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Biomedical subjects

M E Matthews

Publications and source records attributed to M E Matthews.

At least 19 recordsLinked to original sources
PubMed1992

Sequences from a family of bovine Y-chromosomal repeats.

A 307-bp Sau3AI fragment previously cloned by deletion enrichment from the bovine Y chromosome was used to isolate a larger lambda EMBL3A genomic cattle clone. The whole 13-kb insert did not give a sex-specific pattern of hybridization to Southern blots of cattle DNA. Subclones from this phage, however, did show that this fragment had a Y-chromosomal origin. It was estimated that at least 40% of the cattle Y chromosome is composed of repeated sequences related to those within these subcloned fragments. Sequences within these subclones are male-specific or male-enriched also in sheep, goats, and deer. Comparison of cattle and sheep homologues of these sequences reveals that much greater amplification and rearrangement have occurred on the cattle Y chromosome than on the sheep Y. The apparent insertion of sequences into cattle Y-specific sequences relative to the sheep homologues suggests possible mechanisms for the evolution of the artiodactyl Y chromosome.

Animals↗
PubMed1991

A DNA sequence that is present in both sexes of Artiodactyla is repeated on the Y chromosome of cattle, sheep, and goats.

We have cloned a 307-bp Sau3AI fragment of DNA from the bovine male genome by deletion enrichment. Although a single-copy homolog is present in the female cattle genome, the sequence (BRY.1) is repeated at a moderate and variable frequency only in males. This pattern occurs too in sheep and goats, but BRY.1 is found in equal amounts in both sexes of fallow deer and pigs, approximating single copy. The conservation of a homologous sequence over millions of years and its repetition exclusively on the Bovidae Y chromosome raise interesting questions concerning the origin, evolution, and possible function of this unusual element.

Animals↗
PubMed1991

Time spent in state-recommended functions by consultant dietitians in Wisconsin skilled nursing facilities.

In this study we determined how consultant dietitians working in Wisconsin skilled nursing facilities distributed their time among contracted duties. At the time of the study, the 400 skilled nursing facilities in Wisconsin employed 160 consultant dietitians. Of these, 135 consultant dietitians were eligible to participate in the study. A mailed questionnaire was used to collect data on educational background, experience, and actual time spent in state-recommended functions, additional resident-care functions, and additional non-resident-care functions. Completed, usable questionnaires were returned by 65 (48%) of the 135 consultant dietitians. Data were analyzed statistically and presented as medians, means, and standard deviations. Mean time (minutes) consultant dietitians spent per resident admission activity was as follows: data collection, 31.3; care planning, 28.9; resident counseling, 18.5; medical record review, 17.7; discharge referral, 15.4. Mean time (minutes) consultant dietitians spent per month in other activities was as follows: facility evaluation, 75.3; student training, 120; allied staff training, 38.7; foodservice staff training, 46.8; technician training, 128; menu planning, 76.9; diet manual review, 21.6; quality assurance programs, 31.8; quality assurance audits, 34; report preparation for facility administrator, 33.4; and policy development, 32.8. Mean times reported in this study may be used as time guidelines by the state of Wisconsin for evaluating how skilled nursing facilities contract for services of consultant dietitians. Other state and federal regulatory agencies could use the time guidelines for comparison and verification until future studies provide more data on time standards for state-recommended functions, additional resident-care functions, and additional non-resident-care functions.

Consultants↗
PubMed1989

Development of an evaluation model for computer foodservice management systems.

Business evaluation practices were used to develop a model for postimplementation of a computer system in a foodservice. Four levels of success with a corresponding indicator for evaluation were identified as: I. Management Action--management implements data and reports; II. Management Change--management initiates use of system to find solutions to problems; III. Management Uses Analytical Approach--management uses system as a routine part of problem-solving; and IV. Management Change in Task-management's role changes as a result of the computer system. Five computer functions were identified for evaluation: integrity, performance, use, efficiency, and effectiveness. Criteria, measurements, standards, and actual sections were then developed for each function. An instrument was developed on the basis of the evaluation, including forms, questionnaires, learning experiences, and scenarios. The instrument was then applied to two computer foodservice management systems--a custom-designed system and a packaged software system. The instrument was applied to software systems by the scenario method. Five criteria with key indicators were developed to determine successful application of the instrument. The evaluation model and the final instrument developed and applied in this study should be useful to dietitians evaluating a computer system 6 to 12 months after implementation in their foodservice.

Computer Systems↗
PubMed1988

Activities of and time spent by the project dietitian in implementing a custom-designed decision support system for a computer.

