RESUMO
States that the review of hospital dietary services was undertaken to effect greater coordination and implementation of common standards of management and operation in order to utilize the present resources more effectively. Outlines the methodology adopted: preliminary visits to hospitals, followed by questionaires seeking information in the areas of organization, personnel, operational, therapeutic and nutrition service, and financial, managenment, education services and physical facilities. Recommendations presented under the different areas include: appointment of a professionally qualified dietician with advanced training in food service management to coordinate all dietary services, development of a new production and food service centre adequately equipped, standardized meal planning for all hospitals and education and training for patients and those assigned to the department.(AU)
