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Results for “Menu Planning”

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At least 235 records · Page 13Linked to original sources
PubMed2006

"You had peas today?": a pilot study comparing a Head Start child-care center's menu with the actual food served.

This study explored the types of food served at a Head Start child-care center compared with that center's monthly menus. The study design was direct observation of the food provided by a Head Start center throughout the school day (Monday through Friday; 8:45 am to 2:30 pm) from January 4 to June 20, 2002, and analysis of this center's monthly menus. The numbers of meals directly observed for each type of meal service were: breakfast (n=96), lunch (n=95), and afternoon snack (n=78). These meals were compared with six monthly menus. Of the 269 meals and snacks compared, only three breakfast meals and an "ethnic day" matched the meals described on the provided menu. These findings illustrate that this center's menu was not consistently followed and therefore could not be used as an estimate of the preschoolers' intake or used as an educational or informational tool for parents/caregivers. Future research should verify how common these findings are among other Child and Adult Care Food Program child-care centers. Results may provide direction for development of the US Department of Agriculture's Child and Adult Care Food Program training for foodservice workers and educational materials focusing on menu development, appropriate substitutions, and the importance of using menus as a nutrition education tool.

Child Day Care Centers↗
PubMedDate not supplied

Acceptability of lower glycemic index foods in the diabetes camp setting.

OBJECTIVE: To determine the acceptability of lower glycemic index (GI) foods served at diabetes camp. DESIGN: Crossover design of standard and lower GI menus. SETTING: Three consecutive 5-day diabetes camp sessions. PARTICIPANTS: 140 youth, age 7-16, with type 1 or 2 diabetes. INTERVENTION: A standard camp cycle menu was reformulated to include 2 1/2 days of standard foods and 2 1/2 days of lower GI foods. MAIN OUTCOME MEASURES: Youth provided satisfaction ratings after meals and snacks using measures designed for this study. Observations of food consumption were conducted on a random sample of youth for each meal. ANALYSIS: Descriptive analyses and t-tests were conducted to assess differences in satisfaction with and consumption of standard and lower GI foods. RESULTS: Lower GI foods served at dinner and for snacks received satisfaction ratings equal to standard foods (dinner: 3.68 lower GI versus 3.79 standard, P = .30; snacks: 3.74 lower GI versus 3.79 standard, P = .60). Lower GI foods served at breakfast and lunch received lower, though very acceptable, ratings (breakfast: 3.76 lower GI versus 4.04 standard, P < .01; lunch: 3.64 lower GI versus 3.88 standard, P = .01). Consumption of all meals was acceptable. No differences occurred in the frequency of high or low blood sugars between standard and lower GI days. CONCLUSIONS AND IMPLICATIONS: Higher quality carbohydrates may be provided to youth in institutional settings while maintaining sufficient levels of acceptability; specific findings are instructive for designing efforts to increase their consumption.

Adolescent↗
PubMed2006

Availability of point-of-purchase nutrition information at a fast-food restaurant.

OBJECTIVE: Given the link between eating out, poor diets, and obesity, we assessed the availability of point-of-purchase nutrition information at the largest fast-food restaurant in the U.S., McDonald's. METHOD: In August 2004, we visited 29 of 33 (88%) of the McDonald's outlets in Washington, DC and visually inspected the premises, as well as asked cashiers or restaurant managers whether they had nutrition information available in the restaurant. RESULTS: In Washington, DC, 59% of McDonald's outlets provided in-store nutrition information for the majority of their standard menu items. In 62% of the restaurants, it was necessary to ask two or more employees in order to obtain a copy of that information. CONCLUSION: We found that even at the largest chain restaurant in the country, nutrition information at the point of decision-making is often difficult to find or completely absent.

Data Collection↗
PubMed2000

Design, development, and formative evaluation of "put nutrition into practice," a multimedia nutrition education program for adults.

The purpose of this study was to design, develop, and formatively evaluate a computer-based multi-media nutrition education program for adults based on the Dick and Carey model of instructional design. The 4 phases of the study included analysis, design, development, and evaluation. Seventy-two volunteers from the US Air Force, aged 18 to 50 years, participated in focus groups, an E-mail survey, or a dietitian survey to establish the program's instructional goal of applying the principles of the Food Guide Pyramid to daily food choices. Objectives, assessment instruments, content, examples, and practice questions with feedback were written in the design phase. Four modules of instruction--Familiarization with Food Groups, Serving Sizes, Modifying a Menu, and Vitamins and Minerals--were programmed using Hyper-studio. Eighteen subjects aged 22 to 40 years, with at least a high school education and an average knowledge of nutrition volunteered to participate in 1 of 2 formative evaluation phases. All subjects completed a pretest, 2 posttests, 3 embedded tests, and an attitude questionnaire to ascertain program weaknesses. One module was deleted after phase 1 because the material lacked relevance to subjects. In phase 2, only 4 of 15 subjects could identify serving sizes in module 2 and only 6 of 15 subjects could do the same on posttest 1. Back buttons and review screens were added to modules 2 and 3 to facilitate identification of serving sizes. We conclude that dietetics professionals should use systematic models of instructional design, such as the Dick and Carey model, to design effective nutrition education programs for the public.

Adolescent↗
PubMed2001

Development of a medical nutrition therapy protocol for female collegiate athletes.

Nutrition intervention can improve athletic performance and reduce the risk of nutrition related problems in women athletes. The current healthcare environment demands that dietitians document the outcomes of the medical nutrition therapy (MNT) they provide. This requires the development and validation of MNT protocols so that outcomes can be documented and compared in similar populations across multiple settings. The purpose of this project was to develop a sports nutrition management MNT protocol for collegiate women athletes. A registered dietitian currently working with collegiate women athletes collaborated with four dietitians from the community to develop an MNT protocol. Further testing and validation using this MNT protocol will help dietitians document the outcomes of their interventions in this population.

Adolescent↗