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https://www.readbyqxmd.com/read/27667562/developing-a-valid-meal-assessment-tool-for-hospital-patients
#1
Mary Hannan-Jones, Sandra Capra
Patients' perspectives of meal items are critical in supporting effective decisions about meal provision in hospitals. The objective of this research was to develop a valid meal assessment tool (MAT), to quickly and accurately assess patient's views on meal items, for ultimate use in a large multi-centre trial. Nine iterations of the meal assessment tool were tested for content and construct validity in a large acute care hospital to determine wording, number scale and physical orientation for responses. Patients were interviewed to assess content validity, ease of completion, timing and assistance requirement...
September 22, 2016: Appetite
https://www.readbyqxmd.com/read/27546078/registered-dietitian-nutritionists-perspectives-on-integrating-food-and-water-system-issues-into-professional-practice
#2
Lindsay Heidelberger, Chery Smith, Ramona Robinson-O'Brien, Carrie Earthman, Kim Robien
BACKGROUND: Sustainable agriculture encompasses economic, environmental, and social aspects of the food system. Members of the Academy of Nutrition and Dietetics (Academy) play an important role in promoting sustainable agriculture because they work in areas where they can influence the food purchasing decisions of foodservice operations and the public. OBJECTIVE: To investigate behavior of registered dietitian nutritionists (RDNs) toward incorporating sustainable agriculture principles into professional practice using the Theory of Planned Behavior...
August 18, 2016: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/27358442/influence-of-menu-labeling-on-food-choices-in-real-life-settings-a-systematic-review
#3
Ana C Fernandes, Renata C Oliveira, Rossana P C Proença, Cintia C Curioni, Vanessa M Rodrigues, Giovanna M R Fiates
CONTEXT: Evidence that menu labeling influences food choices in real-life settings is lacking. Reviews usually focus on calorie counts without addressing broader issues related to healthy eating. OBJECTIVE: This systematic review assessed the influence of diverse menu-labeling formats on food choices in real-life settings. DATA SOURCES: Several databases were searched: Cochrane Library, Scopus, MEDLINE, Web of Science, Food Science and Technology Abstracts, Biological Abstracts, CAB Abstracts, EconLit, SciELO, and LILACS...
August 2016: Nutrition Reviews
https://www.readbyqxmd.com/read/27331375/relationships-among-hygiene-indicators-in-take-away-foodservice-establishments-and-the-impact-of-climatic-conditions
#4
I Djekic, J Kuzmanović, A Anđelković, M Saračević, M M Stojanović, I Tomašević
AIMS: This paper examined the relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions. METHODS AND RESULTS: A total of 7545 samples were collected encompassing 2050 from food handlers' (HF) hands, 3991 from stainless steel food contact surfaces (FCS) and 1504 samples from plastic FCS. The study covered a period of 43 months. Hygiene-indicator bacteria (total plate count, Enterobacteriaceae Staphylococcus) were determined from the samples collected from 559 different take-away establishments...
September 2016: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/27152300/effects-of-12-week-vegetarian-diet-on-the-nutritional-status-stress-status-and-bowel-habits-in-middle-school-students-and-teachers
#5
Bo Ra Lee, Yu Mi Ko, Mi Hee Cho, Young Ran Yoon, Seung Hee Kye, Yoo Kyoung Park
This study investigated the effect of switching normal diet to vegetarian diet rich in vegetables and fruits for school foodservice and home meal on the nutritional status, bowel habit improvement and stress reduction of teachers and adolescents. A total of 40 research subjects (26 students, 14 teachers) from one middle school voluntarily participated in the research. Questionnaire surveys and blood analysis were conducted before and after a 12-week vegetarian diet period. The participants were asked on their dietary habit, bowel habit and stress measurement...
April 2016: Clinical Nutrition Research
https://www.readbyqxmd.com/read/27126177/implementing-healthier-foodservice-guidelines-in-hospital-and-federal-worksite-cafeterias-barriers-facilitators-and-keys-to-success
#6
S B Jilcott Pitts, J Graham, A Mojica, L Stewart, M Walter, C Schille, J McGinty, M Pearsall, O Whitt, P Mihas, A Bradley, C Simon
BACKGROUND: Healthy foodservice guidelines are being implemented in worksites and healthcare facilities to increase access to healthy foods by employees and public populations. However, little is known about the barriers to and facilitators of implementation. The present study aimed to examine barriers to and facilitators of implementation of healthy foodservice guidelines in federal worksite and hospital cafeterias. METHODS: Using a mixed-methods approach, including a quantitative survey followed by a qualitative, in-depth interview, we examined: (i) barriers to and facilitators of implementation; (ii) behavioural design strategies used to promote healthier foods and beverages; and (iii) how implementation of healthy foodservice guidelines influenced costs and profitability...
