发布求助
文献互助 智能选刊 最新文献

Journal of Foodservice最新文献

筛选
英文 中文
Exploring hospital patients' satisfaction with cook‐chill foodservice systems: a preliminary study using a validated questionnaire 探索医院患者对烹饪-冷冻食品服务系统的满意度:一项使用有效问卷的初步研究
Journal of Foodservice Pub Date : 2009-04-01 DOI: 10.1111/J.1748-0159.2009.00128.X
J. Porter, R. Cant
{"title":"Exploring hospital patients' satisfaction with cook‐chill foodservice systems: a preliminary study using a validated questionnaire","authors":"J. Porter, R. Cant","doi":"10.1111/J.1748-0159.2009.00128.X","DOIUrl":"https://doi.org/10.1111/J.1748-0159.2009.00128.X","url":null,"abstract":"Decline in nutritional status during hospitalisation highlights the importance of achieving high-quality foodservice. This research aimed to explore patient satisfaction with hospital foodservices from on-site and off-site cook-chill production systems. Two cross-sectional surveys of hospital inpatients were conducted in an acute medical and a subacute rehabilitation ward before and after a change to off-site cook-chill production. The survey used a validated instrument (Acute Care Hospital Foodservice Patient Satisfaction Questionnaire). Sixty-six patients in 2006 and 51 patients in 2007 recorded unchanged results across factors of food quality, staffing service quality, meal service quality and physical environment quality. Satisfaction with foodservice was rated ‘good’ or ‘very good’ by the majority of patients in both surveys. The research instrument was able to deconstruct various issues relating to patients' satisfaction and six individual items correlated with overall satisfaction with foodservice. To maximise patient satisfaction, further research into these, and additional dimensions of foodservice quality is needed to determine how improvements may be achieved.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"7 1","pages":"81-89"},"PeriodicalIF":0.0,"publicationDate":"2009-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74395888","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}
引用次数: 30
Marketing healthy food to the least interested consumers. 向最不感兴趣的消费者推销健康食品。
Journal of Foodservice Pub Date : 2009-04-01 DOI: 10.1111/J.1745-4506.2009.00131.X
Todd A. Lone, D. Pence, A. Levi, Kenny K. Chan, S. Bianco‐Simeral
{"title":"Marketing healthy food to the least interested consumers.","authors":"Todd A. Lone, D. Pence, A. Levi, Kenny K. Chan, S. Bianco‐Simeral","doi":"10.1111/J.1745-4506.2009.00131.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.2009.00131.X","url":null,"abstract":"This study discusses specific marketing strategies for two broad groups of consumers with radically different approaches to food selection. For over three decades strategies aimed at improving food choices assumed that providing nutritional information would change eating behaviors. We show that this strategy is only effective for consumers, a largely female group, already highly interested in the nutrient density and subsequent healthfulness of their food choices. In contrast, the nutritional information strategy does not change the food choices for those who have low interest in their food's nutrition, a group that is overwhelmingly male. These gender differences when making food choices are an opportunity for foodservice providers to implement a ‘dual-track’ marketing strategy that can expand their customer base and increase their revenue while still meeting emerging nutrition mandates. In addition, this new approach will help address the nation's obesity epidemic.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"3 1","pages":"90-99"},"PeriodicalIF":0.0,"publicationDate":"2009-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82560273","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}
引用次数: 22
Factors determining the use of sweet potatoes in school foodservice in the Southeastern United States 决定红薯在美国东南部学校餐饮服务中使用的因素
Journal of Foodservice Pub Date : 2009-04-01 DOI: 10.1111/J.1748-0159.2009.00130.X
E. Walker, B. Gerald, A. Hunt, J. Pope
{"title":"Factors determining the use of sweet potatoes in school foodservice in the Southeastern United States","authors":"E. Walker, B. Gerald, A. Hunt, J. Pope","doi":"10.1111/J.1748-0159.2009.00130.X","DOIUrl":"https://doi.org/10.1111/J.1748-0159.2009.00130.X","url":null,"abstract":"The purpose of this study was to determine the prevalence and reasons for sweet potato use in child nutrition programs in the Southeastern United States. A survey of school foodservice directors collected data including frequency and type of potato menu items, purchasing issues and factors that might influence use of potatoes. Respondents (n = 117) indicated significantly more white-potato menu items were offered and generated significantly less waste than sweet potato menu items (P < 0.05). Full-time equivalent enrollment influenced willingness to purchase either frozen or dried sweet potatoes. Directors in schools with higher enrollments appeared more willing to purchase these forms of sweet potatoes. Having more recipes acceptable to children, controlling cost and meeting nutrition guidelines were the most frequently cited reasons for willingness to use more white and sweet potatoes. Modification of existing recipes and developing new recipes from international cuisines are two means of incorporating more sweet potatoes into children's diets.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"386 1","pages":"100-107"},"PeriodicalIF":0.0,"publicationDate":"2009-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77675239","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}
