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PubMed1987

Exchange lists: revised 1986.

A committee composed of members of The American Dietetic Association and the American Diabetes Association has revised Exchange List for Meal Planning. Changes were made, as deemed necessary, on the basis of nutritional recommendations for persons with diabetes as understood in 1986. Major changes include rewriting the text to make it more useful in the education of persons with diabetes; changing the order of the exchange lists to emphasize a high-carbohydrate, high-fiber diet, as well as to better reflect the order of foods in menu planning; adding symbols to foods high in fiber and sodium; changing nutritive values for the starch/bread and fruit lists; adding lists of combination foods, free foods, and foods recommended only for occasional use; developing a data base; and initiating a plan for field testing and evaluation. The committee also developed a simplified meal planning tool, Healthy Food Choices, to be used for initial or "survival" level education. In poster format, foods are grouped by calories into six food groups. Approximate portion sizes of commonly used foods are listed. Blank lines are provided for the nutrition counselor to write in a suggested menu or meal plan for the client. Because the booklet does not use the word "diabetes" specifically, it is appropriate as a general teaching tool.

Diabetes Mellitus↗
PubMed1980

Alternate lunch patterns in high schools. III. Food acceptability.

Food acceptability was assessed in forty-eight high schools using alternate methods of menu planning for school lunches. The free-choice pattern resulted in a significant reduction of total plate waste, particularly in the vegetable and salad categories. Girls consistently wasted more food than did boys, regardless of menu pattern. Overall plate waste was 7 and 13 per cent of food service for boys and girls, respectively. The data suggest that a free-choice lunch may be effective in reducing plate waste, particularly for poorly consumed menu items.

Female↗
PubMed1993

Getting the most from software.

Menu planning and diet office software can help operators cut labor requirements, establish charges for diet instructions and much more.

Efficiency↗
PubMed2004

Using a visual plate waste study to monitor menu performance.

Two visual plate waste studies were conducted in 1-week phases over a 1-year period in an acute care hospital. A total of 383 trays were evaluated in the first phase and 467 in the second. Food items were ranked for consumption from a low (1) to high (6) score, with a score of 4.0 set as the benchmark denoting a minimum level of acceptable consumption. In the first phase two entrees, four starches, all of the vegetables, sliced white bread, and skim milk scored below the benchmark. As a result six menu items were replaced and one was modified. In the second phase all entrees scored at or above 4.0, as did seven vegetables, and a dinner roll that replaced sliced white bread. Skim milk continued to score below the benchmark. A visual plate waste study assists in benchmarking performance, planning menu changes, and assessing effectiveness.

Food Preferences↗
PubMed1988

Quantity vegetarian meal patterns.

Production and service of quantity vegetarian meals requires skills that are used in most quantity food kitchens around the world. Menu planning with the vegetarian in mind requires the substitution of meat, fish, and poultry entrees with vegetable sources of protein. Variety of available alternatives is good in many locations; creativity in selecting alternatives contributes to excitement in meals and improved nutrition. Specific protein sources appropriate for quantity feeding include many ethnic foods as well as standard North American and Western European favorites that may require slight modifications. The computer plays a role in monitoring nutritional quality of menus served to customers. Other computer applications provide feedback for cost analysis and control of menu, inventory, and production planning. Research in production times of vegetarian entrees provides a basis for comparison of production times of menu items for cost analysis.

Diet↗
PubMed1998

Consumer acceptance of vegetarian sweet potato products intended for space missions.

Sweet potato is one of the crops selected for NASA's Advanced Life Support Program for potential long-duration lunar/Mars missions. This article presents recipes of products made from sweet potato and determines the consumer acceptability of products containing from 6% to 20% sweet potato on a dry weight basis. These products were developed for use in nutritious and palatable meals for future space explorers. Sensory evaluation (appearance/color, aroma, texture, flavor/taste, and overall acceptability) studies were conducted to determine the consumer acceptability of vegetarian products made with sweet potato using panelists at NASA/Johnson Space Center in Houston, TX. None of these products including the controls, contained any ingredient of animal origin with the exception of sweet potato pie. A 9-point hedonic scale (9 being like extremely and 1 being dislike extremely) was used to evaluate 10 products and compare them to similar commercially available products used as controls. The products tested were pancakes, waffles, tortillas, bread, pie, pound cake, pasta, vegetable patties, doughnuts, and pretzels. All of the products were either liked moderately or liked slightly with the exception of the sweet potato vegetable patties, which were neither liked nor disliked. Mean comparisons of sensory scores of sweet potato recipes and their controls were accomplished by using the Student t-test. Because of their nutritional adequacy and consumer acceptability, these products are being recommended to NASA's Advanced Life Support Program for inclusion in a vegetarian menu plan designed for lunar/Mars space missions.