Part 1 of this study involved development and implementation of a prototype of Interactive Foodservice Decision Assist Methods (IFDAM) software. A 1-day menu from the Health Center of Methodist Health Services, Inc., which included 161 menu items and 181 ingredients, composed the data base. The prototype was used to test transfer procedures from the mainframe computer at the university to the one at the hospital and to test the program and train users. Three supporting documents were written. The Procedure Manual described methodology for data collection and use of IFDAM at the Health Center. The Data-Entry Manual explained the use of the microcomputer for entering information into IFDAM. The User Manual illustrated the command structure of IFDAM. Part 2 of the study included the addition of data from five cost centers, which were serviced from the central production facility of the Health Center. Six-week-cycle menus and all ingredient files in the foodservice were incorporated into the data base. The data totaled 998 menu items and 660 ingredients. Time spent by the project dietitian on development of data bases and support manuals, completion of data forms, data entry and transfer, conferences, and training totaled 362.10 hours and 898.75 hours in Parts 1 and 2, respectively. The project required 30 months to complete. Problems, classified as equipment, program, or personnel, delayed implementation.

Data Collection↗
PubMed1988

Bentonite models simulate turkey rolls during convective heating.

A research strategy is presented to illustrate phases involved in developing a food model to simulate a food product. Such models can be used to reduce expenses involved in studying energy consumed during heat processing. Bentonite-glycerol-water dispersions were prepared to simulate raw turkey rolls when processed at 105 degrees and 135 degrees C (220 degrees and 275 degrees F) in oven loads of two, four, and six rolls in an electric convection oven. Total processing losses were similar for the models and the turkey rolls. When expressed as watt-hours per kilogram, energy consumption for the turkey and models was not significantly different at each oven temperature and load.

Animals↗
PubMed1988

Software selection: can a demonstration computer package help?

Using a demonstration package (demo) is one method of reviewing software which a foodservice manager is considering for purchase. There are a large number of software programs available, and the number is always increasing. Once the foodservice manager has established the criteria for selecting software, the programs which appear to meet those criteria must be evaluated. This article discusses the use of a demo as part of the evaluation process. A demo is a promotional tool used by vendors to demonstrate their software. Part or all of the program, with limitations on the amount of data that may be entered into the software, is normally provided. Advantages and disadvantages of demos are discussed, and the authors' experience using a demo is reported. A program demonstration checklist is provided. The advantages and disadvantages of reviewing the entire program and observing a vendor's demonstration are also discussed.

Food Services↗
PubMed1986

Labor time spent in foodservice activities in one hospital: a 12-year profile.

Labor minutes per meal equivalent and percentage of time spent in direct work, indirect work, delay time, and total time were determined in an annual study of foodservice workers in a community hospital. Twelve activity sampling studies (from 1973 through 1984) were conducted for 7 days (Monday through Sunday), usually during the second week of February. The conventional foodservice, with the cook/hot-hold method of food production and service, averaged about 10 minutes for direct work, 1 minute for indirect work, 2 minutes for delay time, and 13 total labor minutes per meal equivalent for the 12 years. The data were similar to those of the study in the 1960s, of conventional hospital foodservices, with high productivity, which averaged about 11 minutes for direct work, 1 minute for indirect work, 2 minutes for delay time, and 14 total labor minutes per meal equivalent. Data averaged from the 1973 through 1984 studies compared with the data from the 1960s study showed that transportation, cleaning, and service required the most labor time (total of 58% in this study and total of 62% in the 1960s study). Methods reported in this article may be applied in other foodservices to identify labor time spent in work and delay activities to establish productivity guidelines for a foodservice department.

Efficiency↗
PubMed1986

A computer-based decision support system aids distribution in planning and control of foodservices.

Three scenarios, developed from typical situations in the foodservice, were stimulated on the Sperry 1100/80 computer to illustrate how the decision support system assisted dietitians. The scenarios included an analysis of price changes and discounts from a potential vendor; menu planning and pricing for a holiday dinner for 800 to 900 employees; and a comparison of costs between 1 day of meals for a patient on a general and a diabetic diet. In the analysis of price discounts, 1.5 hours were required for finding an acceptable solution using the decision support system. Prices were changed on 349 ingredients; then matrix multiplication within the decision support system resulted in recosting all menu items with those ingredients and provided new prices for cost per meals. Eight new ingredients, 13 menu items, and 2 menu plans for two different holiday meals were entered into the computer; precise amounts and prices for menu items and meals were obtained in 1 hour. Twelve hours was the minimum time estimated for finding a solution by hand calculations. Time to calculate costs of 27 different menu items for one patient day was estimated to be 9 hours manually. With the decision support system, cost comparisons were available in 1 hour. Both the usefulness and the potential of the decision support system were demonstrated.

