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Biomedical subjects

M B Gregoire

Publications and source records attributed to M B Gregoire.

29 records · Page 2Linked to original sources
PubMed1993

Commercial frozen meals: a cost-effective alternative for home-delivery in feeding programs for the elderly?

The costs of eight commercial and eight congregate-site frozen meals were compared in this study. Only half of the congregate-site meals were cheaper on a per ounce basis. The average cost per ounce of all eight congregate-site meals was only one cent less than that of the commercial meals. Preference data, collected previously from elderly participants, indicated significantly higher preference for four of the eight commercial meals. Commercial meals with the highest preference ratings also were less costly per ounce than the corresponding congregate-site meals. Results suggest that commercial frozen meals could be a cost-effective alternative for nutrition programs offering home-delivered meals.

Aged↗
PubMed1993

Use of frozen meals by and food preferences of various age groups of adults.

This article discusses a research project which involved determining use of frozen meals by the elderly and identifying their food preferences. A total of 113 adults provided information about appliances in their home for storing and heating frozen meals, their frequency of use of frozen meals, and their preference for 48 commercially frozen meal menus. Results indicated that older individuals used frozen meals more frequently than younger respondents. Older individuals also indicated a higher preference or acceptance of most menu items.

Adult↗
PubMed1992

Characteristics of the nutrition provider in corporate and hospital wellness programs.

This two-phase research project was conducted to examine the content of corporate- and hospital-sponsored wellness programs and to determine the characteristics of the nutrition provider. In the first phase of the study, a questionnaire was sent to 150 wellness program directors located throughout the United States to determine the nature of their total wellness program. In the second phase, questionnaires were sent to the nutrition provider to elicit specific information on the characteristics and requirements for that position. Results indicated that corporate- and hospital-sponsored wellness programs offered a variety of activities. Those incorporating a nutrition component offered a range of events from nutrition assessment to individual counseling and disease awareness programs. The position of nutrition provider was most often held by a 26- to 46-year old woman with a master's degree and experience and educational background in an allied health field other than dietetics or nutrition. Registered dietitians were more likely to be responsible for the nutrition component of a hospital program than of a corporate program. Our results suggest that opportunities exist for registered dietitians in the field of health promotion and wellness.

Adult↗
PubMed1991

Individualized menu slips improve the accuracy of patient food trays.

We evaluated the effect of five menu slip formats on worker preference and accuracy of food trays in a simulated hospital tray line. Menu slip formats were either individualized or preprinted, and various combinations of color coding, large type, and bold print were used to code the type of diet and the menu choices to be placed on the tray. Student volunteers who had not worked in hospital foodservice were used as tray line workers to reduce the possibility of prior preference for a menu slip format. Results indicate that menu slip format significantly affects both worker preference and the accuracy of assembled food trays. Errors were significantly lower with individualized formats that identified menu selections in bold print and type of diet in either large type or colored ink. The highest error rate was found with preprinted formats. An individualized menu slip that identified menu selections and diet orders with large type and bold print received the highest worker preference rating and resulted in the most accurate tray assembly.

Food Preferences↗
PubMed1991

Delegation of clinical dietetic tasks in military and civilian hospitals: implications for practice.

The purposes of our research were two-fold: to determine perceptions of the quality of task performance and to identify dietetic personnel currently performing clinical dietetic tasks in military and civilian hospitals. Questionnaires were returned from 309 dietitians and 208 dietetic support personnel at 151 military and civilian hospitals (73% response overall). For tasks completed by support personnel, no task was rated as having optimum quality, 1 was rated as highly acceptable, 6 as acceptable, 19 as somewhat unacceptable, and 4 as unacceptable. Current performance ratings indicated that 1 task was performed solely by dietitians, 21 were completed by dietitians with assistance, 6 were completed jointly by dietitians and support personnel, 2 were completed by support personnel with supervision by dietitians, and no task was completed independently by support personnel. Tasks were grouped into four categories: basic clinical dietetics (11 tasks), intermediate and in-depth clinical dietetics (12 tasks), outpatient nutrition clinic (5 tasks), and nutrition education (community) (4 tasks). Quality scores for the US Air Force (USAF) hospitals were higher for all task categories except intermediate and in-depth clinical dietetic tasks. The quality scores of support personnel were higher than those of dietitians for all task categories. The USAF performance scores indicated significantly more involvement of support personnel. Generally, the performance scores of dietitians increased with experience; the scores of support personnel decreased with experience. Correlations between quality and performance ratings for individual tasks revealed low to moderate relationships. Our results suggest that additional delegation of tasks to dietetic support personnel may be possible without negatively affecting perceptions of the quality of task outcome.(ABSTRACT TRUNCATED AT 250 WORDS)

Dietary Services↗
PubMed1989

Comparison of conventional, cook-chill, and cook-freeze foodservice systems.

