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https://www.readbyqxmd.com/read/29105254/reforming-foodservice-in-elderly-care-national-actions-and-local-outcomes
#1
Malin Skinnars Josefsson, Margaretha Nydahl, Inger Persson, Ylva Mattsson Sydner
AIM: The aim was to explore the outcome, on a local level, of steering, organisation and practices of elderly care foodservice by Swedish municipalities, and changes relative to national actions. METHODS: A survey using a web-based questionnaire about elderly care foodservice targeting all Swedish municipalities (n = 290) was conducted in 2006 and 2013/2014. The questionnaire included the topics: organisation of foodservice, its practice in elderly care and steering devices such as guidelines and policies...
November 3, 2017: Nutrition & Dietetics: the Journal of the Dietitians Association of Australia
https://www.readbyqxmd.com/read/29065495/importance-performance-analysis-ipa-of-foodservice-operation-dietary-life-education-and-nutrition-counseling-tasks-of-nutrition-teachers-and-dietitians-in-jeju-korea
#2
Eun A Park, In Sook Chae, Mi Na Jo
The purpose of this study was to analyze foodservice operation, dietary life education, and nutrition counseling tasks of nutrition teachers and dietitians in elementary, middle, and high schools in Jeju, Korea, and to provide effective ways to implement dietary life education and nutrition counseling in schools. This study surveyed 94 nutrition teachers and 46 dietitians working at elementary, middle, and high schools in Jeju during 7-14 May 2015. The importance and performance of 16 tasks of nutrition teachers and dietitians were measured using questionnaires...
October 22, 2017: Nutrients
https://www.readbyqxmd.com/read/29023960/-meal-realities-an-ethnographic-exploration-of-hospital-mealtime-environment-and-practice
#3
Ella Ottrey, Judi Porter, Catherine E Huggins, Claire Palermo
AIM: To explore and understand patterns of mealtime culture, environment and social practice from the perspective of staff, volunteers and visitors on the hospital ward. BACKGROUND: Inadequate food intake is a common and complex problem in hospital and can lead to malnutrition. Mealtime interventions have been implemented to address this problem with limited success. A better understanding of mealtime environment and practice is needed to ascertain which interventions are more likely to be effective in addressing inadequate food intake in hospital...
October 11, 2017: Journal of Advanced Nursing
https://www.readbyqxmd.com/read/28780237/reported-action-to-decrease-sodium-intake-is-associated-with-dining-out-frequency-and-use-of-menu-nutrition-information-among-us-adults
#4
Karen Byrd, Barbara Almanza, Richard F Ghiselli, Carl Behnke, Heather A Eicher-Miller
BACKGROUND: Restaurant foods have been shown to be high in sodium and limited sodium content information provided through menu nutrition information (MNI) is available at the point of purchase. Dining out and use of MNI are behaviors that can be altered by consumers who are trying to decrease their sodium intake. OBJECTIVE: The aim of this study was to determine the relationship between reported consumer actions to decrease sodium intake and dining out frequency and awareness and use/or intended use of MNI...
August 3, 2017: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/28731638/factors-influencing-hospital-foodservice-staff-s-capacity-to-deliver-a-nutrition-intervention
#5
Jorja Collins, Catherine E Huggins, Judi Porter, Claire Palermo
AIM: Implementation of an intervention can result in a discrepancy between what was planned and what is delivered, affecting outcomes for recipients. The aim was to explore, from the perspective of hospital foodservice staff, their experiences delivering a nutrition intervention and the barriers and enablers to its implementation. METHODS: A process evaluation of a pilot study was undertaken using qualitative description. A purposive sample (n = 15) of hospital foodservice supervisors and foodservice assistants responsible for delivering a higher energy menu to hospital patients participated in focus groups and semistructured interviews...
April 2017: Nutrition & Dietetics: the Journal of the Dietitians Association of Australia
https://www.readbyqxmd.com/read/28731636/foodservice-management-returns-the-need-to-rejuvenate-the-superhero-contribution-of-dietetics
#6
EDITORIAL
Olivia R L Wright
No abstract text is available yet for this article.
April 2017: Nutrition & Dietetics: the Journal of the Dietitians Association of Australia
https://www.readbyqxmd.com/read/28731635/university-foodservices-potential-for-providing-environmental-education-to-students
#7
Chelsea Slobbé, Miranda Mirosa, Carla Thomson
AIMS: University foodservices are potentially well placed to foster environmental education in a non-classroom setting and so could have the power to benefit communities through producing environmentally literate graduates. Buy-in from foodservice staff is critical for realising this potential, so understanding what foodservice staff think about their foodservice engaging in the provision of environmental education is essential. The aim of this study was to identify the dominant perspectives held by university foodservice staff about the desirability and realities of fostering environmental education in their workplaces...
