Developing a meal service model for COVID-19 hotel quarantine-Lessons in emergency response planning for dietitians.

Abstract

Nutrition & DieteticsEarly View LETTER TO THE EDITOR Developing a meal service model for COVID-19 hotel quarantine—Lessons in emergency response planning for dietitians Suzanne Kennewell MND, APD, Corresponding Author Suzanne Kennewell MND, APD suzanne.kennewell@health.nsw.gov.au orcid.org/0000-0001-6833-4208 Department of Nutrition and Dietetics, Royal Prince Alfred Hospital, Camperdown, New South Wales, Australia Correspondence Suzanne Kennewell, Department of Nutrition and Dietetics, Royal Prince Alfred Hospital, Missenden Road, Camperdown, NSW 2050, Australia. Email: suzanne.kennewell@health.nsw.gov.auSearch for more papers by this author Suzanne Kennewell MND, APD, Corresponding Author Suzanne Kennewell MND, APD suzanne.kennewell@health.nsw.gov.au orcid.org/0000-0001-6833-4208 Department of Nutrition and Dietetics, Royal Prince Alfred Hospital, Camperdown, New South Wales, Australia Correspondence Suzanne Kennewell, Department of Nutrition and Dietetics, Royal Prince Alfred Hospital, Missenden Road, Camperdown, NSW 2050, Australia. Email: suzanne.kennewell@health.nsw.gov.auSearch for more papers by this author First published: 09 November 2022 https://doi.org/10.1111/1747-0080.12788Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Early ViewOnline Version of Record before inclusion in an issue RelatedInformation