WorldWideScience

Sample records for university food services

  1. Heterogenous customer satisfaction index for evaluating university food service

    Aziz, Nazrina; Zain, Zakiyah; Syarifi, Nadia Asyikin Mohammad; Klivon, Julia; Ap, Nurasiah Che; Zaki, Mahirah

    2017-11-01

    This paper aims to measure the performance of university food service based on students' perception. Two cafeterias were chosen for comparison: one located at student residential hall (Café 1) and another at the university administration centre (Café 2). By considering the components of importance and satisfaction, the Heterogeneous Customer Satisfaction Index-HCSI was computed to measure the performance of quality items in both cafeterias. Stratified sampling method was used to select 278 students and the DINESERVE instrument was used to assess customer perception on service quality. The findings show that the customer rate these two cafeterias as quite satisfied only, with the HCSI for Café 1 slightly higher than that for Café 2.

  2. Food Service Quality Survey at the University of Zimbabwe Private Canteens

    C. Benhura; S.F. Nyagura; V. Dakwa; P.E. Gombiro; P. Ngwenyama; R. Matanhire; A.Garamukanwa; N. Mudita; J. Zhangazha; W. Mashavira

    2012-01-01

    A quality survey was conducted at private food outlets at the University of Zimbabwe from June 2007 to October 2011. The objective of the study was to assess services offered in relation to customers’ expectations. The other objectives were to assess the reason for many food service providers on campus and weigh the advantages and limitations of such a system. Data collection was effected through observation and questionnaire interviews. Rice with chicken, rice and sadza with beef and beverag...

  3. Children's Needs -- for Universal Food Service and Nutrition.

    Briggs, George M.

    Good nutrition and adequate nutritious food are not only essential to good health but also represent the difference between life and death. Nutrition is the world's number one problem today, along with war and population control. Good nutrition means providing, with care and love, all 45 essential nutrients in adequate amounts to each child -- one…

  4. Facility Focus: Food Service.

    College Planning & Management, 2002

    2002-01-01

    Describes the Hawthorn Court Community Center at Iowa State University, Ames, and the HUB-Robeson Center at Pennsylvania State University. Focuses on the food service offered in these new student-life buildings. Includes photographs. (EV)

  5. Assessment of Female Student’s Satisfaction with the Quality of Food And Environmental Health at Food Services in Tehran University of Medical Sciences, 2013

    Gholamreza Jahed Khaniki

    2016-07-01

    Full Text Available ensure students are satisfied with the quantity and quality of food as well as hygienic condition in the university’s food services. For this reason, the present study was conducted to investigate female student’s satisfaction with the quality of food and environmental health at food services in Tehran University of Medical Sciences. A number of one hundred of female students, studying at Tehran University of Medical Sciences, were randomly selected. All the selected students were proved to be customers of food services located in one the Medicine, Public Health, Pharmacy, paramedical Sciences, Dentistry, Rehabilitation and Nursing schools. A questioner was prepared as a tool for data collection and its validity and reliability was determined. Afterwards, data analysis was performed using SPSS software (version 23. Results showed that 22% of female students expressed their satisfaction with the quantity of food as “excellent” and 47% as “moderate”. 28% of students rated the food diversity as “moderate” ok”. Seven percent of students reported at least on a case of food poisoning caused by the consumption of food at the university. On average, the overwhelming majority of students expressed their satisfaction as “good” or “medium” with environmental health in at food services in the university, respectively. All the students were aware of the importance of the presence of insects and animals outside the food services and 95%of students reported the presence of insects like beetle, housefly and mosquito and animals like cats, outside the food services. It was concluded that the majority of female students were satisfied with the quantity of food and ranked the quality of food as “medium”. However, they reported some problems regarding hygienic condition inside and outside the dining services and personal health of staff and stated that more attention should be paid by responsible authorities of the university. The

  6. Food retailing and food service.

    Capps, Oral; Park, John L

    2003-07-01

    The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail).

  7. Food Service System

    1992-01-01

    The 3M Food Service System 2 employs a "cook/chill" concept for serving food in hospitals. The system allows staff to prepare food well in advance, maintain heat, visual appeal and nutritional value as well as reducing operating costs. The integral heating method, which keeps hot foods hot and cold foods cold, was developed by 3M for the Apollo Program. In the 1970s, the company commercialized the original system and in 1991, introduced Food Service System 2. Dishes are designed to resemble those used at home, and patient satisfaction has been high.

  8. Food Service Management

    Rappole, C. L.; Louvier, S. A.

    1985-01-01

    A study to design a food service system using current technology to serve a small scale Space Station was conducted. The psychological, sociological and nutritional factors affecting feeding in microgravity conditions was investigated. The logistics of the food service system was defined.

  9. Marketing School Food Services.

    Wood, Wilma

    1990-01-01

    Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)

  10. Poverty, food security and universal access to sexual and reproductive health services: a call for cross-movement advocacy against neoliberal globalisation.

    Sundari Ravindran, T K

    2014-05-01

    Universal access to sexual and reproductive health services is one of the goals of the International Conference on Population and Development of 1994. The Millennium Development Goals were intended above all to end poverty. Universal access to health and health services are among the goals being considered for the post-2015 agenda, replacing or augmenting the MDGs. Yet we are not only far from reaching any of these goals but also appear to have lost our way somewhere along the line. Poverty and lack of food security have, through their multiple linkages to health and access to health care, deterred progress towards universal access to health services, including for sexual and reproductive health needs. A more insidious influence is neoliberal globalisation. This paper describes neoliberal globalisation and the economic policies it has engendered, the ways in which it influences poverty and food security, and the often unequal impact it has had on women as compared to men. It explores the effects of neoliberal economic policies on health, health systems, and universal access to health care services, and the implications for access to sexual and reproductive health. To be an advocate for universal access to health and health care is to become an advocate against neoliberal globalisation. Copyright © 2014 Reproductive Health Matters. Published by Elsevier Ltd. All rights reserved.

  11. Telecommunications and Universal Service

    The book is intended to provide valuable input to the Universal Service Agency .... Figure 1 is not, of course, drawn to scale for South Africa. .... Such uneconomic customers and areas are mainly found in rural, peripheral, and less favoured regions. ... The United Kingdom is a good example of the enduring nature of this task.

  12. Food intake of university students

    Greyce Luci BERNARDO

    Full Text Available ABSTRACT This narrative literature review aimed to analyze the results of studies on the food intake of university students. A literature search was conducted in July 2014 and updated in July 2016 in the Scopus, MedLine/PubMed, and SciELO databases, using descriptors related to university students and food intake in English and Portuguese. Overall, 37 studies that analyzed university students’ food intake were included in this review, eight of which were conducted in Brazil. The results demonstrated that most university students have unhealthy eating behaviors, such as high intake of fast foods, snacks, sweets, soft drinks, and alcoholic beverages, and low intake of fruits, vegetables, fish, whole grains, and legumes. Undergraduate students of health sciences, such as nursing, nutrition, and medicine, did not have healthier diets. University students’ food intake was characterized as unhealthy, regardless of undergraduate program or sex, especially among students who left the parents’ home and became responsible for their own food. Therefore, there is a need of developing public policies that promote healthy eating habits among students, such as interventions to change their eating habits and increase their access to healthy foods at the university environment.

  13. Food Service and Nutritional Needs

    Kerwin, J.

    1985-01-01

    The difficulty is that as we go into the Space Station world, the cost, effort, hardware, food trash, and food waste that the food service system will generate (which is quite tolerable on a 7 day mission), probably will be intolerable on a 90 day Space Station mission. The challenge in the food service supply is not so much packaging but systems engineering. The big constraints are in the supply pipeline. Those constraints and the possible tradeoffs are discussed.

  14. Universal service policy in Vietnam

    Do Manh, Thai; Falch, Morten; Von Salakpi, Simeon

    2016-01-01

    Universal service provision is a key to bridge the digital divide. This paper provides an empirical examination of the Vietnamese universal policy introduced in 2015 for implementation up to 2020. Using the framework of King et al. (1994) the paper analyses the universal services policy in Vietna...

  15. Forecasting the Future Food Service World of Work. Final Report. Volume II. Centralized Food Service Systems. Service Management Reports.

    Powers, Thomas F., Ed.; Swinton, John R., Ed.

    Volume II of a three-volume study on the future of the food service industry considers the effects that centralized food production will have on the future of food production systems. Based on information from the Fair Acres Project and the Michigan State University Vegetable Processing Center, the authors describe the operations of a centralized…

  16. Food Production & Service Curriculum Guide.

    Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

    This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

  17. Technology Solutions for School Food Service.

    Begalle, Mary

    2002-01-01

    Considers ways to include schools' food service departments in technology planning. Discusses school food service software applications, considerations and challenges of automating food service operations, and business-to-business Internet solutions. (EV)

  18. Packaging for Food Service

    Stilwell, E. J.

    1985-01-01

    Most of the key areas of concern in packaging the three principle food forms for the space station were covered. It can be generally concluded that there are no significant voids in packaging materials availability or in current packaging technology. However, it must also be concluded that the process by which packaging decisions are made for the space station feeding program will be very synergistic. Packaging selection will depend heavily on the preparation mechanics, the preferred presentation and the achievable disposal systems. It will be important that packaging be considered as an integral part of each decision as these systems are developed.

  19. Getting Started for Preparing Pre-Service Early Childhood Teachers in Terms of Sustainable Food Consumption: The Current Situation at a Public University in Turkey

    Alacam, Nur; Sahin, Elvan

    2017-01-01

    This study investigated the food consumption and nutrition perceptions of pre-service early childhood teachers using a mixed method research design. Data was gathered from 37 pre-service early childhood teachers through survey consisting of items in rating scale and open-ended questions. Descriptive analyses were conducted to report pre-service…

  20. Automated Information System for School Food Services.

    Hazarika, Panna; Galligan, Stephen

    1982-01-01

    Controlling warehousing operations and food inventory, administering school cafeteria activity, and measuring the profitability of food service operations are identified as food service administrative problems. A comprehensive school food services information system developed to address these problems is described. (Author/MLF)

  1. School Food Service Index, 1972-73

    Dukiet, Kenneth

    1973-01-01

    First annual food service index. Should be helpful in guiding administrators in the management of their individual food service operation. Especially designed to be of assistance in planning and evaluating food service facilities and in pinpointing areas of opportunity for food marketing managers. (Author/EA)

  2. 7 CFR 15b.40 - Food services.

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Food services. 15b.40 Section 15b.40 Agriculture... ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Other Aid, Benefits, or Services § 15b.40 Food services. (a) Recipients which provide food services shall serve special meals, at no extra charge, to persons whose...

  3. Food Service Course. Bilingual Vocational Instructional Materials.

    Lopez-Cox, Guadalupe

    This course in food services, one of a series of bilingual English-Spanish vocational education courses, is designed to familiarize the student with the food service operation of a restaurant, cafeteria, fast-food operation, hospital, nursing home, industrial or educational facility, food caterer, or bakery. The student should become versatile in…

  4. Design Criteria: School Food Service Facilities.

    Florida State Dept. of Education, Tallahassee.

    This guide is intended for architects, district superintendents, and food service directors whose responsibility it is to plan food service facilities. It first discusses the factors to be considered in food service planning, presents cost studies, and lists the responsibilities of those involved in the planning. Other sections concern selection,…

  5. 77 FR 25127 - Food and Nutrition Service

    2012-04-27

    ... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Agency Information Collection Activities... Nutrition Assistance Program (D-SNAP) AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: In... State agencies in order to receive approval from the Food and Nutrition Service (FNS) to operate a D...

  6. Managing Food Service Costs and Satisfying Customers.

    Reuther, Anne; Otto, Ione

    1987-01-01

    Milwaukee Area Technical College, Wisconsin, has four campuses, each with its own food service operation that, combined, serve nearly 3,000 people daily. Several food service-related programs are part of the curriculum. Cost containment and customer satisfaction are the two overriding goals of the food service programs. (MLF)

  7. Observed Food Safety Practices in the Summer Food Service Program

    Patten, Emily Vaterlaus; Alcorn, Michelle; Watkins, Tracee; Cole, Kerri; Paez, Paola

    2017-01-01

    Purpose/Objectives: The purpose of this exploratory, observational study was three-fold: 1) Determine current food safety practices at Summer Food Service Program (SFSP) sites; 2) Identify types of food served at the sites and collect associated temperatures; and 3) Establish recommendations for food safety training in the SFSP.…

  8. Elements affecting food waste in the food service sector.

    Heikkilä, Lotta; Reinikainen, Anu; Katajajuuri, Juha-Matti; Silvennoinen, Kirsi; Hartikainen, Hanna

    2016-10-01

    Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its generation in restaurants and catering businesses. Research data were collected during three participatory workshops for personnel from three different catering sector companies in Finland. Based on synthesized qualitative content analysis, eight elements influencing production and reduction of food waste were identified. Results revealed the diversity of managing food waste in the food service sector and how a holistic approach is required to prevent and reduce it. It is crucial to understand that food waste is manageable and should be an integral component of the management system. The model of eight factors provides a framework for recognition and management of food waste in the food service sector. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. The Three C's of School Food Service.

    Becker, Thelma L.

    1986-01-01

    Outlines (1) the changes that have occurred in school food service since the National School Lunch Act of 1946, (2) the choices in foods served and in new markets, and (3) an action plan for the challenges facing school food service professionals. (MLF)

  10. Food Service Refrigerators and Food Service Storage Freezers. Standard No. 7, Revised April 1966.

    National Sanitation Foundation, Ann Arbor, MI.

    This standard covers the sanitation and performance requirements for new food service refrigerators and food service storage freezers of the type generally used in the food service industry. It covers cabinets operating in the freezers, above or below freezing temperature, designed for the storage or display of varieties of food products. Topics…

  11. Information Services at the University of Calgary.

    Norris, Douglas

    The University of Calgary was the first university in Canada to combine its library, computer center, and audiovisual services into one unit. For a period of three years the Division of Information Services administered and coordinated library services, computer services, and communications media. The organizational structure, objectives, and the…

  12. In-House vs. Franchise College Food Services and Bookstores.

    Stumph, W. J.

    In determining whether colleges or universities should operate their own food services or bookstores or lease them to contract operators, school business officers should consider a number of factors. These include whether sales volume is sufficiently large to cover direct operating costs and overhead; inventory investment; appearance, service, and…

  13. How To Stretch Your Food Service Dollars

    Anderson, B. Robert

    1973-01-01

    The implications of any program as large as food service suggests that the administrator be conversant with the total field of food service distribution and the extras'' available as part of a burgeoning industry. An administrator has the right to expect competitive prices, excellent quality, good delivery, and superior peripheral services.…

  14. Distance Learning Library Services in Ugandan Universities

    Mayende, Jackline Estomihi Kiwelu; Obura, Constant Okello

    2013-01-01

    The study carried out at Makerere University and Uganda Martyrs University in 2010 aimed at providing strategies for enhanced distance learning library services in terms of convenience and adequacy. The study adopted a cross sectional descriptive survey design. The study revealed services provided in branch libraries in Ugandan universities were…

  15. 75 FR 15439 - Food and Drug Administration/Xavier University Global Medical Device Conference

    2010-03-29

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-N-0001] Food and Drug Administration/Xavier University Global Medical Device Conference AGENCY: Food and Drug Administration, HHS. ACTION: Notice of public conference. SUMMARY: The Food and Drug Administration (FDA...

  16. 78 FR 15957 - Food and Drug Administration/Xavier University Global Medical Device Conference

    2013-03-13

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-N-0001] Food and Drug Administration/Xavier University Global Medical Device Conference AGENCY: Food and Drug Administration, HHS. ACTION: Notice of public conference. SUMMARY: The Food and Drug Administration (FDA...

  17. 77 FR 10537 - Food and Drug Administration/Xavier University Global Medical Device Conference

    2012-02-22

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-N-0001] Food and Drug Administration/Xavier University Global Medical Device Conference AGENCY: Food and Drug Administration, HHS. ACTION: Notice of public conference. SUMMARY: The Food and Drug Administration (FDA...

  18. 20 CFR 638.523 - Food service.

    2010-04-01

    ... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Food service. 638.523 Section 638.523 Employees' Benefits EMPLOYMENT AND TRAINING ADMINISTRATION, DEPARTMENT OF LABOR JOB CORPS PROGRAM UNDER TITLE IV-B OF THE JOB TRAINING PARTNERSHIP ACT Center Operations § 638.523 Food service. (a) The center...

  19. The Department of Food Science at Aarhus University

    2014-01-01

    The Dept. of Food Science at Aarhus University is all about food and food quality. Everyone has an expertise in food whether they are focused on taste, health-promoting qualities, sustainable food production or developing new food products. At Dept. of Food Science we carry out research on a high...

  20. Whose Food Revolution? Perspectives from a Food Service Training Academy

    Doris Friedensohn

    2014-02-01

    Full Text Available Article is on the Food Service Academy of the Community Foodbank of NJ where she lectures. Article was written by Doris Friedensohn initially for RT panel at Left Forum. There are also 4 photos.

  1. Food production and service in UK hospitals.

    Ahmed, Mohamed; Jones, Eleri; Redmond, Elizabeth; Hewedi, Mahmoud; Wingert, Andreas; Gad El Rab, Mohamed

    2015-01-01

    The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals. The paper identifies opportunities for enhancing hospital food production systems. The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.

  2. Consumer Information in the food service industry vs. food retailing

    Rogge, C.B.E.; Becker, Tilman C.

    2008-01-01

    In order to define consumer expectations over a traceability and information system for the entire food supply chain, the information behaviour of consumers in the food service industry has been subject to an analysis for the first time. In comparison to consumers in retailing, significant differences appear in information seeking behaviour as well as in the information desired.

  3. [Trends in food consumption of university students].

    De Piero, Alexia; Bassett, Natalia; Rossi, Analia; Sammán, Norma

    2015-04-01

    The university students need to consolidate good dietary habits based on an adequate selection of food, which is a factor of fundamental importance to maintain good health and prevent disease. to evaluate the food intake and diet profile of university students from Tucumán and its variation over time. Analyse if they accomplish current dietary recommendations. Data collection was carried out during the years 1998-1999 (G1) and 2012-2013 (G2); was performed by a self-survey and food frequency questionnaire of food consumption. It was applied to 329 university students selected randomly. The dietary pattern was described by frequency of usual consumption of principal food groups. Students were 25.2% male and 74.8% female, mean age 23 ± 3 years. In general, in both groups most of the students had a normal BMI, but had a high percentage of men with overweight (18.2%) and obesity (12.1%) and women with underweight (11.6%). According to the groups and sex analysis some significant statistically differences in macronutrient composition of the diet were observed: the G1 was higher carbohydrate intake than proteins and lipids; also differences in the intake of some micronutrients were found, with a higher intake of iron and less intake of vitamins B1, B2, niacin and C in G2. The diet was monotonous for both groups and with differences in the profile of nutrients. The most notable was the gradual increase consumption of sugary products, processed foods, snacks and decrease consumption of dairy, fish, fruits and vegetables in G2. In both groups, adequacy of dietary intake of the university students did not cover the recommendations of iron, calcium and vitamin A. Given the food profile observed in the student population, is warned the need to promote changes to prevent the development of obesity and cardiovascular disease in adulthood; it should be convenient to carrying out food and nutrition education. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All

  4. Quality Assurance in University Guidance Services

    Simon, Alexandra

    2014-01-01

    In Europe there is no common quality assurance framework for the delivery of guidance in higher education. Using a case study approach in four university career guidance services in England, France and Spain, this article aims to study how quality is implemented in university career guidance services in terms of strategy, standards and models,…

  5. Gruel and Unusual Nourishment: The Evolving History of Collegiate Food Service

    Krehbiel, Lee E.; Meabon, Dave L.

    2006-01-01

    This article focuses on the origins, evolution, and social roles played by food service at colleges and universities. It emphasizes: (1) the gradual assumption of responsibility for housing and meals by universities during the medieval period; (2) the role of food service in the "collegiate way" philosophy so influential in British and…

  6. Nutrition. Michigan School Food Service Training Manual.

    Michigan State Univ., East Lansing. Cooperative Extension Service.

    Definitions, advantages, and functions of nutrition are the starting point for this food service training manual, which includes lessons on proteins, carbohydrates, minerals, and water- and fat-soluble vitamins. Energy foods for child nutrition programs are also identified, as are balanced diets and meal pattern guidelines. Class activities,…

  7. Merchandising. Michigan School Food Service Training Manual.

    Michigan State Univ., East Lansing. Cooperative Extension Service.

    The Merchandising Food Service Training Manual contains 12 lessons and 2 appendixes. Class activities and handouts are interspersed among techniques for selling and merchandising meals, information about life value roles and how food participants may improve public images, material about customers' backgrounds and attitudes, methods of competitors…

  8. 75 FR 22412 - Food and Drug Administration/Xavier University Global Outsourcing Conference

    2010-04-28

    ... Selection Process--the criteria a contract organization should use to consider saying no to a contract... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-N-0001] Food and Drug Administration/Xavier University Global Outsourcing Conference AGENCY: Food and Drug...

  9. Telecommunications and Universal Service: International ...

    The services delivered over telecommunications networks can provide ... livestock vaccine development and production to benefit farmers across the Global South. ... OECD's Development Co-Operation Report highlights critical role of data to ...

