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Results for “Menu Planning”

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At least 379 records · Page 21Linked to original sources
PubMed2006

Food insecurity in university students receiving financial aid.

PURPOSE: To evaluate the adequacy of loans funding and the risk for food insecurity in students living away from home and receiving loans at the University of Alberta. METHODS: A nutritious seven-day menu was developed. The menu was priced for skilled and unskilled shoppers at a grocery store near to campus and a discount-style grocery store further away. RESULTS: The menu was more costly for males, unskilled shoppers and those students who shopped near to campus. The menu cost was as high as $296/month and often exceeded the $196 allocated by the Canada Student Loans Program for food each month. CONCLUSIONS: Based on the findings from this study, students reliant on financial assistance likely have insufficient money for a nutritionally adequate diet and are at risk for food insecurity. Shopping skills and budgeting, while important, would be insufficient to alleviate food insecurity for many students who require financial aid. Increased funding for food in student loans is necessary.

Adult↗
PubMed2006

Traditional versus room service menu styles for pediatric patients.

PURPOSE: To compare patient satisfaction with a room service (RS) menu style versus a traditional menu (TM) in a Canadian pediatric hospital. METHODS: A sample of 20 subjects (Group A) was surveyed before implementation of the RS menu and a second sample of 20 subjects (Group B) was surveyed after implementation. RESULTS: All subjects in Group B rated overall satisfaction with meals as greatly exceeding or exceeding expectations after implementing the new menu style. Also, 65% of Group B subjects rated quality of food as greatly exceeding or exceeding their expectations after the intervention. CONCLUSIONS: To improve meal satisfaction for pediatric oncology and hemodialysis patients, the RS menu style is a worthwhile option.

Child↗
PubMed2006

Examination of the food and nutrient content of school lunch menus of two school districts in Mississippi.

This study examined the diet quality of the school meals in two Mississippi school districts and compared them to the national guidelines. We examined the lunch menus of the two school districts that participated in the National School Lunch Program and School Breakfast Program focusing on food quality and assessing both healthy and unhealthy foods and eating behaviors. This analysis was completed through a computerized review used to accurately determine the nutrient content. Both the standard and the alternative meals provided by the cafeterias in the two school districts exceeded the minimum requirement for calories for all grade levels. The meals from the urban schools cafeteria provide more calories than meals from the cafeteria in the rural school district. Although schools believe that they are making positive changes to children's diets, the programs are falling short of the nutrient recommendations. Poor nutrition and improper dietary practices are now regarded as important risk factors in the emerging problems of obesity, diabetes mellitus, hypertension and other chronic diseases, with excessive energy intake listed as a possible reason. Dieticians, school professionals and other health care practitioners need to accurately assess energy intake and adequately promote a dietary responsible lifestyle among children.

Adolescent↗
PubMed2003

Optimized bioregenerative space diet selection with crew choice.

Previous studies on optimization of crew diets have not accounted for choice. A diet selection model with crew choice was developed. Scenario analyses were conducted to assess the feasibility and cost of certain crew preferences, such as preferences for numerous-desserts, high-salt, and high-acceptability foods. For comparison purposes, a no-choice and a random-choice scenario were considered. The model was found to be feasible in terms of food variety and overall costs. The numerous-desserts, high-acceptability, and random-choice scenarios all resulted in feasible solutions costing between 13.2 and 17.3 kg ESM/person-day. Only the high-sodium scenario yielded an infeasible solution. This occurred when the foods highest in salt content were selected for the crew-choice portion of the diet. This infeasibility can be avoided by limiting the total sodium content in the crew-choice portion of the diet. Cost savings were found by reducing food variety in scenarios where the preference bias strongly affected nutritional content.

Astronauts↗
PubMed2005

Development of a 1-week cycle menu for an Advanced Life Support System (ALSS) utilizing practical biomass production data from the Closed Ecology Experiment Facilities (CEEF).

Productivities of 29 crops in the Closed Ecology Experiment Facilities (CEEF) were measured. Rice and soybean showed higher productivities than these given by the Advanced Life Support System Modeling and Analysis Project Baseline Values and Assumption Document (BVAD), but productivities of some other crops, such as potato and sweet potato, were lower. The cultivation data were utilized to develop a 1-week cycle menu for Closed Habitation Experiment. The menu met most of the nutritional requirements. Necessary cultivation area per crew was estimated to be 255 m2. Results from this study can be used to help design the future Advanced Life Support System (ALSS) including the CEEF.

Biomass↗
PubMed2000

Hot food cart.