Although the conventional system remains the predominant choice for hospital foodservice, alternative systems such as cook-chill and cook-freeze are prevalent as well. Many foodservice directors have reported improvements in operational and financial indicators when switching from a conventional to one of the alternative systems. Objectives for this research included determination of parameters of operating costs in conventional, cook-chill, and cook-freeze systems and comparison of costs for the three foodservice systems. Operational and financial data were collected for 33 conventional, 22 cook-chill, and 11 cook-freeze hospital foodservice systems. Results indicated little difference among the three systems for most operational and financial variables, suggesting that, in general, managers of conventional, cook-chill, and cook-freeze systems are employing similar resources to achieve their objectives. The number of full-time equivalents (FTEs) was found to be the strongest predictor of operating costs in all three systems. Data suggest that installation of a ready-food system may not lead to savings in costs.

Cooking↗
PubMed1989

Managerial functions of college and university foodservice managers.

This study examined managerial roles in college and university foodservice at three organizational levels. The study population included foodservice managers at National Association of College and University Food Services (NACUFS) member schools with a minimum annual budget of +3 million. The 999 managers from 80 colleges and universities who participated were categorized into three groups: assistant, associate, or director of foodservice; unit manager; and manager reporting to unit manager. They rated 51 activity statements on importance and time demand. Maintaining standards of quality was rated most important and most time demanding by all three groups of managers. Perceived importance and time demand of activities increased as managerial level increased. Activity statements were categorized into Mintzberg's 10 managerial roles. Significant differences in importance and time demand ratings among the three managerial groups were indicated for all 10 roles. However, perceived importance and time demand of roles increased as managerial level increased with two exceptions. Disturbance handler and leader roles were rated more time consuming by lower level managers.

Adult↗
PubMed1988

Variables related to selection of conventional, cook-chill, and cook-freeze systems.

This article reports the use of various foodservice systems in hospitals of 300 beds or more and explores the relationship of system choice to hospital, city, and county size. The conventional system, which involves the production of food close to time of service, has been the traditional method of hospital foodservice for centuries. The technology of the 1960s initiated the use of alternative systems, such as cook-chill and cook-freeze. Data from a survey of 807 hospital foodservice directors indicate that the conventional system remains the primary choice for hospital foodservice, although an increasing number of hospitals are converting to the cook-chill system. Choice of foodservice system appears to be dependent on the size of the hospital, city, and county but did not differ by region across the United States. In general, the smaller the hospital, city, and county, the more likely the use of the conventional system. As size increases, so does the occurrence of alternative systems, with cook-chill systems being the primary alternative chosen. Additional information is needed on the comparative costs and cash flows of the various foodservice systems.

Data Collection↗
PubMed1986

Graduates of internships and coordinated undergraduate programs--do differences exist?

Two principal routes have existed for several years for gaining credentials for dietetic practice, the dietetic internship and the coordinated program. However, comparative evaluations of the effectiveness of these programs in preparing entry-level practitioners have been limited. In this study, adequacy of educational preparation and performance of dietetic internship and coordinated program graduates was assessed at entry level and after one year of practice, using graduates' self-ratings and supervisors' evaluations. The majority of graduates who were employed in dietetic practice held clinical positions in hospitals or university medical centers. Educational preparation and level of performance of all graduates were considered to be adequate, indicating that both types of programs are preparing knowledgeable and competent entry-level practitioners. Although differences on competency measures were not reflected at entry level, intern graduates scored significantly higher than graduates of coordinated programs on administrative and clinical competencies after one year of practice. Also, at entry level and after one year, those completing internships were rated higher on two performance style measures: initiative/self-assurance and dependability. In general, supervisors' ratings tended to be higher than graduates' self-ratings.

Dietetics↗