  10. Food Service Equipment and Appurtenances.

    National Sanitation Foundation, Ann Arbor, MI.

    Equipment design specifications are presented relating to tables of all kinds, counters, sinks and drainboards, bins, shelves, drawers, hoods and similar kitchen appurtenances, not including baking, roasting, toasting, broiling or frying equipment, food preparation machinery such as slicers, choppers, and cutters, mixers and grinders, steam…

  11. Food Service Training Surveyed by Henning

    Journal of Environmental Health, 1972

    1972-01-01

    A 1971 study in which health departments in 148 cities of over 100,000 population were queried to determine the existence and extent of food service worker training courses. Undertaken by Maricopa County (Phoenix, Arizona) Health Department, Division of Environmental Services. Copies of the complete study are available. (LK)

  12. Telecommunications and Universal Service: International ...

    Out of print. 104 pages. e-ISBN : 1552503216. Téléchargez le PDF · Téléchargez le cyberlivre. The services delivered over telecommunications networks can provide enormous ... Amnisties pour la paix dans le delta du Niger - évaluation critique de la contribution à une paix durable du pardon de crimes du passé.

  13. Food Production, Management and Services: Service. Teacher Edition. Second Edition.

    Palan, Earl

    This food production, management, and services teacher guide contains nine units: (1) orientation; (2) types of service; (3) table settings; (4) dining room personnel; (5) dining room procedures; (6) side work; (7) guest/employee relationships; (8) sales techniques; and (9) safety and sanitation. Suggestions are included to increase reinforcement…

  14. Telecommunications and Universal Service : International ...

    Les services fournis au moyen de réseaux de télécommunications peuvent offrir des possibilités énormes dans les domaines suivants : éducation, soins de santé, production de revenu et accès à tous les paliers de gouvernement et communication avec eux. Pour en bénéficier, les pays doivent trouver des moyens d'offrir ...

  15. 7 CFR 226.21 - Food service management companies.

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Food service management companies. 226.21 Section 226... § 226.21 Food service management companies. (a) Any institution may contract with a food service management company. An institution which contracts with a food service management company shall remain...

  16. 7 CFR 2.57 - Administrator, Food and Nutrition Service.

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Administrator, Food and Nutrition Service. 2.57... for Food, Nutrition, and Consumer Services § 2.57 Administrator, Food and Nutrition Service. (a... delegations of authority are made by the Under Secretary for Food, Nutrition, and Consumer Services to the...

  17. ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICE

    LIVIU ILIE FACALEATA

    2015-10-01

    Full Text Available In the context of accelerated economic globalization and hyper global competition, companies must have a high degree of orientation in the market, to know and respond quickly to volatile markets. In this context, the public food field is one marked by significant changes having regard to needs and consumer behavior. Public food services are designed to meet first the basic needs which causes certain private actions and a particular mechanism for the training of behavior with significant impact on the way in which the companies of public food should develop services and certain ambient which to contribute to the proper customer service. Moreover, these companies have aspecial relationship with customers, having regard to the direct interaction between supplier and customer. This present project aimsto identify good practice in the field of public food service regarding the implementation of the philosophy orientation on the marketplace. To achieve this goal has been used as methodology the analysis of the primary results from previous research in the fields of both market direction, as well as in the hospitality areas, analysis which has had as main objective a stock-taking of the models developed for the hospitality industry and compiling influence factors with impact on the "good service" of the client, but also integration of orientation principles toward market within the framework of these models.

  18. Big Food, Big Agra, and the Research University

    Warren, Cat

    2010-01-01

    This article presents an interview with Marion Nestle, the New York University food scientist and author of "Food Politics." Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University. From 1986 to 1988, she was senior nutrition policy adviser in the Department of Health and…

  19. Universal service in Vietnam: An institutional approach

    Do Manh, Thai; Falch, Morten

    2018-01-01

    Applying institutional theory to look at the Program 74 (a universal service policy) in Vietnam, this paper concludes that the Vietnamese universal service policy was strongly affected by formal institutional factors (the international agreements and the directives of the Communist Party of Vietnam...... - CPV), in which the international agreements played a leading role and the CPV’s directives played a guarantee role. The formulation and implementation of the universal service policy in Vietnam were mainly concentrated on action at levels 2 and 3 (formal and informal institutional arrangement......, and formal institutional environment). The paper recommends that nations favouring a top-down approach not based on a market-oriented regime should deregulate and emphasize the role of provincial governments as well as encourage private sectors/social organizations and rural users to be more involved...

  20. Food Production, Management, and Services: Curriculum Guide.

    Mumme, Debbie; Koukel, Sonja

    This curriculum guide provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Contents include the Texas Essential Knowledge and Skills (TEAKS); sample course outlines; instructional strategies organized topically by chapters, each containing a…

  1. Audit to Target Food-Service Corporations

    Shah, Nirvi

    2011-01-01

    The author reports on the U.S. Department of Agriculture's plan to look closely at whether the food-service-management companies running many school cafeterias are passing along all the discounts and rebates they receive from their suppliers to the districts that hire them. The plan to probe companies will begin in August, said Alison Decker, a…

  2. Management Accounting in School Food Service.

    Bryan, E. Lewis; Friedlob, G. Thomas

    1982-01-01

    Describes a model for establishing control of school food services through analysis of the aggregate variances of quantity, collection, and price, and of their separate components. The separable component variances are identified, measured, and compared monthly to help supervisors identify exactly where plans and operations vary. (Author/MLF)

  3. Evaluation of food hygiene in commercial food service establishments in Hyderabad

    Kauser, Naazia; N., Santoshi Lakshmi

    2015-01-01

    Food handlers have a prime role to play in food businesses, and that is to guarantee the meals served are hygienic for consumption. The unhygienic working practices and attitude of the food handlers often play a major role in the food contamination process.The purpose of this study is to evaluate the level of knowledge, attitude and Food hygiene practices among food handlers in commercial food service outlets in Hyderabad. Two hundred food handlers from 20 food service outlets in the vicinity...

  4. 7 CFR 65.140 - Food service establishment.

    2010-01-01

    ... retail establishments that provide ready-to-eat foods that are consumed either on or outside of the... 7 Agriculture 3 2010-01-01 2010-01-01 false Food service establishment. 65.140 Section 65.140..., PEANUTS, AND GINSENG General Provisions Definitions § 65.140 Food service establishment. Food service...

  5. 7 CFR 210.16 - Food service management companies.

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Food service management companies. 210.16 Section 210... Authority Participation § 210.16 Food service management companies. (a) General. Any school food authority... management company to manage its food service operation in one or more of its schools. However, no school or...

  6. Food and Nutrition Services Quality Control Management Program.

    Wimsatt-Fraim, Teresa S.

    A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…

  7. ICT-Services in a University Environment

    Heilesen, Simon

    2010-01-01

    This case discusses the development and management of ICT-services at a Danish university. A special characteristic of the case is that the development has taken place on the basis of participatory design and voluntary adoption. On the one hand, this approach furthers the adoption of ICT-services......, education, and integration. One lesson learned is that developing services for education is a cultural challenge as much as it is a technological one, and that the rate of adoption tends to be slower....

  8. 48 CFR 870.115 - Food service equipment.

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Food service equipment... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.115 Food service equipment. (a) All new food service equipment purchased for Dietetic Service through other than Defense General...

  9. Innovation, Management and Sustainability - change processes in the food service sector

    Kristensen, Niels Heine; Dahl, Astrid; Mikkelsen, Bent Egberg

    2005-01-01

    Kristensen NH, Thorsen AV, Dahl A, Engelund EH, Mikkelsen BE (2005): Innovation, Management and Sustainability - change processes in the food service sector. Chapter in "Culinary Arts and Sciences V - Global and National Perspectives". Bournemouth University. ISBN 1-85899-179-X......Kristensen NH, Thorsen AV, Dahl A, Engelund EH, Mikkelsen BE (2005): Innovation, Management and Sustainability - change processes in the food service sector. Chapter in "Culinary Arts and Sciences V - Global and National Perspectives". Bournemouth University. ISBN 1-85899-179-X...

  10. Sustainable Disposal of Edible Food Byproducts at University Research Farms

    Baldwin, Sherill; Chung, Kimberly

    2007-01-01

    Purpose: Research at agricultural universities often generates food crops that are edible by-products of the research process. The purpose of this paper is to explore the factors that affect decision-making around the disposal of these crops. Understanding decision-making suggests how universities might include food crop production into campus…

  11. The Daniel Boone Success Story: A Food Service Turnaround.

    Miller, Toula

    1991-01-01

    Changes in the marketing and management of a Pennsylvania food service program made it more attractive to students. An increase in student participation and operational efficiency yielded profitability in food service operations. (MLF)

  12. 7 CFR 250.60 - Use of donated foods in the school food service.

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Use of donated foods in the school food service. 250.60 Section 250.60 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE UNITED STATES, ITS...

  13. Department of Agriculture, Food Safety and Inspection Service

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers Contact Us Ask ... Reports Fact Sheets Food Defense and Emergency Response Food Safety Education FSIS ... Assistance Contact Centers Cooperative Agreements Email Subscription ...

  14. Universal access, cost recovery, and payment services

    Sujit Chakravorti; Jeffery W. Gunther; Robert R. Moore

    2005-01-01

    We suggest a subtle, yet far- reaching, tension in the objectives specified by the Monetary Control Act of 1980 (MCA) for the Federal Reserve’s role in providing retail payment services, such as check processing. Specifically, we argue that the requirement of an overall cost-revenue match, coupled with the goal of ensuring equitable access on a universal basis, partially shifted the burden of cost recovery from high-cost to low-cost service points during the MCA’s early years, thereby allowin...

  15. 7 CFR 250.62 - Summer Food Service Program (SFSP).

    2010-01-01

    ....62 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE... Program (NSLP) and Other Child Nutrition Programs § 250.62 Summer Food Service Program (SFSP). (a... eligible for donated food support, in accordance with 7 CFR part 225. (c) Distribution of donated foods to...

  16. Gender Inequality in University Administration and Services

    Estelles Miguel, Sofia; NAVARRO GARCÍA, ANTONIO; Palmer Gato, Marta Elena; Albarracín Guillem, José Miguel

    2014-01-01

    This work is licensed under a Creative Commons Attribution 3.0 License. This article addresses inequalities between men and women at work. Inequalities in job access and career progression are addressed. The article reviews literature on equal opportunities at work. A case study of administrative and services staff at a public university in Valencia (Spain) is then presented. The case study assesses the current reality of gender inequality in Spanish public institutions. Spanish public uni...

  17. The New Design Handbook for School Food Service. Revised.

    Silberberg, Susan Crowl

    A handbook, created for both designers and users of food service facilities in schools, provides reference information and guidance for making sure schools can provide quality food service. The handbook's first six chapters include explanations on how to start a school food service design project; required space, including kitchen work flow and…

  18. 42 CFR 403.734 - Condition of participation: Food services.

    2010-10-01

    ... 42 Public Health 2 2010-10-01 2010-10-01 false Condition of participation: Food services. 403.734...-Benefits, Conditions of Participation, and Payment § 403.734 Condition of participation: Food services. The RNHCI must have an organized food service that is directed and adequately staffed by qualified personnel...

  19. 7 CFR 210.11 - Competitive food services.

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Competitive food services. 210.11 Section 210.11 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF... Participation § 210.11 Competitive food services. (a) Definitions. For the purpose of this section: (1...

  20. Fruit, Vegatables and Fast Food Consumption among University Students

    Claudiu Avram; Mihaela Oravitan

    2013-01-01

    Purpose: To establish the prevalence of fruit, vegetables and fast food consumption among students from Timisoara university center and provide evidence based information for increasing healthy food choices in order to prevent cardiovascular diseases. Material and Methods: We perform a cross-sectional study on 435 university students from the Timisoara university center, Romania (mean age: 22±4.8 years). The students were recruited using internet and public announcements in the student’s cam...

  1. FOOD SECURITY AND UNIVERSITY AGRICULTURAL STUDENTS ...

    OGA AMOLEGBE

    Food security and its relationship to sustainable agricultural and rural development have ... JOURNAL OF RESEARCH IN FORESTRY, WILDLIFE AND ENVIRONMENTAL VOLUME 6, No. ... environmental degradation, rapid changes in.

  2. FOOD SECURITY, NUTRITION AND SUSTAINABILITY AT RESTAURANT UNIVERSITY

    Thainara Araujo Franklin; Adriana da Silva Sena; Maria Lydia Aroz D'Almeida Santana; Talita Batista Matos; Maria Patrícia Milagres

    2016-01-01

    Healthy eating is one of the factors that may influence the establishment of the health of an individual and the health quality of food consumed. Faced with the daily rush, with long days of activities, a large number of the population uses University restaurants for food. Thus, these sites should pay attention to the variables involved in the process of food production through the use of safe food and adequate nutrition for consumers. For this reason, knowledge ...

  3. Measuring the food service environment: development and implementation of assessment tools.

    Minaker, Leia M; Raine, Kim D; Cash, Sean B

    2009-01-01

    The food environment is increasingly being implicated in the obesity epidemic, though few reported measures of it exist. In order to assess the impact of the food environment on food intake, valid measures must be developed and tested. The current study describes the development of a food service environment assessment tool and its implementation in a community setting. A descriptive study with mixed qualitative and quantitative methods at a large, North American university campus was undertaken. Measures were developed on the basis of a conceptual model of nutrition environments. Measures of community nutrition environment were the number, type and hours of operation of each food service outlet on campus. Measures of consumer nutrition environment were food availability, food affordability, food promotion and nutrition information availability. Seventy-five food service outlets within the geographic boundaries were assessed. Assessment tools could be implemented in a reasonable amount of time and showed good face and content validity. The food environments were described and measures were grouped so that food service outlet types could be compared in terms of purchasing convenience, cost/value, healthy food promotion and health. Food service outlet types that scored higher in purchasing convenience and cost/value tended to score lower in healthy food promotion and health. This study adds evidence that food service outlet types that are convenient to consumers and supply high value (in terms of calories per dollar) tend to be less health-promoting. Results from this study also suggest the possibility of characterizing the food environment according to the type of food service outlet observed.

  4. Understanding school food service characteristics associated with higher competitive food revenues can help focus efforts to improve school food environments.

    Guthrie, Joanne F; Newman, Constance; Ralston, Katherine; Prell, Mark; Ollinger, Michael

    2012-08-01

    Many school food services sell extra foods and beverages, popularly referred to as “competitive foods,” in addition to USDA school meals. On the basis of national survey data, most competitive foods and beverages selected by students are of low nutritional value. Recent federal legislation will allow schools that participate in USDA school meal programs to sell competitive foods only if the food items they sell meet nutrition standards based on the Dietary Guidelines for Americans. Concerns have been raised about the potential effects of limiting competitive foods on local school food service finances. However, national data indicate that only in a subset of schools do food services receive large amounts of revenues from competitive foods. These food services are typically located in secondary schools in more affluent districts, serving higher proportions of students who do not receive free or reduced price meals. Compared to other food services, these food services couple higher competitive food revenues with lower school meal participation. Increasing school meal participation could increase meal revenues to offset any loss of competitive food revenues. Replacing less-healthful competitive items with healthier options could also help maintain school food service revenues while improving the school food environment. Nationally consistent nutrition standards for competitive foods may encourage development and marketing of healthful products.

  5. Nuclear Data Online Services at Peking University

    Fan, T.S.; Guo, Z.Y.; Ye, W.G.; Liu, W.L.; Chen, J.X.; Tang, G.Y.; Shi, Z.M.; Chen, J.E.; Liu, T.J.; Liu, C.X.; Huang, X.L.

    2005-01-01

    The Institute of Heavy Ion Physics at Peking University has developed a new nuclear data online services software package. Through the web site (http://ndos.nst.pku.edu.cn), it offers online access to main relational nuclear databases: five evaluated neutron libraries (BROND, CENDL, ENDF, JEF, JENDL), the ENSDF library, the EXFOR library, the IAEA photonuclear library and the charged particle data of the FENDL library. This software allows the comparison and graphic representations of the different data sets. The computer programs of this package are based on the Linux implementation of PHP and the MySQL software

  6. Food Preparation and Service. An Introductory Course for Food Services Careers.

    Douma, Elaine L.

    Intended for use in a comprehensive senior high school, this curriculum guide for an introductory laboratory course focuses on the development of abilities, attitudes, and personal qualities which would lead to job success at the entry level in the food service industry, including in the areas of cooking, waitressing, supermarkets, and similar…

  7. HEALTHY Study School Food Service Revenue and Expense Report

    Trevino, Roberto P.; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas

    2012-01-01

    Background: Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment.

  8. Outsourcing on American Campuses: National Developments and the Food Service Experience at GWU

    Glickman, Theodore S.; Holm, Jennifer; Keating, Devlin; Pannait, Claudia; White, Susan C.

    2007-01-01

    Purpose: The purpose of this paper is to provide an in-depth examination of the outsourcing of food services on a university campus. Design/methodology/approach: The paper uses a detailed case study including interviews with university administrators, contractor administrators, and students and background information taken from student…

  9. THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

    Muhammad Iqbal; Susetyowati Susetyowati; Martalena Br Purba

    2017-01-01

    The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, th...

  10. Top of the food chain: Product services in the food industry

    Dixon, Andrew M.; Simon, Matthew

    2001-01-01

    This paper aims to describe the environmental impact of the food industry supply chain and explore the potential for new product-service systems in the food sector, which has not been subject to a great deal of eco-design research. Data from a cross-sector analysis of UK industry, concentrating on the sectors representing the food industry supply chain, is utilised. These sectors are agriculture, food processing, retailing, food services, and kitchen equipment. The analysis combines economic ...

  11. How do Student Clients of a University-based Food Bank Cope with Food Insecurity?

    Farahbakhsh, Jasmine; Ball, Geoff D C; Farmer, Anna P; Maximova, Katerina; Hanbazaza, Mahitab; Willows, Noreen D

    2015-12-01

    To describe the food security status, food insecurity coping strategies, characteristics, and experiences of student clients of the Campus Food Bank (CFB) at the University of Alberta in Edmonton, Alberta, Canada. A convenience sample of 58 students completed a survey from April 2013 to April 2014. Food security status was determined using the "Adult Food Security Survey Module". Ninety percent of CFB student clients who participated in this study were food insecure, which included both moderately and severely food insecure groups. The most prevalent coping strategies for food insecurity included applying for a loan or bursary (86.2%), seeking employment or working more hours (84.5%), and purchasing food using a credit card (77.6%). Participants were a diverse mix of students, including graduate students (50.0%), international students (46.6%), and caregivers of children (24.1%). The most common primary sources of income were government student loans (29.3%) and research assistantships (20.7%). Most participants (82.8%) liked the food they received from the food bank. Food insecurity is highly prevalent among student clients of this university-based food bank. Students used a variety of coping strategies to increase their disposable income, highlighting the need for additional strategies to alleviate food insecurity among vulnerable students.

  12. THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

    Muhammad Iqbal

    2017-01-01

    Full Text Available The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, the treatment groups (room service and control groups (conventional. Leftover food between groups was compared for 9 large meals to determine acceptability. Food satisfaction is measured on the last day with using questionnaire. The study was conducted in April-June 2014. Chi-Square test and logistic regression were used for analysis of research data. There were significant differences food satisfaction (RR=4.6; p=0.0001 and food acceptance (RR=1.94; p=0.0488 between control and treatment group. The logistic regression test showed that room service group had higher food satisfaction and food acceptance level than control group after controlling confounding factors, which were 12,11 times (95% CI 3,593 – 37,219 and 2,38 times (95% CI 0,68-8,31, respectively. The room service increases food satisfaction and food acceptance of patients compared with conventional systems.

  13. The attitude of university students towards food irradiation

    Fiszer, F.; Pastuszko, G.

    1994-01-01

    A pool was conducted among undergraduate students of the Faculty of Food Technology of Poznan Agricultural University (PAU) - 73 persons, the Faculty of Commodity Science of University of Economics (UE) - 16 persons, and the Faculty of Medicine of Medical University (MU) - 90 persons. The students answered 14 questions concerning directly food preservation by irradiation, evaluation of hazard level towards wholesomeness of food caused by various contaminations and food additives, and assessment of risk to consumer resulting from food processing. Certain influence of education on correctness of responses was observed. For example, the question 'Is there a connection between release of cesium-137 due to the Chernobyl accident and food irradiation' was answered in a following way: PAU (education) 'Yes' - 8.2%, 'No' - 76.7%, 'I don't know' - 15.1%; UE (no education) 'Yes' - 62.6%, 'No' -18.7%, 'I don't know' - 18.7%; MU (no education) 'Yes' - 75.7%, 'No' - 15.6%, 'I don't know' - 8.9%. Of harmful food contaminants, the heavy metals were given the highest rank by students of PAU and MU. The students of UE gave the highest priority to mould contamination. Students of all test groups assessed that the chemical methods of food preservation were the most objectionable. (author)

  14. Nutritional quality and price of university food bank hampers.

    Willows, Noreen D; Au, Vivian

    2006-01-01

    Food insecurity appears to be a growing problem for post-secondary students, but little study has been made of the 51 campus-based food banks that exist. In 2003-04, the University of Alberta Campus Food Bank (CFB) distributed hampers intended to supply four days of food to 630 unique clients, of whom 207 (32.8%) were children. The nutritional adequacy of food hampers and cost saving to students were evaluated in the current study. Hampers prepared for one adult, and for one adult with one child, were nutritionally evaluated and scored for number of servings according to Canada's Food Guide to Healthy Eating. Two types of hampers were evaluated: those containing only non-perishable items, and those containing non-perishable and perishable items. Hamper contents were priced to establish the cost saving to students. The study revealed that a student with one child would receive up to 58.02 Canadian dollars worth of food in a hamper that contained perishable items. All hampers met the recommended minimum servings for each food group, but were very low in fat and protein from animal sources. Because students can obtain hampers only twice each month, the CFB is not the solution to food insecurity on campus. Awareness of the issue of post-secondary student food insecurity needs to be raised.

