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PLATE WASTE AND NUTRIENT CONSUMPTION IN ELEMENTARY SCHOOL LUNCH PARTICIPANTS
Journal of the American Dietetic Association Online
a popular ethnic menu item. Sweet potato and soy modification may improve holding qualities of tortillas in quantity food production settings such as school foodservice preparation of enchiladas and burritos. TITLE: SENSORY AND OBJECTIVE ATTRIBUTES OF PIZZA CRUST PREPARED WITH SWEET POTATO COMPARED TO WHITE POTATO AUTHOR(S): C. Moroni, Dietetic Student; B.L. Gerald, Ph.D, DTR; Louisiana Tech University; Ruston, LA LEARNING OUTCOME: To identify the optimal proportion of sweet potato for modification of a potato bread product that is acceptable to consumers. TEXT: The purpose of the research was to enhance the flavor and nutritive value of a potato pizza crust using sweet potatoes. A control recipe using white mashed potato was compared to modifications of 50, 75, and 100% mashed sweet potato. Objective evaluations included penetrometer to measure tenderness, color meter to detect differences in color, and wettability to determine moisture holding capacity of the crust. All subjective measures were evaluated using a plain crust and as part of a pizza. A scorecard using a range of 1=very poor, to 7=excellent was used to evaluate color, flavor, texture, and overall acceptability. A food action rating scale (1=I would eat this every opportunity I had, to 9=I would not eat this if I were forced to) was used to determine willingness to consume. ANOVA indicated no significant differences were found in the objective comparisons (p>.05). The flavor of the 50% and 75% sweet potato treatments was preferred over the control crust as both a plain crust and as part of a pizza (p<.05). The food action rating scale indicated that 42% of the panelists liked the 75% sweet potato crust and would consume it occasionally. The results indicate that 50-75% substitution of sweet potato for white potato is acceptable when preparing potato pizza crust. The recipe would be simple to prepare in the home, increasing nutritional content of family meals for a popular menu item. The recipe also could be modified for other bread products such as breadsticks, biscuits, rolls, and sandwich buns. TITLE: PLATE WASTE AND NUTRIENT CONSUMPTION IN ELEMENTARY SCHOOL LUNCH PARTICIPANTS AUTHOR(S): L.C. Barnett, MS, RD; E.A. Bergman, PhD, RD, CD, FADA; N.S. Buergel, MS, RD; Central Washington University, Ellensburg, WA LEARNING OUTCOME: To determine the effect of gender and grade on foods and nutrients consumed among elementary school students. TEXT: The amount of food consumed and wasted by elementary school aged boys and girls in grades 1 through 5 who were eating school lunch were investigated. Students were studied over a 16-day period for a total of 3,371 lunches observed. Plate waste data was recorded for each food item offered. Calories and the following nutrients were tallied: Protein, carbohydrate, total fat, saturated fat, sodium, iron, calcium, vitamin A, vitamin C, and cholesterol. Results indicated that fifth grade students wasted significantly less food (p<.0001) and consumed the most Calories (p<.03) compared to all other grade levels. Females consumed significantly more Calories and significantly more calcium, vitamin A, and http://www2.us.elsevierhealth.com/inst/serve?ac...r=art&artType=misc&id=jjada0310309ab03&nav=full (16 of 19) [3/21/2008 8:51:01 AM]
Journal of the American Dietetic Association Online
vitamin C than the males (p<.05). This indicates that the females tended to consume foods that were higher in nutrient density than the males. All grades, both males and females, consumed significantly fewer total Calories (p<.0001), and nutrients (p<.0001) than were offered. However, the percentage of Calories consumed from fat, carbohydrate and protein, were similar to the percentages offered indicating that students tended to eat a well-balanced lunch meal even if the students didn't consume all that was offered. TITLE: USE OF INFORMATION TECHNOLOGY FOR DATA COLLECTION IN FOODSERVICE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEMS AUTHOR(S): D.H. Henroid, Jr., MS, RD, CFSP, Iowa State University Extension, Ames, IA LEARNING OUTCOME: To increase awareness about how technology can be integrated into foodservice operations