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Sensory Findings of Value-Added Product Formulated with Okara
MONDAY, OCTOBER 23
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Implementation of a Specialized Hospital Foodservice Software: A Multi-case Study Author(s): A. Embry1, S.W. Arendt2; 1Western Kentucky University, 2Iowa State University Learning Outcome: Participants will be able to identify benefits, challenges, and employee readiness when implementing software into a foodservice operation. Given the dynamic heath care environment, hospital foodservices are challenged to be efficient and effective. Specialized software to aid in diet office operations is one tool that can help address this challenge. The purpose of this study was to investigate the implementation of specialized hospital foodservice software in five hospital foodservice departments; benefits, challenges, and employee readiness to adopt the software were explored. A mixed methods approach was used and data were collected on-site, at each hospital. Twenty- seven foodservice employees, including dietitians, were interviewed and 104 employees (78.3% participation rate), including dietitians, completed a survey regarding technology readiness. Rigorous interview protocol and analysis was used whereby audiotaping, transcribing, member checking, and triangulation of analysis were performed. Questionnaire reliability was established using Cronbach’s alpha. The aspects that benefitted software implementation included: effective leadership, a commitment to quality patient service, and tools/resources to aid the process. The challenges that were identified included: poorly defined vision, lack of resources, skills of diet office staff, timeline for implementation, and software functionality. Results from the questionnaire revealed technology readiness mean score was 3.28 + .48 (1¼ strongly disagree; 5¼ strongly agree) which is slightly higher than some other samples studied. Leadership and communication were found to be key components in the implementation of software. Evidence of strong leadership and good communication helped to facilitate the implementation. The addition of registered dietitians in the implementation process appeared beneficial and seemed to result in more proficient end users. Funding Disclosure: This project was partially funded by a research grant from the Foodservice Systems Management Education Council.
Sensory Findings of Value-Added Product Formulated with Okara Author(s): M. Curnutte, I. Forrester; Saint Louis University Learning Outcome: At the end of this poster session, participants will understand the potential of okara within value added product formulation. At the end of this poster session, participants will be able to identify the preference of different formulations utilizing okara. At the end of this poster session, participants will see the benefit for the sustainable use of okara. Background: Okara, a by-product of tofu and soy-beverage production, contains a high amount of fiber, protein, calcium, copper and selenium, but it is often discarded after processing. This presents an opportunity for its use in value-added food formulation. The purpose of this study was to find an acceptable application for okara within a multigrain cracker. Its use in valueadded product development would enhance the sustainability of soybeans as roughly 250 kg of okara is generated and discarded for every 1,000 L soy beverage produced. Methods: Okara was air-dried (untoasted) and oven-dried at 350*F for 1 hour (toasted), ground into flour, and incorporated in a multigrain cracker formulation at 0, 17% or 33% of the flour (by weight) in the recipe. Participants (n¼41) performed sensory analysis to determine preference for texture, overall acceptability, and aftertaste of the cracker, using the Hedonic scale. The triangular test was utilized to determine difference perception among the products. Results: Preference for texture of the 33% untoasted okara cracker was higher (p¼.03) than for crackers containing 17% okara. Overall acceptability was similarly higher among 33% untoasted okara crackers. For the toasted crackers, there were no differences in preference for texture of the crackers, however overall acceptability was higher (p¼.035) for crackers formulated with 17% okara. Significant differences were noted in the aftertaste of the 17% toasted (p¼.01), and untoasted crackers (17% and 33%; p¼.009 and p¼.011, respectively).
