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Journal of Nutrition in Recipe & Menu Development最新文献

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Food Preparation Knowledge and Confidence of Young Adults 年轻人的食物准备知识和信心
Journal of Nutrition in Recipe & Menu Development Pub Date : 2005-03-01 DOI: 10.1300/J071v03n03_04
C. Byrd-Bredbenner
{"title":"Food Preparation Knowledge and Confidence of Young Adults","authors":"C. Byrd-Bredbenner","doi":"10.1300/J071v03n03_04","DOIUrl":"https://doi.org/10.1300/J071v03n03_04","url":null,"abstract":"Abstract Consumer complaints about food products have increased over the past decade due, in part, to consumer error in the preparation of products. Although the food industry assumes that consumers are knowledgeable about food preparation at all stages ranging from purchasing to preparation to storage, little is known about consumers' actual knowledge. The study reported here assessed young adults' food preparation knowledge as well as examined their confidence in their food preparation abilities. Guidelines, based on the findings, are proposed for writing food preparation instructions that have the potential to minimize consumer error and subsequent complaints.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115648666","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
Nutrient Composition of a Commonly Consumed West Indian Meal of Breadfruit (Artocarpus altilis Fosberg) Oil Down 一种常食用的西印度面包果(Artocarpus altilis Fosberg)的营养成分
Journal of Nutrition in Recipe & Menu Development Pub Date : 2005-03-01 DOI: 10.1300/J071v03n03_03
N. Badrie, S. Balfour, Kizza Ottley, I. Chang-yen
{"title":"Nutrient Composition of a Commonly Consumed West Indian Meal of Breadfruit (Artocarpus altilis Fosberg) Oil Down","authors":"N. Badrie, S. Balfour, Kizza Ottley, I. Chang-yen","doi":"10.1300/J071v03n03_03","DOIUrl":"https://doi.org/10.1300/J071v03n03_03","url":null,"abstract":"Abstract The objectives of the study were to assess consumers' perceptions to a breadfruit (Artocarpus altilis Fosberg) meal of oil down, to determine its nutritive composition and daily nutrient reference values. A survey of breadfruit consumers revealed that most (84%) had eaten oil down and felt (57%) that it provided adequate dietary intake. Seven oil down samples were pooled to give 3 composites for analysis. According to the US Nutrition Education and Labeling Education Act of 1990, based on a daily intake of 8,368 kJ (2,000 kcal), an oil down serving (∼ 285 g or 10 oz) provided 1,967 total kJ (470 kcal), of which carbohydrate, fat and protein were 47.2%, 42.5% and 10.3% of total energy respectively.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115512647","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: 1
Consumption of High Fat Foods Influences Taste Preferences 食用高脂肪食物会影响口味偏好
Journal of Nutrition in Recipe & Menu Development Pub Date : 2005-03-01 DOI: 10.1300/J071v03n03_02
Cynthia A. Brantly, A. Hunt, B. Gerald, C. Ryan
{"title":"Consumption of High Fat Foods Influences Taste Preferences","authors":"Cynthia A. Brantly, A. Hunt, B. Gerald, C. Ryan","doi":"10.1300/J071v03n03_02","DOIUrl":"https://doi.org/10.1300/J071v03n03_02","url":null,"abstract":"Abstract The purpose of this study was to determine if frequent consumption of high fat foods would influence the acceptance of a fat modified food. Subjects (N = 80) completed a questionnaire to determine frequency of use of 15 high fat and 15 low fat foods and reasons for their use. Subjects were divided into frequent and infrequent consumers of high fat foods and asked to rate the acceptability of a low and high fat version of a casserole using a nine-point hedonic scale. There were no significant differences in acceptability scores between the infrequent and frequent consumers of high fat foods when evaluating the low fat casserole (6.9 ± 1.5 vs. 7.0 ± 1.1). However, the frequent consumers rated the overall acceptability of the high fat casserole significantly higher than the infrequent customers (7.4 ± 1.0 vs. 6.8 ± 1.6, P = 0.03). As health conscious individuals eat fewer high fat foods and more low fat foods, taste preferences for fat may change.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"434 17","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114058473","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
An Exploratory Study of Quick Service Restaurants' Changing Menus 快餐餐厅菜单变化的探索性研究
Journal of Nutrition in Recipe & Menu Development Pub Date : 2005-03-01 DOI: 10.1300/J071v03n03_08
M. Roseman, Robin B. Dipietro
