Clinical nutrition and foodservice personnel in teaching hospitals have different perceptions of total quality management performance.

OBJECTIVE: To investigate the perceived total quality management (TQM) performance of their department by clinical nutrition managers and dietitians, and foodservice managers and supervisors, in hospital food and nutrition service departments. DESIGN: Using a 2-part questionnaire containing items about 3 constructs of TQM performance and demographic characteristics, participants rated their perceptions of TQM performance. SUBJECTS: Employees in 7 Council of Teaching Hospitals. Of the 128 possible respondents, 73 (57%) completed the study. STATISTICAL ANALYSES PERFORMED: Correlation analysis to identify relationships between demographic characteristics and TQM performance. Analysis of variance to investigate statistical differences among hospitals and between subject groups and types of employment positions. RESULTS: Three TQM constructs--organization, information, and quality management--were evaluated. The clinical nutrition manager and dietitian group had mean ratings between 3.1 and 4.7 (5-point Likert scale); the foodservice manager and supervisor group had mean ratings from 2.7 to 4.0. Education level was significantly correlated (r = 0.44) to performance of employee training in the clinical nutrition group. The number of employees directly supervised was negatively correlated (r = -0.21) to the performance of employee training in the foodservice group. APPLICATIONS: As the dynamic roles of dietitians change, many dietitians will occupy management positions in organizations such as restaurants, health food stores, food processing/distribution companies, and schools. This study demonstrates how a TQM survey instrument could be applied to clinical nutrition and foodservice settings. Dietitians will need to assess TQM in their workplace facilities, especially because of the direct links of TQM to productivity and client satisfaction.

College students' attitudes, practices, and knowledge of food safety.

A survey instrument was developed to assess attitudes, practices, and knowledge of food safety of college students in three U.S. geographic locations. Eight hundred twenty-four students in both food-related (one-third of sample) and nonfood-related disciplines completed the questionnaire during classroom periods. Data were analyzed to obtain total attitude, practice, and safety scores, with emphasis given to analyzing differences among disciplines and demographic characteristics. Mean scores were given for each of the survey items, and results from open-ended questions were discussed. Dietetic, food science, nutrition, and health majors had significantly (< or = 0.05) higher attitude scores than students majoring in other disciplines. No differences were found among disciplines for the practice scores, which ranged from 74 to 79% of the total possible practice score. Students enrolled in dietetics, arts and science (physical sciences), and veterinary medicine had significantly (< or = 0.05) higher knowledge scores, although the highest mean score (for dietetics) was only 74% of the total possible score. Women who had enrolled in a college course that included food safety information had significantly (< or = 0.05) higher attitude and practice scores. Such course enrollment led to both genders having significantly (< or = 0.05) higher knowledge scores than those without this opportunity. Implications were given for using these data to encourage college professors in food-related disciplines to become involved with the education of all future consumers, especially as the prevalence of food safety controversies is likely to increase as the food supply changes and technology becomes more sophisticated.

Bentonite models simulate turkey rolls during convective heating.

A research strategy is presented to illustrate phases involved in developing a food model to simulate a food product. Such models can be used to reduce expenses involved in studying energy consumed during heat processing. Bentonite-glycerol-water dispersions were prepared to simulate raw turkey rolls when processed at 105 degrees and 135 degrees C (220 degrees and 275 degrees F) in oven loads of two, four, and six rolls in an electric convection oven. Total processing losses were similar for the models and the turkey rolls. When expressed as watt-hours per kilogram, energy consumption for the turkey and models was not significantly different at each oven temperature and load.

Bentonite-water dispersions--an effective dietetic research tool.

Quiche were heat processed in a food service convection oven in four different oven load sizes (4, 8, 12, and 16 quiche) to determine evaporation losses and energy usage. The experiment was repeated using models made from bentonite to simulate quiche. Bentonite-water dispersions, prepared with 82.7% distilled water and 17.3% dry bentonite powder by weight, were shaped into standardized models. On a per quiche basis, no differences in energy consumption were revealed for any load. Savings in research costs for both food and labor were documented. Recommendations are made as to how administrative dietitians might use the data.

Energy usage for food service infrared heat processing of egg sandwich loaf.

