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At least 19 recordsLinked to original sources
PubMed1976

Menu planning in the Nutrition Program for the Elderly. Modified Nutrient Standard Menu method.

A nutrient standard menu (NSM) planning method was developed for use in planning menus which provided one-third the Recommended Dietary Allowances for persons sixty years of age or older for nine indicator nutrients and calories, while restricting fat to less than 40 per cent of total calories. To eliminate manual calculations and make it easy for individuals untrained in dietetics or nutrition to use NSM planning, the nutrient composition of over a thousand commonly used menu items was listed in a menu planning manual in nutrient units which were one-tenth of the nutrient standard for the meal. Menus from third-party sources were monitored by selecting similar nutritionally analyzed menu items in the manual and adjusting the nutrient composition to conform to the portions actually served. Ten site managers of the Administration on Aging (AoA) evaluated the planning/monitoring method. The members of the group, on the average, were fifty-six years of age, had 1.6 years of education beyond high school, and had 4.6 years of foodservice experience. Approximately 83 per cent of the evaluators did not plan to monitor menus at their sites and had no formal training in dietetics or nutrition. Eighty-four per cent were able to plan menus satisfactorily after this brief introduction. The younger evaluators with more education grasped the concepts faster and were able to plan menus with greater accuracy. The data also indicated that previous experience in menu planning enhanced their ability to plan NSMs. Most felt the approach to be workable and applicable. Menu monitoring was more difficult for the evaluators. Seventy-five per cent were able to monitor menus satisfactorily, and all felt they could do so with more time. The data again showed that the younger individuals having more formal education were able to master the monitoring skills more easily.

Adult↗
PubMed1979

Menu planning competencies in administrative dietetic practice. I. The methodology.

This research was intended to develop a methodology to analyze competencies in one area of administrative dietetic practice--menu planning. Five basic competencies, with sub-competencies, in menu planning were drawn from previous research. To produce descriptive statements for each sub-competency, taped interviews were held with twenty practitioners to ascertain knowledge, attitudes, and skills required in menu planning. The original 607 responses were reduced to ninety-two by eliminating duplication and ranking them by importance. These were then expressed in appropriate behavioral terminology and validated by an educational consultant. The competency statements and sub-competencies with the ninety-two descriptors were incorporated into a questionnaire submitted to a nationwide sample of hospital administrative and generalist dietitians for further validation.

Administrative Personnel↗
PubMed1979

Menu planning competencies in administrative dietetic practice. II. Practitioners' ratings of competence.

A nationwide sample of administrative and generalist dietitians rated five competencies with sub-competencies and ninety-two descriptors related to menu planning. Each item was rated numerically for importance and frequency of time consideration. Data were grouped according to three levels of practitioner experience. It was concluded that an effective methodology was developed for analyzing competencies for dietetic practice.

Administrative Personnel↗
PubMed1975

Nutrient menu planning for clinical research centers. Control by computer.

A computer program has been developed for the dietetic service of the Clinical Research Center at the University of Florida. Presently, it is used in menu planning and nutrient analysis for selective, controlled-nutrient diets and for constant diets. The program is able to compute food weights for a patient-selected daily menu which would satisfy up to twenty-three nutrient constraints and which may be optimized with respect to one or more of these. The principal benefit of the program is a saving in the dietetian's time in calculating the nutrient content of the diet and in planning diets with several constrained nutrients. It is also being used as a teaching resource for dietetic interns and dietetic trainees.

Computers↗
PubMed1985

Protein-sparing diet for severely obese adolescents: design and use of an equivalency system for menu planning.

When severe, obesity in adolescence demands effective treatment, thus justifying use of a protein-sparing, low-energy diet for periods of 3 to 4 months. When properly planned and supervised, this diet is safe and effective, even if only to maintain a functional body weight. The regimen used at the Hospital for Sick Children, Toronto, provides 2.0 to 2.5 gm protein per kilogram ideal body weight, plus adequate fluid and nutrient supplements. The amounts of meat, poultry, and fish that supply this allocation of protein are determined using a protein equivalency system developed for the diet. The system allows both dietitians and patients to plan meals that minimize energy intake while maintaining protein adequacy and dietary variety. With prolonged use of the diet, limited carbohydrate may be added in the form of selected vegetables measured using a similar carbohydrate equivalency system. Recent use of the diet for 21 patients, 8 to 20 1/2 years old and averaging 211% ideal body weight, resulted in acceptable weight control.

Adolescent↗
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↗
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↗
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↗
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↗
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↗
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↗
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↗
PubMed1979

The consultant dietitian in nursing homes. II. Functions and change effectiveness.

Data are reported on functions and effectiveness of consultant dietitians in nursing homes. Key responsibilities of the consultants included: Planning and writing menus, in-service training, nutritional assessment, and discussing diets with physicians. Activities performed on each visit to the nursing home were resident visitation and dietary consultation, nutritional assessment, communication with other departments, and checking foodservice and sanitation procedures. Most important activities of the consultant, as perceived by the administrators, were in three functional areas: Menu planning, modified diets, and education and training. Administrators indicated that the most significant change brought about by consultants involved modified diets, menus, sanitation, and communication between the foodservice department and other departments and with the administration.

Consultants↗
PubMed1990

Child problem solving competence, behavioral adjustment and adherence to lipid-lowering diet.

Dietary problem solving competence, behavioral adjustment and low density lipoprotein cholesterol (LDLC) changes were evaluated in a cross-sectional study of 55 hyperlipidemic children and adolescents more than 12 months after they had been prescribed lipid-lowering diets. Adolescents who were able to generate multiple ways to cope with dietary temptations described in hypothetical vignettes evidenced better dietary adherence than adolescents who could produce fewer coping strategies. Observation of parent-child interaction during a standard menu planning task revealed that child satisfaction with the diet was positively associated with parental attempts to solicit and reinforce the child's involvement in meal planning. Findings raise the possibility that behavioral problem solving training might improve long term dietary adherence in adolescents and encourage further research on families' responses to nutritional counseling.

Adaptation, Psychological↗
PubMed1977

Feeding of school children in a London borough.

A survey of 12 schools in a London borough showed that the protein and energy content of the average school meal was below the standard set by the Department of Health and Social Security for all age groups. Failure to meet the standards resulted from inadequate food purchases, poor menu planning and portion control, and several management problems. A 24-hour recall questionnaire showed that 5% of the pupils were "poorly" fed. These pupils were, however, no worse off than their "adequately" fed peers with regard to absences from school or academic attainment measured by reading quotient, but there was some slight difference in height and weight. The percentage of children having no breakfast increased from 4% in the infant schools to 21% in the senior schools. Two per cent of the senior pupils regularly ate no lunch.

Adolescent↗