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PubMed1995

[An approach for planning hospital menus using a knowledge-based system].

Menu planning in hospitals is a complex decision problem. Patients expect the menu plan to be healthful and in accordance with their nutritional habits. Furthermore, the menu plan must conform to capacity limits of the kitchen. In this paper we present an approach to computerized food selection and menu composition. The model is based on nutritional knowledge, which is represented in the computer and used for problem solving.

Artificial Intelligence↗
PubMed1990

Educating patients with diabetes: comparison of nutrient-based and exchange group methods.

This study compared the effectiveness of a nutrient-based (diet guide) approach with that of a food-group (exchange lists) approach to menu planning for persons with noninsulin-dependent diabetes. Each method was presented to four groups in three-session workshops emphasizing meal planning to reduce risk of heart disease. The diet guide method evaluated menus specifically for calories, source of calories, cholesterol, fiber, sodium, and key vitamins and minerals. Of 105 subjects recruited, 97 completed the workshops and 83 the 6-month follow-up. Subjects responded positively to the diet guide method, finding it as easy to use as the exchange lists method. Menu planning and evaluation initially took longer using the diet guide than the exchange group method (25 vs. 16 minutes per day), but subjects indicated that time was well spent. Also, with practice, the time required to use the diet guide method decreased to 17 minutes per day. Both diet-education programs improved attitude and knowledge regarding diabetes, diet, and nutrition, with retention of knowledge gained for up to 6 months. Increases in applied nutrition knowledge scores were significantly greater, however, for diet guide than for exchange lists subjects both 3 months (24% vs. 15% increase) and 6 months postworkshop (15% vs. 8% increase). We conclude that the diet guide method can effectively serve as an alternative menu-planning system to exchange lists for patients with noninsulin-dependent diabetes who have at least a high school education.

Adult↗
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↗
PubMed1994

Effectiveness of two training methods to improve the quality of foodservice in small facilities for adult care.

OBJECTIVE: Community-based adult-care facilities (ACFs) with fewer than 25 beds provide homes for persons with disabilities who cannot live independently. The staff in these facilities are not required to have any formal foodservice training, yet they provide meals for the residents. The objective of this study was to evaluate the quality of foodservices before and after a foodservice training program. DESIGN: Forty-six ACFs from six health-unit areas throughout the province of British Columbia were enrolled in the study, which involved a pretest-posttest design over a 5-month period. The health units were randomly assigned to one of three programs. INTERVENTION: The ACFs received either a training workshop plus foodservice manual developed specifically for ACFs, the manual only, or no intervention. MAIN OUTCOME MEASURES: Facilities were audited on performance in food purchasing, menu planning, food safety, and food storage. These areas were rated according to established minimum government regulations and other foodservice standards. Differences between the two audit scores (postintervention score minus preintervention score) were analyzed for each program section. Group comparisons were done using analysis of covariance procedures, with the initial score being the covariable. RESULTS: No treatment effect was found on performance for food purchasing and food storage. Training via workshop plus manual resulted in a significant improvement in audit scores for menu planning and food safety compared with training via the manual alone. APPLICATION: Dietitians should consider providing foodservice training workshops for similar types of facilities. The benefits of providing a manual alone are negligible.

Adult↗
PubMed1985

Food and nutrition skills of mentally retarded adults: assessment and needs.

Nutrition assessment showed that 48% of the mentally retarded adults in this study were obese, pointing to present and/or past energy imbalances (11,14). Approximately 43% of the clients were consuming less than 50% of the RDAs for one or more nutrients. Diets were most frequently low (less than 75% RDAs) in iron, vitamin A, and calcium. Other problems included difficulties in shopping, menu planning, and food preparation. Clients scored a mean of 53.2% on the nutrition knowledge test. This program has made great progress in developing its clients' food and nutrition skills. But the study showed that ongoing reinforcement of basic nutrition knowledge and skills is critically needed, along with a practical cookbook to aid clients in applying nutrition principles to daily menu planning and food preparation. To fill the latter need, a food and nutrition manual for self-sufficient adults is currently being developed.

Adult↗
PubMed1984

A taste of nutrition--a nutrition resource for leaders working with mentally handicapped adults.

The trend towards deinstitutionalization for mentally handicapped adults has precipitated a need to provide these individuals with nutrition education and food preparation skills. Food, nutrition, and eating are important components of training programs for life skills, which lead to greater independence for the mentally handicapped. The types of nutrition information and learning activities needed for the mentally handicapped were determined through a literature review and a series of interviews with those working with this target group. The nutritional concerns of mentally handicapped adults include food selection to meet their nutritional needs, menu planning, food preparation, weight control, and nutrient-drug interactions. A Nutrition Resource Kit for Leaders Working with Mentally Handicapped Adults has been developed in The Regional Municipality of York in response to local demand for nutrition education programs and resources for mentally handicapped adults. The kit provides those working with mentally handicapped adults with background nutrition information, learning activities, resource materials, and references to additional resources. The topic areas covered include basic nutrition, nutritional concerns of mentally handicapped adults, nutrient-drug interactions, menu planning, shopping strategies, and food preparation. Dietitian-nutritionists can assist leaders who work with mentally handicapped adults by providing them with up-to-date nutrition information and motivating the to use available nutrition education resources.

Humans↗
PubMed1991

Marketing nutrition in restaurants: a survey of current practices and attitudes.

This study sought to determine attitudes toward nutrition, nutrition marketing practices, the relationship between attitudes toward nutrition and nutrition marketing practices, and nutrition training practices in restaurants. A written questionnaire was mailed to 200 research and development (R & D) directors in restaurant companies included in Restaurants & Institutions' list of top 400 foodservice organizations ranked by sales. Seventy (35%) responded. Most R & D directors did not think they were responsible for improving the health of their consumers. A positive relationship existed between attitudes toward nutrition and nutrition marketing practices (P = .013). Forty-four reported that they marketed nutrition and planned to add nutritious menu items in the future. Forty-six reported that nutritious meal options represented 0 to 10% of total sales. Nutrition information was provided to consumers by 27 restaurant companies but such information often had to be requested. The American Heart Association was a popular source of nutrition and menu-planning information. Twelve companies employed a registered dietitian, and 14 used registered dietitians as consultants. Nutrition-related training for restaurant employees was limited. These findings indicate that dietitians have opportunities to market their skills in developing nutritious menu items and providing staff training. Also, dietitians should encourage consumers (especially those with special dietary needs) to let restaurant managers know their menu and nutrition information needs.

Health Knowledge, Attitudes, Practice↗
PubMed1980

Menu planners should check revised RDA.

The 1980 edition of Recommended Dietary Allowances revisers allowances or units of measurement for many nutrients, requiring corresponding changes in hospital menu planning.

Food Service, Hospital↗
PubMed1998

Design and implementation of a vegetarian food system for a closed chamber test.

The National Aeronautics and Space Administration (NASA) is conducting a series of closed chamber environmental tests, called the Lunar Mars Life Support Test Project (LMLSTP), which is designed to provide data for the development of surface habitats for the Moon and Mars. These surface habitats will be closed loop environmental systems that will recycle air and water and will grow crops to provide food for crew members. In conjunction with these tests, the Food Systems Engineering Facility at the Johnson Space Center (JSC) tested a 10-day vegetarian menu based on items that can be made from the projected crop list for these habitats. The planned menu met most of the nutritional requirements of the four crew members and was found highly acceptable. Automation of the food preparation and processing equipment was strongly recommended because the preparation time was judged excessive. The waste generated was largely due to leftovers.

Diet, Vegetarian↗