Rehabilitation resources: a select list of journals.
Explore the source record for details and available documents.
Humans↗
Biomedical subjects
A L Frey
Publications and source records attributed to A L Frey.
Analysis of the presenting features of adult acute leukemia: the French-American-British classification.
The authors have performed a clinical and statistical analysis of the presenting features of adult acute leukemia classified according to the French-American-British (FAB) hematopathologic criteria. Observations were made on 70 variables of history, physical examination, and laboratory examination recorded for 195 patients seen during a recent six year interval. The incidence of each category as determined by consensus of three observers was L1, 9%; L2, 17%; L3, 3%; M1, 21%; M2, 22%; M3, 5%; M4, 21%; M5, 4%; and M6 1%. there were recurring features of each FAB category and for aggregated categories (myeloid, lymphoid). Some groups such as L1, M3, M4, and M5 were characterized by many distinctive characteristics. In contrast, the L2, M1, and M2 categories had few distinctive characteristics, although L3 shared many features with the other lymphoid groups. The distinctness of the categories was quantitated by stepwise discriminant analysis. Using only a few computer-selected clinical variables, the authors classified patients into the correct FAB category with an accuracy of over 65% for some groups. The accuracy in discriminating between lymphoid and myeloid groups, the important therapeutic distinction, was 82%. This study demonstrates that many of the categories defined by the FAB criteria have characteristic clinical features at presentation.
Adult↗
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↗
Comparison of Type A and nutrient standard menus for school lunch. I. Development of the nutrient standard method (NSM).
Methodology was developed for planning school lunch menus which meet a specific nutrient standard. The method considered nine indicator nutrients plus calories and percentage of calories coming from fat. The nutrient composition of approximately 625 school lunch menu items were calculated using Agriculture Handbook No. 8 data. All nutrient data were converted to bead units which were summed on an abacus until the meal requirements were met. Preliminary testing of the method showed it to be usable by school lunch menu planners and provided menus meeting certain minimal nutrient constraints. After the test, suggested modifications were incorporated into the method to enhance its use. The method is described and a sample week's given.
Adolescent↗
Comparison of Type A and nutrient standard menus for school lunch. II. Management aspects.
An extensive study compared school lunches planned to meet a specific nutrient standard (NSM) with those planned according to the Type A pattern. Average daily participation, food and labor costs, accuracy of the menus, and differences in the four-week menus between the two methods are reported. Twenty-nine menu planners representing a variety of living environments quickly learned the NSM method and enthusiastically planned and served the Type A and NSM test menus to fifth and tenth grade students. Type A data were collected in the fall and NSM data in the spring of the 1972-73 academic year. Changing from Type A to NSM menu planning resulted in no significant change in lunch participation or food and labor costs. Work functions also did not vary significantly when the menu planning method was changed. Menu planners of varying education and experience successfully planned accurate NSM menus and endorsed the method as an exciting and viable alternative to the Type A pattern. Sixty per cent preferred NSM due to its nutrient assurance, flexibility, and potential for nutrition education.
Adolescent↗
Comparison of Type A and nutrient standard menus for school lunch. III. Nutritive content of menus and acceptability.
The caclulated nutritional value of school lunches for fifth and tenth grade students planned according to the Type A pattern and a nutrient standard (NSM) WEre compared on the basis of meals as planned, served, and eaten. On an "as eaten" basis, menus planned by both methods were low in calories, iron, and thiamin. Although the differences were small, the NSM menus were consistently higher in nutrients, including calories, iron, and thiamin, and lower in percentage of calories coming from fat. The number of schools where the lunches, on the average, furnished less than 60 per cent of the standard for calories, iron, and thiamin was significantly less for NSM than for Type A. Animportant reason for the higher level of nutrients in NSM menus was that a higher ratio of food planned was actually served. In addition, in the case of iron, a higher nutrient: calorie ratio was observed. Food ratings, as determined in the classroom before the meal, correlated positively with food consumption as determined by plate waste analyses. Milk beverages had the highest ratings and consumption, followed by starches, baked goods, sandwiches, and entrées. Salads and vegetables were rated low and consumed least.
Adolescent↗