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At least 109 records · Page 6Linked to original sources
PubMed1991

Nutrition education for Native treatment centres.

Based on a needs assessment of native treatment centres and a pilot training project, a 10-day nutrition workshop was offered to 49 counsellors and cooks from 30 native treatment centres from six provinces. Objectives were to: 1) improve the understanding of the effect of alcohol on health and nutrition; 2) to improve the understanding of the role of nutrition in rehabilitation; 3) to clarify their respective roles and 4) to improve skills in menu planning for recovery and special diets, food safety procedures and cooking techniques appropriate for recovery. Assessment, counselling and treatment were considered in relation to native cultural values, meeting basic human needs and counselling theory. Participants rated the following at four or five (on a scale of one to five): meeting their expectations (98%); improving their understanding of the role of nutrition in total well being and recovery (98%); the effect of alcohol on health and nutrition (98%); the recovery diet (96%), special diets and planning and adapting menus (94%) and food safety (96%); developing skills in nutritional assessment (92%) and counselling (89%). Ninety-two percent were interested in further training and 94% of participants would recommend this training to others in the addiction field.

Alcoholism↗
PubMed1989

Development and testing of a statistical and graphics-enhanced nutrient analysis program.

The authors have developed and tested a nutrient analysis program that will compute and present graphically summary statistics of population and population subgroup nutrient intakes. The program analyzes for 44 nutrients from 5,800 separate food items. Capabilities of the program include: storage of large numbers of diet records and evaluations of their nutrients; calculation of nutrient means and standard deviations; data sorting based on subject characteristics, such as age, sex, and supplement use; and generation of bar graphs and line plots for individual and/or group data. To test this computerized nutrient analysis program, two sets of 3-day diet records from 200 elderly individuals were analyzed. The program was then used to generate means, differences between means, and distribution frequencies of designated nutrients for various population subgroups (e.g., men greater than or equal to 65 years vs. men greater than or equal to 80 years) as well as comparisons with individual files (e.g., Mr. Smith vs. all men greater than or equal to 65 years). The statistical and graphics capabilities also function within the context of recipe analysis and menu planning, which enhances the application of this program in institutional and community nutrition settings.

Aged↗
PubMed1986

A critical review of food fiber analysis and data.

Epidemiologists, research scientists, and dietitians need data on the dietary fiber content of foods. This article provides a provisional table on dietary fiber, compiled after a thorough search of the literature and a critical evaluation of the analytical methodology employed. To make fully understandable the limitations and problems associated with the current dietary fiber data base, a short review of what is meant by the term dietary fiber and the complex chemical structures of the major dietary fibers--cellulose, hemicellulose, pectin, and lignin--are presented. A short description of the numerous analytical methods for quantifying dietary fiber, including the neutral detergent fiber procedure, the various enzymatic gravimetric procedures, and the analytic schemes for measuring the major dietary fiber fractions is also given, along with the strengths and weakness of the various procedures. The table on foods commonly eaten in the United States is meant as an interim guide for menu planning and dietary evaluation until newer data become available. Data are most limited on legumes and the numerous specialty baked products and breads available in this country.

Bread↗
PubMed1978

Title VII--Nutrition Program for the Elderly. I. Contribution to one day's dietary intake.

Food records kept by 466 individuals participating in the federally funded Nutrition Program for the Elderly show that those eating at the meal site on the day of the food record consumed more energy, protein, and calcium than non-participants and participants who did not eat there on the day of the record. Dietary ratings, which included eight nutrients and energy, indicated they also had better overall diets than non-participants. Non-participants consumed more iron than participants. The daily intake of all nutrients, except calcium, of those eating at the meal site reflected what was offered. Between 40 and 50 per cent of the total daily intake was consumed at the meal center. Women consumed a significantly greater proportion of their daily intake of most nutrients from the food provided by program than the men. The desirability of providing a high proportion of the recommended allowances for protein and other nutrients through the meal program menus is emphasized. The results of the study demonstrated the importance of nutritionists in administrative roles at the state and area levels in determining the effectiveness of a meal program, since food intake reflected menu planning.