  15. Prerequisite programs and food hygiene in hospitals: food safety knowledge and practices of food service staff in Ankara, Turkey.

    Bas, Murat; Temel, Mehtap Akçil; Ersun, Azmi Safak; Kivanç, Gökhan

    2005-04-01

    Our objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and environment.

  16. Pre-Employment Laboratory Education. Food Service Guidebook.

    Texas Tech Univ., Lubbock. Home Economics Instructional Materials Center.

    This guidebook is designed for use in teaching students enrolled in preemployment laboratory education (PELE) food service programs. The first of two major sections includes an overview for teachers on planning, conducting, and evaluating a PELE food service program. Specific topics discussed in section 1 include (1) facilities and equipment, (2)…

  17. Planning the School Food Service Facilities. Revised 1967.

    Utah State Board of Education, Salt Lake City.

    Evaluations of food service equipment, kitchen design and food service facilities are comprehensively reviewed for those concerned with the planning and equipping of new school lunchrooms or the remodeling of existing facilities. Information is presented in the form of general guides adaptable to specific local situations and needs, and is…

  18. Identifying Competencies in the Food Service Industry. Final Report.

    Wagner, Linda M.

    This report documents a research project conducted to ascertain what specific occupational competencies are necessary for employees in the food service industry. Questionnaires were mailed to employers, in restaurants and hospitals and to graduates of high school and postsecondary food service programs. The respondents completed 316 position…

  19. Bases for Vocational Education for Food Service Industry Employees.

    Iowa State Univ. of Science and Technology, Ames.

    As a preliminary step in establishing bases for food service training programs, data were collected from a sample of institutions including 4,496 restaurants, 158 hospitals, 436 nursing homes, and 343 custodial homes. A second phase involved developing inventories of attitudes toward food service employment and administering them to high school…

  20. Hotel & Food Service Industries. Workforce & Workplace Literacy Series.

    BCL Brief, 1992

    1992-01-01

    This brief gives an overview of the topic of workplace literacy for the hotel and food service industries and lists program contacts. The following organizations operate employee basic skills programs for hotel and food service employees, provide technical assistance, or operate grant programs: Essential Skills Resource Center; Language Training…

  1. Food Service Technical Terms. English-Spanish Lexicon.

    Shin, Masako T.

    This English-Spanish lexicon presents food service technical terms. The terms are divided into seven categories: basic food items, common baking terms, food cutting terms, general cooking terms, non-English culinary terms, and tools and equipment. Each English word or term is followed by its Spanish equivalent(s). (YLB)

  2. Assessment of food safety practices of food service food handlers (risk assessment data): testing a communication intervention (evaluation of tools).

    Chapman, Benjamin; Eversley, Tiffany; Fillion, Katie; Maclaurin, Tanya; Powell, Douglas

    2010-06-01

    Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design new methods and messages aimed at increasing food safety risk-reduction practices from farm to fork. Food safety infosheets, a novel communication tool designed to appeal to food handlers and compel behavior change, were evaluated. Food safety infosheets were provided weekly to food handlers in working food service operations for 7 weeks. It was hypothesized that through the posting of food safety infosheets in highly visible locations, such as kitchen work areas and hand washing stations, that safe food handling behaviors of food service staff could be positively influenced. Using video observation, food handlers (n = 47) in eight food service operations were observed for a total of 348 h (pre- and postintervention combined). After the food safety infosheets were introduced, food handlers demonstrated a significant increase (6.7%, P < 0.05, 95% confidence interval) in mean hand washing attempts, and a significant reduction in indirect cross-contamination events (19.6%, P < 0.05, 95% confidence interval). Results of the research demonstrate that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers.

  3. [Universal coverage of health services in Mexico].

    2013-01-01

    The reforms made in recent years to the Mexican Health System have reduced inequities in the health care of the population, but have been insufficient to solve all the problems of the MHS. In order to make the right to health protection established in the Constitution a reality for every citizen, Mexico must warrant effective universal access to health services. This paper outlines a long-term reform for the consolidation of a health system that is akin to international standards and which may establish the structural conditions to reduce coverage inequity. This reform is based on a "structured pluralism" intended to avoid both a monopoly exercised within the public sector and fragmentation in the private sector, and to prevent falling into the extremes of authoritarian procedures or an absence of regulation. This involves the replacement of the present vertical integration and segregation of social groups by a horizontal organization with separation of duties. This also entails legal and fiscal reforms, the reinforcement of the MHS, the reorganization of health institutions, and the formulation of regulatory, technical and financial instruments to operationalize the proposed scheme with the objective of rendering the human right to health fully effective for the Mexican people.

  4. Evolution of Food Quality Demand in the Food Service Industry in China: The Case of Duck

    Carnegie, Rachel Alison

    2014-01-01

    Booming economic growth and rising consumer incomes have impacted food preferences and purchasing behavior in China. At the same time, several internationally publicized food safety incidents, particularly in the animal husbandry sector, have heightened awareness of and concern for food safety and quality in meat and dairy. Rising quality demand and safety concerns have been studied at length in the food retail sector, but also appear to be important in the food service industry. This researc...

  5. Microwave Cooking Practices in Minnesota Food Service Establishments.

    Hedeen, Nicole; Reimann, David; Everstine, Karen

    2016-03-01

    Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

  6. Applying Importance-Performance Analysis as a Service Quality Measure in Food Service Industry

    Tzeng, Gwo-Hshiung; Chang, Hung-Fan

    2011-01-01

    As the global economy becomes a service oriented economy, food service accounts for over 20% of service revenue, with an annual growth rate of more than 3%. Compared to physical products, service features are invisible, and the production and sale occurs simultaneously. There is not easy to measure the performance of service. Therefore, the service quality of catering services is considered to be an important topic of service management. According Market Intelligence & Consulting Institute (M...

  7. Competition in Telecoms-Implications for Universal Service and Employment

    Petrazzini, Ben A.

    1996-01-01

    The author argues that competition in domestic telecommunications markets promotes both universal service and employment in developing countries. Thus, incumbent monopoly operators should be reformed. And since incumbents are subject to increasingly fierce international competition from callback services, Internet phone services, mobile satellite services, and global operators, this reform ...

  8. Serving the food nation: Exploring Body Mass Index in food service workers.

    Woodhall-Melnik, Julia; Cooke, Martin; Bigelow, Philip L

    2015-01-01

    Obesity is a public health concern in North America. Consumption of food prepared outside of the home is often discussed as a contributing factor. To determine whether or not Canadian food service workers are more likely to have high Body Mass Indices (BMIs) as compared with the general population, and to examine factors that contribute to BMI in this population. Analyses of secondary survey data from Cycle 5.1 of the Canadian Community Health Survey were performed. Descriptive statistics were generated to examine food service workers' risk of having above normal BMI compared to other Canadians. Logistic regression analysis was used to identify factors contributing to variation in BMI among food service workers. Analyses were stratified by age. Canadian food service workers are less likely to have BMIs in the overweight and obese ranges than the general population. Stratification by age demonstrated that this decreased risk can be attributed to the fact that food service workers tend to be younger than the general population. As age increases among food service workers, the odds of having a BMI in the overweight and obese ranges increases. Food service workers in general were not at higher risk for high BMI, but those between the ages of 41 and 64 are at higher risk of having a BMI in the overweight or obese ranges. The findings suggest that proximity to food service outlets may not be the most salient factor in explaining BMI.

  9. Quality Service Standard of Food and Beverage Service Staff in Hotel

    Thanasit Suksutdhi

    2014-01-01

    This survey research aims to study the standard of service quality of food and beverage service staffs in hotel business by studying the service standard of three sample hotels, Siam Kempinski Hotel Bangkok, Four Seasons Resort Chiang Mai, and Banyan Tree Phuket. In order to find the international service standard of food and beverage service, triangular research, i.e. quantitative, qualitative, and survey were employed. In this research, questionnaires and in-depth interview were used for ge...

  10. Assessing the Food Safety Knowledge of University of Maine Students

    Ferk, Chelsea C.; Calder, Beth L.; Camire, Mary Ellen

    2016-01-01

    Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well-being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18- to 26-year-old Univ. of Maine students.…

  11. Fruit, Vegatables and Fast Food Consumption among University Students

    Claudiu Avram

    2013-06-01

    Full Text Available Purpose: To establish the prevalence of fruit, vegetables and fast food consumption among students from Timisoara university center and provide evidence based information for increasing healthy food choices in order to prevent cardiovascular diseases. Material and Methods: We perform a cross-sectional study on 435 university students from the Timisoara university center, Romania (mean age: 22±4.8 years. The students were recruited using internet and public announcements in the student’s campus. All students completed a self administered diet questionnaire. Results: Two thirds of students are not eating fruits and vegetables daily. The prevalence of daily fruit consumption is even lower - 25%. Regarding fast food consumption we found that 26% of students are often consume these unhealthy products. Three main determinants was identified for choosing unhealthy diet: lack of time, school programme and lack of money. Conclusions: The unhealthy food consumption among students from Timisoara university center is highly prevalent. Increasing students’ nutrition-information knowledge and provision of nutrition education is recommended.

  12. 77 FR 48453 - Connect America Fund; High-Cost Universal Service Support; Universal Service Reform-Mobility Fund

    2012-08-14

    ... constitutes corporate welfare, as the average annual net income of such carriers purportedly demonstrates that... preferences here. Blooston cites the Universal Service principle of competitive neutrality, which it...

  13. Making the organic food service chain work and survive

    Kristensen, Niels Heine; Netterstrøm, Sune; He, Chen

    2009-01-01

    and organic procurement schemes are developing as a strategic part of policymaker’s tools. However evidence has shown that the organic change agenda in public food service supply chains seems to be fragile. This is due to the fact that the organic agenda challenges the normal way that food service provision...... in the policy process that make the organic food service chain work and survive on a long-term scale.......Public food provision has received increased attention over the past decades from policymakers, consumers and citizens. As an example food at schools are increasingly coming into focus of change and innovation agendas. One of the most persistent agendas is the call for more organic foods...

  14. Food service compliance with ISO 14001 and ISO 22000

    Laura Lyra Santos

    2012-06-01

    Full Text Available OBJECTIVE: The objective of this study was to assess food service environmental and food safety management systems according to two checklists based on ABNT ISO 22000 and 14001. METHODS: This exploratory and descriptive study investigated a-la-carte food services of the Federal District, Brazil. Two checklists were developed to investigate ISO 14001 and 22000 compliance. A total of 37 food services were selected from the list of the Brazilian Association of Bars and Restaurants by simple random sampling. Checklist results were analyzed according to ANVISA resolution nº 275/2002. RESULTS: Only five food services employed dietitians to supervise meal production. These establishments achieved the highest ISO compliance. However, no establishment had more than 50% ISO 14001 or 22000 compliance. Restaurants showed little concern for the environment and disobeyed waste disposal laws by not separating recyclables from non-recyclables. CONCLUSION: The study food services do not have safe meal production systems, evidenced by non-conformity with the reference standards. Additionally, they do not attempt to reduce the environmental impact of their wastes. Food services supervised by dietitians are better prepared to produce safe foods.

  15. Food waste volume and origin: Case studies in the Finnish food service sector.

    Silvennoinen, Kirsi; Heikkilä, Lotta; Katajajuuri, Juha-Matti; Reinikainen, Anu

    2015-12-01

    We carried out a project to map the volume and composition of food waste in the Finnish food service sector. The amount, type and origin of avoidable food waste were investigated in 51 food service outlets, including schools, day-care centres, workplace canteens, petrol stations, restaurants and diners. Food service outlet personnel kept diaries and weighed the food produced and wasted during a one-week or one-day period. For weighing and sorting, the food waste was divided into two categories: originally edible (OE) food waste was separated from originally inedible (OIE) waste, such as vegetable peelings, bones and coffee grounds. In addition, food waste (OE) was divided into three categories in accordance with its origins: kitchen waste, service waste and customer leftovers. According to the results, about 20% of all food handled and prepared in the sector was wasted. The findings also suggest that the main drivers of wasted food are buffet services and overproduction. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Perceived Service Quality and Student Loyalty in an Online University

    Martínez-Argüelles, María-Jesús; Batalla-Busquets, Josep-Maria

    2016-01-01

    This paper examines the influence that student perceived quality of service (PSQ) has on continuance intention and willingness to recommend a course in a fully online university. A holistic view of the service provided by the university is taken. It is not only the effect of the teaching which is examined, but also that of the administrative…

  17. University Library Virtual Reference Services: Best Practices and Continuous Improvement

    Shaw, Kate; Spink, Amanda

    2009-01-01

    The inclusion or not of chat services within Virtual Reference (VR) is an important topic for university libraries. Increasingly, email supported by a Frequently Asked Questions (FAQ) database is suggested in the scholarly literature as the preferred, cost-effective means for providing university VR services. This paper examines these issues and…

  18. FOOD SECURITY, NUTRITION AND SUSTAINABILITY AT RESTAURANT UNIVERSITY

    Thainara Araujo Franklin

    2016-06-01

    Full Text Available Healthy eating is one of the factors that may influence the establishment of the health of an individual and the health quality of food consumed. Faced with the daily rush, with long days of activities, a large number of the population uses University restaurants for food. Thus, these sites should pay attention to the variables involved in the process of food production through the use of safe food and adequate nutrition for consumers. For this reason, knowledge of food security and sustainable development condition are relevant for discussion and information about employee training for food handling and conservation of these. Thus, the sanitary conditions and knowledge of restaurant employees on this topic were collected through a questionnaire composed of 18 questions containing information on sociodemographic, food security, nutrition and sustainability. We used the Packcage The Statistical Software for Social Sciences for Windows (SPSS version 21.0 for tabulation and analysis of data. It was found that most employees responded correctly to questions relating to hygiene and sanitary practices and have knowledge about the sustainable development of the restaurant.

  19. Universities Improve Services with E-Commerce.

    Palmer, Gina Adams

    2001-01-01

    This follow-up to a December 2000 article provides more details on Stanford University's venture into the "sell-side" of e-commerce, then describes another "sell-side" success story at the University of Wisconsin. Madison. Discusses experiences on the "buy-side" of e-commerce at the Massachusetts Institute of…

  20. University Rankings: How Well Do They Measure Library Service Quality?

    Jackson, Brian

    2015-01-01

    University rankings play an increasingly large role in shaping the goals of academic institutions and departments, while removing universities themselves from the evaluation process. This study compares the library-related results of two university ranking publications with scores on the LibQUAL+™ survey to identify if library service quality--as…

  1. Innovative and creative entrepreneurship support services at universities

    Arroyo-Vazquez, M.; van der Sijde, P.C.; Jimenez-Saes, F.

    2010-01-01

    In the context of entrepreneurial universities, new stakeholders and new roles for old ones have emerged. Accordingly, university entrepreneurship support services have to behave in a creative and innovative manner to actively support business creation at universities. This means that a common

  2. Listening to food workers: Factors that impact proper health and hygiene practice in food service.

    Clayton, Megan L; Clegg Smith, Katherine; Neff, Roni A; Pollack, Keshia M; Ensminger, Margaret

    2015-01-01

    Foodborne disease is a significant problem worldwide. Research exploring sources of outbreaks indicates a pronounced role for food workers' improper health and hygiene practice. To investigate food workers' perceptions of factors that impact proper food safety practice. Interviews with food service workers in Baltimore, MD, USA discussing food safety practices and factors that impact implementation in the workplace. A social ecological model organizes multiple levels of influence on health and hygiene behavior. Issues raised by interviewees include factors across the five levels of the social ecological model, and confirm findings from previous work. Interviews also reveal many factors not highlighted in prior work, including issues with food service policies and procedures, working conditions (e.g., pay and benefits), community resources, and state and federal policies. Food safety interventions should adopt an ecological orientation that accounts for factors at multiple levels, including workers' social and structural context, that impact food safety practice.

  3. Mood and food at the University of Turku in Finland

    El Ansari, Walid; Suominen, Sakari; Berg-Beckhoff, Gabriele

    2015-01-01

    OBJECTIVES: We examined perceived stress and food intake at University of Turku, Finland. METHODS: This study was conducted as an online survey (1189 students). We computed two composite food intake pattern scores (sweets, cakes and snacks; fruits and vegetables), a dietary guideline adherence...... to healthy weight students. Sweets, cookies and snacks consumption were not associated with stress. Stress was associated with lower subjective importance of healthy eating, independent of gender and BMI. CONCLUSIONS: Perceived stress might have relationships of different magnitudes in overweight vs. normal...

  4. Food Service Perspectives on National School Lunch Program Implementation.

    Tabak, Rachel G; Moreland-Russell, Sarah

    2015-09-01

    Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines. Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research. Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success. Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation.

  5. Uniting Community and University through Service Learning

    Arney, Janna B.; Jones, Irma

    2006-01-01

    At its core, service-learning is about creating opportunities for students to apply theory they learn in the classroom to real-world problems and real-world needs. A service-learning project was initiated with the CEO of the Brownsville Chamber of Commerce. The project required 2nd-year business communication students to interview community…

  6. Patient Satisfaction with Food Services in Teaching Hospitals of Tabriz; 2012

    Massumeh gholizadeh

    2015-08-01

    Full Text Available Background and Objectives : Results of the previous studies indicate that nutrition as one of the basic elements in patient safety is neglected or plays a minor role in treatment process. This study aimed to assess patient satisfaction with food services in teaching hospitals of Tabriz University of medical sciences. Materials and Methods : This cross-sectional study was conducted in teaching hospitals of Tabriz University of medical sciences. A total 314 number of available beds were selected. Data gathering tool was a LIKERT-based researcher–made questionnaire with 15 questions. Validity and reliability of the tool were verified by Delphi method and Cronbach’s alpha test of 0.91. Sample t-test and ANOVA were used to analyze data. Results: This study’s findings declared the minimum satisfaction about hospitals’ food services include: patients’ demands, assistance while eating, the effect of food on improving health conditions, clean appearance of meal services, observing health standards and respect by distributors .The findings revealed a significant difference among different nutritional services in studied hospitals. However, there was not a meaningful relationship between the level of satisfaction and gender, occupation, education and place of residence.  Conclusion : Based on the results of this study, hospital managers are recommended to carry out activities to promote awareness of food services staff regarding food safety programs, employing more nutritionists and their active presence at the patient’s bedside and providing freedom of choice for patients. ​

  7. Purchasing efficiency in a mining food service organisation

    S Blignaut

    ISSN 0378-5254 Journal of Family Ecology and Consumer Sciences, Vol 27: No 2, 1999. 85. Purchasing ... Although the pro- curement process for all types of food service units, ... Clients are more satisfied and management control improves ...

  8. Federal Procurement Standards Applied to School Food Services.

    VanEgmond-Pannell, Dorothy

    1984-01-01

    Explains standards laid out in Federal Circular A-120 to ensure accountability, uniformity of standards, legal compliance, and efficiency in school food service procurement. Includes bidding and contract award procedures, contract compliance considerations, and cost-cutting methods. (MCG)

  9. Summer Food Service Program. Nourishing News. Volume 3, Issue 8

    Idaho State Department of Education, 2009

    2009-01-01

    The primary goal of the Summer Food Service Program (SFSP) is to provide nutritious meals to children in low-income areas when school is not in session. This issue of "Nourishing News" focuses on SFSPs. The articles contained in this issue are: (1) Is Your Summer Food Program Financially Fit? (Jean Zaske); (2) Keeping the…

  10. Modelling the dynamic interactions between food production and ecosystem services

    Duku, C.

    2017-01-01

    Given the high levels of food insecurity and the loss of vital ecosystem services associated with deforestation, countries in sub-Saharan Africa (SSA) face a major dilemma. How can they produce enough food in a changing climate to feed an increasing population while protecting natural forests and

  11. Technical Objective Document for Food and Food Service Systems

    1990-10-01

    full ntission posture for exlended duration . 3. POCGRESS AND ACCa -fPLISHMENI’S Natick is responsible for many Research, Development, Test , and...Dr. David L. Kaplan Telephone (508) 651-5525 (Biotechnology) b. Technology Program (1) FY91 Planned Programs Complete Joint Services Front End

  12. Evaluating Service Quality in Universities: A Service Department Perspective

    Smith, Gareth; Smith, Alison; Clarke, Alison

    2007-01-01

    Purpose: The purpose of the study is to report on an in-depth exploration of service quality in an Information Technology service department in a Higher Education Institute (HEI) and to evaluate the instrument used. Design/methodology/approach: The study surveys customers using the SERVQUAL instrument, which is one of the most widely used and…

  13. Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

    Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

    2008-04-15

    This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions.

  14. Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

    Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

    2008-04-01

    This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions

  15. [Vitamin and minerals consumed food group by Chilean university students].

