Foodservice Research International最新文献

SENSORY QUALITY OF FOODS AFTER HOLDING IN STEAM TABLE AND TEMPERATURE CONTAINMENT CABINET 食品在蒸汽台和温控柜中保存后的感官质量

Foodservice Research International Pub Date : 2002-12-01 DOI: 10.1111/J.1745-4506.2002.TB00044.X

P. Bordi, E. Yoder, C. Lambert, Constance Cole

引用次数: 1

COMPARISON OF INTERNATIONAL FOOD GUIDE GRAPHICS FOR THE EIGHT MOST COMMONLY CONSUMED ETHNIC CUISINES IN THE U.S. 美国最常食用的八种民族菜系的国际食品指南图表比较

Foodservice Research International Pub Date : 2002-12-01 DOI: 10.1111/J.1745-4506.2002.TB00043.X

L. Tobey, J. Painter

{"title":"COMPARISON OF INTERNATIONAL FOOD GUIDE GRAPHICS FOR THE EIGHT MOST COMMONLY CONSUMED ETHNIC CUISINES IN THE U.S.","authors":"L. Tobey, J. Painter","doi":"10.1111/J.1745-4506.2002.TB00043.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.2002.TB00043.X","url":null,"abstract":"Foodservice in the United States (U.S.) encompasses a wide variety of ethnic cuisines. This article reviews the food guide graphics for the eight most popular ethnic cuisines served in the U.S. Food guide graphics display culturally identifiable foods in different food groups and can be used as cultural guides when preparing international cuisine. \u0000 \u0000 \u0000 \u0000Our study objective was to introduce foodservice professionals to food guide graphics, comparing shapes, food groupings, and foods pictured in each group. Guides compared in this study ranked from most to least tried cuisines include, Italy, Mexico, China, Germany, Greece, Japan, France and Sweden. Food guide graphic evaluation will help foodservice professionals provide nutritionally balanced meals when serving the most popular ethnic cuisines. \u0000 \u0000 \u0000 \u0000This study reveals great diversity in Food Guide Graphic shape and some differences in food groupings. Foods pictured on food guide graphics show great diversity. Yet the basic recommendation for consuming a variety of foods is common to all. Most graphics recommend relatively greater amounts of grains, vegetables, and fruits and less meat, milk, and beans. As international nutrition recommendations have been shown to be similar, focusing on specific food selection and food grouping is important when cooking healthy balanced meals in various cuisines.","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116160387","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: 3

What can foodservice operators do to remedy undernutrition in hospitals 餐饮服务经营者可以做些什么来纠正医院的营养不良

Foodservice Research International Pub Date : 2002-12-01 DOI: 10.1111/J.1745-4506.2002.TB00046.X

B. Mikkelsen, A. Beck, U. N. Balknäs, M. Camilo, P. Fürst, M. Gentile, K. Hasunen, L. Jones, C. Jonkers-Schuitema, U. Keller, J. Melchior, M. Pavcic, P. Schauder, L. Sivonen, O. Zinck, Henriette Øien, L. Ovesen

{"title":"What can foodservice operators do to remedy undernutrition in hospitals","authors":"B. Mikkelsen, A. Beck, U. N. Balknäs, M. Camilo, P. Fürst, M. Gentile, K. Hasunen, L. Jones, C. Jonkers-Schuitema, U. Keller, J. Melchior, M. Pavcic, P. Schauder, L. Sivonen, O. Zinck, Henriette Øien, L. Ovesen","doi":"10.1111/J.1745-4506.2002.TB00046.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.2002.TB00046.X","url":null,"abstract":"Undernutrition is a serious problem in hospitals. Therefore the Council of Europe in 1999 decided to establish an ad hoc group consisting of national experts to look further into the problem. Since then the group has studied the current practices in Europe regarding hospital foodservice and has issued guidelines to improve the nutritional care and foodservice practices. \u0000 \u0000 \u0000 \u0000The result of the study points at a number of major problems related to the different staff groups, the patients and the management. Among the staff groups involved in foodservice and nutritional care there seems to be a lack of clearly defined responsibilities, and a lack of educational possibilities, as well as a lack of cooperation between those groups. Foodservice and nutritional care does not pay sufficient attention to the rights of the patients and their needs for information, and, finally, hospital management seems unaware of the key role of both foodservice and nutritional care. \u0000 \u0000 \u0000 \u0000Different staff groups must combine efforts in order to make foodservice become successful nutrition. Among these groups, the foodservice staff is a key player, though ward staff, physicians, dietitians, nurses and hospital orderlies also are relevant. It is the responsibility of the hospital management to make these groups work together, however, without the support of skilled experts and professionals in the hospital environment very little will be done. This paper takes a closer look at foodservice and nutritional care from the foodservice operator's point of view, as well as the of the recommendations from the ad hoc group and the implications for foodservice operators","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121068032","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

