Foodservice in a hemodialysis center

The renal dietitian has the challenge of planning a renal diet for patients treated with hemodialysis. The diet must be individualized to provide adequate nutrition for maintenance of ideal body weight and provide for the patient's sense of well-being (1). Because eating and drinking during hemodialysis present serious potential health risks (2-4), the renal dietitian needs to counsel the patient and/or other care provider to plan ways that the patient can consume adequate nutrition. The dietitian will need to follow a series of steps to assess, monitor, and provide alternate meal patterns, which may even include the use of commercial supplements.     

Foodservice trends in the elderly nutrition program

The foodservice delivery aspects of the federally-funded Elderly Nutrition Program (ENP) were examined via an original survey instrument sent to a random sample of nutrition projects nationally. In comparison to a similar survey conducted a decade ago, projects were more apt to rely on a combination of foodservice mechanisms including caterer contracts, on-site preparation, and use of central kitchens.     

Strategic Implementation of Nutritional Programs for Foodservice Establishments:

The purpose of this article is to show how strategic planning can assist in the implementation of nutritionally sound strategies and policies, based on facts and organized thinking rather than on a decision-maker's presumption. A nutritionally related strategic plan for a foodservice facility will be presented to demonstrate the required decisions and process. Additionally, the majority of the information needed for the plan's situational analysis can be integrated into an on-going management information system, shortening and simplfying the process for future plans, and hastening the recognition of potential opportunities and threats.     

Foodservice satisfaction domains in geriatrics,rehabilitation and aged care

Objective  

To develop a foodservice satisfaction instrument for residential aged care and geriatric/rehabilitation units. The quality of care and food provided for clients in long-term care facilities is critical for the prevention of malnutrition.     

Variables Affecting High School Students’ Perceptions of School Foodservice

Objective To determine if student satisfaction with high school foodservice is directly related to participation in the foodservice.

Design A valid and reliable survey was conducted in a variety of classes such as English, history, and health science in grades 9 through 12, representing students aged 13 through 19 years. Students were asked 38 questions concerning variety of food, food quality, foodservice staff, aesthetics of the serving and dining area, and demographics.

Subjects/setting The study was conducted with 1,823 students from 9 schools representing 4 geographic regions.

Statistical analysis Stepwise multiple regression was used to determine the independent variables (attributes desired by the students) that most highly correlated with the dependent variable (satisfaction with the school foodservice overall).

Results Variables most highly correlated with overall satisfaction were variety of food offered, flavor of food, attractiveness of food on the serving line, staff smiling and greeting students, quality of food choices, choices that allow students to meet cultural and ethnic preferences, courteousness of the staff, and quality of ingredients. Variety of food offered was the best predictor of satisfaction. A statistically significant difference was found (P<.01) between groups that never ate school lunch and those that ate school lunch 3 to 5 times per week on dining ambiance, food quality, and staff. The results indicate that satisfaction with foodservice is associated with purchase behavior in school foodservice programs.

Applications School foodservice and nutrition programs are critically important for providing nutrition to millions of our future leaders. Today it is not enough to prepare healthful, good-tasting food. High school students are sophisticated and are exposed at an early age to a variety of dining experiences including fast foods, ethnic cuisine, and fine dining. These factors have influenced the attributes students use to evaluate school foodservice. To maintain participation levels and financial stability, school foodservice professionals should evaluate student satisfaction with food quality, variety, and other variables that affect overall satisfaction and participation. These data may then be incorporated into continuous quality improvement and strategic planning. Marketing must be incorporated into the strategic plan to influence student participation. J Am Diet Assoc. 1998;98:1424–1428,1431.