    Durán Aguero, Samuel; Reyes García, Susanne; Gaete, María Cristina

    2013-01-01

    The lifestyle changes in college, students go through periods of physical inactivity and irregular meal times, which leads to increased consumption of processed foods and fast food. To calculate vitamins and minerals intakes for groups in the diet of Chilean university students. We studied 654 university students (18 to 24 years, 54% female), a 7-day food frequency questionnaire was used for dietary assessment, the information collected was classified into 12 groups representing each set of food, and then nutrient intake was determined. The main results were: (a) women had lower intake of most micronutrients than men (b) pantothenic acid, vitamin B12 and E, calcium, magnesium and iron are nutrients that showed mean intakes below the daily recommendations, (c) the consumption of bread is essential for the supply of B vitamins, iron, copper and selenium. In the usual diet of college students, bread is a key to the dietary intake of B vitamins, iron, copper and selenium, as well as dairy products for calcium, meat and fish for vitamin B12 and zinc; vegetables for vitamin A and fruits for vitamin C. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

  16. [Carriage of Staphylococcus aureus among food service workers].

    Alarcón-Lavín, María Paula; Oyarzo, Carolina; Escudero, Carlos; Cerda-Leal, Fabiola; Valenzuela, Francisco J

    2017-12-01

    Background Staphylococcus aureus produces 11 serotypes of endotoxins that may cause food poisoning. Aim To determine the prevalence of type A enterotoxigenic Staphylococcus aureus carriage among food service workers in Chillan, Chile. Material and Methods Pharyngeal swabs were obtained from 100 food service workers and were cultured in Agar plates. After identifying the presence of Staphylococcus aureus, DNA was extracted to identify type A toxin by conventional PCR. Results Thirty eight percent of samples were colonized with Staphylococcus aureus. Among these, 26% were toxin A producers. Conclusions Half of the sampled workers carried Staphylococcus aureus and a quarter of these produced type A enterotoxin.

  17. Scenario of research on Food Service in Brazil

    Flávia Milagres CAMPOS

    Full Text Available ABSTRACT Objective: The present study aims to investigate the scenario of research on Food Service in Brazil based on the Stricto Sensu Graduate Programs in Nutrition, research groups, and scientific production. Methods: A search of the research lines including studies related to this topic and the researchers engaged in those studies was conducted. The research groups were identified on the Directory of Research Groups in Brazil website and the profile of the scientific production was based on articles included in the Scientific Electronic Library Online database. Articles published in international journals that were related to research lines focused on food production were also searched and analyzed. Results: The search identified only two graduate programs with research lines that describe the food production as the object of study although 13 graduate programs carry out research related to Food Service, especially focused on nutritional and sanitary aspects of food. The same trend was observed in the national articles. The internationalization of these two research line results from the academic publication in 22 different journals over the past 5 years. Thirty five professors were identified and most of them hold a PhD in Food Science and Technology. The number of research groups increased from two in 2000 to twenty nine in 2010. Conclusion: The inclusion of Food Service in graduate programs is still limited. The main trend observed is towards a closer relationship with Food Science and Technology in terms of the lines of research, professional qualification, and published studies.

  18. A simple awareness campaign to promote food waste reduction in a University canteen.

    Pinto, Renata Soares; Pinto, Renata Machado Dos Santos; Melo, Felipe Fochat Silva; Campos, Suzana Santos; Cordovil, Cláudia Marques-Dos-Santos

    2018-03-01

    to be only efficient with the collaboration of the canteen staff that needs solid education. From the results, a set of measures was presented to the University Social Services for adoption to ensure a permanent reduction of food waste and recyclables in the University canteens. Copyright © 2018 Elsevier Ltd. All rights reserved.

  19. Program Evaluation: A Consumer Evaluation of Alternative Contractor Concepts in Government Food Service

    1974-09-01

    food service facilities. The food factors (quality, variety, and quantity, in that order) were generally rated by consumers as most serious problems, in keeping with many previous survey studies of military food service system. The contractor food service concept with raw food provided by the contractor, as exemplified by Fort Myer, significantly reduced consumer problems in food service personnel, speed, hours, environment, and convenience of location, and also reduced the degree to which food variety,

  20. Development and Psychometric Testing of a Novel Food Service Satisfaction Questionnaire for Food Service Staff of Aged Care Homes.

    Miller, M; Hamilton, J; Scupham, R; Matwiejczyk, L; Prichard, I; Farrer, O; Yaxley, A

    2018-01-01

    Food service staff are integral to delivery of quality food in aged care homes yet measurement of their satisfaction is unable to be performed due to an absence of a valid and reliable questionnaire. The aim of this study was to develop and perform psychometric testing for a new Food Service Satisfaction Questionnaire developed in Australia specifically for use by food service staff working in residential aged care homes (Flinders FSSQFSAC). A mixed methods design utilizing both a qualitative (in-depth interviews, focus groups) and a quantitative approach (cross sectional survey) was used. Content validity was determined from focus groups and interviews with food service staff currently working in aged care homes, related questionnaires from the literature and consultation with an expert panel. The questionnaire was tested for construct validity and internal consistency using data from food service staff currently working in aged care homes that responded to an electronic invitation circulated to Australian aged care homes using a national database of email addresses. Construct validity was tested via principle components analysis and internal consistency through Cronbach's alpha. Temporal stability of the questionnaire was determined from food service staff undertaking the Flinders FSSQFSAC on two occasions, two weeks apart, and analysed using Pearson's correlations. Content validity for the Flinders FSSQFSAC was established from a panel of experts and stakeholders. Principle components analysis revealed food service staff satisfaction was represented by 61-items divided into eight domains: job satisfaction (α=0.832), food quality (α=0.871), staff training (α=0.922), consultation (α=0.840), eating environment (α=0.777), reliability (α=0.695), family expectations (α=0.781) and resident relationships (α=0.429), establishing construct validity in all domains, and internal consistency in all (α>0.5) except for "resident relationships" (α=0.429). Test

  1. The Future Role of Publishing Services in University Libraries

    Walters, Tyler

    2012-01-01

    This study explores possible futures for university-based library publishing services (LPS) and uses scenario planning as its research method. The study posits that the major force in developing LPS is the level of funding from the host university, with the most uncertain factor being whether faculty will adopt LPS. The study participants…

  2. An Appraisal of Digital Reference Services in Nigerian University ...

    This study examined digital reference services in Nigeria university libraries. A descriptive research design of the ex-post facto was adopted in the study. The instrument used in collecting data for this study was the questionnaire. One hundred and twenty respondents were randomly selected from six Nigerian universities ...

  3. Hand washing frequencies and procedures used in retail food services.

    Strohbehn, Catherine; Sneed, Jeannie; Paez, Paola; Meyer, Janell

    2008-08-01

    Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of times hand washing should occur by each employee for each sector of food service during each phase of operation are seven times per hour for assisted living, nine times per hour for childcare, 29 times per hour for restaurants, and 11 times per hour for schools. These benchmarks are high, especially for restaurant employees. Implementation would mean lost productivity and potential for dermatitis; thus, active managerial control over work assignments is needed. These benchmarks can be used for training and to guide employee hand washing behaviors.

  4. [Food habits and nutritional assessment in a tunisian university population].

    Cervera Burriel, Faustino; Serrano Urrea, Ramón; Daouas, Thouraya; Delicado Soria, Amalia; García Meseguer, María José

    2014-12-01

    Nutrition and health are of great importance throughout life, in particular in adulthood due to active population is included among the adults. Therefore, it is essential to assess the quality of the diet and the possible conditioning factors. The objectives of this study were to characterize food habits and assess the quality of the diet of university students from the Virtual University of Tunisia, a North African country in nutritional transition. This is a cross-sectional study performed with data collected from a sample of 54 students from this University. For each individual a questionnaire involving socio-economic and demographic data was self-reported. Food consumption was gathered by a 24 hours recall. The assessment of diet quality was conducted by Healthy Eating Index and Mediterranean Diet Score. The study revealed that the diet of this population is hypocaloric. The percentage of total energy from proteins was 18% and the percentage of total energy from carbohydrates was about 40%. The diet was high in simple sugars, saturated fat and cholesterol. Apart from oils and fat, the main source of lipids had an animal origin from meat (19%), and the fish group only provided 3% of this macronutrient. According to Healthy Eating Index classification more than 50% of students scored "poor" and more than 40% "needs improvement" about the quality of their diet. The study also showed low adherence rates to the Mediterranean diet. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  5. An Empirical Study of State University Students' Perceived Service Quality

    Sumaedi, Sik; Bakti, Gede Mahatma Yuda; Metasari, Nur

    2012-01-01

    Purpose: This paper aims to identify: university students' perceived service quality dimensions; the dimensions contributing most towards overall students' perceived service quality; and whether there is a difference in perceived quality level of each dimension based on students' year of study and gender in the context of undergraduate students of…

  6. Cloud Computing E-Communication Services in the University Environment

    Babin, Ron; Halilovic, Branka

    2017-01-01

    The use of cloud computing services has grown dramatically in post-secondary institutions in the last decade. In particular, universities have been attracted to the low-cost and flexibility of acquiring cloud software services from Google, Microsoft and others, to implement e-mail, calendar and document management and other basic office software.…

  7. Education Technology Services at Indiana University: A Case Study.

    Bichelmeyer, B. A.; Hara, Noriko; Yi, Jessi; Dennen, Vanessa; Avers, Dale; Tzeng, Jeng-Yi

    1998-01-01

    This paper, based on a qualitative research study, describes the technology resources available in the Indiana University School of Education, explains the range of services provided by Education Technology Services (ETS), documents the organizational structure of ETS, and describes the key processes and culture of ETS. (Author/AEF)

  8. 1970-1971 Annual Report: Extension Service Program, Silliman University.

    Maturan, Eulalio G.

    The 1970-1971 annual report of the Extension Service Program of Silliman University, Dumaguete City, Philippines, treats the following projects: Mabinay Agricultural Extension, Mabinay Negrito Action-Research, Reforestation, and Livestock Dispersal. Also discussed are the Rural Publications Center and other extension services--a radio program,…

  9. The Researches on Food Traceability System of University takeout

    lu, Jia xin; zhao, Ce; li, Zhuang zhuang; shao, Zi rong; pi, Kun yi

    2018-06-01

    In recent years, campus takeaway has developed rapidly, and all kinds of online ordering platforms are running. The problem of distribution in the campus can not only save the time cost of the businessmen, but also guarantee the effective management of the school, which is beneficial to the construction of the standard health system for the takeout. But distribution according to the existing mode will cause certain safety and health risks. The establishment of the University takeaway food traceability system can solve this problem. This paper first analyzes the sharing mode and distribution process of campus takeaway, and then designs the intelligent tracing system for the campus takeaway; the construction of the food distribution information platform and the problem of the recycling of the green environment of the dining box. Finally, the intelligent tracing system of the school takeout is analyzed with the braised chicken as an example.

  10. The Researches on Food Traceability System of University takeout

    lu Jia xin

    2018-01-01

    Full Text Available In recent years, campus takeaway has developed rapidly, and all kinds of online ordering platforms are running. The problem of distribution in the campus can not only save the time cost of the businessmen, but also guarantee the effective management of the school, which is beneficial to the construction of the standard health system for the takeout. But distribution according to the existing mode will cause certain safety and health risks. The establishment of the University takeaway food traceability system can solve this problem. This paper first analyzes the sharing mode and distribution process of campus takeaway, and then designs the intelligent tracing system for the campus takeaway; the construction of the food distribution information platform and the problem of the recycling of the green environment of the dining box. Finally, the intelligent tracing system of the school takeout is analyzed with the braised chicken as an example.

  11. The Case of Roskilde University E-Services

    Heilesen, Simon

    2008-01-01

    Examining electronic services both as products and as organization, this chapter discusses the development and management of e-services at Roskilde University, Denmark. The services in question can be distinguished according to purpose into products meant for administration, communication......, education, and integration. The chapter discusses several examples of e-services from the point of view of adoption of technological innovation. Further, it is argued that participatory design and voluntary adoption are factors favourable to, but also challenging to the adoption of e-services. The technical...... and organizational integration of e-services are also touched upon, as is the importance of maintaining a creative environment for developing the services. The chapter concludes by outlining some challenges to the continued diffusion of e-services in the organization....

  12. Food insecurity and Mediterranean diet adherence among Greek university students.

    Theodoridis, X; Grammatikopoulou, M G; Gkiouras, K; Papadopoulou, S E; Agorastou, T; Gkika, I; Maraki, M I; Dardavessis, T; Chourdakis, M

    2018-05-01

    To assess Mediterranean diet (MD) adherence and food insecurity (FI) among university students in Greece. A non-probability sample of 236 students was recruited from Athens and Thessaloniki during 2016. FI was assessed with the Household Food Insecurity Access Scale and MD adherence with the MEDAS questionnaire. Mean MEDAS score of the sample was 6.4 ± 1.9, with women demonstrating greater MD adherence compared to men (p = 0.016) and Dietetics students exhibiting increased score compared to the rest (p ≤ 0.001). A low proportion of participants were food-secure (17.8%), 45.3% were severely food-insecure, 22.0% experienced moderate FI and the remaining 14.8% had low FI. Participants studying in the city they grew up exhibited lower FI compared to those studying in other cities (p = 0.009), while, additionally, a trend was noted for increased FI among students with an unemployed family member (p = 0.05). Students working night shifts had lower MD adherence and increased FI compared to the rest (p = 0.004 and p = 0.003, respectively). The same pattern was observed among participants who smoked (p = 0.003 for MD adherence and p = 0.009 for FI, respectively). Multivariate regression analyses did not reveal any connections between FI categories, waist circumference or BMI, but showed an inverse relationship between severe FI and MD adherence. The majority of the surveyed university students from Greece demonstrate some degree of FI, with a great proportion being severely food-insecure. Increased FI is inversely associated with MD adherence. Copyright © 2018 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

  13. Food patterns and nutritional assessment in Galician university students.

    Porto-Arias, José J; Lorenzo, Tania; Lamas, Alexandre; Regal, Patricia; Cardelle-Cobas, Alejandra; Cepeda, Alberto

    2018-02-01

    The access of the young people to the university marks a fundamental break in their lives that may also result in a substantial change in their dietary habits. The aim of this study was to characterize the food patterns, body composition and biochemical profiles of Galician university students from the University of Santiago de Compostela (Campus de Lugo). A total of 62 students participated in this survey. For each individual, anthropometric parameters, blood pressure, blood glucose and lipid profile were measured. Also, the participants filled questionnaires of dietary habits, Mediterranean and Atlantic diet adherence, risk of type II diabetes and physical activity, lifestyle and personal and family histories. A BMI within the normal range was shown by 72% of students. Eight volunteers (12.90%) presented high levels of total cholesterol (>200 mg/dL), and 54.55% of women had levels of HDL-cholesterol above 60 mg/dL. Five students had levels of glucose above 100 mg/dL, being four men and one woman. None of the participants presented high blood pressure, but 11.29% were in pre-hypertension status. The intake of carbohydrates was below the recommendations, while protein and lipids were above. There was an excessive consumption of bakery, alcohol beverages, sausages and ready-made food. The students showed medium adherence to Atlantic and Mediterranean diet and low risk of type II diabetes mellitus and a sedentary lifestyle. Since university students are a group especially prone to poor dietary habits, it seems necessary to promote changes towards healthier meals and rescue the Mediterranean-like dietary pattern.

  14. Medical universities educational and research online services: benchmarking universities' website towards e-government.

    Farzandipour, Mehrdad; Meidani, Zahra

    2014-06-01

    Websites as one of the initial steps towards an e-government adoption do facilitate delivery of online and customer-oriented services. In this study we intended to investigate the role of the websites of medical universities in providing educational and research services following the E-government maturity model in the Iranian universities. This descriptive and cross- sectional study was conducted through content analysis and benchmarking the websites in 2012. The research population included the entire medical university website (37). Delivery of educational and research services through these university websites including information, interaction, transaction, and Integration were investigated using a checklist. The data were then analyzed by means of descriptive statistics and using SPSS software. Level of educational and research services by websites of the medical universities type I and II was evaluated medium as 1.99 and 1.89, respectively. All the universities gained a mean score of 1 out of 3 in terms of integration of educational and research services. Results of the study indicated that Iranian universities have passed information and interaction stages, but they have not made much progress in transaction and integration stages. Failure to adapt to e-government in Iranian medical universities in which limiting factors such as users' e-literacy, access to the internet and ICT infrastructure are not so crucial as in other organizations, suggest that e-government realization goes beyond technical challenges.

  15. Applying Importance-Performance Analysis as a Service Quality Measure in Food Service Industry

    Gwo-Hshiung Tzeng

    2011-09-01

    Full Text Available As the global economy becomes a service oriented economy, food service accounts for over 20% of service revenue, with an annual growth rate of more than 3%. Compared to physical products, service features are invisible, and the production and sale occurs simultaneously. There is not easy to measure the performance of service. Therefore, the service quality of catering services is considered to be an important topic of service management. According Market Intelligence & Consulting Institute (MIC to apply blog text analyzing to point out top 10 restaurants of blog in Taiwan, what it’s popular restaurant in food service industries. This paper attempts to identify both the importance and performance of restaurant service quality in the Taiwan food service industry using the SERVQUAL and IPA model. We can conclude with certainty that three methods (SERVQUAL, IF and IPA are able to explain significant amount of service quality. At the same time, the service quality factors of IPA model had more comprehensive consideration in comparison to those of SERVQUAL and IF.

  16. HEALTHY study school food service revenue and expense report.

    Treviño, Roberto P; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas

    2012-09-01

    Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment. The HEALTHY study was a 3-year (2006 to 2009) randomized, cluster-designed trial conducted in 42 middle schools at 7 field centers. The schools selected had at least 50% of students who were eligible for free or reduced-price lunch or who belonged to a minority group. A randomly assigned half of the HEALTHY schools received a school health intervention program consisting of 4 integrated components: nutrition, physical activity, behavioral knowledge and skills, and social marketing. The nutrition component consisted of changing the meal plans to meet 5 nutrition goals. Revenue and expense data were collected from income statements, federal meal records, à la carte sale sheets, school store sale sheets, donated money/food records, and vending machines. Although more intervention schools reached the nutritional goals than control schools, revenues and expenses were not significantly different between groups. The HEALTHY study showed no adverse effect of school food policies on food service finances. © 2012, American School Health Association.

  17. Socio-demographic Characteristics and Food Hygiene Level Assessment of Food Handlers in Cafeterias around a Federal University in Nigeria

    C. E. Aruwa; A. J. Akindusoye; S. I. Awala

    2017-01-01

    Background and Objective: Globally, food hygiene/food borne illnesses remain subjects of great concern. This study sought to assess the knowledge, attitude and practice of food hygiene; and to determine the types, prevalence and load of microbial isolates among food handlers’ in cafeterias around a University in South-Western Nigeria. It also highlighted the socio-demographic characteristics of food handlers/respondents. Study Design: A cross sectional descriptive design was used, followe...

  18. Food Service and Nutrition for the Space Station

    Sauer, R. L. (Editor)

    1985-01-01

    The proceedings of the Workshop on Food Service and Nutrition for the Space Station, held in Houston, Texas, on April 10 and 11, 1984 was given. The workshop was attended by experts in food technology from industry, government, and academia. Following a general definition of unique space flight requirements, oral presentations were made on state of the art food technology with the objective of using this technology to support the space flight requirements. Numerous areas are identified which in the opinion of the conferees, would have space flight application. But additional effort, evaluation, or testing to include Shuttle inflight testing will be required for the technology to be applied to the Space Station.

  19. The sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in bahir dar town.

    Kibret, Mulugeta; Abera, Bayeh

    2012-03-01

    Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town. A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed. This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.

  20. FOOD BEHAVIOR, BODY IMAGE AND ANTHROPOMETRIC INDICES OF UNIVERSITY STUDENTS

    Márcia Regina Pereira MONTEIRO

    2010-12-01

    Full Text Available

    The aim of this study was to assess food behavior, self-image perception and anthropometric indices of college students. This was a cross-sectional study with 54 students in a public university. The lifestyle and self-image perception was collected using a standardized questionnaire tested. Food behavior was evaluated through the Eating Attitudes Test. Body composition was assessed for Body Mass Index (BMI, circumferences, skinfold analysis and bioelectrical impedance (BIA. The statistics tests used were Chi-square and Pearson correlation (p< 0.05. The students had 19 to 27 years old, 96.3% were non-smokers, 46.3% drank alcoholic beverages and 37.0% practiced regular physical activity. Most of the students (75.5% were considered normal weight (BMI but the body fat percentage was found to be above average. Regarding self- image perception, 40.7% felt overweight. Observing food behavior results, 12.0% were at risk of developing eating disorders. Positive correlations were verifi ed between BMI with skinfold and skinfold with bioelectrical impedance. It was concluded that a considerable number of the college students assessed had a distorted self-image perception. Many of them had normal weight but with high body fat percentage. This study is relevant to investigate the risk of eating disorders and body image perception as part of the nutritional assessment.