Diet, Vegetarian↗
PubMed1995

Evaluation of menus planned in Mississippi child-care centers participating in the Child and Adult Care Food Program.

OBJECTIVES: To collect information from licensed child-care centers in Mississippi on their foodservice operations relative to participation in the Child and Adult Care Food Program sponsored by the US Department of Agriculture (USDA); to collect information on who planned the menus; and to evaluate the energy and nutrient content of the planned menus relative to the suggested goal of one third of the Recommended Dietary Allowances (RDAs) and the recommendations made in the Dietary Guidelines for Americans. DESIGN: Survey questionnaire. SETTING: Licensed child-care centers in Mississippi. SAMPLES: Ninety-two licensed child-care centers provided cycle menus for analysis. One hundred eighteen centers returned the questionnaire. MAIN OUTCOME MEASURES: Content of the menus relative to the meal-pattern guidelines established for the Child and Adult Care Food Program; the energy and nutrient content of the menus relative to the RDAs and the Dietary Guidelines for Americans. STATISTICAL ANALYSES PERFORMED: One-way analysis of variance and frequencies. RESULTS: Seventy-five percent of the centers reported participating in the Child and Adult Care Food Program. All but one of the centers planned menus that met the meal-pattern requirements established by the program, licensure, and Head Start Performance Standards. Results showed that following the established meal-pattern guidelines for the child nutrition programs may not guarantee consistent nutritional quality of planned menus in child-care centers. The mean amounts of energy and many nutrients were significantly lower (P < .05) for centers that reported participating in the Child and Adult Care Food Program. Mean fat levels for all centers exceeded the recommendation of no more than 30% of total energy from fat: 40.8% of total energy from fat was reported by centers that participated in the program and 38% by those that said they did not. APPLICATIONS: Additional guidance is needed for menu planning in child-care centers to ensure compliance with the nutritional goal of meeting one third of the RDAs and Dietary Guidelines for Americans.

Child↗
PubMed1992

Quality of life in long-term geriatric care: the dietitian's role.

The dietitian plays a leadership role in improving the quality of life of nursing home residents. A better understanding of this role can strengthen practice in this area. This paper attempts to define the role of the dietitian in the nutritional care of the elderly in long-term care facilities. The impact of poor appetites, extended stays and nutrient requirements on menu planning and recipe development are discussed. Resident empowerment, improvement of the dining environment, evaluation of eating skills, and eating rehabilitation are proposed as new roles for the dietitian in the promotion of food consumption. The characteristics of nutritional assessment and therapeutic diets as they relate to long-term geriatric care are discussed.

Aged↗
PubMed1980

Alternate lunch patterns in high schools. IV. Nutritive value.

The nutritive value of lunches in forty-eight high schools was assessed using alternate methods of menu planning. Using Type A, Basic 4, and free-choice patterns, the nutrient levels in lunches consumed were not significantly different from those of lunches using the Type A "offer vs. serve" pattern. For boys, lunches as consumed were significantly below the goals for calories, thiamin, and iron in all groups. For girls, lunches as consumed were significantly below the goal only for iron.

Adolescent↗
PubMed1993

[Models for determining optimal nutrition in private households].

Members of private households have different nutrient requirements. In general, they eat the same dishes in different quantities. The menu plan is admissible if it corresponds to the recommended dietary allowances. It is acceptable if it meets the eating habits. It is optimal if it meets the constraints mentioned and best reaches an objective. It is the aim of this paper to describe models for the determination of optimal nutrition and to evaluate them with respect to their suitability for solving decision problems in private, multi-person-households. The fewer the model-intern restrictions in the variability of quantities of food stuffs, kind and/or quantities of dishes, the better are the "optimal" solutions that are found with the model. A simultaneous determination of kind and quantity of dishes reaches the model purpose better than a stepwise determination. This is shown in an example problem.

Feeding Behavior↗
PubMed1984

Sex and race differences in food preferences of military personnel.

The food preferences and selections of military personnel were studied to determine the effects of race and sex on food habits and to provide recommendations for menu planning. A food preference survey for 200 foods was administered to 653 personnel and a Food Selection Questionnaire to 1,719 personnel. Food preferences and selections were analyzed for the overall sample, for the two variables of race and sex, and for the four subsamples of white men, white women, black men, and black women. There were food preference differences among all of these groups for highly preferred, moderately preferred, and disliked foods. Women more highly preferred vegetables, salads, and fruit; tossed green salad was the most preferred food of both white and black women. In contrast, men never preferred a starch, a vegetable, or a salad more than women. Many of men's preferences were meat-containing; grilled steak was the most preferred food for both white and black men. Blacks preferred and selected fruit and fruit juices, confirming prior studies. Race could be predicted from food preference data in 77% of cases and sex in 70% of cases, demonstrating the generalizability of average food preferences for these subgroups.

