Search PubMed⌕ Search

Biomedical subjects

M E Matthews

Publications and source records attributed to M E Matthews.

At least 37 records · Page 2Linked to original sources
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↗
PubMed1984

Labor time code for assembling and microwave heating menu items in a hospital galley.

Labor times for microwave-heating activities were developed by using Master Standard Data (MSD). Step 1 involved defining the layout of the actual hospital galley , dividing into small motions the labor activities involved in assembling menu items that would be microwave heated, and identifying basic elements for each motion. Step 2 was the development of seven macro elements under simulated conditions in the laboratory. In step 3, a stopwatch time study in the laboratory was used to verify MSD-predicted times for the seven macro elements. For the final step, a stopwatch time study was conducted under actual operating conditions in a hospital galley . Predicted time derived from laboratory simulation of microwave-heating activities indicated that it should take a foodservice employee 1.71 minutes to assemble menu items from two trays and heat the items by using two microwave ovens . Total labor time for assembling and microwave heating menu items under actual conditions in the hospital galley was similar to MSD-predicted times. Although labor times reported are specific for the cook/chill foodservice system used in this study, the methods and the code may be applied in other hospital foodservices to develop specific labor times for those facilities.

Food Handling↗
PubMed1984

A new approach to the design of information systems for foodservice management in health care facilities.

An organizational framework for integrating foodservice data into an information system for management decision making is presented. The framework involves the application to foodservice of principles developed by the disciplines of managerial economics and accounting, mathematics, computer science, and information systems. The first step is to conceptualize a foodservice system from an input-output perspective, in which inputs are units of resources available to managers and outputs are servings of menu items. Next, methods of full cost accounting, from the management accounting literature, are suggested as a mechanism for developing and assigning costs of using resources within a foodservice operation. Then matrix multiplication is used to illustrate types of information that matrix data structures could make available for management planning and control when combined with a conversational mode of computer programming.

Accounting↗
PubMed1983

Percent retention of vitamin C in whipped potatoes after pre-service holding.

Pre-service holding is an important but neglected process step within the conventional food service systems. Dehydrated potatoes (50 one-half-cup servings) were reconstituted, mixed, transferred to a pan, covered, weighed, and placed into a pre-service holding unit for 60 min. at 82 degrees C (179 degrees F) with a 50% RH. Although temperature and time were constantly monitored, statistically significant differences were found for temperatures in both the product and the equipment . Samples of whipped potatoes analyzed for vitamin C were significantly different among the five trials of the experiment, but no differences were found among the three areas in the pan. The mean loss of 36.2% vitamin C under controlled conditions in the laboratory suggests that losses that occur under daily operating conditions in a food service can be much more severe.

Ascorbic Acid↗
PubMed1983

Nutritive value of food served calculated from food purchased in 14 nursing homes.

A three-day average of the nutritive value of pounds of food served indicated that none of the 14 nursing homes surveyed served a selection of foods which supplied recommended amounts of vitamin B6 and folacin when compared with the Recommended Dietary Allowances. Suggestions for limiting kilocalories, while providing adequate sources of other nutrients to residents, include: decreasing high caloric-low nutrient foods and total pounds of meat, increasing the proportion of fish and poultry in relation to red meats, and increasing pounds of leafy vegetables, bananas, and dry cereals.

Dietary Services↗
PubMed1982

A dietary survey of 14 Wisconsin nursing homes.

The nutrient content of meals planned for and consumed by residents of 14 Wisconsin nursing homes was determined. Menus were low in energy, niacin, magnesium, zinc, vitamin B6, and total folate. Intakes of those nutrients and nine others were also low for a large proportion of the population. Approximately 30 percent of the men and women consumed fewer than 1,200 kcal. It is recommended that nursing homes should; (a) use a food plan which meets the nutrient needs for a broad range of energy intakes and (b) periodically monitor dietary patterns to detect those residents who consume inadequate diets.

Adult↗
PubMed1982

Master standard data quantity food production code.

The Master Standard Data (MSD) Quantity Food Production Code was applied to production of roast entrées in a hospital food service. Ten stopwatch time studies were used to measure actual production times for roast entrées in the operation. Comparison showed that median production times by stopwatch exceeded MSD-predicted time by 27 min. Analysis of 13 macro elements in the hospital food service operation showed wide variability in production times because of differences in performance of individual employees and/or fluctuations in product demand. Further study of these variables, in the facility where the research was conducted, may isolate contributing factors.

Cooking↗
PubMed1982

Determining labor production time for roast entrées in hospital food services.

The Master Standard Data (MSD) Quantity Food Production Code was used to simulate entrée production in a hospital food service for 100 through 400 portions of roast entrée at intervals of 25 portions. Increases in labor time occurred at 125, 225, and 325 portions and were due to increased handling of containers and pans by employees. Production schedules, based on the MSD Quantity Food Production Code, may be developed and implemented in facilities where managers have identified standards for labor production time.

Food Service, Hospital↗
PubMed1981

Variables affecting productivity in food service systems of nursing homes.

Data were collected in food service systems of 14 nursing homes to measure and correlate 16 variables hypothesized to affect quantitative productivity, defined as minutes per meal equivalent. Analysis of data showed that as two variables--ratio of the number of employees to full-time equivalent positions and total labor hours--increased, minutes per meal equivalent increased; thus quantitative productivity decreased. As four variables--turnover of full-time employees and of all employees, ratio of number of residents to full-time equivalent worker, and total meal equivalents served--increased, minutes per meal equivalent decreased; thus quantitative productivity increased.

Adult↗
PubMed1981

Effect of microwave heating in cook/chill food service system. Energy balance for heating beef loaf.

In the microwave-heating subsystem of the simulated cook/chill food service, 100-gm. portions of precooked beef loaf were heated 80 sec. (2,450 mHz; 237 V.; 3,003 W. input power; 1,407 W. output power) to a mean internal end temperature of 82 +/- 9 degrees C. Mean input power to the microwave oven during heating, controlled by a transformer, was 240 kJ. per 80 sec. Fifty-three percent of the input power to the microwave oven was used to operate the oven. Of the 47 percent output power available to heat the beef loaf, 12 percent of the total input power was estimated to heat beef loaf, 17 percent was estimated to evaporate water from beef loaf, and 18 percent was attributed to miscellaneous energy losses.

Animals↗
PubMed1981

Improving the flow of customers in a hospital cafeteria.

Customer flow through a hospital cafeteria was modeled as a queuing system for the purpose of analyzing the problems of long lines and excessive waiting by customers during lunch hours. Different policies of the hospital affecting the arrival times of customers to the cafeteria were simulated on a computer. The key factor was found to be group arrivals because of the pattern in which the hospital departments released their employees for lunch. Alternative policies were simulated, and performance with those policies in effect was measured and reported.

Computers↗