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Service learning projects for dietetic graduate students
MONDAY, OCTOBER 4
POSTER SESSION: PROFESSIONAL SKILLS/EDUCATION/MANAGEMENT/FOOD SERVICE/CULINARY TITLE: SERVICE LEARNING PROJECTS FOR DIETETIC GRADUATE STUDENTS AUTHOR(S): Carolyn M. Bednar, Ph.D., R.D., L.D., Texas Woman’s University LEARNING OUTCOME: To describe a service learning project for graduate students in dietetics. TEXT: Dietetic students in a graduate level class on foodservice systems management were asked to develop plans for service learning projects related to topics of plate waste and customer satisfaction. Students worked in groups of 3 or 4 to plan objectives and methods for each project. Four projects were conducted using sites at an elementary school, university dining operation, nursing care center, and assisted living facility. For each project, students conducted visual observation of plate waste on 3 or more days to determine whether 0, 20, 40, 60, 80, or 100% of food items on individual trays were consumed. University students were also surveyed orally to determine the reasons for food waste. Data were summarized and group oral and written reports presented to the class. Results regarding consumption of menu items were communicated to foodservice directors at these facilities. This service learning assignment provided opportunities for dietetic students to communicate and collaborate in a problem-solving situation and to assess what they had learned. The projects also provided a useful volunteer service for directors of foodservice organizations in the community. FUNDING DISCLOSURE:
TITLE: PHYSICAL AND SENSORY MEASURES INDICATE MODERATE FAT REPLACEMENT IN FROZEN DAIRY DESSERT IS FEASIBLE USING OKRA GUM AS A MILK-FAT INGREDIENT SUBSTITUTE AUTHOR(S): A.J. Costantino, BS, J.E. Romanchik-Cerpovicz, PhD, RD; Georgia Southern University, Statesboro, GA LEARNING OUTCOME: To evaluate the effect of gradual milk-fat replacement in chocolate frozen dairy dessert using okra gum. TEXT: Okra gum, an acceptable fat replacer in cookies, may be feasible as a fat replacer in other products. This study determined the effects of using okra gum as a replacer for 25, 50, 75, and 100% milk-fat in frozen dairy dessert. Fresh okra (seeds removed) was boiled in distilled water (5 min; closed container) to obtain gum. Viscosity of okra gum was 46.6⫾0.6 Zahn seconds through a 44ml capacity, 0.27 cm orifice diameter viscosimeter (25°oC, n⫽3). Viscosities of dessert mixtures (25°C) increased significantly as replacement of milk-fat with okra gum increased (p⬍0.001). The melting points of 0, 25, 50, 75, and 100% milk-fat replacement frozen dessert samples were similar (100ml, n⫽3, 25°C). Melting rates among products varied, ranging from 1.7-2.1%min⫺1, and slowed significantly as milk-fat replacement increased (p⬍0.05). Sensory attributes were measured using a hedonic scale (9⫽like extremely, 1⫽dislike extremely) by 56 consumers. All attributes were liked moderately (mean ratings⫽5.07.6). Ratings for color, smell, texture, flavor, and overall acceptability of 25, 50, 75, and 100% milk-fat replacement products were similar to the 0% control (CTL). Aftertaste of 100% milk-fat replacement product (5.02⫾1.84) was liked significantly less than CTL (6.48⫾1.76;p⬍0.001). Willingness to purchase these products may be linked to product aftertaste, since consumers were significantly less willing to purchase 100% milk-fat replacement dessert with okra gum than CTL (p⬍0.05). This study shows that moderate milk-fat replacement (25, 50, or 75%) in frozen dairy dessert is feasible using okra gum, thereby providing acceptable and reduced-fat alternatives for individuals on fat-restricted diets. FUNDING DISCLOSURE: N/A
TITLE: CALCIUM-FORTIFIED FLOUR TORTILLAS: EVALUATION OF PHYSICAL AND SENSORY PROPERTIES
TITLE: COMPETITIVE FOODS AVAILABLE IN PENNSYLVANIA PUBLIC HIGH SCHOOLS
AUTHOR(S): J.E. Romanchik-Cerpovicz, PhD, RD, J. Kivett, BS, H. Ullman, BS, D. Herrmann, BS; Georgia Southern University, Statesboro, GA
AUTHOR(S): C.K. Probart, PhD, RD, E.T. McDonnell, MS, RD, J.E. Weirich, MEd, C.J. Orlofsky, T.J. Hartman, PhD, RD, MPH, L. BaileyDavis, MA, RD, V. Prabhakher, MS, RD; The Pennsylvania State University; The Pennsylvania Department of Health