  1. Room service improves patient food intake and satisfaction with hospital food.

    Williams, R; Virtue, K; Adkins, A

    1998-07-01

    Cancer therapy causes side effects that interfere with oral intake. Frequently, patients undergoing such therapy suffer from anorexia, nausea, vomiting, food aversions, dysgeusia, and xerostomia, all which adversely affect oral intake. Adequate nutrition intake is an important part of therapy for the cancer patient, especially when that patient is a child. Children who are well nourished are better able to withstand infection and tolerate therapy. Parents and staff at our hospital have worked diligently to improve patient's oral intake with limited success. Hence, a multidisciplinary team was organized to develop a new approach to food services that would improve patients' oral intake. The team initiated patient "room service," and patients were allowed to call the kitchen when they were ready to eat. The system works much like room service in a hotel. After the introduction of room service, patients' caloric intake improved significantly (P = .008), and protein intake increased by 18%. Patient satisfaction with hospital food service also improved; excellent ratings increased by as much as 35%. We conclude that room service is a viable alternative to traditional food services in the pediatric oncology setting and may be useful in other patient populations, such as maternity and general pediatrics.

  2. Applying Universal Design to Disability Service Provision: Outcome Analysis of a Universal Design (UD) Audit

    Beck, Tanja; Diaz del Castillo, Patricia; Fovet, Frederic; Mole, Heather; Noga, Brodie

    2014-01-01

    This article presents out an outcome analysis of a Universal Design (UD) audit to the various professional facets of a disability service (DS) provider's office on a large North American campus. The context of the audit is a broad campus-wide drive to implement Universal Design for Learning (UDL) in teaching practices. In an effort for consistency…

  3. A Study on University Student's Perception of Food Safety

    Koh, K.H.

    2007-01-01

    The present study compared the perception of food safety between students majoring in Food Science and Nutrition and other students who are ordinary food consumers. The importance of factors related to food safety was high in order of pesticide residue (45%), food additives (24%), food pathogens (15%), GM foods (7%), antibiotics (4%) and irradiated foods (4%), and no significant difference was observed according to major(p less than 0.10). Particularly with regard to irradiated food, students majoring in Food Science and Nutrition replied 'no hamful' (21%), 'harmful' (58%) or 'not sure' (21%), showing that more than half of them thought that irradiated food is harmful

  4. The role of Stakeholders on implementing Universal Services in Vietnam

    Do Manh, Thai; Falch, Morten; Williams, Idongesit

    2015-01-01

    This paper looks at the universal services policy in Vietnam (interval 2005-2010) via analysing stakeholders in order to clarify how they exerted influence and how they implemented the policy. The stakeholder theory is employed to identify and categorize the stakeholders who participated in perfo......This paper looks at the universal services policy in Vietnam (interval 2005-2010) via analysing stakeholders in order to clarify how they exerted influence and how they implemented the policy. The stakeholder theory is employed to identify and categorize the stakeholders who participated...... in performing the policy. The authors are to examine the stakeholders such as the national government, international organizations, policy intermediaries, companies, and customers/citizens via applying the qualitative method to gather data and analyse the secondary document. The qualitative approach...... of interviews on some officials was also conducted. The results demonstrate that stakeholders had a huge impact on the success of the universal service policy....

  5. Food Production, Management, and Services. Baking. Teacher Edition. Second Edition.

    Gibson, LeRoy

    These instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a…

  6. Standardized Curriculum for Food Production, Management and Services.

    Mississippi State Dept. of Education, Jackson. Office of Vocational, Technical and Adult Education.

    Standardized vocational education course titles and core contents for two courses in Mississippi are provided: food production, management, and services I and II. The first course contains the following units: (1) Vocational Industrial Clubs of America (VICA); (2) sanitation; (3) safety; (4) front of the house operations; (5) beverages; (6) food…

  7. Give Everyone a Vested Interest in Food Service.

    Watkins, Shirley Maree

    1987-01-01

    Describes the school food service industry, providing 27 million meals daily in 89,000 schools, as second only to McDonald's in size. Offers advice for developing a superior, cooperative business venture. Focus must be on visible managers, high quality staff, clearly communicated objectives, and customer satisfaction. (MLH)

  8. Dairy and functional foods research in the Agricultural Research Service

    The Dairy and Functional Foods Research Unit is the only group in the Agricultural Research Service that is dedicated to solving critical problems in milk utilization and fruit and vegetable byproducts from specialty crops. The many areas of investigation include development of specialty cheese, c...

  9. Electric technology in the food service industry; Les technologies electriques dans les services alimentaires

    Labonte, A. [Hydro-Quebec, Montreal, PQ (Canada)

    1997-04-01

    Many innovative technologies in the food service industry have been made through the use of electricity as a source of energy. Electricity made it possible to improve the productivity and profitability of the food industry. Some of these technologies include: (1) cooking by induction, which is based on the principle of magnetic fields, (2) combined convection ovens which accelerate thermal exchange, and (3) electric fryers. The advantages of each technology were described. The environmental advantage of using electricity as an energy source in the food service industry was also discussed.

  10. Estimating the Impact of Low-Income Universal Service Programs

    Daniel A. Ackerberg; David R. DeRemer; Michael H. Riordan; Gregory L. Rosston; Bradley S. Wimmer

    2013-01-01

    This policy study uses U.S. Census microdata to evaluate how subsidies for universal telephone service vary in their impact across low-income racial groups, gender, age, and home ownership. Our demand specification includes both the subsidized monthly price (Lifeline program) and the subsidized initial connection price (Linkup program) for local telephone service. Our quasi-maximum likelihood estimation controls for location differences and instruments for price endogeneity. The microdata all...

  11. Course Reader: Food Concept Design, mapping strategic and service-oriented possibilities within food businesses

    Olsen, Tenna Doktor

    This course reader is a guide to the content of the last series of FOOD DESIGN lectures and design workshops given with the course: ‘Food Concept Design: Mapping Strategic and Service‐Oriented possibilities within Food Businesses', offered at the Masters education 'Integrated Food Studies......' at Aalborg University in Copenhagen. The course reader first of all guide the students through the overall purpose and content of the course, but also give a short introduction to the various literature used in the course, as well as the demands for the final assignment and evaluation criteria...... for the individual exams. Together with the course programmes provided at the two previous semesters, this course reader is thus attempts to begin develop af theoratical framework for teaching Food Design Thinking....

  12. 7 CFR 2.55 - Deputy Under Secretary for Food, Nutrition, and Consumer Services.

    2010-01-01

    ... the Under Secretary for Food, Nutrition, and Consumer Services § 2.55 Deputy Under Secretary for Food... made by the Under Secretary for Food, Nutrition, and Consumer Services to the Deputy Under Secretary for Food, Nutrition and Consumer Services, to be exercised only during the absence or unavailability...

  13. 7 CFR 2.53 - Administrator, Food Safety and Inspection Service.

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Administrator, Food Safety and Inspection Service. 2... Secretary for Food Safety § 2.53 Administrator, Food Safety and Inspection Service. (a) Delegations... to the Administrator, Food Safety and Inspection Service: (1) Exercise the functions of the Secretary...

  14. Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service

    Belén Derqui

    2016-07-01

    Full Text Available Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible” food waste that has an economic impact on the results is minimised. Nevertheless, visibility of real waste is often low. At the same time, awareness of (and therefore initiatives to reduce food waste that does not directly affect a firm’s profit can be increased through multi-stakeholder collaboration. Opportunities for reducing food waste therefore arise from increasing the visibility of food that is discarded as well as addressing plate waste. We identify best practices that could lead to a reduction of the amount of food waste generated in the out of home channel in Spain.

  15. Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

    Almeida,Kênia Machado de; André,Maria Cláudia Porfirio; Campos,Maria Raquel Hidalgo; Díaz,Mário Ernesto Piscoya

    2014-01-01

    OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. Th...

  16. 'It's just so much waste.' A qualitative investigation of food waste in a universal free School Breakfast Program.

    Blondin, Stacy A; Djang, Holly Carmichael; Metayer, Nesly; Anzman-Frasca, Stephanie; Economos, Christina D

    2015-06-01

    To understand stakeholders' perspectives on food waste in a universal free School Breakfast Program implementing a Breakfast in the Classroom model. Semi-structured focus groups and interviews were conducted with school district stakeholders. Inductive methods were used to code resulting transcripts, from which themes were identified. The analysis provides a thematic analysis of stakeholders' perspectives on food waste in the School Breakfast Program. Ten elementary schools in a large urban school district implementing a universal free Breakfast in the Classroom model of the US national School Breakfast Program. Elementary-school students (n 85), parents (n 86), teachers (n 44), cafeteria managers (n 10) and school principals (n 10). Stakeholders perceived food waste as a problem and expressed concern regarding the amount of food wasted. Explanations reported for food waste included food-related (palatability and accessibility), child-related (taste preferences and satiation) and programme-related (duration, food service policies, and coordination) factors. Milk and fruit were perceived as foods particularly susceptible to waste. Several food waste mitigation strategies were identified by participants: saving food for later, actively encouraging children's consumption, assisting children with foods during mealtime, increasing staff support, serving smaller portion sizes, and composting and donating uneaten food. Stakeholders recognized food waste as a problem, reported myriad contributing factors, and have considered and employed multiple and diverse mitigation strategies. Changes to the menu and/or implementation logistics, as well as efforts to use leftover food productively, may be possible strategies of reducing waste and improving the School Breakfast Program's economic, environmental and nutritional impact.

  17. Universal iron fortification of foods: the view of a hematologist

    José Murilo Martins

    2012-01-01

    Full Text Available With the objective of reducing the high incidence of iron deficiency anemia, the Brazilian National Health Surveillance Agency (ANVISA adopted Resolution 344 in December 2002, which made the addition of iron and folic acid to all industrialized wheat and maize flours in Brazil compulsory. After a series of doubts about this universal measure of food fortification, a review of case reports on long-term medicinal iron intake published in the medical literature was undertaken to investigate the clinical behavior of this hematological conduct. Long-term medicinal iron ingestion is an extremely rare and serious situation. The data suggest that there are cases of hemochromatosis in women whose illnesses were accelerated with this therapy. It is very difficult to determine the amount of iron ingested by Brazilian citizens in the current system of fortification, but there is evidence that there has been an appreciable increase. Although iron fortification of food has been recognized by some authors as a good strategy to combat iron deficiency, some nation shave abandoned this measure. The patient with hemochromatosis is the most affected by compulsory iron fortification and as this disease is now considered a public health problem, we believe that Resolution 344 of ANVISA should be reviewed in order to find a solution beneficial to all segments of the Brazilian population; one should not try to correct one condition (iron deficiency by exacerbating another (acceleration of iron overload cases.

  18. University Students' Views of a Public Service Graduation Requirement

    Moely, Barbara E.; Ilustre, Vincent

    2011-01-01

    As New Orleans began to rebuild after Hurricane Katrina, Tulane University also began its recovery process. A new initiative in the recovery was the establishment of a public service graduation requirement for undergraduate students. Attitudes toward the requirement were assessed for 290 first-year and 257 advanced students in fall 2006. The…

  19. User-Focused Strategic Services for Technological University Libraries.

    Townley, Charles T.

    This paper describes the New Mexico State University (NMSU) Library's strategic plan to develop its services amid an atmosphere of change. A summary of the following components of the strategic plan is given: vision; mission; values; and goals. The revised organizational functions are then illustrated, as well as the role of the selector-liaison…

  20. Uptake Of Eye Care Services In University Of Calabar Teaching ...

    This study was carried out to determine the importance of alternative sources of eye care services in delay in seeking ophthalmic treatment in University of Calabar teaching hospital (UCTH).Atotal of 580 patients who visited the hospital within 3 months of the study period October 2003 to December 2003, were examined ...

  1. The Russian Market of University Services: Social and Demographic Aspects

    Bydanova, Elizaveta; Mushketova, Natalia; Rouet, Gilles

    2015-01-01

    Purpose: The purpose of this paper is to analyze the impact of demographic, social, economic and international aspects on the market of university services in Russia. It also reminds readers briefly of the evolution of the Russian higher education system during the last 20 years and considers some consequences of the current public policy and…

  2. 29 CFR 779.388 - Exemption provided for food or beverage service employees.

    2010-07-01

    ... 29 Labor 3 2010-07-01 2010-07-01 false Exemption provided for food or beverage service employees... Service Establishments Restaurants and Establishments Providing Food and Beverage Service § 779.388 Exemption provided for food or beverage service employees. (a) A special exemption is provided in section 13...

  3. Bacterial adhesion capacity on food service contact surfaces.

    Fink, Rok; Okanovič, Denis; Dražič, Goran; Abram, Anže; Oder, Martina; Jevšnik, Mojca; Bohinc, Klemen

    2017-06-01

    The aim of this study was to analyse the adhesion of E. coli, P. aeruginosa and S. aureus on food contact materials, such as polyethylene terephthalate, silicone, aluminium, Teflon and glass. Surface roughness, streaming potential and contact angle were measured. Bacterial properties by contact angle and specific charge density were characterised. The bacterial adhesion analysis using staining method and scanning electron microscopy showed the lowest adhesion on smooth aluminium and hydrophobic Teflon for most of the bacteria. However, our study indicates that hydrophobic bacteria with high specific charge density attach to those surfaces more intensively. In food services, safety could be increased by selecting material with low adhesion to prevent cross contamination.

  4. 76 FR 44573 - Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service...

    2011-07-26

    ... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service Payment Rates, and Administrative Reimbursement Rates for Sponsoring Organizations of Day Care Homes for the Period July 1, 2011 Through June 30, 2012 Correction In notice document 2011-18257 appearin...

  5. Food Service and Foods and Beverages Available at School: Results from the School Health Policies and Programs Study 2000.

    Wechsler, Howell; Brener, Nancy D.; Kuester, Sarah; Miller, Clare

    2001-01-01

    Presents School Health Policies and Programs Study 2000 findings about state- and district-level policies and practices regarding various school food service issues, e.g., organization and staffing, food service and child nutrition requirements and recommendations, menu planning and food preparation, and collaboration. Also addressed are food…

  6. Food insecure student clients of a university-based food bank have compromised health, dietary intake and academic quality.

    Farahbakhsh, Jasmine; Hanbazaza, Mahitab; Ball, Geoff D C; Farmer, Anna P; Maximova, Katerina; Willows, Noreen D

    2017-02-01

    University and college students in wealthy countries may be vulnerable to financial food insecurity. If food insecure students have suboptimal health, their ability to learn and excel in their education could be compromised. This Canadian study examined the relationship of food security status to diet and self-perceived health and academic quality among students receiving emergency food hampers from the Campus Food Bank at University of Alberta. A convenience sample of 58 students completed a survey. Of participating students, 10.3% were food secure, 44.8% were moderately food insecure and 44.8% were severely food insecure. Overall, 32.8% rated their general health as fair/poor, 27.6% rated their mental health as fair/poor and 60.3% indicated at least one adverse academic outcome of not having enough money for food. Compared to other participating students, students with severe food insecurity had a greater likelihood of fair/poor general health (odds ratios (OR) 4.03, 95% confidence intervals (CI) 1.10-14.78); fair/poor mental health (OR 4.96, 95% CI 1.28-19.19); being unable to concentrate in class or during an exam (73.1% vs 40.6%, χ 2 = 6.12, P = 0.013); relying on food hampers (34.6% vs 9.7%, χ 2 = 5.57, P = 0.018); and, consuming fewer daily fruits, vegetables and legumes (2.12 vs 2.97 cup equivalents, P = 0.009). Food insecurity compromises students' health, diet and academic quality. Campus food banks are not the solution to student hunger. Governmental and university-based programmes and policies are needed to improve the food security situation of university students. © 2016 Dietitians Association of Australia.

  7. Stakeholder Expectations of Service Quality in a University Web Portal

    Tate, Mary; Evermann, Joerg; Hope, Beverley; Barnes, Stuart

    Online service quality is a much-studied concept. There is considerable evidence that user expectations and perceptions of self-service and online service quality differ in different business domains. In addition, the nature of online services is continually changing and universities have been at the forefront of this change, with university websites increasingly acting as a portal for a wide range of online transactions for a wide range of stakeholders. In this qualitative study, we conduct focus groups with a range of stakeholders in a university web portal. Our study offers a number of insights into the changing nature of the relationship between organisations and customers. New technologies are influencing customer expectations. Customers increasingly expect organisations to have integrated information systems, and to utilise new technologies such as SMS and web portals. Organisations can be slow to adopt a customer-centric viewpoint, and persist in providing interfaces that are inconsistent or require inside knowledge of organisational structures and processes. This has a negative effect on customer perceptions.

  8. Effect of a manager training and certification program on food safety and hygiene in food service operations.

    Kassa, Hailu; Silverman, Gary S; Baroudi, Karim

    2010-05-06

    Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of such training programs for improving food safety and protecting consumer health. The purpose of this study was to examine the effect of food manger training on reducing food safety violations. We examined food inspection reports from the Toledo/Lucas County Health Department (Ohio) from March 2005 through February 2006 and compared food hygiene violations between food service facilities with certified and without certified food managers. We also examined the impact on food safety of a food service facility being part of a larger group of facilities.Restaurants with trained and certified food managers had significantly fewer critical food safety violations but more non-critical violations than restaurants without certified personnel. Institutional food service facilities had significantly fewer violations than restaurants, and the number of violations did not differ as a function of certification. Similarly, restaurants with many outlets had significantly fewer violations than restaurants with fewer outlets, and training was not associated with lower numbers of violations from restaurants with many outlets. The value of having certified personnel was only observed in independent restaurants and those with few branches. This information may be useful in indicating where food safety problems are most likely to occur. Furthermore, we recommend that those characteristics of institutional and chain restaurants that result in fewer violations should be identified in future research, and efforts made to apply this knowledge at the level of individual restaurants.

  9. Microbiological performance of a food safety management system in a food service operation.

    Lahou, E; Jacxsens, L; Daelman, J; Van Landeghem, F; Uyttendaele, M

    2012-04-01

    The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm(2)) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.

  10. [Comprehensive study on the prevention of food poisoning through the investigation of an affected hospital food service facility].

    Kubota, Satoshi; Kawai, Hiromi

    2015-01-01

    In Japan, more than 20,000 people suffer from various types of food poisoning annually. In this paper, we discuss the prevention of food poisoning in hospital food service facilities from the perspective of hygiene management and organizational behavior. We inspected the kitchen environment and the meal preparation process in a hospital food service facility in Japan that had been the site of a food poisoning incident. To clarify the present state of hygiene management, interviews were conducted with both the head of the nutrition and food service section and the administrative manager. In addition, questionnaires were distributed to the food service staff to assess their level of satisfaction with the working environment. The facility had been built about 10 years previously and was well maintained. Meal preparations were performed according to the operation manual, and education and training for the food service staff were carried out daily. No problems were evident regarding hygiene management. However, concerning organizational behavior, the satisfaction level of the staff was found to be relatively low, which may have led to a reduction in their organizational commitment and a decrease in their performance. To aid in the prevention of food poisoning incidents in hospital food service facilities, it is essential not only to conduct standard hygiene management and training, but also to consider the organizational behavior of the food service staff.

  11. Household food waste collection: Building service networks through neighborhood expansion.

    Armington, William R; Chen, Roger B

    2018-04-17

    In this paper we develop a residential food waste collection analysis and modeling framework that captures transportation costs faced by service providers in their initial stages of service provision. With this framework and model, we gain insights into network transportation costs and investigate possible service expansion scenarios faced by these organizations. We solve a vehicle routing problem (VRP) formulated for the residential neighborhood context using a heuristic approach developed. The scenarios considered follow a narrative where service providers start with an initial neighborhood or community and expands to incorporate other communities and their households. The results indicate that increasing household participation, decreases the travel time and cost per household, up to a critical threshold, beyond which we see marginal time and cost improvements. Additionally, the results indicate different outcomes in expansion scenarios depending on the household density of incorporated neighborhoods. As household participation and density increases, the travel time per household in the network decreases. However, at approximately 10-20 households per km 2 , the decrease in travel time per household is marginal, suggesting a lowerbound household density threshold. Finally, we show in food waste collection, networks share common scaling effects with respect to travel time and costs, regardless of the number of nodes and links. Copyright © 2018 Elsevier Ltd. All rights reserved.

  12. Coordinating Education & Industry in the 1990's: A Strategy for Managing a Food Service/Hospitality Program.

    Rogalla, Edward V.

    Research was conducted to determine areas of strengths and weaknesses of the Food Service/Hospitality Management program of Ferris State University (Michigan). The study examined graduates' perceptions of the preparation they received and of the adequacy of their preparation for the hospitality industry. A literature review focused on strategies…

  13. Mobility through Location-based Services at University

    S. Martín

    2008-07-01

    Full Text Available Location tracking systems are becoming morerelevant in many new environments, due to the fact they thecore of context aware applications. This new concept canimprove the way universities provide services and a widenumber of companies do business. Inside university area,users location (both students, teachers and staff gives rise toa new kind of services based on their profile and on the areain which the user is in each moment, allowing apersonalization of the offered contents. The present papershows how location-based applications can be developed formobile devices through a middleware that allows differentlocation methods, such as Wi-Fi and RFID. Finally somelocation-based applications are given showing possibleexamples in different environments.

