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Biomedical subjects

B D David

Publications and source records attributed to B D David.

16 recordsLinked to original sources
PubMed1982

The entry-level generalist dietitian: I. Employer's general opinions of the adequacy of educational preparation in administration.

Data were collected from 350 hospital food service directors regarding their general perceptions of the adequacy of preparation in administration provided in the internship (I), coordinated undergraduate (C), traineeship (T), and advanced degree (A) programs. Most employers (93 percent) said that they believed that the educational preparation varied in the four routes. Differences among the routes were highly significant for the measures theoretical, practical, and overall preparation. The direction of the proportions for these measures was A greater than I greater than C greater than T, I greater than T greater than C greater than A, and I much greater than C greater than T greater than A, respectively. Significant differences were observed for the employers' hiring preferences (I greater than greater than T greater than A approximately C) and their opinions about the least amount of on-the-job training required (I much greater than T greater than C approximately A). Findings also indicated that a significant majority (76 percent) would not vary the starting salary of the entry-level dietitian regardless of the route of attainment.

Administrative Personnel↗
PubMed1982

The entry-level generalist dietitian: II. Employers' perceptions of the adequacy of preparation for specific administrative competencies.

Data were obtained from 269 employers of entry-level dietitians regarding their specific perceptions of the importance and adequacy of preparation for 69 administrative competencies provided in internship (I), coordinated undergraduate (C), traineeship (T), and advanced degree (A) programs. Sixty-three competencies were rated as important for entry-level performance. Preparation ratings indicated that 41, 55, 81, and 96 percent of all competencies were rated as inadequate or somewhat adequate for the routes I, T, A, and C, respectively. Differences among the routes for mean adequacy ratings across all competencies were highly significant. The direction of the mean ratings was I greater than T greater than A greater than C. Differences between specific routes for mean adequacy ratings across all competencies were highly significant for I greater than C, I greater than T, I greater than A and T greater than C, but not for T greater than A and A greater than C.

Administrative Personnel↗
PubMed1982

Energy use and management in production of entrées in hospital food service systems.

Energy required for process stages of production of beef loaves was determined for five simulated hospital food service systems. Three were on-premise systems: conventional, cook/chill, and cook/freeze. Two were assembly/serve systems: thaw/heat/serve and heat/serve. Meters were used to monitor actual energy consumed by gas and electrically operated equipment. Data were converted to BTUs. Apportioned energy, a derivative of actual energy, was based on percentage of usable equipment space occupied by the beef loaves. Theoretical energy was calculated on the basis of temperature change, product mass, and heat capacity. Results varied according to the measure used, but the cook/chill and cook/freeze systems required more energy than the conventional system regardless of the measure used. From data obtained in this exploratory study, however, there is no basis for saying that any one system minimizes energy use. Additional research should include all stages of processing and effects of increasing volume and using equipment to capacity.

Animals↗
PubMed1979

Quality and standards--the dietitian's heritage. 16th Lenna Frances Cooper Memorial Lecture.

Since 1917, when The American Dietetic Association was founded, dietitians have been charged with accountability for defining and maintaining quality and standards related to food. This heritage continues to be a challenge to the profession. With current methods of food production, processing, preparation, and distribution, and varied and changing consumer preferences and demands, the need for monitoring the effect of these changes on quality as it relates to improving the nutrition of people is critical. Quality must be defined with regard for values and goals for individual situations and under varying circumstances. Standards by which that specific quality can be measured need to be described. Tian's heritage" their "hallmark" of quality.

Dietetics↗
PubMed1978

HACCP models for quality control of entrée production in hospital foodservice systems. I. Development of hazard analysis critical control point models.

HACCP models were developed as part of a research project for quality control of entrée production in three types of hospital foodservice systems: Conventional, cook/chill, and cook/freeze. Critical control points at process stages were identified. Time-temperature was a critical control point throughout entrée production in each model; time-temperature parameters were established for critical control points. Equipment sanitation and personnel sanitation are critical control points for which standards must be established by each foodservice system. Determination of the effectiveness of control measures included continuous monitoring of critical control points for time-temperature. Sanitation of equipment and personnel should be monitored using standards established by the foodservice system.

Cooking↗
PubMed1978

HACCP models for quality control of entrée production in hospital foodservice systems. II. Quality assessment of beef loaves utilizing HACCP models.

HACCP models were developed for quality control of entrée production in three hospital foodservice systems: Conventional, cook/chill, and cook/freeze (1). The three systems were stimulated in a laboratory to evaluate the effectiveness of the HACCP models for quality control and to generate quantitative data for evaluating and comparing the quality of beef loaves produced under controlled conditions. Attributes measured were weight (yield) and microbiologic, nutritional, and sensory qualities. The only significant difference in the beef loaves among systems was sensory quality. Scores for overall acceptability of beef loaves in the conventional system were significantly greater (P less than 0.05) than for those of the cook/chill and cook/freeze systems. The HACCP models were effective quality control tools for entrée production; implementation of the HACCP system is recommended for hospital foodservices. The importance of the time-temperature critical point for monitoring control points in hospital foodservice systems is emphasized.

Animals↗
PubMed1977

Organizational decisions for food procurement in hospitals.

Effective food procurement is an important foodservice management function and has been established as a complex managerial process facilitated through organizational decision-making. Although the importance of decisions made by dietetic professionals responsible for food purchasing is currently increasing because of world and national concerns, the findings of this survey revealed a gap between theory and practice of food procurement. Some trends were revealed concerning the academic preparation for food procurement in the curricula of various educational programs. Entry-level competencies in buying food need to be defined. To educate students to be competent in food procurement decisions, effective planning and working relationships among administrative personnel in hospital foodservice operations and college and university educators are necessary. The twenty criteria for effective food purchasing and the associated specific practices provide a basic approach for such effective planning and working relationships.

Dietetics↗
PubMed1976

Developing a demand forecasting system for a foodservice operation.

In foodservice operations, accurate and dependable forecasts of food production demands can help control food and labor costs. A decreased incidence of menu item over- and under-production should lower scheduled labor and production time and optimize use of equipment. Each foodservice system has specified characteristics and patterns of activity. A procedure to develop, establish, control, and evaluate a forecasting system is described. The objectives of the foodservice and the proposed forecasting system must be defined. A cycle menu and historical data bases are two key inputs. It is more accurate to forecast menu item demand than diet category demand because of the complexity in categorizing multi-restricted diets. Control of the system is maintained by establishing policies and procedures and conducting routine subjective and objective evaluations.

Computers↗