RIS ID
26250
Abstract
In Western countries around 10-15% of all foodservice meals are provided in institutional settings such as hospitals, nursing homes, prisons, schools, military settings and workplace canteens. This chapter describes the different types of meals and foodservice systems used in these institutional settings, including the menus used, nutritional standards, food waste, meals times, methods of counting meals and possible future trends.
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Arts and Humanities Commons, Hospitality Administration and Management Commons, Life Sciences Commons, Medicine and Health Commons, Other Public Health Commons
Publication Details
This book chapter was originally published as Williams, PG, Meals in Science and Practice, in Meiselman, HL (ed), Interdisciplinary research and business applications, Woodhead Publishing Ltd. Cambridge UK, 2009, 50-65.