LEARNING OUTCOME: To examine the physical and sensory properties of flour tortillas fortified with calcium citrate. TEXT: Lactose intolerance predominates the world’s population and may contribute to inadequate calcium intake since dairy products are a major dietary calcium source. Establishing means to help individuals obtain adequate calcium from non-lactose containing food products is important. This study evaluated the effects of fortification of flour tortillas with calcium citrate. Calcium-fortified tortillas contained 202.9 mg elemental calcium per 100g edible portion, a more than 7.4 fold increase over non-fortified tortillas. Moisture content, rollability, and sensory acceptability of calcium-fortified tortillas (CT) were compared to flour tortillas prepared without the addition of calcium (PT) and to a commercially available plain flour tortilla (ST). Moisture contents (22.7⫾0.9% (CT), 24.9⫾1.2% (PT), and 27.4⫾0.4% (ST)) differed among all tortillas (p⬍0.05; n⫽3 for each type of tortilla). The rollabilities of 3 different samples of each type of tortilla were consistently similar (rollability ⫽ 1.0, using the objective scale of Friend et al., 1992). Sensory attributes were measured using a hedonic scale (9⫽like extremely, 1⫽dislike extremely) by 55 semitrained panelists. Scores were obtained for appearance (CT⫽6.78⫾1.61, PT⫽6.31⫾1.56, ST⫽6.84⫾1.72), texture (CT⫽6.96⫾1.58, 6.58⫾1.63, ST⫽6.82⫾1.57), flavor (CT⫽6.87⫾1.60, PT⫽6.34⫾1.57, ST⫽6.31⫾1.94), aftertaste (CT⫽6.38⫾1.43, PT⫽6.07⫾1.86, ST⫽5.93⫾2.16), and overall acceptability (CT⫽7.16⫾1.39*, PT⫽6.38⫾1.58*, ST⫽6.49⫾1.84 (*p⬍0.05)). In summary, all sensory attributes of each type of tortilla were liked and panelists rated CT similarly or better than PT or ST on all characteristics. This study shows that calcium-fortified flour tortillas are an acceptable means by which to obtain calcium from a non-lactose containing food. Future studies may include increasing the amount of calcium in each tortilla. FUNDING DISCLOSURE: N/A
A-44 / August 2004 Suppl 2—Abstracts Volume 104 Number 8
LEARNING OUTCOME: Participants will describe the competitive foods environment and financial contributions of competitive foods sales in Pennsylvania public high schools. TEXT: Background: Health professionals, community members, the media and others are focusing attention on school nutrition environments for a potential role in the cause and solutions to the issue of childhood obesity. Meals offered through the National School Lunch Program must meet nutrient standards, and adherence to these standards is monitored. Competitive foods offered outside of the school meals programs, are only minimally regulated and are often low in nutrient density. This study examined the types and extent of competitive foods available in public high schools in Pennsylvania. Methods: We developed pilot- tested, and distributed surveys to school foodservice directors in a random sample of 271 high schools in Pennsylvania. Results: Two hundred twenty-eight surveys were returned for a response rate of 84%. A la carte sales provide almost $700/day to school foodservice programs, almost 85% of which receive no financial support from their school districts. The top-selling a la carte items are “hamburgers, pizza, and sandwiches.” Ninety-four percent of respondents indicated having vending machines accessible to students. The item most commonly offered in vending machines is bottled water (71.5%). While food items are less often available through school stores and club fundraisers, candy is the item most commonly offered through these sources. Conclusions: Competitive foods are widely available in high schools. Although many of the items available are low in nutritional value, we found several of the top-selling a la carte options to be “nutritious” and bottled water is the item most often identified as available through vending machines. FUNDING DISCLOSURE: This project was supported by the Pennsylvania Department of Health through Grant/Cooperative Agreement Number U58/CCU319314 from the Centers for Disease Control and Prevention (CDC).