  14. A Case for Sustainable Food Service & Nutrition Education--CONVAL School District (NH)

    Curriculum Review, 2008

    2008-01-01

    When former chef and food broker, Tony Geraci was invited by his district superintendent to review New Hampshire's largest school food service program, he never imagined that he would be responsible for running one of the nation's most successful sustainable food service programs. The CONVAL District sustainable food program, create by Geraci and…

  15. Food waste in the Swiss food service industry - Magnitude and potential for reduction.

    Betz, Alexandra; Buchli, Jürg; Göbel, Christine; Müller, Claudia

    2015-01-01

    Food losses occur across the whole food supply chain. They have negative effects on the economy and the environment, and they are not justifiable from an ethical point of view. The food service industry was identified by Beretta et al. (2013) as the third largest source of food waste based on food input at each stage of the value added chain. The total losses are estimated 18% of the food input, the avoidable losses 13.5%. However, these estimations are related with considerable uncertainty. To get more reliable and detailed data of food losses in this sector, the waste from two companies (in the education and business sectors) was classified into four categories (storage losses, preparation losses, serving losses, and plate waste) and seven food classes and measured for a period of five days. A questionnaire evaluated customer reaction, and a material flow analysis was used to describe the mass and monetary losses within the process chain. The study found that in company A (education sector) 10.73% and in company B (business sector) 7.69% of the mass of all food delivered was wasted during the process chain. From this, 91.98% of the waste in company A and 78.14% in company B were classified as avoidable. The highest proportion of waste occurred from serving losses with starch accompaniments and vegetables being the most frequently wasted items. The quantities of waste per meal were 91.23 g (value CHF 0.74) and 85.86 g (value CHF 0.44) for company A and company B, respectively. The annual loss averaged 10.47 tonnes (value CHF 85,047) in company A and 16.55 tonnes (value CHF 85,169) in company B. The customer survey showed that 15.79% (n=356) of the respondents in company A and 18.32% (n=382) in company B produced plate waste. The main causes of plate waste cited were 'portion served by staff too large' and 'lack of hunger'. Sustainable measures need to be implemented in the food service industry to reduce food waste and to improve efficiency. Copyright © 2014

  16. 77 FR 19525 - National School Lunch Program: School Food Service Account Revenue Amendments Related to the...

    2012-04-02

    ... National School Lunch Program: School Food Service Account Revenue Amendments Related to the Healthy... Food Service Account Revenue Amendments Related to the Healthy, Hunger-Free Kids Act of 2010'' on June... sold in a school and purchased with funds from the nonprofit school food service account, other than...

  17. Awaken to the World of Food Service; Commercial Cooking and Baking--Basic: 9193.01.

    Dade County Public Schools, Miami, FL.

    This course outline has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production, and services. It provides basic experiences in the field of commercial food service, the hotel and restaurant industry and types of food service establishments. The course consists of 90 clock hours, covered…

  18. 42 CFR 482.28 - Condition of participation: Food and dietetic services.

    2010-10-01

    ... HOSPITALS Basic Hospital Functions § 482.28 Condition of participation: Food and dietetic services. The... employee who— (i) Serves as director of the food and dietetic service; (ii) Is responsible for the daily... must be readily available to all medical, nursing, and food service personnel. ...

  19. 5 CFR 8301.104 - Additional rules for employees of the Food Safety and Inspection Service.

    2010-01-01

    ... Food Safety and Inspection Service. 8301.104 Section 8301.104 Administrative Personnel DEPARTMENT OF....104 Additional rules for employees of the Food Safety and Inspection Service. Any employee of the Food Safety and Inspection Service not otherwise required to obtain approval for outside employment under...

  20. Investigating the Correlation between Food Prices and University Students Awareness of the Effects of Fast Food Consumption on their Health

    Al-Aklabi, Nouf; Al-Dowsari, Wejdan; Andrioti, Despena

    2016-01-01

    Background: The price of a given food product is an indicative measure of its nutritious value. Forthis reason, people belonging to low-income groups are specifically vulnerable to malnutrition. Thisstudy aims to identify nutritional patterns among students at the Princess Nora University, Riyadh,Saudi Arabia, quantify students’ level of awareness of health risks associated with fast food consumption,examine how price affects their choice of food, and provide general guidelines for improving ...

  1. Homeless university students: Experiences with foyer-type service

    Marty Grace

    2012-06-01

    Full Text Available Some young people who have been homeless during their secondary schooling manage to obtain a university place. These young people, and others who become homeless during their university courses, have the opportunity to build a sustainable exit from homelessness through education and support. Very little is known about how many young Australians are in this situation, or what can be done to assist them to complete their degrees. This article reports on research that aimed to document the experiences of 11 university students who had experienced homelessness. The research focussed on the difficulties that these young people faced, and the types of environments and service responses that can make a difference for them. The students were part of a larger study of a foyer-type service. The research found that these young people took longer than the standard duration to complete their degrees. Their study was facilitated by provision of stable, safe accommodation and support when they were acutely homeless, relief from other pressures such as family conflict, protection while maturing, time for overseas born including refugee young people to develop language, skills, and resources, support to heal from past damaging experiences and improve their health, assistance to gain entry to preferred university courses, and pathways into stable housing for the duration of their study.

  2. Hunger for Knowledge: Food Insecurity among Students at the University of KwaZulu-Natal

    Munro, Nicholas; Quayle, Michael; Simpson, Heather; Barnsley, Shelley

    2013-01-01

    The experience of food insecurity in the South African university student population is not well documented or researched. Data to assess vulnerability to food insecurity in a sample of 1.083 students from the University of KwaZulu-Natal (Pietermaritzburg Campus) was collected between 2007 and 2010 via a questionnaire developed specifically for…

  3. Science and Service at a University Research Reactor

    Bode, Peter

    2013-01-01

    Experiences of the Laboratory for Instrumental Neutron Activation Analysis (INAA) of the Reactor Institute Delft at the Delft University of Technology are presented on basis of more than 30 years experience with INAA services to others. Recommendations are given to neutron activation analysis groups starting as a service provider, but also pitfalls are identified. The importance of fitness for intended purpose is emphasized, so that analysis protocols should be optimized to answer the customer’s basic question, rather than to yield the highest number of elements and best level of precision. The absence of automation and no return of revenues are identified as highest threats of becoming a successful and reliable partner for providing services. (author)

  4. Budget Planning and the Quality of Educational Services in Uganda Public Universities: A Case Study of Kyambogo University

    Basheka, Benon C.; Nabwire, Addah

    2013-01-01

    This paper examines the relationship between budget planning and the quality of educational services at Kyambogo University in Uganda. We argue that the manner in which the university's budget planning activities are conducted determines in a significant way (by 76.8%) the quality of the services offered by public universities in Uganda. The…

  5. Food Safety Education for Students and Workers in School Gardens and University Farms

    Dzubak, John; Shaw, Angela; Strohbehn, Catherine; Naeve, Linda

    2016-01-01

    The number of school gardens and university farms is increasing in the United States. Produce grown in these venues is often sampled in the classroom or incorporated into the food chain. Food safety education for students and workers is needed to ensure that produce is safe. Two 1-hr food safety curricula were developed to inform K-12 students and…

  6. Developing and implementing health and sustainability guidelines for institutional food service.

    Kimmons, Joel; Jones, Sonya; McPeak, Holly H; Bowden, Brian

    2012-05-01

    Health and sustainability guidelines for institutional food service are directed at improving dietary intake and increasing the ecological benefits of the food system. The development and implementation of institutional food service guidelines, such as the Health and Human Services (HHS) and General Services Administration (GSA) Health and Sustainability Guidelines for Federal Concessions and Vending Operations (HHS/GSA Guidelines), have the potential to improve the health and sustainability of the food system. Institutional guidelines assist staff, managers, and vendors in aligning the food environment at food service venues with healthier and more sustainable choices and practices. Guideline specifics and their effective implementation depend on the size, culture, nature, and management structure of an institution and the individuals affected. They may be applied anywhere food is sold, served, or consumed. Changing institutional food service practice requires comprehensive analysis, engagement, and education of all relevant stakeholders including institutional management, members of the food supply chain, and customers. Current examples of food service guidelines presented here are the HHS and GSA Health and Sustainability Guidelines for Federal Concessions and Vending Operations, which translate evidence-based recommendations on health and sustainability into institutional food service practices and are currently being implemented at the federal level. Developing and implementing guidelines has the potential to improve long-term population health outcomes while simultaneously benefitting the food system. Nutritionists, public health practitioners, and researchers should consider working with institutions to develop, implement, and evaluate food service guidelines for health and sustainability.

  7. Developing and Implementing Health and Sustainability Guidelines for Institutional Food Service123

    Kimmons, Joel; Jones, Sonya; McPeak, Holly H.; Bowden, Brian

    2012-01-01

    Health and sustainability guidelines for institutional food service are directed at improving dietary intake and increasing the ecological benefits of the food system. The development and implementation of institutional food service guidelines, such as the Health and Human Services (HHS) and General Services Administration (GSA) Health and Sustainability Guidelines for Federal Concessions and Vending Operations (HHS/GSA Guidelines), have the potential to improve the health and sustainability of the food system. Institutional guidelines assist staff, managers, and vendors in aligning the food environment at food service venues with healthier and more sustainable choices and practices. Guideline specifics and their effective implementation depend on the size, culture, nature, and management structure of an institution and the individuals affected. They may be applied anywhere food is sold, served, or consumed. Changing institutional food service practice requires comprehensive analysis, engagement, and education of all relevant stakeholders including institutional management, members of the food supply chain, and customers. Current examples of food service guidelines presented here are the HHS and GSA Health and Sustainability Guidelines for Federal Concessions and Vending Operations, which translate evidence-based recommendations on health and sustainability into institutional food service practices and are currently being implemented at the federal level. Developing and implementing guidelines has the potential to improve long-term population health outcomes while simultaneously benefitting the food system. Nutritionists, public health practitioners, and researchers should consider working with institutions to develop, implement, and evaluate food service guidelines for health and sustainability. PMID:22585909

  8. Operating Guangzhou Hotel Industry with Service Concept of Cantonese Food

    2006-01-01

    @@ As the completion of New Baiyun International Airport and Pazhou International Conference Center and the fast development of exhibition industry, the commerce and trade position of Guangzhou (the historical and cultural international city) is growing with each passing day. With the Cantonese food service concept and guest receiving methods of "Culture, Trend,Friendly and Hospitality", Guangzhou hotel industry has won the satisfaction from domestic and foreign businessmen and tourists. With the cultural tinge of and trend of Lingnan, Guangzhou hotels have become the display window to foreign guests. Guangzhou hotels treat all the guests very well during the spring and autumn China Export Commodities Fairs.

  9. 78 FR 7750 - Summer Food Service Program; 2013 Reimbursement Rates

    2013-02-04

    ...This notice informs the public of the annual adjustments to the reimbursement rates for meals served in the Summer Food Service Program for Children. These adjustments address changes in the Consumer Price Index, as required under the Richard B. Russell National School Lunch Act. The 2013 reimbursement rates are presented as a combined set of rates to highlight simplified cost accounting procedures. The 2013 rates are also presented individually, as separate operating and administrative rates of reimbursement, to show the effect of the Consumer Price Index adjustment on each rate.

  10. 77 FR 5228 - Summer Food Service Program; 2012 Reimbursement Rates

    2012-02-02

    ...This notice informs the public of the annual adjustments to the reimbursement rates for meals served in the Summer Food Service Program for Children. These adjustments address changes in the Consumer Price Index, as required under the Richard B. Russell National School Lunch Act. The 2012 reimbursement rates are presented as a combined set of rates to highlight simplified cost accounting procedures. The 2012 rates are also presented individually, as separate operating and administrative rates of reimbursement, to show the effect of the Consumer Price Index adjustment on each rate.

  11. 76 FR 5328 - Summer Food Service Program; 2011 Reimbursement Rates

    2011-01-31

    ...This notice informs the public of the annual adjustments to the reimbursement rates for meals served in the Summer Food Service Program for Children. These adjustments address changes in the Consumer Price Index, as required under the Richard B. Russell National School Lunch Act. The 2011 reimbursement rates are presented as a combined set of rates to highlight simplified cost accounting procedures that are extended nationwide by enactment of the Fiscal Year 2008 Consolidated Appropriations Act. The 2011 rates are also presented individually, as separate operating and administrative rates of reimbursement, to show the effect of the Consumer Price Index adjustment on each rate.

  12. 75 FR 3197 - Summer Food Service Program; 2010 Reimbursement Rates

    2010-01-20

    ...This notice informs the public of the annual adjustments to the reimbursement rates for meals served in the Summer Food Service Program for Children. These adjustments address changes in the Consumer Price Index, as required under the Richard B. Russell National School Lunch Act. The 2010 reimbursement rates are presented as a combined set of rates to highlight simplified cost accounting procedures that are extended nationwide by enactment of the Fiscal Year 2008 Consolidated Appropriations Act. The 2010 rates are also presented individually, as separate operating and administrative rates of reimbursement, to show the effect of the Consumer Price Index adjustment on each rate.

  13. Technology review of commercial food service equipment - final report

    Rahbar, S; Krsikapa, S [Canadian Gas Research Inst., Don Mills, ON (Canada); Fisher, D; Nickel, J; Ardley, S; Zabrowski, D [Fisher Consultants (Canada); Barker, R F [ed.

    1996-05-15

    Technical information on commercial gas cooking appliances was presented. This second volume provided an appliance-by-appliance comprehensive assessment of the energy performance of commercial food service equipment. Energy assessments were made for the following categories of cooking equipment: fryers, griddles, broilers, ranges, Chinese ranges, ovens, steamers, steam kettles, and braising pans. Recommendations were made for improving the energy efficiency and overall performance of gas appliances to support of the Canadian gas utilities marketing and energy conservation initiatives. 71 refs., 37 tabs., 58 figs.

  14. Wild food in Europe: a synthesis of knowledge and data of terrestrial wild food as an ecosystem service

    Schulp, C.J.E.; Thuiller, W.; Verburg, P.H.

    2014-01-01

    Wild food is an iconic ecosystem service that receives little attention in quantifying, valuating and mapping studies, due to the perceived low importance or due to lack of data. Here, we synthesize available data on the importance of wild food as ecosystem service, its spatial distribution and

  15. The Awareness of Baba Nyonya Food amongst Culinary Arts Students in Management and Science University

    Ahmad R. Albattat; Liyana Asmara; Nur Aainaa Bakri; Nur Syazwani Norzaman

    2017-01-01

    Baba Nyonya food is a wonderful combination of Malay and Chinese cuisine with influences from Indonesia, Thailand, India, Holland, Portugal and England. Nyonya food presents the unique identity which combined culture and heritage, adapting ingredients and recipes. The purpose of this study is to find out awareness among Culinary Art students in the Management and Science University (MSU), Shah Alam about Baba Nyonya food, and to identify the uniqueness of Baba Nyonya’s food. In this study, re...

  16. Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

    Kênia Machado de Almeida

    2014-06-01

    Full Text Available OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. The study variables were classified as compliant or noncompliant with the regulations passed by the National Sanitary Surveillance Agency. RESULTS: Noncompliances were found in all study food services, especially with respect to food service conditions, and the wiring and plumbing in the food preparation area. In this section, 62.7 to 95.9% of the food services did not comply with nine out of the thirteen study items. The main problems were: poorly cleaned external areas, deteriorated walls, floors, ceilings, roofs, drains, and roof gutters; and unscreened doors and windows, allowing the entrance of insects; among others. The main noncompliance regarding processes and procedures was the uncontrolled temperature of the ready-to-eat foods. CONCLUSION: The conditions of the study food services are unsatisfactory for the production of safe meals, possibly compromising meal quality, food safety, and the effectiveness of the School Food Program.

  17. Environmental services coupled to food products and brands: food companies interests and on-farm accounting.

    Kempa, Daniela

    2013-09-01

    Much research has been carried out on governmental support of agri environmental measures (AEM). However, little is known about demands on and incentives from the commercial market for environmental contributions of the farmers. The factors farm structures, level of remuneration and legal framework have been thoroughly investigated. However, demands of the food industry for environmentally friendly goods(1) and their effects on farmers' decisions have not yet been analyzed. Leading companies in the food industry have observed an increasing consumer awareness and, due to higher competition, see an additional need to communicate environmental benefits which result from either organic production methods or agri-environmental measures. To address this research deficit, two case studies were carried out. The first case study is a survey aimed at the industrial food producers' demands with regards to the environmental performance of supplying farms. Concurrently, within a second survey farmers were questioned to find out what conditions are required to implement agri-environmental measures beyond cross compliance and document their environmental performance. This article presents the outcomes of the first case study. The results show that food companies have an interest in the documentation of environmental benefits of supplying farms for their marketing strategies. Provision of support by finance or contract-design is also seen as appropriate tool to promote an environmentally friendly production. In turn the food producers' demand and support for documented environmental services can have a positive influence on farmers' decisions for implementation and documentation of these services. Thus, the surveys provide essential findings for further development of documentation strategies for environmental benefits within the supply chain. Copyright © 2012 Elsevier Ltd. All rights reserved.

  18. Food Security and University Agricultural Students Involvement in ...

    Food security and its relationship to sustainable agricultural and rural development have increasingly become matters of concern for developing countries and for the international community. While there are many complex factors that influence sustainable development and food security, it is clear that education in ...

  19. Universal Service in a Broader Perspective: The European Digital Divide

    Maria Concepcion GARCIA-JIMENEZ

    2009-01-01

    Full Text Available Ensuring universal service is a top objective in many countries in order that all the citizens can have access basic communications services. Although the ICT equipment in households and its usage by individuals are essential prerequisites for benefiting from ICTs, the situation in the European Union is far from uniform. This article provides a description of the European information society development scenario using the values reached by the member states in a set of indicators selected for measuring said progress in households. Two tools are used for providing a broader perspective of the digital divide: a composite index and the cluster analysis. Below, a study is provided on what variables are relevant for interpreting the situation that is presented.

  20. Perceived service delivery and productivity in the food and beverage sector in Potchefstroom / Adam Herman Viljoen

    Viljoen, Adam Herman

    2012-01-01

    The importance of management in the food and beverage sector as well as managing food and beverage service employees are crucial aspects that influence quality service delivery. The food and beverage sector is a large service orientated segment of the greater tourism industry, and effective management of employees is therefore necessary since employees are regarded as the primary resource through which establishments deliver services. One might further argue that an employee is...

  1. Identification of Technical Requirement for Improving Quality of Local Online Food Delivery Service in Yogyakarta

    Elvandari, , Cecilia Desvita Ratna; Sukartiko, Anggoro Cahyo; Nugrahini, Arita Dewi

    2017-01-01

    Increased internet usage and fast-paced consumer’s demands have created business opportunities, including online food delivery services. However, competition with similar national-scale businesses allegedly contributed to the decline in the number of XYZ company orders, one of the food-delivery service providers in Yogyakarta. Therefore, this study aimed to identify the need’s attributes of the daring food delivery service consumers, to find out the service-quality satisfaction level, and to ...

  2. Food and mental health: relationship between food and perceived stress and depressive symptoms among university students in the United Kingdom.

    El Ansari, Walid; Adetunji, Hamed; Oskrochi, Reza

    2014-06-01

    The current study assessed, by university and sex, the association between nutritional behaviour (twelve independent variables), and stress and depressive symptoms (dependent variables) in a sample from three UK countries. A cross-sectional survey was undertaken among undergraduates enrolled across seven universities in England, Wales and Northern Ireland (N = 3,706). Self-administered questionnaires included a 12-item food frequency questionnaire, Cohen's Perceived Stress Scale and modified Beck Depression Inventory. Sex and university comparisons were undertaken. Univariable and multivariable regression analyses were computed for each of the two outcomes--perceived stress and depressive symptoms. The frequencies of consuming of the various food groups differed by university and sex, as did depressive symptoms and perceived stress. Multivariable regression analyses indicated that consuming 'unhealthy' foods (e.g. sweets, cookies, snacks, fast food) was significantly positively associated with perceived stress (females only) and depressive symptoms (both males and females). Conversely, consuming 'healthy' foods (e.g. fresh fruits, salads, cooked vegetables) was significantly negatively associated with perceived stress and depressive symptoms scores for both sexes. There was significant negative association between consuming fish/sea food and depressive symptoms among males only. For males and for females, consuming lemonade/soft drinks, meat/sausage products, dairy/dairy products, and cereal/cereal products were not associated with either perceived stress or depressive symptoms. The associations between consuming 'unhealthy' foods and higher depressive symptoms and perceived stress among male and female students as well as the associations between consuming 'healthy' foods and lower depressive symptoms and perceived stress among male and female students in three UK countries suggest that interventions to reduce depressive symptoms and stress among students could

  3. 7 CFR 220.12 - Competitive food services.

    2010-01-01

    ... submit a petition to FNS requesting that an individual food be exempted from a category of foods of... submit a petition to FNS requesting that foods in a particular category of foods be classified as meeting... the food category in easily understood language, list examples of the foods contained in the category...

  4. 76 FR 64882 - Inquiry Into Disbursement Process for the Universal Service Fund Low Income Program

    2011-10-19

    ...] Inquiry Into Disbursement Process for the Universal Service Fund Low Income Program AGENCY: Federal... payments would replace the current administrative process, under which the Universal Service Administrative... Wireline Competition Bureau (WCB) seeks comment on a proposal for disbursing Universal Service Fund low...

