Biomedical subjects

D D Canter

Publications and source records attributed to D D Canter.

4 recordsLinked to original sources

PubMed1997

Profitability and acceptability of fat- and sodium-modified hot entrees in a worksite cafeteria.

OBJECTIVES: To compare the acceptability of fat- and sodium-modified entrees before and after implementation of a marketing program and to determine the effect offering and marketing these healthful entrees had on total cafeteria and entree sales in a worksite cafeteria. DESIGN: The research was conducted in five phases, including sales data collection, acceptance testing of unmodified hot entrees, acceptance testing of modified entrees, and implementation of a marketing campaign for promoting low-fat, sodium-controlled food selections. SETTING: The Kansas Farm Bureau and Affiliated Services (KFB) employee cafeteria. SUBJECTS: KFB employees who ate lunch in the employee cafeteria and were willing to participate in the study. MAIN OUTCOME MEASURES: Sales data (percent of customers purchasing a modified entree and sales of modified entree as a percent of total sales); nutrient analysis data (energy, grams of total fat, percent of energy from fat, milligrams of cholesterol, and milligrams of sodium); and acceptability data (11 characteristics were measured using a seven-point hedonic scale). STATISTICAL ANALYSIS PERFORMED: General linear model analysis of variance was used to compare sales data from phases 1 to 5 and to compare acceptability data from phases 2 to 4. RESULTS: No significant differences in sales data were observed during the 7-month study. No significant changes in overall acceptability were found for any entree. However, customers tended to rate overall acceptability higher when entrees were marketed as lower in fat and sodium. APPLICATIONS/CONCLUSIONS: Customers in worksite cafeterias may be more willing to tolerate changes in flavor attributes when modified entrees are marketed as "healthful" and nutrition information is available.

Diet, Fat-Restricted↗

PubMed1997

Analysis of the decision to select a conventional or cook-chill system for hospital foodservice.

OBJECTIVE: The objectives of this study were to determine what variables hospital foodservice directors consider when selecting a conventional or cook-chill system, to determine the importance of each variable considered, and to compare decision variables by type of foodservice system. DESIGN: Survey questionnaire. SUBJECTS/SETTING: Hospital foodservice directors in general, medical-surgical hospitals who had been involved in the decision to select a conventional or cook-chill system (N = 127). STATISTICAL ANALYSIS: Analysis of variance and chi 2. RESULTS: The decision process used by foodservice directors who selected a conventional system appears to differ significantly from the process used by directors who selected cook-chill systems. However, directors in this study who selected a cook-chill system were more likely than those who selected conventional systems to consider more issues in the decision process, visit other operations, place more importance on return on investment and projected labor costs, calculate more values, consider both conventional and cook-chill options, and use nonfoodservice personnel such as manufactures' representatives and consultants. APPLICATIONS: Results of this research suggest that the decision process to select a foodservice system in hospitals is complex and is one that foodservice directors will likely be involved in several times throughout their careers. Directors who have made such decisions appear to consider many issues, both quantitative and qualitative, when selecting either a conventional or cook-chill system. Regardless of the system chosen, directors indicated that numerous issues were important in the decision.

Analysis of Variance↗

PubMed1988

Mentoring: implications for career development.

Mentoring can be viewed as a set of behaviors applied toward a relationship that provides guidance and support in career development. This article reviews some of the current literature on mentoring and presents concepts that may benefit persons in the profession of dietetics. The process of mentoring provides mentors with career and psychosocial rewards, while protégés benefit from a wide variety of career and/or social opportunities made available through the relationship. Rewards for each member of the dyad appear dependent on the age and needs of each person. An alternative to mentoring, known as the patron system, has been proposed; that system places mentoring at the end point of a continuum which includes peer pals, guides, and sponsors. Networking, a crucial aspect of career development, broadens opportunities for prospective mentors or sponsors and protégés to meet and interact. Entry-level dietitians can benefit from mentor-protégé relationships which groom young professionals for leadership positions. The question to be answered is how such relationships can be supported in our various work settings. A model of the mentoring process in dietetics is proposed.

Career Mobility↗

PubMed1981

Computer-assisted instruction for decision making in food systems management.

Although effectiveness of the CAI case study simulations was not immediately made evident by the results of the objective measurements used, students and faculty members involved responded positively to the CAI experience and expressed interest in continuation and expansion of the CAI method. The use of CAI in a dietetic education program was feasible for this coordinated dietetics program. Further research is recommended on the use of CAI to meet both cognitive and affective competencies in a dietetic education program. Research in evaluation of effectiveness of CAI is essential when objectives to be met are affective in nature.

Computer-Assisted Instruction↗