引用次数: 0
The popularity of foodservice systems in Australian hospitals 澳大利亚医院食品服务系统的普及
Journal of Foodservice Pub Date : 2009-02-02 DOI: 10.1111/j.1748-0159.2008.00120.x
A. Assaf
{"title":"The popularity of foodservice systems in Australian hospitals","authors":"A. Assaf","doi":"10.1111/j.1748-0159.2008.00120.x","DOIUrl":"10.1111/j.1748-0159.2008.00120.x","url":null,"abstract":"<p>Research in the area of foodservice systems is limited. This paper provides details of the current prevalence, characteristics and popularity of different foodservice systems in Australian hospitals. The results from 90 hospitals show that the traditional cook-fresh system is still popular in Australian hospitals, with cook-chill and hybrid systems to a lesser extent. The trend of shifting away from in-house production and using external suppliers is also growing.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 1","pages":"47-51"},"PeriodicalIF":0.0,"publicationDate":"2009-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00120.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78231862","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}
引用次数: 2
Incorporation of ground flaxseed into bakery products and its effect on sensory and nutritional characteristics – a pilot study 将亚麻籽粉掺入烘焙产品及其对感官和营养特性的影响-一项初步研究
Journal of Foodservice Pub Date : 2009-02-02 DOI: 10.1111/j.1748-0159.2008.00124.x
Elina Lipilina, Vijay Ganji
{"title":"Incorporation of ground flaxseed into bakery products and its effect on sensory and nutritional characteristics – a pilot study","authors":"Elina Lipilina,&nbsp;Vijay Ganji","doi":"10.1111/j.1748-0159.2008.00124.x","DOIUrl":"10.1111/j.1748-0159.2008.00124.x","url":null,"abstract":"<p>We determined the optimum amount of ground flaxseed substitution for flour in bakery products and evaluated the effect of flaxseed on sensory and nutritional qualities of those bakery products using a consumer panel (<i>n</i> = 45). Flaxseed was added to yeast breads at 15, 25 and 30% and to muffins at 33, 50 and 66% substitution levels for flour on a weight for weight basis. Breads containing 30% and muffins containing 50% flaxseed were rated better than their counterparts regarding overall acceptability scores. Linolenic acid, fiber and folate contents were improved by 28 g, 16 g and 387-µg dietary folate equivalents (DFE), respectively, in 30% flaxseed bread compared to control. In 50% flaxseed muffins compared to control, linolenic acid, fiber and folate contents were improved by 21 g, 17 g and 341-µg DFE, respectively. Flaxseed at 30–50% substitution for flour greatly enhanced the nutritional qualities of some nutrients without affecting the overall acceptability of bakery products.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 1","pages":"52-59"},"PeriodicalIF":0.0,"publicationDate":"2009-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00124.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87201191","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}
引用次数: 30
What is food service? 什么是餐饮服务?
Journal of Foodservice Pub Date : 2009-02-02 DOI: 10.1111/j.1748-0159.2008.00122.x
John S.A. Edwards PhD, Dr. Honoris Causa
{"title":"What is food service?","authors":"John S.A. Edwards PhD,&nbsp;Dr. Honoris Causa","doi":"10.1111/j.1748-0159.2008.00122.x","DOIUrl":"10.1111/j.1748-0159.2008.00122.x","url":null,"abstract":"","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2009-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00122.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79483437","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}
引用次数: 10
Shopping at the farmers' market: consumers and their perspectives 在农贸市场购物:消费者和他们的观点
Journal of Foodservice Pub Date : 2009-02-02 DOI: 10.1111/j.1748-0159.2008.00119.x
Phil Lyon, Viv Collie, Eva-Britt Kvarnbrink, Anne Colquhoun
{"title":"Shopping at the farmers' market: consumers and their perspectives","authors":"Phil Lyon,&nbsp;Viv Collie,&nbsp;Eva-Britt Kvarnbrink,&nbsp;Anne Colquhoun","doi":"10.1111/j.1748-0159.2008.00119.x","DOIUrl":"10.1111/j.1748-0159.2008.00119.x","url":null,"abstract":"<p>While farmers' markets are a colourful addition to urban shopping, they are periodic, relatively expensive and provide for a very limited range of consumer requirements. In fact, they are the antithesis of supermarket ubiquity, price sensitivity, wide product/service range and extended opening hours. So, despite their small role in total food retail sales, why are they a growing presence and what do farmers' markets say about the consumer needs that supermarkets do not satisfy? This article reports the findings of a questionnaire-based survey of 391 farmers' market customers in five Scottish towns during 2006. Customers were seeking high quality food products, even if that meant premium prices, and put a particular value on direct transactions with the producer. Although these data have a specific geographic context, they have resonance for the growing schism between producer and customer in the UK and other countries.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 1","pages":"21-30"},"PeriodicalIF":0.0,"publicationDate":"2009-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00119.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90900158","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}
