Attitudes towards semi-processed foods in the hospital sector: Results from a quantitative study in the Øresund Region

The paper addresses some of the challenges the food service sector faces in relation to the increased pressure for cost effective operations. The approach pertains to application of semi-prepared constituents for meals the so-called meal elements. The study uncovers attitudes towards application of preprocessed foods in the hospital sector. The study was based on 46 returned questionnaires, which is later reduced to 43. The data analysis revealed that a clear distinction can be made between kitchens preparing the food from the ground (these being the smaller kitchens) and those who predominantly apply semi-prepared products. Increasing health concern was found to be correlated to minimal use of semi-prepared food products. Furthermore the analysis also shows a distinction between kitchens using warm-hold and cook-chill and that focus on price does not explain any behavioral trends.