December 2016: Journal of Human Nutrition and Dietetics: the Official Journal of the British Dietetic Association
https://www.readbyqxmd.com/read/27122141/the-impact-of-the-chile-intervention-on-the-food-served-in-head-start-centers-in-rural-new-mexico
#7
Alexandra B Morshed, Sally M Davis, Patricia C Keane, Orrin B Myers, Shiraz I Mishra
BACKGROUND: The Child Health Initiative for Lifelong Eating and Exercise is a multicomponent obesity-prevention intervention, which was evaluated among Head Start (HS) centers in American Indian and predominantly Hispanic communities in rural New Mexico. This study examines the intervention's foodservice outcomes: fruits, vegetables, whole grains, discretionary fats, added sugars, and fat from milk served in meals and snacks. METHODS: Sixteen HS centers were randomized to intervention/comparison groups, following stratification by ethnicity and preintervention median body mass index of enrolled children...
June 2016: Journal of School Health
https://www.readbyqxmd.com/read/27033627/the-right-to-food-food-donation-and-microbiological-problems-of-food-safety-an-experience-in-the-territory-of-florence
#8
Guglielmo Bonaccorsi, Chiara Lorini, Francesca Pieralli, Luca Pieri, Antonino Sala, Tommaso Tanini, Marco Nasali, Beatrice Dall'Olio, Francesca Santomauro
AIM: The aim of this study is to understand whether the freezing without a rapid blast chiller represents a storage method for food at the end of shelf life that guarantees microbiological food safety, so to be considered an effective tool for the appropriate management of food in charitable organizations. METHODS: The study has been performed on 90 food samples, among those that a charitable foodservice trust receives by the large-scale distribution. The products have been frozen using a domestic refrigerator...
2016: Annali Dell'Istituto Superiore di Sanità
https://www.readbyqxmd.com/read/26980694/are-campus-food-environments-healthy-a-novel-perspective-for-qualitatively-evaluating-the-nutritional-quality-of-food-sold-at-foodservice-facilities-at-a-brazilian-university
#9
Isadora Santos Pulz, Paula Andréa Martins, Charles Feldman, Marcela Boro Veiros
AIMS: The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus. METHODS: A cross-sectional descriptive design was used, applying the classic Nutrition Environment Measures Survey-Restaurants (NEMS-R) adapted for Brazil and an original methodology to evaluate and classify qualitatively the nutritional quality and characteristics of the food...
March 15, 2016: Perspectives in Public Health
https://www.readbyqxmd.com/read/26969881/factors-affecting-optimal-nutrition-and-hydration-for-people-living-in-specialised-dementia-care-units-a-qualitative-study-of-staff-caregivers-perceptions
#10
Debra Nell, Stephen Neville, Roana Bellew, Catherine O'Leary, Kathryn Louise Beck
AIM: To explore the perceptions of staff caregivers regarding factors affecting optimal nutrition and hydration for individuals living in Specialised Dementia Care Units in New Zealand. METHODS: Qualitative descriptive study using a semi-structured interview approach with 11 staff caregivers at two Specialised Dementia Care Units. Data were analysed using a general inductive approach. RESULTS: Two main themes were identified. The first theme 'It's about the individual' encompassed individual factors such as appetite, food appeal, and cognitive and functional abilities...
March 11, 2016: Australasian Journal on Ageing
https://www.readbyqxmd.com/read/26910511/novel-approach-to-aging-beef-vacuum-packaged-foodservice-steaks-versus-vacuum-packaged-subprimals
#11
L Clay Eastwood, Ashley N Arnold, Rhonda K Miller, Kerri B Gehring, Jeffrey W Savell
This study evaluated quality attributes of beef aged as subprimals versus as steaks. Paired subprimals (n=5 pairs of five subprimal types) were selected and assigned to a treatment: (1) aging as vacuum-packaged steaks (portioned 7 d postmortem), or (2) aging as vacuum-packaged subprimals (portioned into steaks after each aging period: ribeye, 28 d; strip loin, 28 d; top sirloin butt, 35 d; tenderloin, 21 d; and short loin, 28 d). To simulate typical U.S. handling and distribution, all steaks were held an additional 14 d before color, shelf life, Warner-Bratzler shear force (WBSF), and consumer sensory analyses were conducted...
June 2016: Meat Science
https://www.readbyqxmd.com/read/26892581/healthy-eating-exploratory-program-for-the-elderly-low-salt-intake-in-congregate-meal-service
#12
S Seo, O Y Kim, J Ahn
OBJECTIVES: This study reported on an exploratory program to help the low income elderly improve healthy eating behavior, specifically by reducing salt intake. DESIGN: We conducted an exploratory program for 4 weeks for this study. The exploratory program involved offering menus with reduced salt and providing education on healthy eating. After the exploratory program, a survey of the elderly and in-depth interviews allowed us to evaluate the program for foodservice providers (dietitian, social workers, and volunteer workers)...