POSTER SESSION: PROFESSIONAL SKILLS/EDUCATION/MANAGEMENT/FOOD SERVICE/CULINARY TITLE: SERVICE LEARNING PROJECTS FOR DIETETIC GRADUATE STUDENTS AUTHOR(S): Carolyn M. Bednar, Ph.D., R.D., L.D., Texas Woman’s University LEARNING OUTCOME: To describe a service learning project for graduate students in dietetics. TEXT: Dietetic students in a graduate level class on foodservice systems management were asked to develop plans for service learning projects related to topics of plate waste and customer satisfaction. Students worked in groups of 3 or 4 to plan objectives and methods for each project. Four projects were conducted using sites at an elementary school, university dining operation, nursing care center, and assisted living facility. For each project, students conducted visual observation of plate waste on 3 or more days to determine whether 0, 20, 40, 60, 80, or 100% of food items on individual trays were consumed. University students were also surveyed orally to determine the reasons for food waste. Data were summarized and group oral and written reports presented to the class. Results regarding consumption of menu items were communicated to foodservice directors at these facilities. This service learning assignment provided opportunities for dietetic students to communicate and collaborate in a problem-solving situation and to assess what they had learned. The projects also provided a useful volunteer service for directors of foodservice organizations in the community. FUNDING DISCLOSURE:
TITLE: PHYSICAL AND SENSORY MEASURES INDICATE MODERATE FAT REPLACEMENT IN FROZEN DAIRY DESSERT IS FEASIBLE USING OKRA GUM AS A MILK-FAT INGREDIENT SUBSTITUTE AUTHOR(S): A.J. Costantino, BS, J.E. Romanchik-Cerpovicz, PhD, RD; Georgia Southern University, Statesboro, GA LEARNING OUTCOME: To evaluate the effect of gradual milk-fat replacement in chocolate frozen dairy dessert using okra gum. TEXT: Okra gum, an acceptable fat replacer in cookies, may be feasible as a fat replacer in other products. This study determined the effects of using okra gum as a replacer for 25, 50, 75, and 100% milk-fat in frozen dairy dessert. Fresh okra (seeds removed) was boiled in distilled water (5 min; closed container) to obtain gum. Viscosity of okra gum was 46.6⫾0.6 Zahn seconds through a 44ml capacity, 0.27 cm orifice diameter viscosimeter (25°oC, n⫽3). Viscosities of dessert mixtures (25°C) increased significantly as replacement of milk-fat with okra gum increased (p⬍0.001). The melting points of 0, 25, 50, 75, and 100% milk-fat replacement frozen dessert samples were similar (100ml, n⫽3, 25°C). Melting rates among products varied, ranging from 1.7-2.1%min⫺1, and slowed significantly as milk-fat replacement increased (p⬍0.05). Sensory attributes were measured using a hedonic scale (9⫽like extremely, 1⫽dislike extremely) by 56 consumers. All attributes were liked moderately (mean ratings⫽5.07.6). Ratings for color, smell, texture, flavor, and overall acceptability of 25, 50, 75, and 100% milk-fat replacement products were similar to the 0% control (CTL). Aftertaste of 100% milk-fat replacement product (5.02⫾1.84) was liked significantly less than CTL (6.48⫾1.76;p⬍0.001). Willingness to purchase these products may be linked to product aftertaste, since consumers were significantly less willing to purchase 100% milk-fat replacement dessert with okra gum than CTL (p⬍0.05). This study shows that moderate milk-fat replacement (25, 50, or 75%) in frozen dairy dessert is feasible using okra gum, thereby providing acceptable and reduced-fat alternatives for individuals on fat-restricted diets. FUNDING DISCLOSURE: N/A
TITLE: CALCIUM-FORTIFIED FLOUR TORTILLAS: EVALUATION OF PHYSICAL AND SENSORY PROPERTIES
TITLE: COMPETITIVE FOODS AVAILABLE IN PENNSYLVANIA PUBLIC HIGH SCHOOLS
AUTHOR(S): J.E. Romanchik-Cerpovicz, PhD, RD, J. Kivett, BS, H. Ullman, BS, D. Herrmann, BS; Georgia Southern University, Statesboro, GA
AUTHOR(S): C.K. Probart, PhD, RD, E.T. McDonnell, MS, RD, J.E. Weirich, MEd, C.J. Orlofsky, T.J. Hartman, PhD, RD, MPH, L. BaileyDavis, MA, RD, V. Prabhakher, MS, RD; The Pennsylvania State University; The Pennsylvania Department of Health