{"title":"An Exploratory Study of Quick Service Restaurants' Changing Menus","authors":"M. Roseman, Robin B. Dipietro","doi":"10.1300/J071v03n03_08","DOIUrl":"https://doi.org/10.1300/J071v03n03_08","url":null,"abstract":"Abstract The literature suggests that consumers are expecting additional healthy menu items from quick service restaurants due to the increasing rates at which people are becoming overweight and obese. The current exploratory study analyzes the menu items of ten quick service restaurant chains to determine how many new “healthy” items have been added to menus in 2004 in comparison to 2003. Further analysis, through the use of surveys, determined the types of new menu items, the nutrition/ health claim for each, and how these new healthy menu items have been promoted by five of the ten quick service restaurant chains. Based on the analysis, it was found that on average these chains added 5.3 new healthy menu items in 2004 when compared to 2003. It was also determined that the majority of the new menu items introduced were low calorie and low fat, and that internal promotional techniques were the primary method of marketing. Implications for practitioners and for future research are discussed.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116256266","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: 8
To Wine or Not to Wine 喝还是不喝
Journal of Nutrition in Recipe & Menu Development Pub Date : 2005-03-01 DOI: 10.1300/J071v03n03_06
J. Yuan, Siu-Ian So, Sugato Chakravarty
{"title":"To Wine or Not to Wine","authors":"J. Yuan, Siu-Ian So, Sugato Chakravarty","doi":"10.1300/J071v03n03_06","DOIUrl":"https://doi.org/10.1300/J071v03n03_06","url":null,"abstract":"Abstract This paper examines wine consumers' personal involvement with wine. We use the notion of a Personal Involvement Inventory (PII) to segment wine consumers into wine enthusiasts (those highly involved with wine) and wine novices (those with limited personal involvement). Using a large and representative data set and employing a multivariate logistic regression framework, we find that a typical wine enthusiast can be classified as someone who has a strong personal preference in her wines, buys wine for pleasure, has a high level of knowledge on wines, and spends significant amounts of money in purchasing wines on a monthly basis. Our findings have important implications for wineries and other wine marketers and in the development of successful wine lists.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125872656","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
Consumer Sensory Evaluations of Goat Meat Are Similar to Other Red Meats 消费者对山羊肉的感官评价与其他红肉相似
Journal of Nutrition in Recipe & Menu Development Pub Date : 2005-03-01 DOI: 10.1300/J071v03n03_05
P. Green, B. Gerald, A. E. Hun, J. Pope
{"title":"Consumer Sensory Evaluations of Goat Meat Are Similar to Other Red Meats","authors":"P. Green, B. Gerald, A. E. Hun, J. Pope","doi":"10.1300/J071v03n03_05","DOIUrl":"https://doi.org/10.1300/J071v03n03_05","url":null,"abstract":"Abstract The purpose of this research was to determine consumer acceptability and ability to identify goat meat in comparison to beef, pork, and lamb in a preliminary study of market potential of goat meat in the southeastern U.S.Aconvenience sample of 67 subjects from a southeastern university completed a questionnaire regarding factors influencing purchasing decisions. Following completion of the questionnaire, sensory evaluations including acceptability and identification testing were completed independently. Although subjects indicated their unwillingness to purchase goat meat, sensory analysis indicated that goat was an acceptable red meat and was indistinguishable from other red meats. Marketing campaigns to change consumer perceptions of goat as an acceptable meat choice may be appropriate.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127572699","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
Menu Analysis 菜单的分析
Journal of Nutrition in Recipe & Menu Development Pub Date : 2005-03-01 DOI: 10.1300/J071v03n03_07
John M. Antun, Catherine M. Gustafson
{"title":"Menu Analysis","authors":"John M. Antun, Catherine M. Gustafson","doi":"10.1300/J071v03n03_07","DOIUrl":"https://doi.org/10.1300/J071v03n03_07","url":null,"abstract":"Abstract The menu is a key factor in influencing the guest's first impression of the facility, the menu selections they are likely to order, and sets expectations about the food and beverages they are about to receive. Menu development is an ongoing process. To maintain a competitive advantage, menus must remain flexible. This study examines the dinner menus of successful restaurants and private clubs. The analysis compares menu design characteristics and pricing strategies used by restaurants and clubs that have been awarded honors in their industry segment. Each restaurant has received the DiRoNA award, and each club has received the Platinum Clubs of America honor. By identifying menu design techniques and pricing strategies used by these restaurants and clubs, other operators may benefit from applying these aspects to their businesses.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124984500","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: 21
