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Biomedical subjects

L W Hoover

Publications and source records attributed to L W Hoover.

At least 19 recordsLinked to original sources
PubMed2000

Longitudinal assessment of intra-abdominal fat in postmenopausal women.

Longitudinal changes in intra-abdominal (IA) fat and total body fat were assessed in three healthy postmenopausal Caucasian women receiving hormone replacement therapy (HRT) during a seven-year follow-up study. Measurements were made using dual-energy X-ray absorptiometry, anthropometry, and magnetic resonance images. Changes in intra-abdominal fat were examined in relation to different patterns of weight modification. The weight-stable women had the lowest percent body fat and IA fat at all examinations, with a slight decrease in IA fat at follow-up. The person with a gradual gain in weight of 1.9 kg experienced small increases in body fat and IA fat. The weight-cycling woman had the highest weight, percent body fat, and IA fat area at all examinations. The amounts of IA fat and percent body fat fluctuated with body weight fluctuations. Together with other findings, our results suggest that lean, weight-stable individuals receiving HRT can maintain a low level of IA fat, whereas those experiencing weight gains or regaining lost weight have increases in IA fat.

Abdomen↗
PubMed1991

Total factor productivity modeling in hospital foodservice operations.

Total factor productivity (TFP) modeling, a ratio of outputs to inputs, was elaborated with terminology, resources, and outputs familiar to foodservice managers and evaluated for four hospital foodservice operations. Outputs and inputs (counts or currency) were converted to constant dollars for a defined base period by using base period rates and price indexes. After development, validation and pilot testing of a computer-assisted prototype, monthly TFP ratios were calculated from historical data. When TFP ratios were analyzed by regression against each of nine variables (six work force policies, two "demand for services" variables, and capital investment), few significant relationships were found. Although multiple regression analysis of those variables did not produce useful predictive equations, a similar analysis of partial and total factor productivity ratios yielded predictive equations that included up to four partial factor productivity ratios. Even though the labor statistic of meals per labor hour correlated positively with TFP ratios, the comparison provided incomplete and sometimes contradictory information. Total factor productivity measurement can provide foodservice managers with a more comprehensive analytical technique than is possible with only partial measures of productivity.

Data Collection↗
PubMed1990

Productivity measurement in foodservice: past accomplishments--a future alternative.

Productivity measurement, monitoring, and improvement are ongoing management responsibilities. Financial and personnel resources are limited, and foodservice managers are faced with the increasingly difficult task of efficiently and effectively meeting consumer demands. A wide variety of labor productivity measures have been reported in the foodservice literature. The most prevalent of those measures include labor minutes per meal and labor minutes per meal equivalent. A measurement technique that considers only one or a few of the resources used to produce goods and services may result in limitations and potentially inaccurate productivity measurement. A total-factor productivity model that relates organizational output to all input resources is recommended. Such a model has been used in several business firms. Aggregate and multiple partial-factor productivity ratios enabled business managers to identify the relationships and trade-offs among all resources not previously revealed in labor productivity measures. Such an expanded productivity model could be applied in food-service settings to provide additional information for enhanced decision making.

Efficiency↗
PubMed1989

Calculating the nutrient composition of recipes with computers.

The objective of this research project was to compare the nutrient values computed by four commonly used computerized recipe calculation methods. The four methods compared were the yield factor, retention factor, summing, and simplified retention factor methods. Two versions of the summing method were modeled. Four pork entrée recipes were selected for analysis: roast pork, pork and noodle casserole, pan-broiled pork chops, and pork chops with vegetables. Assumptions were made about changes expected to occur in the ingredients during preparation and cooking. Models were designed to simulate the algorithms of the calculation methods using a microcomputer spreadsheet software package. Identical results were generated in the yield factor, retention factor, and summing-cooked models for roast pork. The retention factor and summing-cooked models also produced identical results for the recipe for pan-broiled pork chops. The summing-raw model gave the highest value for water in all four recipes and the lowest values for most of the other nutrients. A superior method or methods was not identified. However, on the basis of the capabilities provided with the yield factor and retention factor methods, more serious consideration of these two methods is recommended.

Algorithms↗
PubMed1988

Quantitative management techniques in dietetics: improving practice through technology transfer.

