Improving hospital food and meal provision: a qualitative exploration of nutrition leaders’ experiences in implementing change
Collaboration between foodservice and clinical professionals, along with the dissemination of knowledge, appears to be important for implementing changes. Active leadership supports successful implementations by providing structured approaches, including feedback systems, and by contributing to the recognition of improvement initiatives, according to experiences shared during interviews.
Authors
- Christine Persson Osowski (ORCID: https://orcid.org/0000-0003-1142-1495)
- Ylva Mattsson Sydner (ORCID: https://orcid.org/0000-0002-1798-411X)
- Malin Skinnars Josefsson (ORCID: https://orcid.org/0000-0002-5423-4262)
- Emma Wilandh (ORCID: https://orcid.org/0000-0003-1108-517X)
Institutions
- Uppsala University (SE)
- Mälardalen University (SE)
Publication Details
- Journal
- BMC Health Services Research
- Published
- 2025-03-19
- DOI
- https://doi.org/10.1186/s12913-025-12499-x
- Citations
- 4
- Primary Topic
- Dietetics, Nutrition, and Education
- Type
- article
- Field-Weighted Citation Impact
- 11.75
Funders
- Uppsala Universitet