Aged↗
PubMed1982

Alternate dietary lifestyles.

Various forms of vegetarian diets are discussed and evaluated for their nutritional adequacy. Health, philosophical, religious, ecological, and economic concerns are suggested as possible reasons for these alternate dietary lifestyles. Nutrients of specific concern ot the vegetarian are highlighted and suggestions given to help incorporate these in the diet, thereby avoiding marginal intakes. With judicious menu planning and careful thought to food selections, most vegetarian diets can supply excellent nutrition. Very restricted vegetarian diets or higher level macrobiotic diets may not be nutritionally complete, and individuals following these diets may benefit from special dietary counseling and dietary supplementation. Otherwise, these diets may place the adult as well as pregnant and lactating women, infants, and children at a nutritional risk. As vegetarian food habits are becoming more widespread, physicians and nutritionists must be knowledgeable about these alternate dietary lifestyles in order to counsel their patients appropriately, to understand the reasons for these eating habits, and to be supportive of the choice of diet.

Child↗
PubMed1983

Nutrition in a private day care center.

The quality of food service and nutrition education at a private day care center concerned a registered dietitian who was also a graduate student in public health nutrition and the mother of a toddler enrolled at the center. As part of her information search, the dietitian discussed her concerns with an interdisciplinary team of public health nutritionists, a sanitarian, state dietary consultants, and North Carolina Office of Child Day Care Licensing staff. Through a study conducted at a day care center, the nutrition education of the staff and the children was improved. Sanitation was emphasized in the food preparation area, while basic nutrition education concerned with the prevention of childhood obesity, iron deficiency anemia, and dental caries was provided to the director, the teachers, and the children. Efforts are now being made at the state level to improve child day care nutrition standards. Recommendations are included for all phases of menu planning, food service, and nutrition education in child day care facilities.

Child↗
PubMed1983

Computerized nutrient data bases: I. Comparison of nutrient analysis systems.

Food composition tables now being compiled include a wide range of food items and nutrients. This trend is paralleled in the development of computer-stored nutrient data bases that are being utilized for numerous applications, such as cost-optimized menu planning, dietary record analysis, and nutritional assessment. In 1976, several participants at the National Nutrient Data Bank Conference agreed to cooperate in a comparative study to analyze a common one-day dietary record. The results of three subsequent analyses indicated that the values for nutrients varied considerably even after elimination of coding judgments relative to portion size and selection of food items. The results of the study indicated the need for an assessment methodology suitable for evaluating performance of a computerized nutrient analysis system.

Computers↗
PubMed1982

Automated hospital information system functions for dietetics.

Utilization of computer technology in health care is expanding, and managers need information regarding existing automated functions when making decisions relative to system design or acquisition. The Automated Hospital Information System (AHIS) Component Catalog, compiled by the Health Services Research Center/Health Care Technology Center (HSRC/HCTC) at the University of Missouri-Columbia, describes the features of software packages offered by vendors and utilized in hospitals. On the basis of an analysis of the contents of the Catalog relative to automated functions for dietetic departments, charge capturing and diet change notification were the functions used most frequently in hospitals. Although a stores inventory was not included as a component offered by any of the responding vendors, 23 of the hospital systems described in the catalog included a stores inventory component. Menu planning and meal scheduling were functions which were both available from vendors and utilized in hospitals. The nutrient analysis function was implemented in some of the larger hospitals. The information in the Catalog reflects the availability and adoption of automated hospital information system components for dietetic functions.

Dietetics↗
PubMed1981

Innovative approaches in nutrition education in the Pacific region.

