{"title":"Functional meals: technological, practical and consumer perspectives","authors":"Svetlana Rodgers","doi":"10.1111/j.1748-0159.2009.00134.x","DOIUrl":"10.1111/j.1748-0159.2009.00134.x","url":null,"abstract":"<p>Serving functional (health-improving) meals in restaurants is a novel concept that requires complex product development to optimise taste and texture and minimise the impact of preparation on nutritional functionality. This can be facilitated through the latest technological advances such as the wide range of novel ingredients, equipment and preparation techniques including developments in molecular gastronomy. From a business perspective, functional meals present an opportunity for differentiation; from a consumer perspective, it offers an alternative to highly processed industrial functional foods such as those found on supermarket shelves. Technological complexity and legislative requirements are the main obstacles for future developments.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 5","pages":"214-223"},"PeriodicalIF":0.0,"publicationDate":"2009-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00134.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83743091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Nutrition profiling and labelling of healthy or functional meals","authors":"Peter Williams, Coral Colyer","doi":"10.1111/j.1748-0159.2009.00145.x","DOIUrl":"10.1111/j.1748-0159.2009.00145.x","url":null,"abstract":"<p>Nutrient profiling is a method of ranking the healthiness of foods based on their nutrient composition. Many existing systems have been developed for regulatory purposes, such as the assessment of the suitability of foods to bear health claims or to be advertised to children, but increasingly profiling is being used to educate consumers via front-of-pack labelling. Most of the existing models have been developed for individual foods in retail settings, not for whole meals available in foodservices. To be effective and justifiable, nutrient profiling models must be science-based, transparent and demonstrate that they are comprehensible and useful to consumers. A case study of a new Heart Foundation Tick programme in Australian foodservices is presented. This paper also reviews existing international profiling systems and discusses some of the issues and challenges for application in meal services, such as compliance with standards, ensuring food safety and credible and effective means of communication.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 5","pages":"230-240"},"PeriodicalIF":0.0,"publicationDate":"2009-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00145.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73279047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Functional LC ω-3 PUFAs in pregnancy: a short review of the literature","authors":"Emma Derbyshire","doi":"10.1111/j.1748-0159.2009.00146.x","DOIUrl":"10.1111/j.1748-0159.2009.00146.x","url":null,"abstract":"<p>At present, research shows that pregnant women are not consuming enough long-chain (LC) ω-3 polyunsaturated fatty acid (PUFA) from their diet alone. Therefore, functional foods and supplements may be an alternative way for women to attain LC ω-3 PUFA guidelines in pregnancy. A review of the literature has identified that there are a limited number of studies investigating the use of functional foods/supplements in pregnancy. However, those that have been undertaken do appear to indicate that their consumption may be beneficial to both mother and child. Further research is now needed to reinforce preliminary findings from these studies.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 5","pages":"224-229"},"PeriodicalIF":0.0,"publicationDate":"2009-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00146.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87173685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hannah Claire Baker, Dang Ngoc Tran, Linda Valerie Thomas
{"title":"Health benefits of probiotics for the elderly: a review","authors":"Hannah Claire Baker, Dang Ngoc Tran, Linda Valerie Thomas","doi":"10.1111/j.1748-0159.2009.00147.x","DOIUrl":"10.1111/j.1748-0159.2009.00147.x","url":null,"abstract":"<p>Age-related changes in the gut microflora appear to involve a reduction in numbers of beneficial bacteria such as lactobacilli and bifidobacteria, and an increase in numbers of potentially harmful species. Such changes are generally perceived as unhealthy, and have been linked to increased frailty, gastrointestinal disorders and infections. This has prompted investigations into probiotic benefits for this age group. This paper reviews probiotics in general, with particular focus on the latest research relevant to elderly people, e.g. trials examining functional bowel problems (constipation and irritable bowel syndrome), stimulation of the immune system and improved resistance to winter infections, norovirus, antibiotic-associated diarrhoea and <i>Clostridium difficile</i>. A growing body of research indicates that certain probiotics may help to maintain the health of elderly people, suggesting both health and cost-saving benefits in offering fermented dairy products to patients or residents in hospital wards, as well as nursing and care homes.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 5","pages":"250-262"},"PeriodicalIF":0.0,"publicationDate":"2009-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00147.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90275179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
