Comparison of Alternate Market Forms of Hospital Foods: Final Report and Executive Summary

摘要

The purpose of this research was to describe different market forms in which menu items are purchased for patients, and to compare food cost, nutrient value, and quality of alternate market forms of selected menu items: Data were collected from 90% of the hospitals in New York City. Food service directors reported market forms purchased for patients. These data, and the extent to which convenience foods are used in diferent settings are reported. Orange juice and sliced turkey were selected to compare cost, nutrient value and quality. Findings indicated that nutrient value and quality were not related to food cost. Highest ascorbic acid and quality ratings, and lowest costs were found for frozen concentrated orange juice. For turkey, no differences were found across market forms in protein and thiamin. Lowest portion costs and moderate quality were found for ready-to-cook, whole frozen turkeys.