A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…

Because hospitalization is often a frightening and traumatic experience for children and their families, a practicum designed a system of inservice training experiences for hospital personnel. These experiences were intended to enhance or develop skills that would assist them in addressing the needs and concerns of hospitalized children and their…