April 2017: Nutrition & Dietetics: the Journal of the Dietitians Association of Australia
https://www.readbyqxmd.com/read/28693472/hospital-staffs-perceptions-of-an-electronic-program-to-engage-patients-in-nutrition-care-at-the-bedside-a-qualitative-study
#8
Shelley Roberts, Andrea Marshall, Wendy Chaboyer
BACKGROUND: Advancements in technology are enabling patients to participate in their health care through self-monitoring and self-management of diet, exercise and chronic disease. Technologies allowing patients to participate in hospital care are still emerging but show promise. Our team is developing a program by which hospitalised patients can participate in their nutrition care. This study explores hospital staffs' perceptions of using this technology to engage patients in their care...
July 11, 2017: BMC Medical Informatics and Decision Making
https://www.readbyqxmd.com/read/28688885/using-the-systems-practice-framework-to-understand-food-allergen-management-practices-at-college-catering-operations-a-qualitative-study
#9
Jennie Verstappen, Miranda Mirosa, Carla Thomson
BACKGROUND: The number of individuals with food allergies or intolerances attending catered university residential colleges is increasing, and safe dining options are required to minimize the risk of allergic reactions and food-induced death. OBJECTIVE: This qualitative research study sought to advance professional knowledge of the factors affecting allergen management practices, particularly pertaining to college foodservices. DESIGN: Three catered residential colleges affiliated with a major university in New Zealand were selected as research sites...
July 6, 2017: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/28676228/room-service-improves-nutritional-intake-and-increases-patient-satisfaction-while-decreasing-food-waste-and-cost
#10
Sally McCray, Kirsty Maunder, Renee Krikowa, Kristen MacKenzie-Shalders
BACKGROUND: Room service is a foodservice model that has been increasingly implemented across health care facilities in an effort to improve patient satisfaction and reduce food waste. In 2013, Mater Private Hospital Brisbane, Australia, was the first hospital in Australia to implement room service, with the aim of improving patient nutrition care and reducing costs. OBJECTIVE: The aim of this study was to comprehensively evaluate the nutritional intake, plate waste, patient satisfaction, and patient meal costs of room service compared to a traditional foodservice model...
July 1, 2017: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/28562678/comparison-of-three-nudge-interventions-priming-default-option-and-perceived-variety-to-promote-vegetable-consumption-in-a-self-service-buffet-setting
#11
COMPARATIVE STUDY
Rasmus Friis, Laurits Rohden Skov, Annemarie Olsen, Katherine Marie Appleton, Laure Saulais, Caterina Dinnella, Heather Hartwell, Laurence Depezay, Erminio Monteleone, Agnès Giboreau, Federico J A Perez-Cueto
BACKGROUND: Dietary choices in out-of-home eating are key for individual as well as for public health. These dietary choices are caused by a wide array of determinants, one of which is automatic decision-making. Nudging is attracting considerable interest due to its understanding and application of heuristic biases among consumers. The aim of this study is to test and compare three nudges in promoting vegetable consumption among test persons in a food lab-based experiment. METHODS: The initial sample consisted of 88 participants recruited in Copenhagen, Denmark...
2017: PloS One
https://www.readbyqxmd.com/read/28529448/systematic-review-and-meta-analyses-of-foodservice-interventions-and-their-effect-on-nutritional-outcomes-and-satisfaction-of-adult-oncology-patients
#12
REVIEW
Elizabeth Doyle, Natalie Simmance, Helen Wilding, Judi Porter
AIM: An understanding of effective foodservice interventions on nutrition outcomes in adult patients with cancer is required to support clinical decision making. This systematic review aimed to determine the effect of foodservice interventions across a range of nutritional outcomes and satisfaction of hospitalised and ambulatory adult oncology patients. METHODS: The review protocol was registered with PROSPERO (CRD42016045772). Six databases were searched using search terms associated with the intervention and population...