Computers↗
PubMed1979

Hospital cook/chill foodservices systems. Effect of end temperature of initial cooking on yield and moisture of beef loaf during processing.

Hospital cook/chill foodservice systems are characterized by two heat processes: Intial cooking and microwave heating for service. End temperature (ET) of initial cooking for beef loaf in actual and in simulated cook/chill systems has been reported to vary from 123 degrees F. (51 degrees C.) to 170 degrees F. (77 degrees C.). After preparation, beef loaf (5 kg.) was initially uncooked or initially cooked to ETs of 113 degrees, 140 degrees, 167 degrees, or 194 degrees F. (45 degrees, 60 degrees, 75 degrees, or 90 degrees C.), stored chilled (24 hr. at 42 degrees F. [6 degrees C]), and portions (100 gm.) were microwave heated to 165 degrees F. (74 degrees C.) or above. Multiple comparison t-test on data for yield and for moisture content of beef loaf indicated that increasing the ET of initial cooking significantly (P of less than or equal to 0.01) decreased yield and moisture content of beef loaf after initial cooking and after microwave heating for service.

Animals↗
PubMed1979

Cook/chill foodservice systems. Predicting cooling time of a ground beef entrée chilled in bulk.

Mathematical formulas which incorporate thermal properties of the food, geometry of the food mass, and process conditions during cooling were used to predict the time required for a cooked ground beef product chilled in bulk to cool to 45 degrees F. (7 degrees C.). Formulas predicted cooling time within 36 min. (11 per cent) of the actual cooling time. For widespread application, additional information on thermal properties of entrée products of the type served in foodservice operations needs to be obtained.

Animals↗
PubMed1978

Master standard data quantity food production code. Macro elements for synthesizing production labor time.

Preparation procedures of standardized quantity formulas were analyzed for similarities and differences in production activities, and three entrée classifications were developed, based on these activities. Two formulas from each classification were selected, preparation procedures were divided into elements of production, and the MSD Quantity Food Production Code was applied. Macro elements not included in the existing Code were simulated, coded, assigned associated Time Measurement Units, and added to the MSD Quantity Food Production Code. Repeated occurrence of similar elements within production methods indicated that macro elements could be synthesized for use within one or more entrée classifications. Basic elements were grouped, simulated, and macro elements were derived. Macro elements were applied in the simulated production of 100 portions of each entrée formula. Total production time for each formula and average production time for each entrée classification were calculated. Application of macro elements indicated that this method of predetermining production time was feasible and could be adapted by quantity foodservice managers as a decision technique used to evaluate menu mix, production personnel schedules, and allocation of equipment usage. These macro elements could serve as a basis for further development and refinement of other macro elements which could be applied to a variety of menu item formulas.

Animals↗
PubMed1978

Food production relationships between entrée combinations and forecasted demand.

Macro elements and values for associated Time Measurement Units were applied to three classifications of entrées to synthesize production time for 100, 300, and 500 portions. Average handling and process time for each classification and time per portion were calculated. Data revealed that roast and single-item entrées required greater average handling time than combination entrées, because more individual handling of portions was required as forecasted demand increased. Process time for combination and single-item entrées increased as forecasted demand increased. The time for the single-item classification doubled for 300 and 500 portions, because oven capacity was exceeded. Production time data were applied to six combinations (menu mixes) and quantity levels of entrée classifications to determine production feasibility in a simulated foodservice system. Production problems were encountered in five of the six menu mixes because of system constraints. This study indicated that total production time estimates would be useful to foodservice managers when planning a menu mix, scheduling production personnel, and forecasting labor costs.

Food Handling↗
PubMed1978

Activity sampling in two nursing home foodservice systems.

Activity sampling was conducted in the foodservice department of two Wisconsin skilled care nursing homes with bed capacities between 100 and 160. Two seven-day sampling periods about one month apart were conducted in each home with 100 random observations being made each day. Analysis of variance of data indicated that the modified activity sampling technique was reliable in analyzing activities of personnel in nursing home foodservice systems with similar organizational and operational characteristics. In both homes, approximately 81, 9, and 10% of total labor time were spent in direct work, indirect work, and delays, respectively. Mean labor minutes per meal equivalent served (7.48 in Home X and 7.43 in Home Y) were similar. The consistent values for minutes per meal equivalent from Monday through Friday suggest that future activity sampling studies in nursing homes could be less than seven days. When evaluating staffing patterns in nursing home foodservice systems, consideration should be given to both quantitative indexes (minutes per meal, food cost per meal, labor cost per meal and qualitative indexes (sensory, microbial, and nutrient quality of food served), as well as to employee and resident satisfaction with the system.

Analysis of Variance↗