Establishing Sustainable Food Services to Improve Nutritional Intake

Project: Research

Project Details

Description

Led by Assistant Professor Kristen Mackenzie-Shalders, BUND collaborates with industry and health services to evaluate and develop sustainable and effective food service models to improve nutritional intake.
StatusActive
Effective start/end date1/01/1430/06/26

Research Output

Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review

MacKenzie-Shalders, K., Maunder, K., So, D., Norris, R. & McCray, S., 1 Feb 2020, In : Nutrition and Dietetics. 77, 1, p. 103-111 9 p.

Research output: Contribution to journalReview articleResearchpeer-review

  • 1 Citation (Scopus)

    Bedside Menu Ordering System increases energy and protein intake while decreasing plate waste and food costs in hospital patients

    McCray, S., Maunder, K., Norris, R., Moir, J. & MacKenzie-Shalders, K., Aug 2018, In : Clinical Nutrition ESPEN. 26, p. 66-71 6 p.

    Research output: Contribution to journalArticleResearchpeer-review

  • 4 Citations (Scopus)

    Room service improves nutritional intake and increases patient satisfaction while decreasing food waste and cost

    McCray, S., Maunder, K., Krikowa, R. & MacKenzie-Shalders, K., 1 Feb 2018, In : Journal of the Academy of Nutrition and Dietetics. 118, 2, p. 284-293 10 p.

    Research output: Contribution to journalArticleResearchpeer-review

    Open Access
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  • 14 Citations (Scopus)
    142 Downloads (Pure)