to assist with documentation of HACCP programs. TEXT: Effective monitoring procedures are a critical part of a Hazard Analysis Critical Control Point (HACCP) system. Most foodservice employees are involved in documenting critical control points in the monitoring process. An example of the type of documentation is logging refrigerator temperatures. This documentation is must be regularly reviewed. A review of documentation records helps assure that proper procedures are being followed and can alert foodservice managers to trends in the operation. However, the process of reviewing traditional paper records can be very time consuming. New designs in foodservice equipment and computer technology can help automate the record keeping process for HACCP programs, increase the accuracy of critical control point (CCP) and other monitors, and expedite the review process for foodservice managers. Technology integration into HACCP programs can be done in at least three areas: computerized food production and planning systems, equipment design, and automating employee manual processes. Computerized food production and planning systems can integrate standard CCP instructions throughout recipes. Refrigerators, freezers, and tumble chillers can be equipped with built in temperature monitoring capabilities to record temperatures and alert managers when temperatures exceed critical limits. Electronic thermometers can be programmed with critical limits for specific food items and record the corresponding temperature with a date and time stamp. If corrective action is necessary, the new temperatures are also recorded. Data from all these devices can be recorded directly or downloaded into a database. TITLE: THE RETAIL ADMINISTRATIVE DIETITIAN: AN INNOVATIVE WAY TO ACHIEVE EMPLOYEE SATISFACTION, MAXIMIZE RETAIL POTENTIAL, AND ENHANCE CUSTOMER PERCEPTIONS IN A HEALTHCARE SETTING AUTHOR(S): P.F. Westover, RD, CD; M.R. Johnson, RD, CD; R.C. Bishop, RD, CD. Primary Children's Medical Center, Salt Lake City, UT LEARNING OUTCOME: Evaluate benefits of a Retail Administrative Dietitian position in a healthcare foodservice department.
http://www2.us.elsevierhealth.com/inst/serve?ac...r=art&artType=misc&id=jjada0310309ab03&nav=full (17 of 19) [3/21/2008 8:51:01 AM]
a popular ethnic menu item. Sweet potato and soy modification may improve holding qualities of tortillas in quantity food production settings such as school foodservice preparation of enchiladas and burritos. TITLE: SENSORY AND OBJECTIVE ATTRIBUTES OF PIZZA CRUST PREPARED WITH SWEET POTATO COMPARED TO WHITE POTATO AUTHOR(S): C. Moroni, Dietetic Student; B.L. Gerald, Ph.D, DTR; Louisiana Tech University; Ruston, LA LEARNING OUTCOME: To identify the optimal proportion of sweet potato for modification of a potato bread product that is acceptable to consumers. TEXT: The purpose of the research was to enhance the flavor and nutritive value of a potato pizza crust using sweet potatoes. A control recipe using white mashed potato was compared to modifications of 50, 75, and 100% mashed sweet potato. Objective evaluations included penetrometer to measure tenderness, color meter to detect differences in color, and wettability to determine moisture holding capacity of the crust. All subjective measures were evaluated using a plain crust and as part of a pizza. A scorecard using a range of 1=very poor, to 7=excellent was used to evaluate color, flavor, texture, and overall acceptability. A food action rating scale (1=I would eat this every opportunity I had, to 9=I would not eat this if I were forced to) was used to determine willingness to consume. ANOVA indicated no significant differences were found in the objective comparisons (p>.05). The flavor of the 50% and 75% sweet potato treatments was preferred over the control crust as both a plain crust and as part of a pizza (p<.05). The food action rating scale indicated that 42% of the panelists liked the 75% sweet potato crust and would consume it occasionally. The results indicate that 50-75% substitution of sweet potato for white potato is acceptable when preparing potato pizza crust. The recipe would be simple to prepare in the home, increasing nutritional content of family meals for a popular menu item. The recipe also could be modified for other bread products such as breadsticks, biscuits, rolls, and sandwich