A content analysis of articles appearing chronologically in the Journal of The American Dietetic Association since its inception in 1925 reveals the breadth and depth of management practice in the dietetic profession. This historical review highlights the introduction, demonstration, and adoption of management tools and techniques in the profession, with particular emphasis on quantitative management science techniques. Seven classifications of management science techniques were used for the content analysis. Although applications of forecasting, simulation, linear programming, and queuing models have been reported in the Journal, a gap is evident between the demonstration of management science techniques and operational use of these techniques in dietetic practice. Dietetic researchers, practitioners, and educators have vital roles in facilitating the transfer of quantitative management science technology into operational dietetic practice. Assessment of the state-of-the-art of dietetic management practice relative to proven quantitative management science techniques reveals the need for improved technology transfer to enhance professional ability in both tactical and strategic decision making.

Dietetics↗
PubMed1986

Computerized clinical dietetics management system.

A computerized Clinical Dietetics Management System (CDMS) was designed to support and facilitate accurate and timely delivery of clinical dietetics services. The CDMS is an integral part of a comprehensive hospital computer system that interfaces with 17 data bases. Thirty-one functions provide order processing, inquiry, calculations, message sending, charge capture, data base maintenance, and management reporting capabilities. System features include immediate and continuous access to the most current patient information, automatic routing of messages, a complete diet-order history for each patient and minimal printed output. Since implementation of the CDMS, users report benefits such as smoothing of workload peaks, fewer interruptions, fewer wasted trays, better and faster problem solving, and increased visibility in clinical dietetics services. The dynamic nature of the system allows additional applications to be added as they are developed.

Computers↗
PubMed1985

Consequences of utilizing reduced nutrient data bases for estimating dietary adequacy.

The USDA Nutrient Data Base (NDB) used to calculate dietary intake in the Nationwide Food Consumption Survey of Individuals 1977-1978 (NFCS) was reduced to two levels. Both reduced data bases were used in analysis of 3-day dietary records collected on 7,914 individuals during the first quarter of that survey. Baseline nutrient intake values for energy and 14 nutrients for 22 sex-age groups were calculated prior to NDB reduction. After reduction, nutrient intake values were again calculated. The magnitude of variation was determined, and ANOVA was used to evaluate those variations at both substitution levels. The NDB reductions resulted in significant alterations in calculated nutrient intake and interactions between NDB type and various sex-age groups. However, the magnitude of the differences in calculated nutrient levels between the original and reduced data bases was, generally, quite small. The notable exception was in the under-1-year sex-age group. On the basis of this study, predictions of nutritional adequacy for the NFCS using the smaller data bases would show essentially the same trends as obtained from the original data base.

Analysis of Variance↗
PubMed1983

Enhancing managerial effectiveness in dietetics.

Environmental pressures from such sources as economic conditions, the government, third-party payers, and inter-institutional competition create managerial challenges. Although cost-containment has received considerable attention, long-term cost-effectiveness is probably the significant issue. Dietitians must become more cost-conscious and effective in resource management to attain desired performance outcomes. Some of the skills and characteristics essential to managerial effectiveness are a marketing orientation, systems design skill, quantitative operations management techniques, financial expertise, and leadership. These abilities facilitate decision-making and achievement of long-term cost-effectiveness. Curriculum enhancement and continuing education are two strategies for improving managerial competency in the dietetics profession. In dietetics education, study of management topics should be enhanced to provide more advanced coverage of management theories and quantitative models so that managerial performance can be at a higher level of sophistication and competency. To assure the viability of the dietetics profession, the emphasis on management must be more comprehensive and rigorous.

Cost-Benefit Analysis↗
PubMed1983

Computerized nutrient data bases: II. Development of model for appraisal of nutrient data base system capabilities.

A review model has been developed that present a methodology for assessing the computational accuracy of a computerized dietary analysis system and provides a strategy for examining the status of nutrient data utilized in the computations. The model, which consists of a questionnaire, five computing tasks, and an interpretation guide, was tested by seven nutrient data base systems and was found to be a capable tool for assessing their capabilities and accuracy. The review model is intended to be a prototype that can be modified for special needs. Developers of nutrient data base systems are encouraged to utilize this systematic methodology to review their data bases and the performance of their computer programs.

Computers↗
PubMed1983

Computerized nutrient data bases: I. Comparison of nutrient analysis systems.

Food composition tables now being compiled include a wide range of food items and nutrients. This trend is paralleled in the development of computer-stored nutrient data bases that are being utilized for numerous applications, such as cost-optimized menu planning, dietary record analysis, and nutritional assessment. In 1976, several participants at the National Nutrient Data Bank Conference agreed to cooperate in a comparative study to analyze a common one-day dietary record. The results of three subsequent analyses indicated that the values for nutrients varied considerably even after elimination of coding judgments relative to portion size and selection of food items. The results of the study indicated the need for an assessment methodology suitable for evaluating performance of a computerized nutrient analysis system.

Computers↗
PubMed1982

Development of on-line real-time menu management system.