March 2016: Journal of Nutrition, Health & Aging
https://www.readbyqxmd.com/read/26876360/the-possibilities-of-reducing-food-choice-to-improve-the-performance-of-college-foodservices
#13
Miranda Mirosa, Joanne Loh, Heather Spence
BACKGROUND: College administrative and management leaders, foodservice personnel, and student residents value social, nutritional, financial, and environmental sustainability in their dining expectations. Menu choice reduction looks promising as a strategy to achieve these goals. However, foodservice research about dominant attitudes across these stakeholders is limited. OBJECTIVE: To identify qualitative views from all stakeholders about choice reduction to ensure that any changes to the meal service are not to the detriment of consumer satisfaction...
July 2016: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/26865923/consumer-perceptions-on-sustainable-practices-implemented-in-foodservice-organizations-in-korea
#14
Seyoung Ju, Hyeja Chang
BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to investigate the customer's perceptions on sustainable practices and to identify the relationship among sustainable practices, social contribution and purchase intention...
February 2016: Nutrition Research and Practice
https://www.readbyqxmd.com/read/26762823/geographic-disparity-in-funding-for-school-nutrition-environments-evidence-from-mississippi-schools
#15
Yunhee Chang, Teresa Carithers, Shannon Leeke, Felicia Chin
BACKGROUND: Despite the federal initiatives on equitable provision of school nutrition programs, geographic disparity in childhood obesity persists. It may be partly because built-in school nutrition environments rely on each school's efficient use of existing operational funds or its ability to obtain expanded financial support. This study explores how funding acquisition by schools is determined by local community characteristics and how it relates to healthy school meal offerings. METHODS: Information about food preparation technology and funding in 811 schools in Mississippi was obtained by in-depth phone interviews of district child nutrition directors and school foodservice managers, which was matched to socioeconomic indicators of schools and communities...
February 2016: Journal of School Health
https://www.readbyqxmd.com/read/26686582/workplace-foodservice-perception-of-quality-and-trust
#16
Sarah Price, Heather Hartwell, Ann Hemingway, Chris Chapleo
In settings such as workplaces there is a growing acceptance that the food provided has a significant impact on health and wellbeing. This is a captive environment where the overall contribution of the meal served could be an important element of the overall diet and represents an under researched area. Despite growing demand, little information is available; time pressure when making food choice alongside the challenge of understanding information provided can act as barriers for healthy selection and can also decrease confidence in the food system...
February 1, 2016: Appetite
https://www.readbyqxmd.com/read/26598858/role-of-school-meal-service-in-nutrition
#17
Hiromi Ishida
School meal service programs are essential for children's long-term nutrition and health promotion. The programs vary in content, depending on the economic condition, health condition and the food supply situation in each country. Children are encouraged to improve their nutrition, and choose healthy foods and learn good dietary habits through school meals and nutrition education. In Japan, the school lunch program started in 1889. The percentage of elementary schools serving school lunches had reached 99.2% in 2014, and the Nutrition Teacher system started in 2004...
2015: Journal of Nutritional Science and Vitaminology
https://www.readbyqxmd.com/read/26371040/menu-planning-in-residential-aged-care-the-level-of-choice-and-quality-of-planning-of-meals-available-to-residents
#18
Karen L Abbey, Olivia R L Wright, Sandra Capra
BACKGROUND: Choice of food is an imperative aspect of quality of life for residents in Residential Aged Care Homes (RACHs), where overall choice and control is diminished upon entering a home to receive care. The purpose of this study was to examine the current strategies of menu planning in a range of RACHs in Australia, and whether this facilitated appropriate levels of choice for residents receiving texture modified and general diets. METHODS: The study comprised a National Menu Survey using a new survey instrument collecting general information about the RACH and foodservice system, menu information and staffing information (n = 247); a national menu analysis (n = 161) and an observational case study of 36 meal environments...
September 2015: Nutrients
https://www.readbyqxmd.com/read/26337100/harvest-for-healthy-kids-pilot-study-associations-between-exposure-to-a-farm-to-preschool-intervention-and-willingness-to-try-and-liking-of-target-fruits-and-vegetables-among-low-income-children-in-head-start
#19
Betty T Izumi, Cara L Eckhardt, Jennifer A Hallman, Katherine Herro, Dawn A Barberis
BACKGROUND: Most US children do not meet recommendations for daily fruit and vegetable intake. OBJECTIVE: Our aim was to evaluate the hypothesis that at post-intervention, children exposed to the Harvest for Healthy Kids pilot study will have greater willingness to try and liking of target foods vs children in the comparison group, controlling for baseline differences. DESIGN: We conducted a quasi-experimental pilot study with comparison, low-intervention, and high-intervention groups...
December 2015: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/26308401/food-production-and-service-in-uk-hospitals
#20
Mohamed Ahmed, Eleri Jones, Elizabeth Redmond, Mahmoud Hewedi, Andreas Wingert, Mohamed Gad El Rab
PURPOSE: The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. DESIGN/METHODOLOGY/APPROACH: Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. FINDINGS: The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations...
2015: International Journal of Health Care Quality Assurance
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