buns. TITLE: PLATE WASTE AND NUTRIENT CONSUMPTION IN ELEMENTARY SCHOOL LUNCH PARTICIPANTS AUTHOR(S): L.C. Barnett, MS, RD; E.A. Bergman, PhD, RD, CD, FADA; N.S. Buergel, MS, RD; Central Washington University, Ellensburg, WA LEARNING OUTCOME: To determine the effect of gender and grade on foods and nutrients consumed among elementary school students. TEXT: The amount of food consumed and wasted by elementary school aged boys and girls in grades 1 through 5 who were eating school lunch were investigated. Students were studied over a 16-day period for a total of 3,371 lunches observed. Plate waste data was recorded for each food item offered. Calories and the following nutrients were tallied: Protein, carbohydrate, total fat, saturated fat, sodium, iron, calcium, vitamin A, vitamin C, and cholesterol. Results indicated that fifth grade students wasted significantly less food (p<.0001) and consumed the most Calories (p<.03) compared to all other grade levels. Females consumed significantly more Calories and significantly more calcium, vitamin A, and http://www2.us.elsevierhealth.com/inst/serve?ac...r=art&artType=misc&id=jjada0310309ab03&nav=full (16 of 19) [3/21/2008 8:51:01 AM]
Journal of the American Dietetic Association Online
vitamin C than the males (p<.05). This indicates that the females tended to consume foods that were higher in nutrient density than the males. All grades, both males and females, consumed significantly fewer total Calories (p<.0001), and nutrients (p<.0001) than were offered. However, the percentage of Calories consumed from fat, carbohydrate and protein, were similar to the percentages offered indicating that students tended to eat a well-balanced lunch meal even if the students didn't consume all that was offered. TITLE: USE OF INFORMATION TECHNOLOGY FOR DATA COLLECTION IN FOODSERVICE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEMS AUTHOR(S): D.H. Henroid, Jr., MS, RD, CFSP, Iowa State University Extension, Ames, IA LEARNING OUTCOME: To increase awareness about how technology can be integrated into foodservice operations to assist with documentation of HACCP programs. TEXT: Effective monitoring procedures are a critical part of a Hazard Analysis Critical Control Point (HACCP) system. Most foodservice employees are involved in documenting critical control points in the monitoring process. An example of the type of documentation is logging refrigerator temperatures. This documentation is must be regularly reviewed. A review of documentation records helps assure that proper procedures are being followed and can alert foodservice managers to trends in the operation. However, the process of reviewing traditional paper records can be very time consuming. New designs in foodservice equipment and computer technology can help automate the record keeping process for HACCP programs, increase the accuracy of critical control point (CCP) and other monitors, and expedite the review process for foodservice managers. Technology integration into HACCP programs can be done in at least three areas: computerized food production and planning systems, equipment design, and automating employee manual processes. Computerized food production and planning systems can integrate standard CCP instructions throughout recipes. Refrigerators, freezers, and tumble chillers can be equipped with built in temperature monitoring capabilities to record temperatures and alert managers when temperatures exceed critical limits. Electronic thermometers can be programmed with critical limits for specific food items and record the corresponding temperature with a date and time stamp. If corrective action is necessary, the new temperatures are also recorded. Data from all these devices can be recorded directly or downloaded into a database. TITLE: THE RETAIL ADMINISTRATIVE DIETITIAN: AN INNOVATIVE WAY TO ACHIEVE EMPLOYEE SATISFACTION, MAXIMIZE RETAIL POTENTIAL, AND ENHANCE CUSTOMER PERCEPTIONS IN A HEALTHCARE SETTING AUTHOR(S): P.F. Westover, RD, CD; M.R. Johnson, RD, CD; R.C. Bishop, RD, CD. Primary Children's Medical Center, Salt Lake City, UT LEARNING OUTCOME: Evaluate benefits of a Retail Administrative Dietitian position in a healthcare foodservice department.
http://www2.us.elsevierhealth.com/inst/serve?ac...r=art&artType=misc&id=jjada0310309ab03&nav=full (17 of 19) [3/21/2008 8:51:01 AM]