Black or African American↗
PubMed2003

Hospital food: a survey of patients' perceptions.

BACKGROUND & AIMS: Most hospitalised patients are dependent on hospital food for their nutritional requirements. We surveyed hospitalised patients to obtain their opinions of hospital food in order to improve menu planning and food delivery. METHODS: Three hundred and seventeen questionnaires were distributed to patients on an oral diet in two Swiss hospitals. Questions assessed eating habits, appetite, satisfaction with menus, food preferences and presentation, understanding of choices available and preferred choices. RESULTS: Three hundred and nine (97.5%) questionnaires were completed and analysed. Two hundred and sixty-five (86%) respondents were satisfied or very satisfied with hospital food. Two hundred and forty-one (78%) were satisfied with the way in which the food was served. There was a negative correlation (P=0.005) between duration of hospital stay and satisfaction with the food provided: 121 (39%) respondents stated that their appetite was the same as at home, and 50% stated that it had decreased during their time in the hospital. Eighty-seven (28%) patients said they ate all the food served, 148 (48%) ate most of it, and 68 (22%) ate only a small proportion. Patients felt that the temperature, appearance and aroma of the food were particularly important. CONCLUSION: Based on the findings of this survey we have made recommendations for improvements in hospital food and its presentation.

Appetite↗
PubMed1994

Identification of factors that influence the menu at child care centers: a grounded theory approach.

OBJECTIVE: This study was conducted to identify factors that influence what is on the menu at child care centers. DESIGN: Quantitative and qualitative data on menus, food preparation, and foodservice were collected during site visits to child care centers. Grounded theory methods were used to develop an explanation of child care menu planning that is "grounded" in data. SAMPLE AND SETTING: Three child care centers were selected in each of three communities representing different ethnic cultures in Texas. MAIN OUTCOME MEASURE: Quality of child care menus, as measured by nutrient content and variety and amount of food served, constituted the core category or main phenomenon. ANALYSES: Open and axial coding of the qualitative data were performed to identify significant themes and concepts and to explore their interrelationships in order to produce an explanation of the quality of child care menus. RESULTS: The patterns of strengths and weaknesses in the menus were similar in all three ethnic/geographic regions that were visited and were similar to findings in other states. The factors that have the most direct influence on the menus are food program requirements, staff perceptions of children's food preferences, history of the food program at the center, and cost. APPLICATIONS/CONCLUSIONS: The data and theory support three broad conclusions: (a) child care menus need to be improved; (b) training for child care staff needs to be sensitive to the missions and cultures of different kinds of child care centers; and (c) because lack of staff knowledge has only an indirect influence on the menus, changes in program requirements and strategies for assisting and monitoring food programs in child care centers may also be needed.

Black or African American↗
PubMed1999

Menu Analysis for Improved Customer Demand and Profitability in Hospital Cafeterias.

Several sophisticated menu analysis methods have been compared in studies using theoretical restaurant menus. Institutional and especially hospital cafeterias differ from commercial restaurants in ways that may influence the effectiveness of these menu analysis methods. In this study, we compared three different menu analysis methods - menu engineering, goal value analysis, and marginal analysis in an institutional setting, to evaluate their relative effectiveness for menu management decision-making. The three methods were used to analyze menu cost and sales data for a representative cafeteria in a large metropolitan hospital. The results were compared with informal analyses by the manager and an employee to determine accuracy and value of information for decision-making. Results suggested that all three methods would improve menu planning and pricing, which in turn would enhance customer demand (revenue) and profitability. However, menu engineering was ranked the easiest of the three methods to interpret.

Journal Article↗
PubMed2001

School meals in Catalonia: surveillance and quality control.

The Education Council of the Catalonian government drew up a programme to improve the quality control of school canteens in Catalonia. The objectives of this programme were to contribute to developing healthier eating habits in school children through school canteens and to improve school canteen services considering other aspects such as service, operation, management, end-users, frontline staff and supervisors of menu planning. This paper deals with two programme components aiming at introducing Nutrition in the school syllabus and school menu assessment. Various departments, organisations and associations were involved in programme development and implementation. Initial analysis was based on information collected from formal administrative reports completed by a survey on 100 primary schools. From this preliminary analysis it was concluded that problem identification needs to be completed by an understanding of underlying reasons in order to design adequate solutions and guarantee implementation.