It has often been said that ignorance is the most cause of malnutrition. However, in the Pacific Islands rapid modernization has confronted the people with the realization that their traditional way of life is no longer applicable and socially acceptable: this has led to the adoption of practices that are not fully understood or carried out properly (as is the case in bottle feeding). The nutrition education programme described in the paper attempts to halp individuals and communities become aware of the changes taking place and their consequences, and to provide them with the knowledge they need to seek solutions by themselves. To consolidate nutrition education in the various islands, training is undertaken by the Community Education Training Centre and in the territories through in-service courses. The level of training is highly practical and stresses skills and information useful for village people. Emphasis is on methods of motivating the community and techniques in nutrition education; the use of growth charts, cooking demonstrations, vegetable gardens and the proper use of audio-visual aids. One aim is to promote the consumption of coconut milk instead of soft drinks, while a major focus is the encouragement of breast feeding. Recipes are traditional ones modified for higher nutritive value, such as the addition of vegetables, perhaps taro leaves, or banana flower to a typical fish soup. In school, learning units have also been developed to promote appreciation of local food. Apart from the conventional educational techniques and materials, new aids are being utilised, especially games: nutrition bingo, gin rummy, menu planning games, the coconut climber's game, nutrition puzzles, etc. It is the author's experience that, to be effective, nutrition education programmes have to be an integral part of a national strategy aimed at combatting malnutrition. Isolated efforts may be better than none, but results remain marginal, if only because there is such a disparity between the problem and the response to it in the form of nutrition schemes.

Community Participation↗
PubMed1988

Tools to measure sensory appeal of menus planned for children.

The Menu Variety Checklist and Score Sheet is a tool to facilitate evaluation of sensory appeal. Comparisons made across evaluators and across menus show it to be more reliable and more readily diagnostic than subjective summary ratings. Although further research and development are needed to make it more precise and test its criterion validity, the checklist has sufficient advantages to make it a useful starting place or backup tool in research and clinical applications.

Child↗
PubMed1978

Food production relationships between entrée combinations and forecasted demand.

Macro elements and values for associated Time Measurement Units were applied to three classifications of entrées to synthesize production time for 100, 300, and 500 portions. Average handling and process time for each classification and time per portion were calculated. Data revealed that roast and single-item entrées required greater average handling time than combination entrées, because more individual handling of portions was required as forecasted demand increased. Process time for combination and single-item entrées increased as forecasted demand increased. The time for the single-item classification doubled for 300 and 500 portions, because oven capacity was exceeded. Production time data were applied to six combinations (menu mixes) and quantity levels of entrée classifications to determine production feasibility in a simulated foodservice system. Production problems were encountered in five of the six menu mixes because of system constraints. This study indicated that total production time estimates would be useful to foodservice managers when planning a menu mix, scheduling production personnel, and forecasting labor costs.

Food Handling↗
PubMed1979

Some diets that meet the Dietary Goals for the United States.

Few people in the United States have diets with proportions of complex carbohydrate as high and proportions of protein, fat, and sugar as low as proposed in the second edition of the Dietary Goals for the United States by the Senate Select Committee on Nutrition and Human Needs. Sample diets, including low-calorie diets for adults, were planned to meet the Recommended Dietary Allowances and the Dietary Goals. Two possible "first steps" in modifying diets to meet the Goals explored the use of: (a) Specified ranges rather than specific Goals and (b) some but not all of the Goals.

Adolescent↗
PubMed1988

Use of the microcomputer to determine direct costs of menu items.

Recent developments brought about by the government's prospective payment system as well as by new restrictions on hospitalization imposed by private insurance companies are placing greater emphasis on cost-containment measures within hospital foodservice systems. The research reported in this article focuses upon the development of a microcomputer technique that produces direct (labor and ingredient) cost information on menu items. Such information can assist foodservice directors in identifying and controlling costs associated with their current menu offerings. In addition, this information can assist in planning and decision making for future menu planning efforts as well as in make-or-buy decisions.

Costs and Cost Analysis↗