April 2017: Nutrition & Dietetics: the Journal of the Dietitians Association of Australia
https://www.readbyqxmd.com/read/28528170/disparities-in-digital-reporting-of-illness-a-demographic-and-socioeconomic-assessment
#13
Samuel Henly, Gaurav Tuli, Sheryl A Kluberg, Jared B Hawkins, Quynh C Nguyen, Aranka Anema, Adyasha Maharana, John S Brownstein, Elaine O Nsoesie
Although digital reports of disease are currently used by public health officials for disease surveillance and decision making, little is known about environmental factors and compositional characteristics that may influence reporting patterns. The objective of this study is to quantify the association between climate, demographic and socio-economic factors on digital reporting of disease at the US county level. We reference approximately 1.5 million foodservice business reviews between 2004 and 2014, and use census data, machine learning methods and regression models to assess whether digital reporting of disease is associated with climate, socio-economic and demographic factors...
August 2017: Preventive Medicine
https://www.readbyqxmd.com/read/28386389/energy-intake-from-commercially-prepared-meals-by-food-source-in-korean-adults-analysis-of-the-2001-and-2011-korea-national-health-and-nutrition-examination-surveys
#14
Injoo Choi, Won Gyoung Kim, Jihyun Yoon
BACKGROUND/OBJECTIVES: The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS: Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis...
April 2017: Nutrition Research and Practice
https://www.readbyqxmd.com/read/28211190/technology-to-engage-hospitalised-patients-in-their-nutrition-care-a-qualitative-study-of-usability-and-patient-perceptions-of-an-electronic-foodservice-system
#15
S Roberts, A P Marshall, R Gonzalez, W Chaboyer
BACKGROUND: Active patient involvement in nutrition care may improve dietary intakes in hospital. Our team is developing an innovative programme allowing patients to self-assess and self-monitor their nutrition at the bedside. The present study aimed to assess usability and patient perceptions of an electronic foodservice system (EFS) for participating in nutrition care. METHODS: This qualitative study was conducted in an Australian tertiary hospital. Participants were sampled purposively and included patients who were able to provide informed consent and communicate in English...
February 16, 2017: Journal of Human Nutrition and Dietetics: the Official Journal of the British Dietetic Association
https://www.readbyqxmd.com/read/28139425/factors-influencing-the-food-purchases-of-early-care-and-education-providers
#16
Jennifer J Otten, Tad Hirsch, Catherine Lim
BACKGROUND: With the majority of US children enrolled in some form of early care and education, the settings for early care and education represent a valuable opportunity to positively impact young children's diets and their interactions with food. Little evidence exists on how early care and education providers make food purchasing and service decisions for this population of young children. OBJECTIVE: Our aim was to explore the factors that influence early care and education providers' food purchasing and service decisions...
January 27, 2017: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/28086754/making-the-most-of-mealtimes-m3-protocol-of-a-multi-centre-cross-sectional-study-of-food-intake-and-its-determinants-in-older-adults-living-in-long-term-care-homes
#17
MULTICENTER STUDY
Heather H Keller, Natalie Carrier, Susan Slaughter, Christina Lengyel, Catriona M Steele, Lisa Duizer, K Steve Brown, Habib Chaudhury, Minn N Yoon, Alison M Duncan, Veronique M Boscart, George Heckman, Lita Villalon
BACKGROUND: Older adults living in long term care (LTC) homes are nutritionally vulnerable, often consuming insufficient energy, macro- and micronutrients to sustain their health and function. Multiple factors are proposed to influence food intake, yet our understanding of these diverse factors and their interactions are limited. The purpose of this paper is to fully describe the protocol used to examine determinants of food and fluid intake among older adults participating in the Making the Most of Mealtimes (M3) study...
January 13, 2017: BMC Geriatrics
https://www.readbyqxmd.com/read/27974307/a-foodservice-approach-to-enhance-energy-intake-of-elderly-subacute-patients-a-pilot-study-to-assess-impact-on-patient-outcomes-and-cost
#18
Jorja Collins, Judi Porter, Helen Truby, Catherine E Huggins
Background: effective strategies are required to support the nutritional status of patients. Objectives: to evaluate a foodservice nutrition intervention on a range of participant outcomes and estimate its cost. Design: parallel controlled pilot study. Setting: subacute hospital ward. Subjects: all consecutively admitted adult patients were eligible for recruitment under waiver of consent. Methods: the intervention was a modified hospital menu developed by substituting standard items with higher energy options...
May 1, 2017: Age and Ageing
https://www.readbyqxmd.com/read/27667562/developing-a-valid-meal-assessment-tool-for-hospital-patients
#19
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...
January 1, 2017: Appetite
https://www.readbyqxmd.com/read/27546078/registered-dietitian-nutritionists-perspectives-on-integrating-food-and-water-system-issues-into-professional-practice
#20
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...
February 2017: Journal of the Academy of Nutrition and Dietetics
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