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Biomedical subjects

N Unklesbay

Publications and source records attributed to N Unklesbay.

13 recordsLinked to original sources
PubMed2000

Clinical nutrition and foodservice personnel in teaching hospitals have different perceptions of total quality management performance.

OBJECTIVE: To investigate the perceived total quality management (TQM) performance of their department by clinical nutrition managers and dietitians, and foodservice managers and supervisors, in hospital food and nutrition service departments. DESIGN: Using a 2-part questionnaire containing items about 3 constructs of TQM performance and demographic characteristics, participants rated their perceptions of TQM performance. SUBJECTS: Employees in 7 Council of Teaching Hospitals. Of the 128 possible respondents, 73 (57%) completed the study. STATISTICAL ANALYSES PERFORMED: Correlation analysis to identify relationships between demographic characteristics and TQM performance. Analysis of variance to investigate statistical differences among hospitals and between subject groups and types of employment positions. RESULTS: Three TQM constructs--organization, information, and quality management--were evaluated. The clinical nutrition manager and dietitian group had mean ratings between 3.1 and 4.7 (5-point Likert scale); the foodservice manager and supervisor group had mean ratings from 2.7 to 4.0. Education level was significantly correlated (r = 0.44) to performance of employee training in the clinical nutrition group. The number of employees directly supervised was negatively correlated (r = -0.21) to the performance of employee training in the foodservice group. APPLICATIONS: As the dynamic roles of dietitians change, many dietitians will occupy management positions in organizations such as restaurants, health food stores, food processing/distribution companies, and schools. This study demonstrates how a TQM survey instrument could be applied to clinical nutrition and foodservice settings. Dietitians will need to assess TQM in their workplace facilities, especially because of the direct links of TQM to productivity and client satisfaction.

Adult↗
PubMed1998

College students' attitudes, practices, and knowledge of food safety.

A survey instrument was developed to assess attitudes, practices, and knowledge of food safety of college students in three U.S. geographic locations. Eight hundred twenty-four students in both food-related (one-third of sample) and nonfood-related disciplines completed the questionnaire during classroom periods. Data were analyzed to obtain total attitude, practice, and safety scores, with emphasis given to analyzing differences among disciplines and demographic characteristics. Mean scores were given for each of the survey items, and results from open-ended questions were discussed. Dietetic, food science, nutrition, and health majors had significantly (< or = 0.05) higher attitude scores than students majoring in other disciplines. No differences were found among disciplines for the practice scores, which ranged from 74 to 79% of the total possible practice score. Students enrolled in dietetics, arts and science (physical sciences), and veterinary medicine had significantly (< or = 0.05) higher knowledge scores, although the highest mean score (for dietetics) was only 74% of the total possible score. Women who had enrolled in a college course that included food safety information had significantly (< or = 0.05) higher attitude and practice scores. Such course enrollment led to both genders having significantly (< or = 0.05) higher knowledge scores than those without this opportunity. Implications were given for using these data to encourage college professors in food-related disciplines to become involved with the education of all future consumers, especially as the prevalence of food safety controversies is likely to increase as the food supply changes and technology becomes more sophisticated.

Adult↗
PubMed1983

Bentonite-water dispersions--an effective dietetic research tool.

Quiche were heat processed in a food service convection oven in four different oven load sizes (4, 8, 12, and 16 quiche) to determine evaporation losses and energy usage. The experiment was repeated using models made from bentonite to simulate quiche. Bentonite-water dispersions, prepared with 82.7% distilled water and 17.3% dry bentonite powder by weight, were shaped into standardized models. On a per quiche basis, no differences in energy consumption were revealed for any load. Savings in research costs for both food and labor were documented. Recommendations are made as to how administrative dietitians might use the data.

Bentonite↗
PubMed1980

Food service equipment and energy costs.

Guidelines are presented to help food service administrators make sound decisions on when and how to replace their food production equipment with more energy-efficient models.

Conservation of Energy Resources↗
PubMed1980

Energy-modification of standardized quantity recipes.

Energy savings as high as 57 per cent were identified for three quantity recipes. Opportunities for reducing energy consumption through energy modification appear numerous. However, to contribute substantially to energy conservation, practicing dietitians should begin these efforts immediately. Coordinated research studies with flavor analysts are required. Verification of energy modification results by use of energy accounting techniques is recommended. Eventually, all standardized quantity cookbooks should be reviewed to ensure that each recipe is prepared with minimal energy expenditures.

Conservation of Energy Resources↗
PubMed1979

Food service researched in special project.

Regional research project, funded by the Department of Agriculture and staffed by specialists, is conducting studies of food quality, food sanitation, and energy conservation.

Conservation of Energy Resources↗
PubMed1978

Energy expended in alternate foodservice systems for chicken menu items.

Preliminary data from the application of an energy accounting model were given for various chicken entrees served in four types of foodservice systems. Comparisons among the data indicated large variations in BTUs expended per weight of chicken menu item processed for service. Based on the preliminary data analysis, several implications were made as to how the application of this energy-accounting model can be used to identify areas in which energy can be used more effectively. Recommendations were made for applying this model on a wide scale, so that statistical comparisons can be made among alternate foodservice systems.

Accounting↗
PubMed1975

Attachment learning: a humanistic educational experience. Final practicum in a coordinated undergraduate program.

Throughout the five stages, the student has ample opportunity for expression and self-evaluation in the counseling sessions that accompany each stage. The student experiences progress with increasing responsibility to the ultimate functioning as an administrative dietitian under supervision. It is believed that the experiences of attachment learning will enable the student, on graduation, to enter professional practice with confidence and a strong likelihood of success. Thus far, experiences with attachment learning at the University of Missouri-Columbia have demonstrated superiority over methods used previously. It is believed that this method can be readily adapted to other learning situations in dietetics, such as traineeships and internships. In fact, our enthusiasm for the method prompts the suggestion that it might well be considered for the final stage of education for any profession in which entry-level competencies can be established.

Curriculum↗