progress in slowing the spread of antimicrobial resistance and preventing these infections is possible. However, the pandemic has undone much of the nation’s progress on antimicrobial resistance, especially in hospitals. CDC’s Special Report highlights the impact of COVID-19 on five core to combat antimicrobial resistance and on 18 pathogens, identified by CDC as urgent, serious, and conce

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