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Results for “Menu Planning”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

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At least 595 records · Page 33Linked to original sources
PubMed1987

Back to the basics.

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Consumer Behavior↗
PubMed1988

1988 menu census.

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Data Collection↗
PubMedDate not supplied

The changing role of the food service manager.

Hospitals Food Service Departments around the world are faced with the need to undergo major change. No longer are the principles of cookery learned from mother and practised at home acceptable for providing the food requirements of a hospital. The Food Service Department budget is often 9-11 percent of the total hospital budget, with half of this expenditure being used for salaries and wages. With the need to provide effective expenditure of this money and at the same time provide the essential nutritional elements for patients, the need for effective organisation, management and staffing has become more pressing.

Administrative Personnel↗
PubMed1988

Catering for health in a Scottish Health Board.

This paper describes the first steps taken in Grampian Health Board to change hospital staff menus in order to provide meals higher in starchy carbohydrate and dietary fibre but lower in fat and sugar, as recommended in several recent reports. These changes are discussed with reference to the alterations made by the catering department. A nutrition education programme was used to promote these changes and the methods used for this are also described. An overall evaluation was carried out by means of a dietary intake questionnaire administered before and after the programme and the results of this show a significant decrease in fat intake and increases in carbohydrate and dietary fibre intakes.

Food Service, Hospital↗
PubMed1988

Commercial foodservice considerations in providing consumer-driven nutrition program elements. Part I. Consumer health objectives and associated employee education needs.

Commercial, public foodservices are experiencing an increasing demand for menu selections consumers see as healthful. Demographic, economic and lifestyle forces are resulting in a growing proportion of individuals and families who eat away from home more frequently. Many are seeking prudent food choices not only at home, but also in foodservice operations. To them, nutrition represents one controllable lifestyle element which can influence their personal health. Weight control and preventive nutrition are the nutrition-related objectives of most consumers interested in foodservice nutrition. They look to dietary guidelines, both those which are specific to their particular health concerns, (e.g. weight control), and those intended as eating-style changes to reduce the risk of such diet-related conditions and diseases as obesity, atherosclerosis, high blood pressure, diabetes and certain forms of cancer. Focusing on these health objectives, interested foodservice operators should offer items which allow consumers to avoid certain foods and food preparation methods which add up to too much of the following: total calories; fat; refined carbohydrates; cholesterol; sodium; and certain controversial substances, (e.g., caffeine). They seek to replace some of the 'avoid' items with a variety of choices of minimally-processed plant foods, and with less-fatty animal foods. Employee education to support menuing nutrition should begin with the development of an awareness of specific target market health concerns. Employees can then be made familiar with methods to translate these dietary wants and needs into appealing, well-tuned products and service elements. The success of nutrition program elements relies heavily on this understanding by employees in their roles from recipe development to table service.

Attitude↗
PubMed1989

The chef's secret. "We aim to please".

Retail-quality foodservice is a top priority for Cary Soltz, executive chef at Cottage Hospital, whose menu savvy has pleased both patients & hospital staff.

California↗