Abstract
What became of the splendid idea to involve celebrity chefs in hospital catering? (No doubt they were offered a larger budget than the paltry 10p per patient per day that is allocated to our poor cooks.) Our worthy founder Florence Nightingale engaged the help of top chefs to nourish her charges in the Crimea. She recognised the importance of appetising food for sick patients, not just for nutritional purposes, but also as a psychological aid to recovery.
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Schedule a callMore From: Nursing standard (Royal College of Nursing (Great Britain) : 1987)
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