"Dietetics educators and practitioners will find much in these pages to challenge them. As integrated health care systems evolve, for better or for worse, dietitians need to develop the skills and attitudes that will facilitate not just survival but also expansion of the profession".——Journal of the American Dietetic AssociationA "must have" resource for nutrition and food service administrators, providing vital information about trends in the industry, how others are meeting current demands with innovative programs that contain costs without compromising quality, the standards of care in more progressive settings and how innovative techniques and technological advancements can be implemented to control resources while upholding these standards. Optional methods for the delivery of food service and nutrition care are presented along with actual case studies illustrating innovative solutions to the common dilemmas confronting dietetic professionals today. Includes an Instructor's manual.

Jackson, Rita, PhD, RD (Univ of North Florida)The contributors represent the specialties of food and nutrition science and research. Most are from U.S. universities, consulting firms, and hospitals, including St. Luke's-Roosevelt Hospital Center, Univ of Florida, and Univ of North Florida.

Tags: nutrition and food services for integrated health care