  5. Mechanisms of Funding for Universal Service Obligations: the Electricity Case

    Mirabel, Francois; Poudou, Jean-Christophe

    2001-06-01

    The transition towards a more competitive regime in network industries (and specially in electricity sector) raises the relevant question of funding for the Universal Service Obligations (USOs). Our paper focuses on two ways of funding for universal service and equal treatment obligations (?Ubiquity and Non Discrimination constraints?): the funding through access charge (CS regime) or taxation (T regime). Using a network model including competition between an historical monopoly (in charge for the USOs) and an entrant, we obtain some results concerning gains and losses of social welfare due to those mechanisms. We show that most of the time it is socially better to let the historical monopoly be active whatever the type of funding for USOs applying, and whatever profitability of the firms is. However, when the entrant is active, we can highlight that the introduction of the T regime (compared to the CS one) implies either welfare deterioration or an entry prevention strategy by the historical firm. Therefore, the T regime could not be an argument for the regulator to promote vertical separation of the historical firm (according to the European community line). (authors)

  6. Mechanisms of funding for Universal Service Obligations. The electricity case

    Mirabel, Francois; Poudou, Jean-Christophe

    2004-01-01

    The transition towards a more competitive regime in network industries (and specially in electricity sector) raises the relevant question of funding for the Universal Service Obligations (USOs). Our paper focuses on two ways of funding for universal service and equal treatment obligations ('Ubiquity and Nondiscrimination constraints, UND'): the funding through access charge (CS regime) or taxation (T regime). Using a network model including competition between a historical monopoly (in charge for the USOs) and an entrant, we obtain some results concerning gains and losses of social welfare due to those mechanisms. We show that most of the time it is socially better to let the historical monopoly be active whatever the type of funding for USOs applying, and whatever profitability of the firms is. However, when the entrant is active, we can highlight that the introduction of the T regime (compared to the CS one) implies either welfare deterioration or an entry prevention strategy by the historical firm. Therefore, the T regime could not be an argument for the regulator to promote vertical separation of the historical firm (according to the European community line)

  7. Mechanisms of funding for Universal Service Obligations: the electricity case

    Mirabel, F.; Poudou, J.C.

    2004-01-01

    The transition towards a more competitive regime in network industries (and specially in electricity sector) raises the relevant question of funding for the Universal Service Obligations (USOs). Our paper focuses on two ways of funding for universal service and equal treatment obligations ''Ubiquity and Nondiscrimination constraints, UND'': the funding through access charge (CS regime) or taxation (T regime). Using a network model including competition between a historical monopoly (in charge for the USOs) and an entrant, we obtain some results concerning gains and losses of social welfare due to those mechanisms. We show that most of the time it is socially better to let the historical monopoly be active whatever the type of funding for USOs applying, and whatever profitability of the firms is. However, when the entrant is active, we can highlight that the introduction of the T regime (compared to the CS one) implies either welfare deterioration or an entry prevention strategy by the historical firm. Therefore, the T regime could not be an argument for the regulator to promote vertical separation of the historical firm (according to the European community line). (author)

  8. Calorie and Gram Differences between Meals at Fast Food and Table Service Restaurants

    James K. Binkley

    2008-01-01

    Concerns about the calorie content of restaurant food have focused on fast food. However, there is no specific evidence that fast food is worse than other food eaten away from home (FAFH). We use the Continuing Survey of Individual Food Intake to compare fast food and table service meals. We find that both are larger and have more calories than meals prepared at home, with table service exceeding fast food, possibly due to different pricing methods. However, for the full day, both result in s...

  9. Availability of limited service food outlets surrounding schools in British Columbia.

    Black, Jennifer L; Day, Meghan

    2012-06-05

    The purpose of this study was to provide a descriptive profile of the availability of limited service food outlets surrounding public schools in British Columbia, Canada. Data from the 2010 Canadian Business Data Files were used to identify limited service food outlets including fast food outlets, beverage and snack food stores, delis and convenience stores. The number of food outlets within 800 metres of 1,392 public schools and the distance from schools to the nearest food outlets were assessed. Multivariate regression models examined the associations between food outlet availability and school-level characteristics. In 2010, over half of the public schools in BC (54%) were located within a 10-12 minute walk from at least one limited service food outlet. The median closest distance to a food outlet was just over 1 km (1016 m). Schools comprised of students living in densely populated urban neighbourhoods and neighbourhoods characterized by lower socio-economic status were more likely to have access to limited service food outlets within walking distance. After adjusting for school-level median family income and population density, larger schools had higher odds of exposure to food vendors compared to schools with fewer students. The availability of and proximity to limited service food outlets vary widely across schools in British Columbia and school-level characteristics are significantly associated with food outlet availability. Additional research is needed to understand how food environment exposures inside and surrounding schools impact students' attitudes, food choices and dietary quality.

  10. The universal service in the future of network-type industries: telecommunications, electricity, postal services

    Bremond, Celine Clelia

    2003-01-01

    The notion of universal service emerged in the European regulation of the telecommunications sector, and can be applied to all network-type industries. Public monopolies have been put into question again. The introduction of deregulation and competitiveness were expected to improve the service provided to the end consumer, but this deregulation has been also put into question again for matters of universality and equity. Then the issue of financing of these services emerges. The aim of this research thesis is therefore to identify which funding modes can be optimal, and to identify a general methodology for all network-type industries. In the first part of this research thesis, the author studies the cost of universal service obligations. She explains the general methodology of calculation of this cost, and reports this calculation while taking indirect benefits of the operator into account. In a second part, she studies the modalities of financing thus calculated cost by describing the different possible modalities, their benefits and drawbacks, and by presenting a comparison between these methodologies according to three criteria: those set by the European Commission, welfare, and applicability. For these different topics, the author takes all experiments and recent developments into account. These experiments and developments are noticed in different countries: USA, Australia, UK, Sweden, Netherlands, Germany, Belgium, Italy, France

  11. The University of Texas at Arlington's Virtual Reference Service: An Evaluation by the Reference Staff

    Casebier, Katherine D.

    2006-01-01

    The University of Texas at Arlington's Library began using an online chat reference in 2002. The service, called Collaborative Digital Reference Service, later became "Ask a Librarian." Slightly over one year later, the library joined the University of Texas System's "Ask a Librarian" service. Both services are powered by…

  12. Testing the Abbreviated Food Technology Neophobia Scale and its relation to satisfaction with food-related life in university students.

    Schnettler, Berta; Grunert, Klaus G; Miranda-Zapata, Edgardo; Orellana, Ligia; Sepúlveda, José; Lobos, Germán; Hueche, Clementina; Höger, Yesli

    2017-06-01

    The aims of this study were to test the relationships between food neophobia, satisfaction with food-related life and food technology neophobia, distinguishing consumer segments according to these variables and characterizing them according to willingness to purchase food produced with novel technologies. A survey was conducted with 372 university students (mean aged=20.4years, SD=2.4). The questionnaire included the Abbreviated version of the Food Technology Neophobia Scale (AFTNS), Satisfaction with Life Scale (SWLS), and a 6-item version of the Food Neophobia Scale (FNS). Using confirmatory factor analysis, it was confirmed that SWFL correlated inversely with FNS, whereas FNS correlated inversely with AFTNS. No relationship was found between SWFL and AFTNS. Two main segments were identified using cluster analysis; these segments differed according to gender and family size. Group 1 (57.8%) possessed higher AFTNS and FNS scores than Group 2 (28.5%). However, these groups did not differ in their SWFL scores. Group 1 was less willing to purchase foods produced with new technologies than Group 2. The AFTNS and the 6-item version of the FNS are suitable instruments to measure acceptance of foods produced using new technologies in South American developing countries. The AFTNS constitutes a parsimonious alternative for the international study of food technology neophobia. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Food Service Guideline Policies on State Government-Controlled Properties.

    Zaganjor, Hatidza; Bishop Kendrick, Katherine; Warnock, Amy Lowry; Onufrak, Stephen; Whitsel, Laurie P; Ralston Aoki, Julie; Kimmons, Joel

    2016-09-13

    Food service guideline (FSG) policies can impact millions of daily meals sold or provided to government employees, patrons, and institutionalized persons. This study describes a classification tool to assess FSG policy attributes and uses it to rate FSG policies. Quantitative content analysis. State government facilities in the United States. Participants were from 50 states and District of Columbia in the United States. Frequency of FSG policies and percentage alignment to tool. State-level policies were identified using legal research databases to assess bills, statutes, regulations, and executive orders proposed or adopted by December 31, 2014. Full-text reviews were conducted to determine inclusion. Included policies were analyzed to assess attributes related to nutrition, behavioral supports, and implementation guidance. A total of 31 policies met the inclusion criteria; 15 were adopted. Overall alignment ranged from 0% to 86%, and only 10 policies aligned with a majority of the FSG policy attributes. Western states had the most FSG policies proposed or adopted (11 policies). The greatest number of FSG policies were proposed or adopted (8 policies) in 2011, followed by the years 2013 and 2014. The FSG policies proposed or adopted through 2014 that intended to improve the food and beverage environment on state government property vary considerably in their content. This analysis offers baseline data on the FSG landscape and information for future FSG policy assessments. © The Author(s) 2016.

  14. Food Service Guideline Policies on State Government Controlled Properties

    Zaganjor, Hatidza; Bishop Kendrick, Katherine; Warnock, Amy Lowry; Onufrak, Stephen; Whitsel, Laurie P.; Ralston Aoki, Julie; Kimmons, Joel

    2017-01-01

    Purpose Food service guidelines (FSG) policies can impact millions of daily meals sold or provided to government employees, patrons, and institutionalized persons. This study describes a classification tool to assess FSG policy attributes and uses it to rate FSG policies. Design Quantitative content analysis. Setting State government facilities in the U.S. Subjects 50 states and District of Columbia. Measures Frequency of FSG policies and percent alignment to tool. Analysis State-level policies were identified using legal research databases to assess bills, statutes, regulations, and executive orders proposed or adopted by December 31, 2014. Full-text reviews were conducted to determine inclusion. Included policies were analyzed to assess attributes related to nutrition, behavioral supports, and implementation guidance. Results A total of 31 policies met inclusion criteria; 15 were adopted. Overall alignment ranged from 0% to 86%, and only 10 policies aligned with a majority of FSG policy attributes. Western States had the most FSG policy proposed or adopted (11 policies). The greatest number of FSG policies were proposed or adopted (8 policies) in 2011, followed by the years 2013 and 2014. Conclusion FSG policies proposed or adopted through 2014 that intended to improve the food and beverage environment on state government property vary considerably in their content. This analysis offers baseline data on the FSG landscape and information for future FSG policy assessments. PMID:27630113

  15. Diagnosis of the quality of service, in customer service, at the National University of Chimborazo- Ecuador

    Salazar Yépez, Wilfrido; Cabrera Vallejo, Mario

    2016-01-01

    The purpose of this article is to determine the quality of service of improvements in the enrollment processes at the National University of Chimborazo- Ecuador. This cross-sectional research is the result of a field work, where an analysis of the collected information was carried out, through surveys applied to the students, through the SERVQUAL model, afterwards, comparing these found aspects and determining The gap between perceptions and expectations, thus determining the quality of servi...

  16. Changes in Diet after Introduction of a Full Service Supermarket in a Food Desert

    Dubowitz, Tamara; Ghosh-Dastidar, Madhumita; Cohen, Deborah A.; Beckman, Robin; Steiner, Elizabeth D.; Hunter, Gerald P.; Flórez, Karen R.; Huang, Christina; Vaughan, Christine A.; Sloan, Jennifer C.; Zenk, Shannon N.; Cummins, Steven; Collins, Rebecca L.

    2015-01-01

    Placing full-service supermarkets in food deserts (areas with limited access to healthy foods) has been proposed as an important policy strategy to confront inequalities in healthy food access. Capitalizing on a natural experiment, we enrolled n=1,372 randomly selected households from two comparable neighborhoods, one of which received a full-service supermarket in 2013. We looked at the impact on residents’ diet, perceived access to healthy foods and satisfaction with one’s neighborhood as a...

  17. Food Control and a Citizen Science Approach for Improving Teaching of Genetics in Universities

    Borrell, Y. J.; Muñoz-Colmenero, A. M.; Dopico, E.; Miralles, L.; Garcia-Vazquez, E.

    2016-01-01

    A Citizen Science approach was implemented in the laboratory practices of Genetics at the University of Oviedo, related with the engaging topic of Food Control. Real samples of food products consumed by students at home ("students as samplers") were employed as teaching material in three different courses of Genetics during the academic…

  18. Food-Related Environmental Beliefs and Behaviours among University Undergraduates: A Mixed-Methods Study

    Campbell-Arvai, Victoria

    2015-01-01

    Purpose: The purpose of this paper was to document the food-related environmental beliefs and behaviours of undergraduate university students. More specifically, this research was focussed on determining if environmental sustainability is a consideration in students' food choices, identifying the specific choices and behaviours adopted to reduce…

  19. Influencing Factors of Catering and Food Service Industry Based on Principal Component Analysis

    Zi Tang

    2014-01-01

    Scientific analysis of influencing factors is of great importance for the healthy development of catering and food service industry. This study attempts to present a set of critical indicators for evaluating the contribution of influencing factors to catering and food service industry in the particular context of Harbin City, Northeast China. Ten indicators that correlate closely with catering and food service industry were identified and performed by the principal component analysis method u...

  20. Thawing and storage system for frozen food in the food service industries

    Komada, Hitoshi; Tamura, Toshiyuki

    1988-02-01

    Thawing and storage system for frozen food in the food service industries was studied. The air flowing system was adequate for thawing owing to the convenience and quality retaining. Thawing time could not be reduced at 98% humidity and over 5/sup 0/C, even if the thawing temperature was elevated, and was lengthened at 5/sup 0/C or less. Further the thawing time could not be reduced by increasing the flowing speed at 1m/s or more. When the humidity was 65%, the thawing time was lengthened by 15%. The free drip was increased linearly with the increase of thawing temperature, so that a little higher thawing temperature than the frozen one was preferable. After the completion of thawing, the food was cooled suddenly in the pressing process to uniform the thawing and prevent the surface drip. Considering the structure decomposition and change, the storage temperature of -1/sup 0/C and the variation of +0.5/sup 0/C were desirable. The newly developed high humidity thawing cabinet resulted the better recovery of cell structure, less dripping amount and high quality thawing. A Super Chiller employing an inverter compressor resulted lower temperature variation and was effective for beef curing. (25 figs, 7 tabs, 4 refs)

  1. Domestic food and sustainable design : a study of university student cooking and its impacts

    Clear, Adrian; Hazas, Michael; Morley, Janine; Friday, Adrian; Bates, Oliver

    2013-01-01

    In four university student kitchens over twenty-one days, we captured participants' food preparation activity, quantified the greenhouse gas emissions and direct energy connected to the food and cooking, and talked to participants about their food practices. Grounded in this uniquely detailed micro-account, our findings inform sustainable design for cooking and eating at home and quantify the potential impacts. We outline the relation of the impacts to our participants' approaches to everyday...

  2. Environmentally friendly health care food services: a survey of beliefs, behaviours, and attitudes.

    Wilson, Elisa D; Garcia, Alicia C

    2011-01-01

    There is increasing global interest in sustainability and the environment. A hospital/health care food service facility consumes large amounts of resources; therefore, efficiencies in operation can address sustainability. Beliefs, attitudes, and behaviours about environmentally friendly practices in hospital/health care food services were explored in this study. Questionnaires addressed environmentally friendly initiatives in building and equipment, waste management, food, and non-food procurement issues. The 68 participants included hospital food service managers, clinical dietitians, dietary aides, food technicians, and senior management. Data analysis included correlation analysis and descriptive statistics. Average scores for beliefs were high in building and equipment (90%), waste management (94%), and non-food procurement (87%), and lower in food-related initiatives (61%) such as buying locally, buying organic foods, buying sustainable fish products, and reducing animal proteins. Average positive scores for behaviours were positively correlated with beliefs (waste management, p=0.001; food, p=0.000; non-food procurement, p=0.002). Average positive scores for attitude in terms of implementing the initiatives in health care were 74% for building and equipment, 81% for waste management, 70% for non-food procurement, and 36% for food. The difference in food-related beliefs, behaviours, and attitudes suggests the need for education on environmental impacts of food choices. Research is recommended to determine facilitators and barriers to the implementation of green strategies in health care. As food experts, dietitians can lead changes in education, practice, and policy development.

  3. Investigating the Correlation between Food Prices and University Students Awareness of the Effects of Fast Food Consumption on their Health

    Al-Aklabi, Nouf; Al-Dowsari, Wejdan; Andrioti, Despena

    2016-01-01

    , Saudi Arabia, quantify students’ level of awareness of health risks associated with fast food consumption, examine how price affects their choice of food, and provide general guidelines for improving students nutrition. Methods: Quantitative data, gathered from distributing a standard questionnaire......, was complemented with qualitative observational data using an observation checklist. The sample was 100 female students who eat at the University canteen. The study was conducted between October-December 2015. Data analysis was done using Excel to calculate frequencies of the respective variables. Results: Fast...... of possible health issues originating from fast food consumption, but many choose to ignore them for financial reasons or lack of motivation. Conclusion: A sustained public health effort should be undertaken involving the leadership of the University and the students to ease the financial burden for the less...

  4. "Dropbox-like" service for the University of Vienna

    CERN. Geneva

    2014-01-01

    The increasing popularity of dropbox and at the same time increasing awareness for data security did create the demand for an onsite "Dropbox-like" “sync and share” service at the University of Vienna. It has been decided that ownCloud would be a good start, since other academic institutions have been working on an ownCloud based solution as well. Based on ownCloud enterprise Version 6 the service is currently in test operation with campus wide availability for staff only planned for 12/2014. Major concerns were the scalability of the storage backend. So instead of using an enterprise storage solution we use Scality’s RING as backend. The RING is an object storage based solution using local storage nodes. Since the ownCloud architecture does so far not allow a RESTbased storage backend we use Scality’s FUSE connector to simulate a virtually limitless filesystem (POSIX). Based on the experiences reported by other academic facilities and our own, our main concerns have been database performance-scal...

  5. Retooling food service for early elementary school students in Somerville, Massachusetts: the Shape Up Somerville experience.

    Goldberg, Jeanne P; Collins, Jessica J; Folta, Sara C; McLarney, Mary Jo; Kozower, Claire; Kuder, Julia; Clark, Valerie; Economos, Christina D

    2009-07-01

    Changes in the school food environment are a logical target to prevent childhood overweight. We describe the food service component of a 2-year research intervention to prevent excess weight gain in children. The goals of the food service component were to improve the presentation and nutrient quality of school meals and to incorporate more fruits and vegetables into students' diets. The project engaged food service staff, students, parents, teachers, and school leaders to improve school nutrition. Modifications addressed needs and barriers identified though dialogue with the food service director, focus groups, key informant interviews, and surveys of school employees, students, and parents and guardians. Attitudes and behavior changes were measured through surveys, direct observation, and sales data. More fruits, vegetables, whole grains, and low-fat dairy products were available during the intervention years; menus and à la carte choices were brought into closer compliance with recommended guidelines for children; attitudes of students, parents and guardians, school faculty, and food service staff improved; and policies related to food service were adopted. Strategic modification to improve nutrition and increase acceptability of the food served in schools is feasible and sustainable. These results demonstrate that changes to food service can lead to improved nutrient profiles and more favorable attitudes toward food served at school meals. Such changes can help prevent childhood obesity.

  6. [Food habits and nutritional assessment in a university population].

    Cervera Burriel, Faustino; Serrano Urrea, Ramón; Vico García, Cruz; Milla Tobarra, Marta; García Meseguer, Mariá José

    2013-01-01

    The university students are in critical period for the development of life styles which are very important for their future health. The eating behaviour of other students, the alcohol consumption, their economic situation and the ability of cooking make them change their dietary habits. In Spain there are a few studies on the quality of the diet in this population group. Most of them show Spanish students diet does not follow an adequate Mediterranean dietary pattern. To describe the dietary habits of a population of university students and to assess the quality of their diet. Cross sectional study conducted on a sample of 80 students from the Faculty of Nursing of Albacete (University of Castilla-La Mancha). Nine 24-hours follow-ups questionnaires were self-administered in three different seasons. The quality of the diet was assessed by the IAS and the MDS2. In all tests a level of significance p university students. More than 91% of the students need "diet changes" in order to acquire healthier dietary patterns. Adherence to the Mediterranean diet was only 53%. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

  7. Bilingual Text4Walking Food Service Employee Intervention Pilot Study.

    Buchholz, Susan Weber; Ingram, Diana; Wilbur, JoEllen; Fogg, Louis; Sandi, Giselle; Moss, Angela; Ocampo, Edith V

    2016-06-01

    Half of all adults in the United States do not meet the level of recommended aerobic physical activity. Physical activity interventions are now being conducted in the workplace. Accessible technology, in the form of widespread usage of cell phones and text messaging, is available for promoting physical activity. The purposes of this study, which was conducted in the workplace, were to determine (1) the feasibility of implementing a bilingual 12-week Text4Walking intervention and (2) the effect of the Text4Walking intervention on change in physical activity and health status in a food service employee population. Before conducting the study reported here, the Text4Walking research team developed a database of motivational physical activity text messages in English. Because Hispanic or Latino adults compose one-quarter of all adults employed in the food service industry, the Text4Walking team translated the physical activity text messages into Spanish. This pilot study was guided by the Physical Activity Health Promotion Framework and used a 1-group 12-week pre- and posttest design with food service employees who self-reported as being sedentary. The aim of the study was to increase the number of daily steps over the baseline by 3000 steps. Three physical activity text messages were delivered weekly. In addition, participants received 3 motivational calls during the study. SPSS version 19.0 and R 3.0 were used to perform the data analysis. There were 33 employees who participated in the study (57.6% female), with a mean age of 43.7 years (SD 8.4). The study included 11 Hispanic or Latino participants, 8 of whom requested that the study be delivered in Spanish. There was a 100% retention rate in the study. At baseline, the participants walked 102 (SD 138) minutes/day (per self-report). This rate increased significantly (P=.008) to 182 (SD 219) minutes/day over the course of the study. The participants had a baseline mean of 10,416 (SD 5097) steps, which also increased

  8. Effects of Service Quality and Customer Satisfaction on Repurchase Intention in Restaurants on University of Cape Coast Campus

    Ishmael Mensah

    2018-05-01

    Full Text Available This study sought to examine the effects of service quality and customer satisfaction on the repurchase intentions of customers of restaurants on University of Cape Coast Campus. The survey method was employed involving a convenient sample of 200 customers of 10 restaurants on the University of Cape Coast Campus. A modified DINESERV scale was used to measure customers’ perceived service quality. The results of the study indicate that four factors accounted for 50% of the variance in perceived service quality, namely; responsiveness-assurance, empathy-equity, reliability and tangibles. Service quality was found to have a significant effect on customer satisfaction. Also, both service quality and customer satisfaction had significant effects on repurchase intention. However, customer satisfaction could not moderate the effect of service quality on repurchase intention. This paper adds to the debate on the dimensions of service quality and provides evidence on the effects of service quality and customer satisfaction on repurchase intention in a campus food service context.

