Includes bibliographical references and index.

This text covers major aspects of nutrition in such institutions. The book is divided into six sections which cover history, special considerations, policies, stakeholders, financial considerations, catering details, and recommendations. The importance of good nutrition for individual health andwell-being is widely recognized, yet for a significant number ofpeople who rely on institutions for food and nutrition, thisimportance has not always been a primary consideration. People,therefore, may find themselves consuming food they would notordinarily choose to eat, with, in some cases, restricted choicesprecluding individual preferences and compromising health. In recent years, there have been major advances in the qualityof catering in some areas, particularly schools. Other institutionswhich have not been thrust into the media spotlight have fared lesswell 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 thearmed forces. As well as providing a fascinating history of theprovision of food in each institution, each section considers:current policy and standards and their implementation adequacy of food provided with regard to the health status anddietary requirements of the people in the care of eachinstitution efficiency of catering organization and issues relating tocontract tendering, expenditure and procurementA broad spectrum of further relevant issues is also covered,including the meaning of food to those in institutions anddeterminants of choice.

Also available in printed form ISBN 9781405121255

Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.