Skip Navigation LinksHome > June 2002 - Volume 17 - Issue 3 > Health Care Foodservice: Keeping Pace
Topics in Clinical Nutrition:
Professional Trends

Health Care Foodservice: Keeping Pace

Puckett, Ruby P. MA, RD, FCSI, CFE

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There have been more changes in health care foodservice in the last 50 years than in the previous 150 years. These changes are accelerating. Controversies surround many of the scientific and technological innovations/modifications/changes that subsequently influence what is served and eaten. To be efficient and competitive health care foodservice organizations must be carefully evaluated not only with respect to past and present operations, but also with an understanding of the plethora of ongoing changes/innovations in: science, industry, politics, the environment, social and behavioral norms, agriculture and finances.

© 2002 Aspen Publishers, Inc.


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