Acceptability of Fat-Free Chocolate Bar Cookies by Dietary Managers 饮食管理人员对无脂巧克力棒饼干的接受程度
Journal of Nutrition in Recipe & Menu Development Pub Date : 2005-03-01 DOI: 10.1300/J071v03n03_01
J. Romanchik-Cerpovicz
{"title":"Acceptability of Fat-Free Chocolate Bar Cookies by Dietary Managers","authors":"J. Romanchik-Cerpovicz","doi":"10.1300/J071v03n03_01","DOIUrl":"https://doi.org/10.1300/J071v03n03_01","url":null,"abstract":"Abstract Low dietary fat intake may reduce one's risk of cardiovascular disease. In this study, dietary managers determined the acceptability and their willingness to serve fat-free chocolate bar cookies prepared with either okra gum or applesauce as the fat substitute. Sensory ratings for fat-free cookies with okra gum were acceptable and similar or better than the full-fat version. Fat-free chocolate bar cookies with applesauce were rated neutral to moderately acceptable on all characteristics except flavor. However, ratings were lower than full-fat cookies in all areas except smell, and dietary managers were least willing to serve the fat-free cookies with applesauce. In conclusion, fat-free chocolate bar cookies with okra gum may be a novel alternative for foodservice operations offering fat-free baked products.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2005-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127139471","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
Foodservice Equipment Trends 餐饮设备趋势
Journal of Nutrition in Recipe & Menu Development Pub Date : 2001-05-01 DOI: 10.1300/J071v03n02_07
R. Ghiselli
{"title":"Foodservice Equipment Trends","authors":"R. Ghiselli","doi":"10.1300/J071v03n02_07","DOIUrl":"https://doi.org/10.1300/J071v03n02_07","url":null,"abstract":"‘‘Peel shrimp faster, better, cheaper!’’ That’s the headline for an ad in a recent edition of Marketplace (2000, Feb.), a supplement that accompanies Restaurants and Institutions. The ad goes on to claim that the automatic peeling and deveining machine willpeel any shrimp any size, produce a uniform product and, because of its speed, cut labor costs. The ad succinctly captures many of the issues that foodservice operators consider when evaluating equipment needs and/or options. In most industries, advances in technology often compel manufacturers to incorporate features that will keep them competitiveif not add value or advantage to their products. Early detection of end-user needs may also drive modifications. Although foodservice is often perceived as a labor-intensive industry, these factors are no less important. Not only has technology advanced more rapidly than in the past, the growth of the foodservice industry has been incredible. Concomitant with the technological changes and the industry’s growth, other influences have been impelling. In particular, regulatory agencies have become more involved in determining the effect the foodservice industry has on society. Some of the concerns include food safety, energy usage, air quality, waste disposal, and worker","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"277 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2001-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124459596","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: 5
Hospital-Based Food Store Is Within the Dietetic Scope of Practice 医院食品储备在营养学实践范围内
Journal of Nutrition in Recipe & Menu Development Pub Date : 2001-05-01 DOI: 10.1300/J071v03n02_06
D. W. Hagan
{"title":"Hospital-Based Food Store Is Within the Dietetic Scope of Practice","authors":"D. W. Hagan","doi":"10.1300/J071v03n02_06","DOIUrl":"https://doi.org/10.1300/J071v03n02_06","url":null,"abstract":"Abstract A new concept for dietetic practice is a hospital-based outpatient food store. Evaluation of the hospital-based food store for inclusion within the scope of practice for clinical dietetics was completed using the model of clinical dietetics as defined by Leyse and Kight in 1993. The data were collected using a group of Registered Dietitians familiar with the model. Results indicated that the hospital-based food store fell within the Domain of Nutraceuticals. The Leyse and Kight model of dietetic practice appears appropriate to evaluate new and emerging areas of dietetic practice such as the hospital-based food store. Such a food store operated by Registered Dietitians would provide a much-needed service to consumers.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2001-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123560708","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
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