LEARNING OUTCOME: To examine the physical and sensory properties of flour tortillas fortified with calcium citrate. TEXT: Lactose intolerance predominates the world’s population and may contribute to inadequate calcium intake since dairy products are a major dietary calcium source. Establishing means to help individuals obtain adequate calcium from non-lactose containing food products is important. This study evaluated the effects of fortification of flour tortillas with calcium citrate. Calcium-fortified tortillas contained 202.9 mg elemental calcium per 100g edible portion, a more than 7.4 fold increase over non-fortified tortillas. Moisture content, rollability, and sensory acceptability of calcium-fortified tortillas (CT) were compared to flour tortillas prepared without the addition of calcium (PT) and to a commercially available plain flour tortilla (ST). Moisture contents (22.7⫾0.9% (CT), 24.9⫾1.2% (PT), and 27.4⫾0.4% (ST)) differed among all tortillas (p⬍0.05; n⫽3 for each type of tortilla). The rollabilities of 3 different samples of each type of tortilla were consistently similar (rollability ⫽ 1.0, using the objective scale of Friend et al., 1992). Sensory attributes were measured using a hedonic scale (9⫽like extremely, 1⫽dislike extremely) by 55 semitrained panelists. Scores were obtained for appearance (CT⫽6.78⫾1.61, PT⫽6.31⫾1.56, ST⫽6.84⫾1.72), texture (CT⫽6.96⫾1.58, 6.58⫾1.63, ST⫽6.82⫾1.57), flavor (CT⫽6.87⫾1.60, PT⫽6.34⫾1.57, ST⫽6.31⫾1.94), aftertaste (CT⫽6.38⫾1.43, PT⫽6.07⫾1.86, ST⫽5.93⫾2.16), and overall acceptability (CT⫽7.16⫾1.39*, PT⫽6.38⫾1.58*, ST⫽6.49⫾1.84 (*p⬍0.05)). In summary, all sensory attributes of each type of tortilla were liked and panelists rated CT similarly or better than PT or ST on all characteristics. This study shows that calcium-fortified flour tortillas are an acceptable means by which to obtain calcium from a non-lactose containing food. Future studies may include increasing the amount of calcium in each tortilla. FUNDING DISCLOSURE: N/A
A-44 / August 2004 Suppl 2—Abstracts Volume 104 Number 8
LEARNING OUTCOME: Participants will describe the competitive foods environment and financial contributions of competitive foods sales in Pennsylvania public high schools. TEXT: Background: Health professionals, community members, the media and others are focusing attention on school nutrition environments for a potential role in the cause and solutions to the issue of childhood obesity. Meals offered through the National School Lunch Program must meet nutrient standards, and adherence to these standards is monitored. Competitive foods offered outside of the school meals programs, are only minimally regulated and are often low in nutrient density. This study examined the types and extent of competitive foods available in public high schools in Pennsylvania. Methods: We developed pilot- tested, and distributed surveys to school foodservice directors in a random sample of 271 high schools in Pennsylvania. Results: Two hundred twenty-eight surveys were returned for a response rate of 84%. A la carte sales provide almost $700/day to school foodservice programs, almost 85% of which receive no financial support from their school districts. The top-selling a la carte items are “hamburgers, pizza, and sandwiches.” Ninety-four percent of respondents indicated having vending machines accessible to students. The item most commonly offered in vending machines is bottled water (71.5%). While food items are less often available through school stores and club fundraisers, candy is the item most commonly offered through these sources. Conclusions: Competitive foods are widely available in high schools. Although many of the items available are low in nutritional value, we found several of the top-selling a la carte options to be “nutritious” and bottled water is the item most often identified as available through vending machines. FUNDING DISCLOSURE: This project was supported by the Pennsylvania Department of Health through Grant/Cooperative Agreement Number U58/CCU319314 from the Centers for Disease Control and Prevention (CDC).