摘要:

ABSTRACTUse of technology can improve dietitians' productivity; however, if technophobia is experienced, productivity is negatively affected. The purpose of this survey was to assess Louisiana dietitians' use of technology for improving their personal productivity. A pretested questionnaire concerning technology use and availability, interest in continuing education in the use of technology, and computer anxiety was mailed to a random sample of 200 of the 808 dietitians in Louisiana. Of the surveys returned (43%), 86% were usable. The dietitians reported high personal productivity with 71 (83%) “usually” using their time effectively and efficiently. Overall technology use was only 31.2 ± 9.9 points on a 64‐point scale. Dietitians who used more technology reported higher productivity than those who used less (p<0.05). Phone answering machines (58%), computers (44%), word processing programs (37%), facsimile machines (30%), and pagers (24%) were the most regularly used technology. Respondents scored an average of 71.59 ± 8.94 points on the Computer Anxiety Index, significantly different from the norm of 60.25 ± 18.50 points for other groups (p<0.01). This finding indicates that Louisiana dietitians experience moderate computer anxiety. Dietitians not working were more computer anxious than those who worked full‐time (p<0.05). Technology use and computer anxiety were inversely related (r = ‐0.37). In order to work effectively, dietitians need to justify, obtain, and regularly use technological advances. Educators and employers need to provide technology training in a supportive

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00084.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTA random sample of Nebraskans was surveyed by telephone to identify the types and cuts of meats consumed and cookery methods used to prepare them. Meat was eaten at 14%, 77%, and 88% of the breakfast, noon, and evening meals, respectively. Beef was chosen most often; pork and poultry were chosen less frequently, and seafood the least frequently (42%, 23%, 22%, and<10%, respectively, of the time meat was consumed). More than one‐half of the time beef was eaten, ground beef was selected. Ham was the most common cut of pork (25% of the time pork was chosen). Beef and pork were most often fried, whereas poultry was roasted about as often as fried. Nearly one‐half of poultry consumers removed the skin before and one‐third removed the skin after cooking. These survey data indicate that consumer education should focus on increasing lean meat choices and on low‐fat meat cookery

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00085.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThis study was conducted to evaluate the nutritive value of food served in the nursery schools of Campinas City, Brazil. The nutrient and energy levels of the meals consumed by the children were compared with nursery nutrient goals. In addition, the percentage of energy derived from protein (P), fats (G), the ratio G/P, the nutrient density and the protein quality of nursery meals were evaluated. Results indicated that the calorie and nutrient intakes of children in the nurseries were low. On the other hand, protein quality, nutrient densities, and the percentage of calories supplied by protein were higher than the expected values (except for vitamin B1density). Our findings indicate the need for change in the type and quantity of foods consumed by the nursery school population studied.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00086.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTUsing a group timing instrument, labor minutes per meal were determined for a commissary‐satellite production system in an elderly nutrition program in Dover, Delaware. Paid and volunteer staff contributions were studied in both congregate (CM) and home delivered meal (HDM) service for the central kitchen and four satellite units. Highest productivity was achieved in the satellite unit with the most congregate meals. High HDM productivity was found in those units with a single driver or a full time position of coordinator for home delivered meals. Significant differences among the satellites were found in service activities for CM and HDM and for both paid and volunteer labor. Volunteers provided between 23% and 56% of total time used for CM and between 16% and 52% of total time used in HDM. In the central kitchen, volunteer labor comprised only 3% of total labor time per meal. Variations among satellite units of a commissary‐satellite production system represent opportunities to increase labor efficie

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00087.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTLike many civilian institutions, the U.S. Navy is interested in replacing foodservice products made from nondegradable plastic with ones made from biodegradable materials. To ensure the success of these new products, an assessment of sailors' attitudes and beliefs was conducted. A group of 297 sailors each completed a questionnaire measuring their general knowledge and attitudes about biodegradable products and their expectations for the performance and quality of a specific type of biodegradable product, disposable cutlery. Results indicated that most sailors could identify a simple definition of “biodegradability” and expressed favorable attitudes toward the Navy's use of biodegradable products to alleviate the plastic waste disposal problem at sea. Expectations were also generally positive about the properties of the biodegradable cutlery. However, sailors expressed some uncertainty about the consequences of using it on their health, their workload and the marine environment. Results are discussed in terms of their implications for the Navy and for those involved in foodservice and in the marketing of environmentally‐friendly pro

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00088.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe sous vide method of food processing involves placing raw or partially cooked products in a pouch, removing the air, sealing, cooking and then chilling the product for an extended time. This method provides an ideal environment for growth of some pathogenic bacteria. The purpose of this study was to determine the microbiological quality of a ground pork product using the sous vide method of processing. Patties prepared with and without soy hulls were cooked at 62 or 76C and stored chilled for 0, 1, 2 and 3 weeks. Samples were monitored for Listeria spp. with aerobic plate counts (APCs) and coliform counts also being determined. Moisture, pH and fat content of ground pork were measured. For the raw product, no statistically significant difference was found for coliforms, APCs or pH for the 12 trials of the experiment. Listeria spp. were not isolated from the raw product. Statistically significant differences were only found for fat and moisture. No coliforms were found in cooked patties or in cooked patties stored over the 3‐week period. However, statistically significant differences were noted for APCs. Over the 3‐week storage period, pork patties prepared with and without soy hulls and cooked at the higher temperature had lower APCs than patties cooked at the lower temperature. Pork patties cooked at the lower temperature had unacceptable levels of APCs for all weeks of chilled storage. Sous vide products made under carefully controlled conditions can be of good microbiological quality, even when stored up to 3 we

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00089.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTWhen fried chicken filet sandwiches are distributed beyond the retail outlets at which they are produced, it is necessary to ensure that they are maintained at temperatures above 60C until they are served as safety regulations specify. Furthermore, it is essential that the product maintains acceptable quality during transport and distribution. The purpose of this study was to measure changes in the temperature and the quality of fried chicken filet sandwiches as a function of holding time and holding device. Several holding devices were tested. The electrically‐heated bun warmer maintained product temperature at the initial temperature throughout 120 min of storage. The effectiveness of the other devices in terms of time required for the most rapidly cooling sandwich to reach 60C was as follows: Pizza Box® with Lavapacs®, Coleman Cooler® : 120 min; Styrofoam® chest: 70 min; Pizza Box without Lavapacs: 60 min. The Pizza Box with Lavapacs held at 5C external temperature maintained product temperature above 60C for 80 min. Objective quality characteristics of fried chicken filet sandwiches were monitored during holding in a storage cabinet. The moisture content of the chicken filets and buns, the surface color, and the texture of the chicken filets were the quality characteristics measured. There were no significant trends in any of the quality parameters with holding

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1995.tb00090.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY