The spoken menu concept of patient foodservice delivery systems increases overall patient satisfaction, therapeutic and tray accuracy, and is cost neutral for food and labor.
- DOI
- 10.1016/s0002-8223(02)90126-4
- Published
- 2002 Apr
- Container
- Journal of the American Dietetic Association
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/s0002-8223-02-90126-4,
title = {The spoken menu concept of patient foodservice delivery systems increases overall patient satisfaction, therapeutic and tray accuracy, and is cost neutral for food and labor.},
author = {Folio D and O'Sullivan-Maillet J and Touger-Decker R},
year = {2002},
journal = {Journal of the American Dietetic Association},
doi = {10.1016/s0002-8223(02)90126-4},
url = {https://doi.org/10.1016/s0002-8223(02)90126-4}
}RIS
TY - JOUR TI - The spoken menu concept of patient foodservice delivery systems increases overall patient satisfaction, therapeutic and tray accuracy, and is cost neutral for food and labor. AU - Folio D AU - O'Sullivan-Maillet J AU - Touger-Decker R PY - 2002 JO - Journal of the American Dietetic Association DO - 10.1016/s0002-8223(02)90126-4 UR - https://doi.org/10.1016/s0002-8223(02)90126-4 ER -
APA
D, F., J, O., & R, T. (2002). The spoken menu concept of patient foodservice delivery systems increases overall patient satisfaction, therapeutic and tray accuracy, and is cost neutral for food and labor.. Journal of the American Dietetic Association. https://doi.org/10.1016/s0002-8223(02)90126-4
Source records
- pubmed · retrieved 2026-09-25T21:24:56.441Z