Balsam A L, Rogers B L
J Nutr Elder. 1989;9(1):19-26. doi: 10.1300/J052v09n01_03.
The foodservice delivery aspects of the federally-funded Elderly Nutrition Program (ENP) were examined via an original survey instrument sent to a random sample of nutrition projects nationally. In comparison to a similar survey conducted a decade ago, projects were more apt to rely on a combination of foodservice mechanisms including caterer contracts, on-site preparation, and use of central kitchens.
通过向全国营养项目随机样本发送原始调查问卷，对联邦资助的老年人营养计划（ENP）的食品服务提供方面进行了调查。与十年前进行的类似调查相比，各项目更倾向于依靠多种食品服务机制的组合，包括餐饮供应商合同、现场制备和使用中央厨房。
