The modernization of hospital food service - findings from a longitudinal study of technology trends in Danish hospitals

Purpose - Hospital food has come into focus during the last decade due to reports of under-nutrition and at the same time food service has undergone significant changes. The aim of this paper is to document and discuss the change in technology and logistics used in the Danish hospital food service during the years 1995-2003. Further, the aim is to discuss possibilities for integrating food production and patient nutrition at hospitals in order to improve patient nutrition. Design/methodology/approach - The empirical data consist of quantitative serial data on Danish hospital food service collected over a period starting in 1995 and ending in 2003. Data have been collected as part of two large surveys describing the food service systems in Danish hospitals in 1995 and in 2003. Both surveys were carried out by the Food Research Department of the Danish Food Authorities. Answers were compared by means of Chi-square (chi(2)) tests with Yates' correction. Twosided p-values < 0.05 were considered significant. Findings - There have been significant changes in food production systems during the years 19952003. A change in employee profiles in the kitchens has followed this trend. Practical implications - Plating systems have changed as well with a higher use of buffets and satellite kitchens and less use of central plating during the period 1995-2003. The educational background of employees has also changed resulting in an increase in number of skilled employees (cooks, catering assistants) and fewer unskilled employees in the kitchens. Increased focus on nutritional status of patients has been observed from ward personnel with no connection to the kitchen. It is suggested that food ambassadors be responsible for the nutritional status of patients. Originality/value - Success in explaining technological and logistical changes in Danish hospital food service 1995-2003 another integration of food production and patient nutrition in hospitals.