BOTULISM RISK PREVENTION WITH PROTECTIVE CULTURES IN EXTENDED SHELF‐LIFE, COOK‐CHILL MEALS 用保护性培养物预防肉毒杆菌中毒的风险

Foodservice Research International Pub Date : 2002-10-01 DOI: 10.1111/J.1745-4506.2002.TB00040.X

S. Rodgers

{"title":"BOTULISM RISK PREVENTION WITH PROTECTIVE CULTURES IN EXTENDED SHELF‐LIFE, COOK‐CHILL MEALS","authors":"S. Rodgers","doi":"10.1111/J.1745-4506.2002.TB00040.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.2002.TB00040.X","url":null,"abstract":"Selected Commercial hot-fill meals were challenged with nonproteolytic Clostridium botulinum and protective cultures (PCs), Lactococcus lactis (7.0 X 10(7) cfu/g) or pediococcus pentosaceus (6.0 X 10(8) cfu/g) or their mix. The PCswere enumerated on M17, De Man, Rogosa, Sharpe (MRS) and maltose tryotic soy agar, C. botulinum, on salicin tryptic soy agar, and background microflora, on plate count agar. Botulinal toxin was detected by the immunoassay and bacteriocins, by well diffusion assay. In the products supporting active growth of C. botulinum the co-incubation with the PCs singularly and as a mixture reduced C. botulinum populations to undetectable levels and prevented toxigenesis, their PH was reduced to 4.2-5.0. The use of a mixture did not produce a more rapid inhibition than the singular PC. The bactericidal effect on C. botulinum populations was associated with bacteriocin production (100-400 IU/g) if nisin and 35 AU/g of pediocin A) by the PCs. Static C. botulinum populations in products with low PH and vegetable-based products were unaffected by the PCs. This confirmed the bacteriostatic effect of low PH and demonstrated that ungerminated C. botulinum spores were resistant to inhibition.","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"216 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"119916432","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

MEAT CHOICES AND COOKERY METHODS OF NEBRASKANS1 内布拉斯加州的肉类选择和烹调方法

Foodservice Research International Pub Date : 1995-05-01 DOI: 10.1111/J.1745-4506.1995.TB00085.X

N. Lewis, J. Albrecht, M. Schnepf, F. Hamouz, J. Driskell, Jessye A. Goertz

引用次数: 1

THE PERSONAL PRODUCTIVITY AND USE OF TECHNOLOGY OF LOUISIANA DIETITIANS 路易斯安那州营养师的个人生产力和技术使用

Foodservice Research International Pub Date : 1995-05-01 DOI: 10.1111/J.1745-4506.1995.TB00084.X

P. Rhoades

{"title":"THE PERSONAL PRODUCTIVITY AND USE OF TECHNOLOGY OF LOUISIANA DIETITIANS","authors":"P. Rhoades","doi":"10.1111/J.1745-4506.1995.TB00084.X","DOIUrl":"https://doi.org/10.1111/J.1745-4506.1995.TB00084.X","url":null,"abstract":"Use 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 environment.","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1995-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129448807","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

A NEW HOSPITAL FOODSERVICE CLASSIFICATION SYSTEM 一种新的医院餐饮服务分类系统

Foodservice Research International Pub Date : 1986-05-01 DOI: 10.1111/J.1745-4506.1986.TB00102.X

E. S. Escueta, K. M. Fiedler, A. Reisman

引用次数: 10

APPLYING THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEM IN FOODSERVICE AND FOODBORNE ILLNESS PREVENTION 危害分析和关键控制点系统在餐饮服务和食源性疾病预防中的应用

Foodservice Research International Pub Date : 1986-05-01 DOI: 10.1111/J.1745-4506.1986.TB00104.X

O. P. Snyder

引用次数: 10

THAWING OF FOOD IN CATERING1 餐饮中食物的解冻

Foodservice Research International Pub Date : 1986-05-01 DOI: 10.1111/J.1745-4506.1986.TB00100.X

Irene Lind, B. Hulthen

引用次数: 3

FOOD PREPARATION IN THE FOODSERVICE BUSINESS — FUNDAMENTAL AND APPLIED WORK DONE AT SIK — THE SWEDISH FOOD INSTITUTE 食品服务业务中的食品准备-在瑞典食品研究所完成的基本和应用工作

Foodservice Research International Pub Date : 1986-05-01 DOI: 10.1111/J.1745-4506.1986.TB00099.X

Y. Andersson

引用次数: 1