The Customer Experience at a Dietetic Student-operated Restaurant (SOR) Author(s): N. Stokes, E. Patten, R. Weight; Brigham Young University Learning Outcome: Readers will understand customers’ experiences with various aspects of a dietetic SOR. Background: SORs facilitate experiential learning and can be utilized in dietetics education to meet foodservice and management competencies. Additionally, SORs must attend to customer expectations to maintain financial viability. This study investigated the overall customer experience at one dietetic SOR. Methods: Previous SOR customers were recruited via email to complete an electronic questionnaire exploring experiences with the SOR, factors that encourage/discourage dining at the SOR, importance of specific factors in deciding where to dine on campus (5-point scale), and overall perceptions of the SOR. Results: Of participants (N¼379), the majority was female (65.4%), between 18-25 years old (52%), and undergraduate students (50.1%). Factors cited as encouraging customers to dine at the SOR were: “quality of food” (92.6%), and “nutritional quality of items” (85.8%). Discouraging factors were daily hours (47.2%) and parking access (12.7%). When selecting where to dine on campus “healthy options” (M¼4.03), and “speed of service” (M¼3.98), were most important, whereas, “vegan/vegetarian options” (M¼1.76) and “allergy accommodations” (M¼1.94) were least important. Most (77.6%) participants were aware the SOR was a laboratory experience for dietetics students, and most (86.6%) indicated that they believed the food served should meet specific nutrition guidelines. Conclusions: Healthy options were important to customers when deciding where to dine on campus and they indicated that dietetic SORs should serve nutritious menu items. Managers can use this information to improve promotion and financial viability of their operation. Funding Disclosure: Managers of the SOR provided funds for participant incentives
The Demonstration Kitchen: Gauging Participant Learning in Cooking Demonstrations Author(s): O. Birlson, M. Singleton; Purdue University Learning Outcome: To expose registered dietitians to the benefits and opportunities of utilizing cooking demonstrations to promote life-long learning. In Recreation and Wellness at Purdue University, there is a unique opportunity to reinforce healthy eating habits through the Demonstration Kitchen. Current research indicates that only 54-57% of adults cook. Whether this is due to lack of time or ability, almost half of adults are deficient in this essential skill. The mission of the Demo Kitchen is to promote life-long, hands on learning through the knowledge, passion and dedication of our staff by providing programming that increases our participants’ self-efficacy in cooking on their own. In the kitchen, students, faculty and staff are taught how to cook healthfully for themselves by Cooking Instructors. As a college recreational facility, a core value is to “Educate Always.” To gauge how effective Cooking Instructors were in teaching participants, the degree to which participants were learning about nutrition, culinary skills, and food sanitation and safety was studied. During the 2016-2017 school year, data was collected from 1,907 participants who took part in 22 scheduled demos and 34 private demos. Forty five percent of participants learned something about food sanitation and safety, 51% learned something about nutrition, and 67% learned a new skill that will increase confidence to cook on their own in the future. New skills learned include ingredient substitutions, portion control, making an oil-based salad dressing, making a roux, proper thawing technique, and knife skills. Cooking demonstrations are a unique way to teach relevant nutrition information outside a traditional classroom setting or counseling session. Registered dietitians should consider using these as a non-traditional method to promote life-long learning. Funding Disclosure: None
Conclusion: Okara is a nutritious food that has been found to be acceptable within a value-added food formulation. With 10.9% of the world chronically undernourished, okara could be utilized as a nutritious food product to combat food insecurity. Funding Disclosure: None
October 2017 Suppl 2—Abstracts Volume 117 Number 10
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-139
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Implementation of a Specialized Hospital Foodservice Software: A Multi-case Study Author(s): A. Embry1, S.W. Arendt2; 1Western Kentucky University, 2Iowa State University Learning Outcome: Participants will be able to identify benefits, challenges, and employee readiness when implementing software into a foodservice operation. Given the dynamic heath care environment, hospital foodservices are challenged to be efficient and effective. Specialized software to aid in diet office operations is one tool that can help address this challenge. The purpose of this study was to investigate the implementation of specialized hospital foodservice software in five hospital foodservice departments; benefits, challenges, and employee readiness to adopt the software were explored. A mixed methods approach was used and data were collected on-site, at each hospital. Twenty- seven foodservice employees, including dietitians, were interviewed and 104 employees (78.3% participation rate), including dietitians, completed a survey regarding technology readiness. Rigorous interview protocol and analysis was used whereby audiotaping, transcribing, member checking, and triangulation of analysis were performed. Questionnaire reliability was established using Cronbach’s alpha. The aspects that benefitted software implementation included: effective leadership, a commitment to quality patient service, and tools/resources to aid the process. The challenges that were identified included: poorly defined vision, lack of resources, skills of diet office staff, timeline for implementation, and software functionality. Results from the questionnaire revealed technology readiness mean score was 3.28 + .48 (1¼ strongly disagree; 5¼ strongly agree) which is slightly higher than some other samples studied. Leadership and communication were found to be key components in the implementation of software. Evidence of strong leadership and good communication helped to facilitate the implementation. The addition of registered dietitians in the implementation process appeared beneficial and seemed to result in more proficient end users. Funding Disclosure: This project was partially funded by a research grant from the Foodservice Systems Management Education Council.
