Tools to measure sensory appeal of menus planned for children.

The Menu Variety Checklist and Score Sheet is a tool to facilitate evaluation of sensory appeal. Comparisons made across evaluators and across menus show it to be more reliable and more readily diagnostic than subjective summary ratings. Although further research and development are needed to make it more precise and test its criterion validity, the checklist has sufficient advantages to make it a useful starting place or backup tool in research and clinical applications.

Validated foodservice training manual for supervisors with limited experience.

The objective of this research project was to develop a useful, validated training manual to be used by supervisors in small foodservice operations and government-funded nutrition programs that do not have access to the services of a registered dietitian. The accuracy of the content was critiqued by an expert panel. The pilot phase was conducted at one congregate dining site to assess and revise problems involving evaluation design. The model phase evaluated the trainer's ability to use the manual and the worker's knowledge and performance as a result of training. Foodservice workers' scores after training were significantly higher than scores before training (p less than .01). Performance evaluations 4 weeks after training showed a significant positive change in work behavior (p less than .001) over evaluations before training. At 8 weeks a return to pretraining behavior was observed. The project showed that regular in-service training sessions conducted in short segments that are inexpensive and continuous would be valuable in any foodservice operation with limited access to dietitians. Benefits from such training include improved efficiency of food preparation and service, better quality of products produced, increased cost-effectiveness, and higher employee morale.