Use of functional foods in foodservice operations: A menu analysis

SUNDAY,OCTOBER21 POSTERSESSION,~FOOD~FOODSERVICEI AND MANAGEMENT/MEDICALNUTRITIONTHERAPY Title: CONVENIENCEVERSUS SCRATCHPREPARED FOODS: A MEASUREOF LABORUSE AND CUSTOMER SATISFACTIONIN A RURAL SCHOOL

TITLE: HELPING SCHOOL FOOD AUTHORITIES MEET THE HEALTHY SCHOOL MEALS INIATITIVE AUTHOR(S):

E.L. Shanley, MBA, RD, CD-N; C,A. Thompson, MS, RD, Univ. of Conn., Dept. of Nutritional Sciences, Storrs, CT.

Authors: K.T. Rushing,MS, RD, Cal Farley's Boys Ranch & Affiliates, Amarillo,TX; L.D. March, Ph.D., RD/LD,Texas Tech University

LEARNING OUTCOME:

Learning Outcome: To identify the impactof uslng scratch versus convenience foods on laborproductivity and customersatisfactionin a rural school

To identify the popularity of food items and how the information was used to develop Assisted NuMenus for school food service.

Abstract Text; Many rural schoolfoodservicesoperate within an environmentof restrietlve budgets and labor shortages. The purposeof this studywas to measurethe differences in laboruse and customersatisfactionwhenusingpre-made convenience products and menu itemsmade from scratchwith basic ingredients. Threerelationships were analyzed: (1) complexitylevel of required preparationand Gustomersatisfaction; (2) wanner holding time and customersatisfaction; and (3) total food cost per servingand complexitylevel of required preparation. Art equal distributionoften scratch and pre-made lunch itemswere evaluated during a two-weekperiod. Menuitemswere classified using a six-level scale ranging from total scratchproduct to total pre-madeproduct. Trained observersrecorded preparation labor time. After the lunch period on study days, approximately 40 middle school students evaluated each menu item for flavor, aroma, texture, appearance, and temperature. Labor cost and food cost were calculated using recipes, invoices, payroll records and observation data. Students ranked convenience foods highly satisfactory for all evaluation attributes. Scratch products were judged to have less appealing appearance (p < .000) and flavor (p=.002). Customer satisfaction was higher with pre-made foods. Products made with all basic ingredients were more expensive than premade items (p < .000). Increased warmer holding times negatively impacted appearance (p < .000) and flavor (p=.002). Findings may be related to three factors: consistency of pre-made foods, less intense and numerous preparation steps, and increased acceptance of premade foods associated with marketing, availability, and past experience. Future studies should focus on comparison of like items and include evaluation of nutrient content.

TITLE:

USE OF FUNCTIONAL A MENU ANALYSES

AUTHOR(S):

FOODS

IN FOODSERVICE

T. K . Welch, PhD, RD; J. Endres, S. Barter, MS

LEARNING OUTCOME:

OPERATIONS:

MPH,

PhD,

RD;

To identify

and increase functional foods in the quantity foodservice menu

ABSTRACT TEXT:

Menus in quantity foodservice operations were analyzed for their inclusion of specific functional foods. For purposes of this study functional foods were considered foods that have been identified as providing health benefits beyond basic nutrition. Foods used in the analysis were: cranberry juice and sauce, carrots, tomato products, eggs, corn, wheat bran, oats, tuna, salmon, cheese, grapes, broccoli, soybeans and soy based foods and yogurt. Regular meat products were counted but not included as functional food items. A total of 1491 menu days were analyzed including 429 from day care centers, 165 from correctional facilities, 169 nursing home menu days and 728 from school menus. The school and day care menus were for lunch only, while the correctional facilities and nursing home menus included three meals each day. The functional foods most often used were tomato products, eggs, carrots and cheese. Nursing homes had the highest percentage of fimctional food items per meal served. Potential replacement of current menu food items with soy functional food products available in the wholesale food industry was also evaluated. A total of 4513 menu items could have been replaced with comparable soy or soy enhanced items, Potential percentage increases within each facility ranged from 27% to 45%. The data supports the concept that soy and other functional food products can be increased within foodservice operations.

ABSTRACT TEXT: Two surveys were developed for school food authorities (SFA) in Connecticut. The Milk Survey assessed type of milk consumed by students. The Breakfast Survey sought comprehensive information about breakfast programs, in addition to receiving detailed background data about the SFA. Two hundred and twenty-four of both surveys were mailed to SFA's in Connecticut. A 55% return rate (n=124) was realized on the milk survey and a 42% return rate (n=94) on the breakfast survey. Seventy-four percent (n=70) of the respondents serve breakfast. Of the respondents that offer breakfast, 74% offer it at elementary schools, 46% at middle schools, 65% at high schools, and 100% at RCCI's. Less than 30% of the elementary and middle schools and 8% of the high schools offer only cold breakfasts. Data was collected for approximately 20 breakfast items in terms of popularity and the SFA's ability to serve the item. The milk survey data was used to determine a "state milk" reflecting actual milk consumption by students, weighted according to SFA population. 'Ten-week Assisted NuMenu cycles have been developed for breakfast and lunch to meet the Healthy School Meals Initiative (SMI). Cost analysis of the menus is being completed to address cost concerns of SFA's. Upon project completion, the final menus will be available to all Connecticut SFA's. The project was funded in part by the Connecticut State Department of Education, Child Nutrition Programs, with funding from USDA's Team Nutrition Training Grant.

TITLE: " W H A T ' S C O O K I N G AT I S U " - TELEVISION SHOW TEACHES H E A L T H F U L COOKING AUTHOR: L. L. Rankin, PHD, RD, FADA, Idaho State University, Pocatello, ID LEARNING OUTCOME: The participant will be able to describe the components of a effective cooking show. ABSTRACT TEXT: "What's Cooking at I SU" was developed to profile faculty and staff from a regional state university, while they prepare their favorite healthful recipe. Over fifty episodes of this cooking show have been produced to date, and "What's Cooking at ISU" now airs statewide on the public television stations. A registered dietitian from the department of health and nutrition sciences produces and hosts the weekly half-hour show. A diverse mix of university personnel have appeared on the show. Among them have been the university president and his wife, several vice presidents, deans, as well as faculty and staff from a wide variety of colleges and departments. An assortment of American and ethnic dishes have been demonstrated. They have included fat free New York cheesecake, grilled tofu with garlic-sesame bok choy, portobello mushroom "burgers," Italian fish stew, and herbed foccacia bread. Strategies for more healthful menu planning, ingredient substitution, and cooking methods are all discussed. An internet site enables viewers to access the recipes featured on "What's Cooking at I S U . " The actual shows can also be viewed at the website. "What's Cooking at I S U " is an effective means to teach consumers how to prepare healthful, tasteful dishes. Viewership has been strong, the response to the internet site has been overwhelming, and calls for additional information have surpassed initial expectations. The show has also proven to be a useful public relations vehicle for the university. CONFLICT OF INTEREST: none

Journal of THE AMERICAN DIETETIC ASSOCIATION/A-27