Sensory Findings of Value-Added Product Formulated with Okara Author(s): M. Curnutte, I. Forrester; Saint Louis University Learning Outcome: At the end of this poster session, participants will understand the potential of okara within value added product formulation. At the end of this poster session, participants will be able to identify the preference of different formulations utilizing okara. At the end of this poster session, participants will see the benefit for the sustainable use of okara. Background: Okara, a by-product of tofu and soy-beverage production, contains a high amount of fiber, protein, calcium, copper and selenium, but it is often discarded after processing. This presents an opportunity for its use in value-added food formulation. The purpose of this study was to find an acceptable application for okara within a multigrain cracker. Its use in valueadded product development would enhance the sustainability of soybeans as roughly 250 kg of okara is generated and discarded for every 1,000 L soy beverage produced. Methods: Okara was air-dried (untoasted) and oven-dried at 350*F for 1 hour (toasted), ground into flour, and incorporated in a multigrain cracker formulation at 0, 17% or 33% of the flour (by weight) in the recipe. Participants (n¼41) performed sensory analysis to determine preference for texture, overall acceptability, and aftertaste of the cracker, using the Hedonic scale. The triangular test was utilized to determine difference perception among the products. Results: Preference for texture of the 33% untoasted okara cracker was higher (p¼.03) than for crackers containing 17% okara. Overall acceptability was similarly higher among 33% untoasted okara crackers. For the toasted crackers, there were no differences in preference for texture of the crackers, however overall acceptability was higher (p¼.035) for crackers formulated with 17% okara. Significant differences were noted in the aftertaste of the 17% toasted (p¼.01), and untoasted crackers (17% and 33%; p¼.009 and p¼.011, respectively).
The Customer Experience at a Dietetic Student-operated Restaurant (SOR) Author(s): N. Stokes, E. Patten, R. Weight; Brigham Young University Learning Outcome: Readers will understand customers’ experiences with various aspects of a dietetic SOR. Background: SORs facilitate experiential learning and can be utilized in dietetics education to meet foodservice and management competencies. Additionally, SORs must attend to customer expectations to maintain financial viability. This study investigated the overall customer experience at one dietetic SOR. Methods: Previous SOR customers were recruited via email to complete an electronic questionnaire exploring experiences with the SOR, factors that encourage/discourage dining at the SOR, importance of specific factors in deciding where to dine on campus (5-point scale), and overall perceptions of the SOR. Results: Of participants (N¼379), the majority was female (65.4%), between 18-25 years old (52%), and undergraduate students (50.1%). Factors cited as encouraging customers to dine at the SOR were: “quality of food” (92.6%), and “nutritional quality of items” (85.8%). Discouraging factors were daily hours (47.2%) and parking access (12.7%). When selecting where to dine on campus “healthy options” (M¼4.03), and “speed of service” (M¼3.98), were most important, whereas, “vegan/vegetarian options” (M¼1.76) and “allergy accommodations” (M¼1.94) were least important. Most (77.6%) participants were aware the SOR was a laboratory experience for dietetics students, and most (86.6%) indicated that they believed the food served should meet specific nutrition guidelines. Conclusions: Healthy options were important to customers when deciding where to dine on campus and they indicated that dietetic SORs should serve nutritious menu items. Managers can use this information to improve promotion and financial viability of their operation. Funding Disclosure: Managers of the SOR provided funds for participant incentives
The Demonstration Kitchen: Gauging Participant Learning in Cooking Demonstrations Author(s): O. Birlson, M. Singleton; Purdue University Learning Outcome: To expose registered dietitians to the benefits and opportunities of utilizing cooking demonstrations to promote life-long learning. In Recreation and Wellness at Purdue University, there is a unique opportunity to reinforce healthy eating habits through the Demonstration Kitchen. Current research indicates that only 54-57% of adults cook. Whether this is due to lack of time or ability, almost half of adults are deficient in this essential skill. The mission of the Demo Kitchen is to promote life-long, hands on learning through the knowledge, passion and dedication of our staff by providing programming that increases our participants’ self-efficacy in cooking on their own. In the kitchen, students, faculty and staff are taught how to cook healthfully for themselves by Cooking Instructors. As a college recreational facility, a core value is to “Educate Always.” To gauge how effective Cooking Instructors were in teaching participants, the degree to which participants were learning about nutrition, culinary skills, and food sanitation and safety was studied. During the 2016-2017 school year, data was collected from 1,907 participants who took part in 22 scheduled demos and 34 private demos. Forty five percent of participants learned something about food sanitation and safety, 51% learned something about nutrition, and 67% learned a new skill that will increase confidence to cook on their own in the future. New skills learned include ingredient substitutions, portion control, making an oil-based salad dressing, making a roux, proper thawing technique, and knife skills. Cooking demonstrations are a unique way to teach relevant nutrition information outside a traditional classroom setting or counseling session. Registered dietitians should consider using these as a non-traditional method to promote life-long learning. Funding Disclosure: None
Conclusion: Okara is a nutritious food that has been found to be acceptable within a value-added food formulation. With 10.9% of the world chronically undernourished, okara could be utilized as a nutritious food product to combat food insecurity. Funding Disclosure: None
October 2017 Suppl 2—Abstracts Volume 117 Number 10
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-139