Saynur ÇETİNER Hospitals are not work places that offer only health services but are living centers for 24 hours. During the day people who work on very different fields in clinics and management units; patients; person who are close to them; representatives of medical and device companies; service providers; councelors; training groups; media and even security officers come to hospitals and remain in those areas until their works finish. For any hospital it is not so easy to say that “this is the total number of workers or this is the patient capacity, then this is the population of this building”. Hundreds of people who have to live in a building for a certain time begin to seek a proper atmospher in the environment when dinner time comes.
For this reason catering units in hospitals are not only in charge of patients’ diets and alimentations but they have to take into consideration the needs of nutritions of all who live there for a certain time