John S.A. Edwards PhD, Dr. Honoris Causa, Kristen Overstreet BA
{"title":"JOFS to Cease Publication after 20 Years","authors":"John S.A. Edwards PhD, Dr. Honoris Causa, Kristen Overstreet BA","doi":"10.1111/j.1748-0159.2009.00152.x","DOIUrl":"10.1111/j.1748-0159.2009.00152.x","url":null,"abstract":"","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 5","pages":"211"},"PeriodicalIF":0.0,"publicationDate":"2009-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00152.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86513156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Nutrition in Institutions","authors":"Dr Heather Hartwell","doi":"10.1111/j.1748-0159.2009.00138.x","DOIUrl":"10.1111/j.1748-0159.2009.00138.x","url":null,"abstract":"","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 4","pages":"209-210"},"PeriodicalIF":0.0,"publicationDate":"2009-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00138.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85380913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
John S. A. Edwards, Peter Williams, Heather J. Hartwell, Joachim Schafheitle
{"title":"Comments on prison foodservice: England vs. Australia","authors":"John S. A. Edwards, Peter Williams, Heather J. Hartwell, Joachim Schafheitle","doi":"10.1111/j.1748-0159.2009.00142.x","DOIUrl":"10.1111/j.1748-0159.2009.00142.x","url":null,"abstract":"","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 4","pages":"153-156"},"PeriodicalIF":0.0,"publicationDate":"2009-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00142.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88999525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Management control of a meal experience: comments on the Five Aspects Meal Model","authors":"Peter Jönsson, Hans Knutsson","doi":"10.1111/j.1748-0159.2009.00137.x","DOIUrl":"10.1111/j.1748-0159.2009.00137.x","url":null,"abstract":"<p>The Five Aspects Meal Model (FAMM) is a structured approach towards explaining what makes up an entire meal experience. One aspect in particular, the management control system, has a clear potential of being developed to increase the practical impact of the model. Scholars suggest that the management control system aspect works backstage, where matters of computer work, handling statistics, marketing, work organization and dealing with labour law constitute the essence of management control. Management control, however, is widely treated in other fields of research predominantly as a means for influencing behaviour and implementing strategy. The paper discusses the concept of management control and suggests an extended view on the management control system aspect of the FAMM. The upshot is that the management control system aspect could be viewed as a means to influence all the other four aspects through behavioural control of decision-making.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 4","pages":"181-188"},"PeriodicalIF":0.0,"publicationDate":"2009-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00137.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75463552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"A comparative analysis of the impact of culture on university foodservice satisfaction: a pilot study","authors":"Tanya Ruetzler, Jean Hertzman, Jim Taylor","doi":"10.1111/j.1748-0159.2009.00141.x","DOIUrl":"10.1111/j.1748-0159.2009.00141.x","url":null,"abstract":"<p>The purpose of this study was to expand the research in university foodservices and cross-cultural service quality perceptions initiated by Ruetzler by investigating whether differences existed between students at a southeastern and a southwestern university. Using factor analysis and multivariate analysis of variance tests, significant differences were revealed based on culture in three factors among the southeastern students; however, no differences existed among the southwestern students. When the two universities were compared with each other, significant differences were discovered in two factors. This study confirmed that the six factors resulting from Ruetzler's research were transferable to a larger university in a different geographical location. However, broad assumptions that specific cultural preferences at one university would remain the same at another university should not be made. As international student populations continue to grow, administrators and foodservice providers should consider this segment when operating, evaluating and making decisions regarding campus foodservice outlets.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 4","pages":"200-208"},"PeriodicalIF":0.0,"publicationDate":"2009-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00141.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76240309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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