The importance of good nutrition for individual health and
well-being is widely recognized, yet for a significant number of
people who rely on institutions for food and nutrition, this
importance has not always been a primary consideration. People,
therefore, may find themselves consuming food they would not
ordinarily choose to eat, with, in some cases, restricted choices
precluding individual preferences and compromising health.
In recent years, there have been major advances in the quality
of catering in some areas, particularly schools. Other institutions
which have not been thrust into the media spotlight have fared less
well in terms of policy drive and commitment.
This insightful new book looks in detail at five institutions:
schools, hospitals, care homes for the elderly, prisons and the
armed forces. As well as providing a fascinating history of the
provision of food in each institution, each section considers:
current policy and standards and their implementationadequacy of
food provided with regard to the health status and dietary
requirements of the people in the care of each
institutionefficiency of catering organization and issues relating
to contract tendering, expenditure and procurement
A broad spectrum of further relevant issues is also covered,
including the meaning of food to those in institutions and
determinants of choice.
General
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