引用次数: 42
Students' perceptions of school meals: a challenge for schools, school-meal providers, and policymakers 学生对校餐的看法:对学校、校餐提供者和政策制定者的挑战
Journal of Foodservice Pub Date : 2009-02-02 DOI: 10.1111/j.1748-0159.2008.00121.x
Frederike Lülfs-Baden, Achim Spiller
{"title":"Students' perceptions of school meals: a challenge for schools, school-meal providers, and policymakers","authors":"Frederike Lülfs-Baden,&nbsp;Achim Spiller","doi":"10.1111/j.1748-0159.2008.00121.x","DOIUrl":"10.1111/j.1748-0159.2008.00121.x","url":null,"abstract":"<p>School-meal programmes in Germany are of growing public interest and are gaining in importance, not least because of their ability to influence pupils' eating habits and thereby establish sustainable nutrition patterns. It is in this context that it is important to understand adolescents' perceptions of school food in order to enable policymakers, schools and school-meal providers to fulfil their nutritional requirements. Therefore, the aim of this study is to create a theoretical model to measure students' satisfaction and to identify the underlying dimensions. The results show that the main predictors of customer satisfaction are service, quality of food and atmosphere, which underlines and reinforces the importance of service quality. Other factors, such as canteen organisation and the foods' nutritional value, influence satisfaction indirectly. Finally, a higher satisfaction level leads to a higher willingness to participate in school-meal programmes.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 1","pages":"31-46"},"PeriodicalIF":0.0,"publicationDate":"2009-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00121.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86117949","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}
引用次数: 17
Gravad (Gravlax) and cold-smoked salmon, still a potential source of listeriosis Gravlax和冷熏鲑鱼，仍然是李斯特菌病的潜在来源
Journal of Foodservice Pub Date : 2009-02-02 DOI: 10.1111/j.1748-0159.2008.00118.x
Inoka Priyadarshani Peiris, Gloria Lopez-Valladares, Vishal Singh Parihar, Seved Helmersson, Sukdevo Barbuddhe, Wilhelm Tham, Marie-Louise Danielsson-Tham
{"title":"Gravad (Gravlax) and cold-smoked salmon, still a potential source of listeriosis","authors":"Inoka Priyadarshani Peiris,&nbsp;Gloria Lopez-Valladares,&nbsp;Vishal Singh Parihar,&nbsp;Seved Helmersson,&nbsp;Sukdevo Barbuddhe,&nbsp;Wilhelm Tham,&nbsp;Marie-Louise Danielsson-Tham","doi":"10.1111/j.1748-0159.2008.00118.x","DOIUrl":"10.1111/j.1748-0159.2008.00118.x","url":null,"abstract":"<p>Gravad (Gravlax) and cold-smoked salmon are associated with human listeriosis in Sweden. The present investigation of <i>Listeria monocytogenes</i> in salmon was a follow-up of a similar study in the middle of the 1990s. Since our first study, there has been an increasing focus on food hygiene in general and specially on self-inspection and Hazard Analysis and Critical Control Points from the authorities and food producers. <i>L. monocytogenes</i> was isolated from 11 (three manufacturers) of the 56 products analyzed. The highest level of <i>L. monocytogenes</i> was 1500 cfu/g from a cold-smoked salmon product; however, the level was low (&lt;100 cfu/g) in most products. Serovar 1/2a was predominant, followed by 4b. restriction enzyme analysis/ pulsed-field gel electrophoresis typing of the 56 salmon isolates identified five types of <i>L. monocytogenes</i>. One type was identical to a human type, whereas two other were closely related. These findings suggest that gravad and cold-smoked salmon are still possible sources of listeriosis in Sweden.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 1","pages":"15-20"},"PeriodicalIF":0.0,"publicationDate":"2009-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00118.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74800528","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}
引用次数: 14
Thank you reviewers 谢谢审稿人
Journal of Foodservice Pub Date : 2009-02-02 DOI: 10.1111/j.1748-0159.2008.00123.x
{"title":"Thank you reviewers","authors":"","doi":"10.1111/j.1748-0159.2008.00123.x","DOIUrl":"https://doi.org/10.1111/j.1748-0159.2008.00123.x","url":null,"abstract":"","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 1","pages":"60"},"PeriodicalIF":0.0,"publicationDate":"2009-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00123.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92334004","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}
引用次数: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术官方微信