Adolescent↗
PubMed1990

[Technical and sanitary conditions of food service facilities in nurseries in Poland 1975-1985].

In the years 1975-1985 three times at intervals of 5 years the technical and hygienic condition was checked of the catering facilities of nurseries+ in a 40% randomly selected sample. The aim of the study was establishing whether in the years of increasing economic crisis, despite protective measures introduced by the authorities, detectable changes have taken place ot the advantage or disadvantage in the catering facilities, since a proper standard of this part of the nurseries is indispensable for a normal growth and health of children raised in institutions. In the first analysed 5-year period (1975-1980) some improvement was noted, especially in the technical equipment of these facilities. This was connected with greater investments provided for building of nurseries , resulting in a rise in the proportion of nurseries built according to the accepted building standard to 56%. In this way the number of nurseries with normal functional parameters increased. In the following 5-year period this condition was maintained owing to building of new nurseries although in lower number, while at the same time the worst crêches were liquidated in areas where the requirements for places in crêches have dropped. It was noted that in every third crêche the catering facilities were below the accepted hygienic standard for such institutions, and this situation continued since several years. The quality and timing of meals were incompatible with the principles of rational nutrition already at the stage of menu planning. Activities should be taken for ensuring proper hygienic conditions in the catering facilities in crêches and for improving the nutrition by correct composition of menu.

Child, Preschool↗
PubMed1983

Computer technology to evaluate body composition, nutrition, and exercise.

The use of computer technology has made it possible to make accurate determinations of body composition, nutrition, and exercise. With the FITCOMP computer assessment system, detailed measurements of physique status have been made on a variety of world-class athletes, including professional football and baseball players, as well as on diverse groups of young and older men and women throughout the United States. The FITCOMP measurement system allows the user a choice of measurement techniques: fatfolds, girths, bone diameters, and hydrostatic weighing. Combined with body composition assessment is a nutrition and exercise plan. The nutrition plan is based on guidelines formulated by the American Dietetic Association. This application of computer technology is unique, because individuals can select the foods they will eat from a list of preferred choices from the basic food groups. Individual menu plans for breakfast, lunch, and dinner are generated to provide an optimal blend of nutrients aimed at achieving ideal body mass and fat percentage. This is coupled with an aerobic exercise program that is selected by the individual from nine different forms, including walking, jogging, running, swimming, cycling, and various sport activities. The caloric output is designed to reduce total body fat through reductions in body weight of 1.4 to 2.5 pounds per week, depending on the exercise selected and total weight loss necessary to achieve a weight goal (and ideal fat percentage). The aerobic exercise plan is based on the method of overload, where intensity and duration are periodically increased dependent on individual capabilities. The use of fitness-oriented computer technology makes it possible to prepare detailed reports about current status and progress as well as to systematize record keeping.

Adipose Tissue↗
PubMed1991

Time spent in state-recommended functions by consultant dietitians in Wisconsin skilled nursing facilities.

In this study we determined how consultant dietitians working in Wisconsin skilled nursing facilities distributed their time among contracted duties. At the time of the study, the 400 skilled nursing facilities in Wisconsin employed 160 consultant dietitians. Of these, 135 consultant dietitians were eligible to participate in the study. A mailed questionnaire was used to collect data on educational background, experience, and actual time spent in state-recommended functions, additional resident-care functions, and additional non-resident-care functions. Completed, usable questionnaires were returned by 65 (48%) of the 135 consultant dietitians. Data were analyzed statistically and presented as medians, means, and standard deviations. Mean time (minutes) consultant dietitians spent per resident admission activity was as follows: data collection, 31.3; care planning, 28.9; resident counseling, 18.5; medical record review, 17.7; discharge referral, 15.4. Mean time (minutes) consultant dietitians spent per month in other activities was as follows: facility evaluation, 75.3; student training, 120; allied staff training, 38.7; foodservice staff training, 46.8; technician training, 128; menu planning, 76.9; diet manual review, 21.6; quality assurance programs, 31.8; quality assurance audits, 34; report preparation for facility administrator, 33.4; and policy development, 32.8. Mean times reported in this study may be used as time guidelines by the state of Wisconsin for evaluating how skilled nursing facilities contract for services of consultant dietitians. Other state and federal regulatory agencies could use the time guidelines for comparison and verification until future studies provide more data on time standards for state-recommended functions, additional resident-care functions, and additional non-resident-care functions.

Consultants↗