Frozen Component Meals Packaged for Medical Food Service.
Final rept. Jan 69-Jan 70,
SCHOOL OF AEROSPACE MEDICINE BROOKS AFB TEX
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A new concept for improved medical food service was adapted and tested by the U. S. Air Force. Meal components were prepared, packaged, frozen, and then stored in conventional food storage freezers in the hospital. When needed, foods for the patient tray service were thawed in the kitchen microwave oven, arranged on dinner plates, transported under refrigeration to the wards, and heated in a portable microwave oven immediately before being served. Foods for the cafeteria service were likewise thawed, heated in the kitchen microwave oven, and then placed immediately on the serving line. Among the advantages of the new system were increased variety in food and a la carte selection for the patients higher temperatures of hot foods served on the wards improved control of food portions increased food safety and more effective management procedures. Opinions of the food by bed patients, ambulatory patients, and hospital staff were highly favorable. Savings in manpower and in food costs are itemized. Author
- Food, Food Service and Nutrition