Master of Science (MS)
Dietetics and Nutrition
First Advisor's Name
First Advisor's Committee Title
Second Advisor's Name
Abdur R. Khan
Third Advisor's Name
Sarah A. Blackburn
Fourth Advisor's Name
Sergio De Lamerens
Bone marrow -- Transplantation, Hospitals -- Food service
Date of Defense
Nutritional support for bone marrow transplant recipients is recognized as vital, yet little research has occured to determine the best method.
This study was designed to survey existing food and nutrition services in bone marrow transplant centers in the U.S. in order to determine similarities in the services provided among centers from which a model protocol could be established for such centers.
A survey instrument was developed and sent to all chief dietitians associated with BMT centers in the U.S, listed the International Bone Marrow registry, 1982. Items on the questionnaire included: background information on size and organization, nature of foodservice, and nutrition support services.
The research suggested that there was a trend away from sterile food service. Problems encountered in establishing the food and nutrition services included: availability of single-serve sterile foods, standardization of recipes, and palatability of autoclaved foods. Four centers switched from sterile diets to either low bacteria diets or modified house diets at some point in their operation. Patient related services of the registered dietitian were most concentrated on admission and during critical care monitoring. Near all respondents indicated a desire to form a network for developing standards for services provided.
Many differences between centers still remain which prevent the development of a model center.
Dezenhall, Amy, "Food and nutrition services in bone marrow transplant centers" (1985). FIU Electronic Theses and Dissertations. 2790.
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