The 'age+5' rule: comparisons of dietary fiber intake among 4- to 10-year-old children.

OBJECTIVE: To determine children's sources of dietary fiber and to identify the food group choices made by those who met the "age+5" rule, which recommends that children daily consume an amount of fiber that is equal to their age plus an additional 5 g fiber. DESIGN: This study used 24-hour dietary recalls and 1-day food records to assess the nutrient intake and food group choices of children who did and did not meet the recommendations of the age+5 rule. SUBJECTS: The 1989-1991 US Department of Agriculture Continuing Survey of Food Intakes by Individuals provided the study sample of 603 children between the ages of 4 and 6 years and 782 children between the ages of 7 and 10 years. STATISTICAL ANALYSES: Differences in nutrient and food group intakes between age categories were determined by t tests. RESULTS: Only 45% of 4- to 6-year-olds and 32% of 7- to 10-year-olds consumed adequate fiber to meet the age+5 rule. Those who met the age+5 rule did so by consuming significantly more high- and low-fiber breads and cereals, fruits, vegetables, legumes, nuts, and seeds. Children with low fiber intakes had significantly higher energy-adjusted intakes of fat and cholesterol, whereas those who met the age+5 rule had significantly higher energy-adjusted intakes of dietary fiber, vitamins A and E, folate, magnesium, and iron. APPLICATIONS: The majority of the children had low intakes of dietary fiber, suggesting that they are at risk for future chronic disease. Parents and school foodservice personnel should strive to offer fiber-rich foods to children so their acceptance and consumption of them will be increased.

Development needs of faculty in foodservice management.

OBJECTIVE: To determine the development needs of foodservice management (FSM) faculty originally prepared in other fields. DESIGN: Application of qualitative research methodologies to description and comparison of the perspective of three groups: faculty themselves, leaders in foodservice industry, and educators in advanced-degree programs. SUBJECTS: Purposive sampling of organization directories was used to recruit faculty members for two surveys (142 and 62 respondents) and four focus groups; 15 representatives from industry, professional organizations, and education (through an advisory committee); and 11 foodservice administration advanced-degree programs (through survey and study of program catalogs). MAIN OUTCOME MEASURES: Faculty competencies needed were compared from the three perspectives. STATISTICAL ANALYSES PERFORMED: Descriptive statistics plus chi 2 determinations were used to make comparisons. OUTCOMES: All three sources identified needs that could be classified into one of three groups: acquisition of theory, mastery of applications, and personal qualities. Theoretical groundwork needed included food science/quantity food production, financial and personnel management, marketing, customer satisfaction, and use of computer and other technologies. Although only 44% of faculty respondents had advanced degrees in FSM, their graduate study in other areas was applicable in meeting many of the competencies. Almost all faculty had some FSM industry experience-a high priority from all perspectives. CONCLUSIONS: Most faculty were involved in development activities and reported success in acquiring knowledge and application competence. The faculty members' lack of identification with FSM and their feelings of isolation were more problematic.