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Biomedical subjects

M E Matthews

Publications and source records attributed to M E Matthews.

At least 55 records · Page 3Linked to original sources
PubMed1980

Serving meals with fiscal responsibility.

Food service administrators must learn how to manage human resources and conserve energy resources as part of their overall fiscal responsibility.

Administrative Personnel↗
PubMed1980

Cook/chill foodservice system with a microwave oven: aerobic plate counts from beef loaf, potatoes and frozen green beans.

The purpose was to evaluate microbiological quality and end temperature (ET) of portioned food after heating in a microwave oven as used in a hospital cook/chill foodservice system. Beef loaf (15 kg), potatoes (6 kg), and green beans (5 kg) were prepared in a laboratory. After initial cooking to 60 degrees C, and storage (7 degrees C for 24 h), beef loaf (100 g) was microwave heated: 20, 50, 80 or 110 s. Potatoes were reconstituted, stored (7 degrees C for 24 h), portioned (100 g/portion), and microwave-heated: 25, 45, 65 or 84 s. Beans were thawed (7 degrees C for 24 h), portioned (100 g/portion), and microwave-heated: 20, 50, 80 or 110 s. Aerobic plate counts (APC) for foods were obtained throughout product flow. Wide ranges of Et and of APC in foods indicates that research is needed, for greater control of microwave-heating through advanced microwave engineering and food technology, to produce food with constant microbiological quality.

Animals↗
PubMed1980

A short method to ensure nutritional adequacy of food served in nursing homes. I. Identification of need.

The need was identified for a short method to ensure that food served to nursing home residents provides 100 per cent of Recommended Dietary Allowances for fourteen nutrients without exceeding 110 per cent of the allowances for calories. In one or all three nursing homes studied, food served was nutritionally adequate except for: Niacin, zinc, magnesium, vitamin B6, and folacin. The pattern of food used showed more variation between nursing homes than within a single nursing home, suggesting that a short method should be developed for each nursing home.

Aged↗
PubMed1980

A short method to ensure nutritional adequacy of food served in nursing homes. II. Development of a model food plan.

A model food plan was developed to serve as a short method to ensure nutritional adequacy of food served to nursing home residents. Criteria were that the food plan provide 100 per cent of 1974 Recommended Dietary Allowances (RDAs) for fourteen nutrients without exceeding 110 per cent of allowances for calories. To meet the criteria, an increase in pounds of meat, fish, and poultry; dried beans, peas, and nuts; green leafy vegatables; bananas; and dry cereals over actual food issues was required. The model plan is presented in the form of pounds of food, per sixteen food groups, required for 100 persons, per day.

Aged↗
PubMed1980

Productivity in foodservice systems in fourteen nursing homes.

Activity sampling was used to determine the time foodservice personnel spent in work and delay activities in fourteen non-governmental skilled nursing facilities with bed capacities ranging from 81 to 120 and an occupancy rate above 80 per cent. Mean total minutes per meal equivalent (during three days of study) ranged from 7.13 to 18.95, with a mean of 11.25. Analysis of variance indicated significant differences (p < 0.01) in total minutes per meal equivalent and in direct, indirect, and delay time among the fourteen homes; no statistically significant differences were found among days.

Aged↗
PubMed1980

Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods.

In this study, time-temperature parameters, yield, and moisture and fat content of various foods were determined through laboratory simulation of a cook/chill hospital foodservice system with a microwave oven and after microwave heating for service. Portions (100 gm. per portion) of beef loaf, potatoes, and frozen and canned beans each received four treatments of microwave heating which varied by number of seconds (20 to 110). A wide range (equal to or greater than 46 degrees C.) of internal end temperature was observed after microwave heating portions of food; yield and moisture and fat content of foods decreased as the time of microwave heating increased.

Animals↗
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↗