From: Food intakes and preferences of hospitalised geriatric patients
Rating by subjects (normal diet) (n = 54) | Rating by subjects (therapeutic diet) (n = 66) |
---|---|
1. Food hygiene | 1. Food hygiene |
2. Time for lunch | 2. Time for breakfast |
3. Time for breakfast | 3. Time for lunch |
4. Temperature of cold food | 4. Food portion |
5. Food portion | 5. Time for dinner |
6. Food texture | 6. Texture of food |
7. Time for dinner | 7. Temperature of cold food |
8. Taste | 8. Appearance of food |
9. Appearance of food | 9. Taste of food |
10. Temperature of hot food | 10. Temperature of hot food |