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Dietetics↗
PubMed2004

Improving nursing home food service: uncovering the meaning of food through residents' stories.

The meaning of food to nursing home residents is explored to examine residents' perspectives related to nursing home food and food service, and to identify strategies for improving food and food service in nursing homes. An interpretive phenomenological approach was used to uncover meaning in a series of "tell me a story" interviews about food and food service with nine residents from an eastern Washington nursing home. Analysis revealed 14 domains of meaning, each containing multiple codes with specific descriptions and exemplars of resident expression about food service. Themes that cut across these codes were generated and further organized into three rubrics. They were: Mimicking Home, Making Choices, and Tailoring the System. Specific information found under these three rubrics can be used as a blue print for quality improvement interventions implemented by nursing home staff and management, thereby improving quality of life for nursing home residents.

Aged↗
PubMed2004

Facilitating resident information seeking regarding meals in a special care unit: an environmental design intervention.

Repetitive questions and requests for information are common in older adults with dementia. The purpose of this environmental design intervention was to provide residents continuous access to information about common mealtime questions with the intent of decreasing agitation around mealtimes and facilitating more pleasant patient-staff and patient-patient interactions. A special care unit for residents with dementia of the Alzheimer's type was the setting. During the intervention conditions, a large clock and a sign with large lettering that identified mealtimes were hung in the dining area. Direct observations of 35 residents were conducted at mealtimes for a 5-month period. Results showed reductions from baseline to the intervention phase in food-related questions or requests. These results suggest a simple, inexpensive environmental change intervention can reduce repetitive questions commonly exhibited by individuals with dementia.

Aged↗
PubMedDate not supplied

Measuring cues for healthy choices on restaurant menus: development and testing of a measurement instrument.

PURPOSE: To develop and test the Menu Checklist, an instrument to be used by community members to assess cues for healthy choices in restaurants. DESIGN: Menus from 14 restaurants were coded independently by two trained community reviewers to test the interrater reliability of the instrument. SETTING: A low-income, urban, African-American community in Los Angeles, California. SUBJECTS: Restaurants were selected based on community perceptions of their potential to be included in a nutrition education and advocacy program to improve the availability of healthy foods. MEASURES: The Menu Checklist was adapted from previously tested measurement tools developed by the Prevention Research Center at Saint Louis University. Intraclass correlation coefficients (ICCs), kappa statistics, and percent agreements were calculated to assess interrater reliability. Descriptive statistics were calculated to show the availability of cues for healthy foods. RESULTS: The interrater reliability coefficients for the majority of items were high (.93-1.0). Labeling on restaurant menus was rare, as were low-fat choices. Fruits and vegetables were readily available: 31% of all entrees included one serving and 39% of all appetizers were primarily fruits and vegetables. CONCLUSIONS: The Menu Checklist is a reliable, low-cost means for community members to collect data on influences on food choices in restaurants.

Black or African American↗
PubMedDate not supplied

The prevalence of heart-healthy menu items in West Virginia restaurants.

OBJECTIVE: To determine the prevalence of heart-healthy choices offered in restaurants. METHODS: Menus (N=273) were obtained from restaurants in the 10 most populated cities in West Virginia. A survey assessed the number of restaurants that provide point-of- purchase nutrition information and the heart-healthy choices offered. RESULTS: One restaurant offered point-of-purchase nutrition information. Nine percent of restaurants identified heart-healthy choices on their menus. There was a high frequency of offering vegetarian entrees, light side dishes, and vegetables; however, much less fruit, low-fat milk, low-fat salad dressing, or heart-healthy desserts were on menus. CONCLUSION: There is much opportunity for providing and identifying heart-healthy choices in restaurants.

Food Preferences↗
PubMedDate not supplied

The personal touch.

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Dietetics↗
PubMedDate not supplied

Meal appeal.

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Aged↗
PubMedDate not supplied

Hungry for action.

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Aged↗
PubMedDate not supplied

Feeding patients after abdominal surgery.

Nutrition in hospital has been the focus of negative attention in recent years. Apart from the issues surrounding older people and nutrition (Odlund-Olin et al 1996), patients undergoing surgery might still be subject to inappropriate nutritional care and practice. Many are still fasted for long periods of time before surgery, and experience inappropriate regimes designed to wean them back onto normal eating and drinking patterns. This can lead to malnourishment and delayed healing. The author examines good practice in perioperative nutritional practice, designed to ensure that the patient recovers as quickly and as well as possible following abdominal surgery.

Fasting↗
PubMedDate not supplied

Going cold turkey.

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Diet, Fat-Restricted↗