Biomedical subjects

G L Ostenso

Publications and source records attributed to G L Ostenso.

11 recordsLinked to original sources

PubMed1988

24th Lenna Frances Cooper memorial lecture: nutrition--policies and politics.

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Health Policy↗

PubMed1984

National Nutrition Monitoring System: a historical perspective.

The basic goal of nutrition strategy in the United States has been to ensure an adequate intake of all essential nutrients for the population. To achieve this goal, emphasis has been placed on human nutrition research, studies of the dietary and nutritional status of the population and its subgroups, and the expansion of federal programs to directly and indirectly enhance food consumption patterns, nutrient intake, and the health of the nation's citizens.

Diet Surveys↗

PubMed1977

Quantity food production labor time.

To facilitate the development and use of production time data in quantity foodservice, Master Standard Data (MSD) were applied to determine the feasibility of developing a standard code for synthesizing and predetermining production times. Observations were made in a 2,000-meal-per-day foodservice system to determine basic activities common to the production of single-item entrées. An MSD Quantity Food Production Code was developed through the use of MSD and verified by stop-watch time study. Three formulas for single-item entrées were analyzed, divided into basic elements of production, from which production time for preparation of 100 portions of each entrée was synthesized. Stop-watch studies were performed on three replications of the production of 100 portions of each item. Differences between synthesized time values determined by applying the MSD and stop-watch technique were within acceptable limits. The MSD Quantity Food Production Code was, therefore, considered valid and reliable. Repeated occurrence of similar elements within production methods indicated that the code could serve as a structural framework for establishing a universal data code applicable to all aspects of quantity food production.

Computers↗

PubMed1977

Labor time per portion and volume in foodservice.

A Master Standard Data Quantity Food Production Code was applied to illustrate the use of predetermined production times in estimating production in relation to volume for two standardized entrée formulas. Labor time per portion was shown to decrease as total production volume increased. However, the decrease in time per portion was not directly proportional to the increase in volume; rather, it resembled an exponential relationship. As volume approached system capacity, the decrease in production time per portion began to stabilize. The availability of a universal standard data code fo quantity foodservice could assist management in determining and optimizing the relationship between time per portion and total volume produced for each menu item utilized.

Cooking↗

PubMed1974