Simulating volume demand within hospital food service departments, infrared heat processing conditions were used to heat two similar protein menu items to determine both energy consumption required for heat processing and energy/nutrient rations. A larger, conveyorized infrared oven (CTX-70) and a smaller, infrared unit (Krups 2002) were used to heat process varying sizes of oven loads which ranged from one to 36 slices. Although no significant differences were found for product yield after 12, 24 and 36 slices were heat processed in the CTX-70, the energy usage was significantly different: 637, 798 and 1005 watt hours/load were consumed, respectively. In the Krups 2002, a load of one slice had greater heat processing losses than either two or four slices. Energy consumption was 39, 47 and 50 watt hours/load to heat process one, two and four slices in the Krups 2002, respectively. Significantly more energy was used to heat process turkey-ham than egg sandwich loaf in the Krups 2002. The potential use of energy/nutrient rations by dietitians was discussed.

Energy-modification of standardized quantity recipes.

Energy savings as high as 57 per cent were identified for three quantity recipes. Opportunities for reducing energy consumption through energy modification appear numerous. However, to contribute substantially to energy conservation, practicing dietitians should begin these efforts immediately. Coordinated research studies with flavor analysts are required. Verification of energy modification results by use of energy accounting techniques is recommended. Eventually, all standardized quantity cookbooks should be reviewed to ensure that each recipe is prepared with minimal energy expenditures.

Food service equipment and energy costs.

Guidelines are presented to help food service administrators make sound decisions on when and how to replace their food production equipment with more energy-efficient models.

Simulation of Energy Used by Foodservice Infrared Heating Equipment with Bentonite Models of Menu Items 1.

Bentonite-water dispersions were used to simulate 10 menu items heat processed to various degrees of doneness in a foodservice infrared conveyorized oven. Bentonite is an absorptive and colloidal clay with several industrial uses, including simulation of heat transfer mechanisms within the canning industry. Ratios of bentonite to water ranging from 60-78.5% were used and several trends were revealed. First, differences in evaporation losses between the menu items and the bentonite models were least when steaks were simulated to a medium stage of doneness (40-41 C). Second, the mean product yields for the bentonite models tended to be greater than for the menu items, largely because drip loss was not stimulated. Third, when energy usage was monitored during heat processing of three kinds of steak menu items and bentonite models, no significant differences in energy usage were revealed between the menu items and the models. A potential use for models of bentonite-water dispersions during energy studies of foodservice heating equipment was identified.

Food service researched in special project.

Regional research project, funded by the Department of Agriculture and staffed by specialists, is conducting studies of food quality, food sanitation, and energy conservation.

Energy expended in alternate foodservice systems for chicken menu items.

Preliminary data from the application of an energy accounting model were given for various chicken entrees served in four types of foodservice systems. Comparisons among the data indicated large variations in BTUs expended per weight of chicken menu item processed for service. Based on the preliminary data analysis, several implications were made as to how the application of this energy-accounting model can be used to identify areas in which energy can be used more effectively. Recommendations were made for applying this model on a wide scale, so that statistical comparisons can be made among alternate foodservice systems.

Organizational decisions for food procurement in hospitals.

Effective food procurement is an important foodservice management function and has been established as a complex managerial process facilitated through organizational decision-making. Although the importance of decisions made by dietetic professionals responsible for food purchasing is currently increasing because of world and national concerns, the findings of this survey revealed a gap between theory and practice of food procurement. Some trends were revealed concerning the academic preparation for food procurement in the curricula of various educational programs. Entry-level competencies in buying food need to be defined. To educate students to be competent in food procurement decisions, effective planning and working relationships among administrative personnel in hospital foodservice operations and college and university educators are necessary. The twenty criteria for effective food purchasing and the associated specific practices provide a basic approach for such effective planning and working relationships.

Attachment learning: a humanistic educational experience. Final practicum in a coordinated undergraduate program.

Throughout the five stages, the student has ample opportunity for expression and self-evaluation in the counseling sessions that accompany each stage. The student experiences progress with increasing responsibility to the ultimate functioning as an administrative dietitian under supervision. It is believed that the experiences of attachment learning will enable the student, on graduation, to enter professional practice with confidence and a strong likelihood of success. Thus far, experiences with attachment learning at the University of Missouri-Columbia have demonstrated superiority over methods used previously. It is believed that this method can be readily adapted to other learning situations in dietetics, such as traineeships and internships. In fact, our enthusiasm for the method prompts the suggestion that it might well be considered for the final stage of education for any profession in which entry-level competencies can be established.