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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↗
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↗
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↗
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↗
PubMed1989

Feeding the frail elderly.

1. Frail older adults need to be fed carefully and observed closely while eating to prevent choking and aspiration of food and fluids. They choke more easily on clear liquids than on soft foods with some texture. 2. The licensed nurse is responsible for evaluating the physical status of frail older adults before feeding them and for assuring that less qualified personnel are aware of the dangers and specific precautions in feeding these types of patients. 3. The use of nutritious finger foods allows frail older people some degree of independence by encouraging them to feed themselves whenever possible. Careful menu planning can result in a variety of nutritious foods for older people. 4. Soft-cooked vegetables and fruits are more appetizing and acceptable to frail edentulous older adults than pureed or ground foods. Making mealtime special may be one of their few pleasures. 5. Frail older adults should remain in a sitting or semi-Fowler's position for at least one to two hours after eating to prevent possible regurgitation and aspiration of food or fluids.

Aged↗
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↗