An on-line, real-time menu management system was developed as a module of the integrated computer-assisted food management system implemented at the University of Missouri-Columbia Health Sciences Center Department of Nutrition and Dietetics. This system supplants a former automated form generating system and permits flexibility in menu design. The major data base in the system is the Master Menu File, which is updated using real-time processing. This file contains data about each occurrence of menu items and is interfaced with existing recipe files to produce numerous printed documents and to display the menu on a video display terminal. The major benefits of the system are flexibility and elimination of typing of worksheets. Entering a new menu or changes to the menu require only a brief amount of time; new revised documents relative to the menu can be generated on the same day. Some of the types of documents available from this system are: master menu, nutrient syllabi, menu audit, and food production forms. The menu is available on-line at all times for reference by dietitians and supervisors. The Master Menu File will be utilized more fully as new modules are designed to interface with the Menu Management System. Production forecasting, patient menu printing, and individualized diet planning are three potential enhancements to the system which will utilize data in the Master Menu File. The file was designed to accommodate additional data as the system in further matured.

Food Service, Hospital↗
PubMed1982

Automated hospital information system functions for dietetics.

Utilization of computer technology in health care is expanding, and managers need information regarding existing automated functions when making decisions relative to system design or acquisition. The Automated Hospital Information System (AHIS) Component Catalog, compiled by the Health Services Research Center/Health Care Technology Center (HSRC/HCTC) at the University of Missouri-Columbia, describes the features of software packages offered by vendors and utilized in hospitals. On the basis of an analysis of the contents of the Catalog relative to automated functions for dietetic departments, charge capturing and diet change notification were the functions used most frequently in hospitals. Although a stores inventory was not included as a component offered by any of the responding vendors, 23 of the hospital systems described in the catalog included a stores inventory component. Menu planning and meal scheduling were functions which were both available from vendors and utilized in hospitals. The nutrient analysis function was implemented in some of the larger hospitals. The information in the Catalog reflects the availability and adoption of automated hospital information system components for dietetic functions.

Dietetics↗
PubMed1982

Analysis of meal census patterns for forecasting menu item demand.

The purpose of this research was to identify functional relationships between the patient census and the official institutional census recorded at midnight for hospital inpatients and for mental health patients cared for in a satellite facility at the University of Missouri-Columbia Health Sciences Center. Investigation of these relationships was necessary to provide knowledge essential for the design of a statistical menu item forecasting system. Patient census for three meals (breakfast, lunch, and supper) was compared with the midnight census, using graphical analysis and analysis of variance. Reliable patterns were identified in the patient census data which required accommodation in a mathematical forecasting model. Three forecasting design options were identified and appraised. The simplest design option and the two more complex design options forecasted identical quantities.

Dietetics↗
PubMed1980

Computer-generated fiscal reports for food cost accounting.

To optimize resource utilization for the provision of health-care services, well designed food cost accounting systems should facilitate effective decision-making. Fiscal reports reflecting the financial status of an organization at a given time must be current and representative so that managers have adequate data for planning and controlling. The computer-assisted food cost accounting discussed in this article can be integrated with other sub-systems and operations management techniques to provide the information needed to make decisions regarding revenues and expenses. Management information systems must be routinely evaluated and updated to meet the current needs of administrators. Further improvements in the food cost accounting system will be desirable whenever substantial changes occur within the foodservice operation at the University of Missouri-Columbia Medical Center or when advancements in computer technology provide more efficient methods for manipulating data and generating reports. Development of new systems and better applications of present systems could contribute significantly to the efficiency of operations in both health care and commercial foodservices. The computer-assisted food cost accounting system reported here might serve s a prototype for other management cost information systems.

Accounting↗
PubMed1979

A computer-assisted personnel data system for a hospital department of dietetics. I. Development of the data base.

A data base was developed for a computer-assisted personnel data system for a university hospital department of dietetics which would store data on employees' employment, personnel information, attendance records, and termination. Development of the data base required designing computer programs and files, coding directions and forms for card input, and forms and procedures for on-line transmission. A program was written to compute accrued vacation, sick leave, and holiday time, and to generate historical records.

Computers↗
PubMed1979

A computer-assisted personnel data system for a hospital department of dietetics. II. Labor accounting reports.

To provide timely and accurate labor accounting reports for a university hospital department of dietetics, six reports were designed: Monthly analysis of labor costs for biweekly employees, ledger of monthly labor costs, quarterly analysis of turnover, monthly report of unscheduled absenteeism for biweekly employees, labor listing, and seniority listing. Computer programs were written to generate four of these reports; two were generated from a generalized data base management system.

Absenteeism↗