  9. Relationships between food consumption and living arrangements among university students in four European countries - A cross-sectional study

    El Ansari, Walid; Stock, Christiane; Mikolajczyk, Rafael T

    2012-01-01

    Abstract Background The transition of young people from school to university has many health implications. Food choice at the university can differ because of childhood food consumption patterns, sex and the living arrangements. Food consumption may change especially if students are living away from home. We aimed to assess food consumption patterns among university students from four European countries and how they differ by their living arrangements. Methods We analysed data from a cross-co...

  10. 76 FR 59388 - Board of Regents of the Uniformed Services University of the Health Sciences

    2011-09-26

    ... University of the Health Sciences AGENCY: Department of Defense, Uniformed Services University of the Health... Uniformed Services University of the Health Sciences. DATES: Tuesday, October 25, 2011, from 8:30 a.m. to 11... FURTHER INFORMATION CONTACT: Janet S. Taylor, Designated Federal Officer, 4301 Jones Bridge Road, Bethesda...

  11. The Summer Food Service Program and the Ongoing Hunger Crisis in Mississippi.

    Cobern, Jade A; Shell, Kathryn J; Henderson, Everett R; Beech, Bettina M; Batlivala, Sarosh P

    2015-10-01

    Food insecurity is simply defined as uncertain access to adequate food. Nearly 50 million Americans, 16 million of whom are children, are food insecure. Mississippi has 21% food insecure citizens, and has the most food insecure county in the nation. Our state's school system's National Breakfast and Lunch Programs help combat food insecurity, but a gap still exists. This gap widens during the summer. In this paper, we describe the Mississippi Summer Food Service Program. While the program has had success in our state, it still faces challenges. Organized action by physicians in Mississippi and the Mississippi State Medical Association could significantly increase participation in these programs that are vital to our state.

  12. City Level of Income and Urbanization and Availability of Food Stores and Food Service Places in China

    Liao, Chunxiao; Tan, Yayun; Wu, Chaoqun; Wang, Shengfeng; Yu, Canqing; Cao, Weihua; Gao, Wenjing; Lv, Jun; Li, Liming

    2016-01-01

    Objective The contribution of unhealthy dietary patterns to the epidemic of obesity has been well recognized. Differences in availability of foods may have an important influence on individual eating behaviors and health disparities. This study examined the availability of food stores and food service places by city characteristics on city level of income and urbanization. Methods The cross-sectional survey was comprised of two parts: (1) an on-site observation to measure availability of food stores and food service places in 12 cities of China; (2) an in-store survey to determine the presence of fresh/frozen vegetables or fruits in all food stores. Trained investigators walked all the streets/roads within study tracts to identify all the food outlets. An observational survey questionnaire was used in all food stores to determine the presence of fresh/frozen vegetables or fruits. Urbanization index was determined for each city using a principal components factor analysis. City level of income and urbanization and numbers of each type of food stores and food service places were examined using negative binomial regression models. Results Large-sized supermarkets and specialty retailers had higher number of fresh/frozen vegetables or fruits sold compared to small/medium-sized markets. High-income versus low-income, high urbanized versus low urbanized areas had significantly more large-sized supermarkets and fewer small/medium-sized markets. In terms of restaurants, high urbanized cities had more western fast food restaurants and no statistically significant difference in the relative availability of any type of restaurants was found between high- and low-income areas. Conclusions The findings suggested food environment disparities did exist in different cities of China. PMID:26938866

  13. City Level of Income and Urbanization and Availability of Food Stores and Food Service Places in China.

    Liao, Chunxiao; Tan, Yayun; Wu, Chaoqun; Wang, Shengfeng; Yu, Canqing; Cao, Weihua; Gao, Wenjing; Lv, Jun; Li, Liming

    2016-01-01

    The contribution of unhealthy dietary patterns to the epidemic of obesity has been well recognized. Differences in availability of foods may have an important influence on individual eating behaviors and health disparities. This study examined the availability of food stores and food service places by city characteristics on city level of income and urbanization. The cross-sectional survey was comprised of two parts: (1) an on-site observation to measure availability of food stores and food service places in 12 cities of China; (2) an in-store survey to determine the presence of fresh/frozen vegetables or fruits in all food stores. Trained investigators walked all the streets/roads within study tracts to identify all the food outlets. An observational survey questionnaire was used in all food stores to determine the presence of fresh/frozen vegetables or fruits. Urbanization index was determined for each city using a principal components factor analysis. City level of income and urbanization and numbers of each type of food stores and food service places were examined using negative binomial regression models. Large-sized supermarkets and specialty retailers had higher number of fresh/frozen vegetables or fruits sold compared to small/medium-sized markets. High-income versus low-income, high urbanized versus low urbanized areas had significantly more large-sized supermarkets and fewer small/medium-sized markets. In terms of restaurants, high urbanized cities had more western fast food restaurants and no statistically significant difference in the relative availability of any type of restaurants was found between high- and low-income areas. The findings suggested food environment disparities did exist in different cities of China.

  14. City Level of Income and Urbanization and Availability of Food Stores and Food Service Places in China.

    Chunxiao Liao

    Full Text Available The contribution of unhealthy dietary patterns to the epidemic of obesity has been well recognized. Differences in availability of foods may have an important influence on individual eating behaviors and health disparities. This study examined the availability of food stores and food service places by city characteristics on city level of income and urbanization.The cross-sectional survey was comprised of two parts: (1 an on-site observation to measure availability of food stores and food service places in 12 cities of China; (2 an in-store survey to determine the presence of fresh/frozen vegetables or fruits in all food stores. Trained investigators walked all the streets/roads within study tracts to identify all the food outlets. An observational survey questionnaire was used in all food stores to determine the presence of fresh/frozen vegetables or fruits. Urbanization index was determined for each city using a principal components factor analysis. City level of income and urbanization and numbers of each type of food stores and food service places were examined using negative binomial regression models.Large-sized supermarkets and specialty retailers had higher number of fresh/frozen vegetables or fruits sold compared to small/medium-sized markets. High-income versus low-income, high urbanized versus low urbanized areas had significantly more large-sized supermarkets and fewer small/medium-sized markets. In terms of restaurants, high urbanized cities had more western fast food restaurants and no statistically significant difference in the relative availability of any type of restaurants was found between high- and low-income areas.The findings suggested food environment disparities did exist in different cities of China.

  15. Investigating the potential benefits of on-site food safety training for Folklorama, a temporary food service event.

    Mancini, Roberto; Murray, Leigh; Chapman, Benjamin J; Powell, Douglas A

    2012-10-01

    Folklorama in Winnipeg, Manitoba, Canada, is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment. In 2010, the Russian pavilion at Folklorama was implicated in a foodborne outbreak of Escherichia coli O157 that caused 37 illnesses and 18 hospitalizations. The ethnic nature and diversity of foods prepared within each pavilion presents a unique problem for food inspectors, as each culture prepares food in their own very unique way. The Manitoba Department of Health and Folklorama Board of Directors realized a need to implement a food safety information delivery program that would be more effective than a 2-h food safety course delivered via PowerPoint slides. The food operators and event coordinators of five randomly chosen pavilions selling potentially hazardous food were trained on-site, in their work environment, focusing on critical control points specific to their menu. A control group (five pavilions) did not receive on-site food safety training and were assessed concurrently. Public health inspections for all 10 pavilions were performed by Certified Public Health Inspectors employed with Manitoba Health. Critical infractions were assessed by means of standardized food protection inspection reports. The results suggest no statistically significant difference in food inspection scores between the trained and control groups. However, it was found that inspection report results increased for both the control and trained groups from the first inspection to the second, implying that public health inspections are necessary in correcting unsafe food safety practices. The results further show that in this case, the 2-h food safety course delivered via slides was sufficient to pass public health inspections. Further evaluations of alternative food safety training approaches are warranted.

  16. Technology review of commercial food service equipment - final report

    Rahbar, S; Krsikapa, S [Canadian Gas Research Inst., Don Mills, ON (Canada); Fisher, D; Nickel, J; Ardley, S; Zabrowski, D [Fisher Consultants (Canada); Barker, R F [ed.

    1996-05-15

    Market and technical information on gas fired equipment used in the commercial food service sector in Canada and in each province or territory was presented. Results of a market study and technology review were integrated to establish energy consumption and energy saving potential in this sector. Eight categories of commercial cooking appliances were studied. They were: fryers, griddles, broilers, ranges, ovens, tilting skillets, steam kettles and steamers. Focus was on gas fired appliances, although electric appliances were also included. The total energy consumption of the appliances was estimated at 76,140.37 GBtu in 1994. Gas appliances accounted for 63 per cent of the total inventory and consumed 83 per cent of the total energy used. Cooking energy efficiencies for the gas fired commercial cooking equipment ranged from 10 per cent to 60 per cent. The electric appliances had cooking energy efficiencies ranging from 35 per cent to 95 per cent. A list of recommendations were made for the many opportunities to introduce higher efficiency commercial cooking appliances, essential to slow down or to stabilize the energy consumption of cooking appliances over the next decade. 66 refs., 14 tabs., 18 figs.

  17. Analysis of the U.S. Navy Food Service Recruiting Program. Part 1. Attitudes and Reenlistment Plans of Food Service Enlistees

    1984-05-01

    the Navy? (PLEASE CHECK ALL THAT APPLY TO WHERE YOU WORKED) FAST FOOD FRANCHISE CAFETERIA • BAKERY DELICATESSEN _ARANT NONE COFFEE SHOP 26. Was any...service equipment (item 20), working conditions in the galley and bakery (item 17), the quality of an MS’s co-workers (item 12), the chances for MS’s to... bakery 4.5 14.3 6.0 79.7 18. Food service work is routine and boring 3.7 5.6 16.3 78.1 19. You’d have lots of adventure 5.0 66.9 1.3 31.8 20. Food

  18. Do recommendations for institutional food service result in better food service? A study of compliance in Danish hospitals and nursing homes from 1995 to 2002-2003

    Mikkelsen, Bent Egberg; Beck, Anne Marie; Lassen, Anne Dahl

    2007-01-01

    in the official Danish recommendations for institutional food service as an indicator for progress. The issues included: using nutrient calculated recipes/menus, offering menu choice options, using feedback routines on acceptability of menus, maintaining nutritional steering committees, employing food...... are analysed over the 8-year period. The only progress for nursing homes was that more homes had implemented feedback routines on acceptability of food service in 2002/3 than in 1995. The difference was statistically significant. For hospitals, however, no progress was found between 1995 and 2002/3. Conclusion...

  19. Re-engineering university services to manage ICT in education

    Fisser, Petra; van Geloven, M.P.; Franklin, Stephen D.; Strenski, Ellen

    2000-01-01

    Integrating ICT is a hot topic in higher education, in the Netherlands,especially at the University of Twente, the only residential university in the Netherlands. The University of Twente (UT) is profiling itself as a “Telematics University”, a university where telematics applications (or ICT)

  20. 49 CFR 37.91 - Wheelchair locations and food service on intercity rail trains.

    2010-10-01

    ... 49 Transportation 1 2010-10-01 2010-10-01 false Wheelchair locations and food service on intercity rail trains. 37.91 Section 37.91 Transportation Office of the Secretary of Transportation TRANSPORTATION SERVICES FOR INDIVIDUALS WITH DISABILITIES (ADA) Acquisition of Accessible Vehicles By Public Entities § 37.91 Wheelchair locations and food...

  1. Food Services and Hospitality for 10th, 11th, and 12th Grades. Course Outline.

    Bucks County Technical School, Fairless Hills, PA.

    The outline describes the food services and hospitality course offered to senior high school students at the Bucks County Technical School. Specifically, the course seeks to provide students with a workable knowledge of food services and foster in them a sense of personal pride for quality workmanship. In addition to a statement of the philosophy…

  2. The Context for Food Service and Nutrition in the Space Station

    Glaser, P. E.

    1985-01-01

    Commercial activities in space represent diverse markets where international competitors will be motivated by economic, technical and political considerations. These considerations are given and discussed. The space station program, industrial participation and the potential benefits of commercial activities in space are described. How food service and nutrition affects habitability, effects on physical condition, dietary goals, food preparation and meal service are detailed.

  3. Performance of safety management systems in Spanish food service establishments in view of their context characteristics

    Luning, P.A.; Chinchilla, A.C.; Jacxsens, L.; Kirezieva, K.K.; Rovira, J.

    2013-01-01

    Food service establishments (FSE) operate under restricted technological and organisational circumstances, making them susceptible to food safety problems as reported frequently. Aim of this study was to get insight in Food Safety Management System (FSMS) performance in different types of FSE in

  4. [Nutritional content of foods offered and consumed in a Spanish university canteen].

    Fernández Torres, Ángela; Moreno-Rojas, Rafael; Cámara Martos, Fernando

    2014-09-12

    The prime objective of our work was to study the eating habits at lunchtime of staff and students at a University of "hidden due to confidentiality"of Spain. The second one was to attempt to reduce the energy consumption of cholesterol and fat in the diet of those groups. The study was made between 2010 and 2012 in the main canteen serving food at this university, focusing on food intake at lunch, the main meal of the day, containing between 35 and 40% of the total calories ingested throughout the day. A total of 9530 observations were made, each one corresponding to the nutritional valuation of food eaten (a complete lunch) per person, by students, teachers and service personnel. The study was carried out in 5 intervention stages and a previous non-intervention one to establish the habitual food intake of these groups. In each stage the nutritional information supplied to canteen users was increased to that in the final stage a modification of the price of the menus served was made. The food choices freely made by the groups were converted into the amount of nutrients by means of a prior nutritional evaluation of the dishes offered via their calculation using the database Nutriplato. This permitted the evaluation of 29 nutrients which, taking the user data observed, were converted into % of contribution to the RDA (per each population group), which produced a standardization of the data, permitting a subsequent statistical study by the GLM (SPSS v15) procedure to assess the effect of the different factors contemplated. The following were taken into account as classification factors (independent variables): sex, age group and level of body fat, as well as the intervention stage. The dependent variables were: energy, protein, lipid, carbohydrate, fiber, Ca, Mg, P, Na, K, Fe, Cu, Zn, Mn, I, Se, vitamins: B1, B2, B3, B5, B6, B8, B9, B12, C, A, D, E and cholesterol. The mean energy and cholesterol intake was significantly reduced in the individuals investigated in the

  5. Penerapan Personal Hygiene Pada Karyawan Food and Beverage Service Hotel Aryaduta Pekanbaru

    Kurniawan, Adi; Sidiq, Siti Sofro

    2016-01-01

    In the world of hospitality especially in food and beverage service every single thing must be considered to give the best food to guest of hotel. Actually not only about food but the first thing seen by guest of hotel before they enjoy their food is about employee. Employee of food and beverage service must be clean in every single thing in their body.Because of that really need knowledge about important thing implementation personal hygiene for the employee. Not only in working area but als...

  6. Engaging youth in food activism in New York City: lessons learned from a youth organization, health department, and university partnership.

    Tsui, Emma; Bylander, Kim; Cho, Milyoung; Maybank, Aletha; Freudenberg, Nicholas

    2012-10-01

    Research indicates that insufficient emphasis on community collaboration and partnership can thwart innovative community-driven work on the social determinants of health by local health departments. Appreciating the importance of enhancing community participation, the New York City Department of Health and Mental Hygiene (DOHMH) helped lead the development of the Health Equity Project (HEP), an intervention aimed at increasing the capacity of urban youth to identify and take action to reduce food-related health disparities. DOHMH partnered with the City University of New York School of Public Health and several local youth organizations to design and implement the intervention. HEP was conducted with 373 young people in 17 cohorts at 14 unique sites: six in Brooklyn, six in the Bronx, and two in Harlem. Partnered youth organizations hosted three stages of work: interactive workshops on neighborhood health disparities, food environments, and health outcomes; food-focused research projects conducted by youth; and small-scale action projects designed to change local food environments. Through these activities, HEP appears to have been successful in introducing youth to the social, economic, and political factors that shape food environments and to the influence of food on health outcomes. The intervention was also somewhat successful in providing youth with community-based participatory research skills and engaging them in documenting and then acting to change their neighborhood food environments. In the short term, we are unable to assess how successful HEP has been in building young leaders who will continue to engage in this kind of activism, but we suspect that more extended interactions would be needed to achieve this more ambitious goal. Experiences at these sites suggest that youth organizations with a demonstrated capacity to engage youth in community service or activism and a commitment to improving food or other health-promoting community resources make the

  7. Guide to resource conservation and cost savings opportunities in the food service sector

    NONE

    1998-03-01

    Opportunities for conserving energy and water, as well as reducing waste, within the 24,000 establishment-strong food service sector in Ontario are identified. Operators are encouraged to take advantage of these opportunities to lower their costs while conserving valuable resources at the same time. In preparing this guide, site visits were carried out at six food service facilities in Ontario. Information about how much money is generally spent on energy, water and waste management by food service operators is provided. The amount and type of waste generated by these facilities is also described. The volatility of the commercial food service market place was identified as one of the major impediments to energy conservation. It was found that most owners of the food service facilities make business decisions based on the lowest first costs, irrespective of longer-term energy efficiency and operating costs. 31 refs., 13 tabs., 9 figs., 4 appendices.

  8. THE PERFORMANCE OF SERVQUAL TO MEASURE SERVICE QUALITY IN PRIVATE UNIVERSITY

    Leonnard

    2018-01-01

    The increasing number of educational services has caused a high competition in this industry. In Indonesia, the number of private universities is the highest compared to state universities and other forms of higher education institutions. Ability to predict factors that are important in providing educational services to achieve student satisfaction and make them loyal to the university is highly necessary. In this study, we investigated the main factors of service quality that affect student ...

  9. 75 FR 32692 - Schools and Libraries Universal Service Support Mechanism

    2010-06-09

    ...-rate program--separately priced firewall services, anti-virus/anti-spam software, scheduling services.../anti-spam software, scheduling services, wireless Internet access applications, and web hosting should... that separately priced firewall services, anti-virus and anti-spam software, teleconferencing...

  10. RATINGS OF THE HYGIENIC CONDITIONS AND VERIFICATION PROFESSIONAL COMPETENCE EMPLOYEE IN COMMON FOOD SERVICES

    Lucia Zeleňáková

    2012-02-01

    Full Text Available The general food legislation is a key element in creating systems for food safety and food. Its observance, particularly the general hygiene requirements, a prerequisite for the introduction of the HACCP system, and thus the overall safety of food preparation. The level of hygiene in catering premises reflects the responsibility of their management to food safety and also demonstrates the willingness of management to gain the favor of customers. In providing common food services and catering services to the public is always a danger of contagion that can spread the food, but also finished products. To avoid this possibility, it is necessary to apply the rules of hygiene. Establishments which provide catering services must meet the requirements to ensure the health of boarders. The common food services are very strict controled and is our aim to provide pointers on how to minimize risk and liability. Very dangerous is also bacterial transfer rates between hands and other common surfaces involved in food preparation in the kitchen. In our work we were rating the hygienic conditions and also verificating professional competence employee in common food services by using the modern methods like 3MTM PetrifilmTM .

  11. Development of a universally applicable household food insecurity measurement tool: process, current status, and outstanding issues.

    Swindale, Anne; Bilinsky, Paula

    2006-05-01

    The United States Public Law 480 Title II food aid program is the largest U.S. government program directed at reducing hunger, malnutrition, and food insecurity in the developing world. USAID and Title II implementing partners face challenges in measuring the success of Title II programs in reducing household food insecurity because of the technical difficulty and cost of collecting and analyzing data on traditional food security indicators, such as per capita income and caloric adequacy. The Household Food Insecurity Access Scale (HFIAS) holds promise as an easier and more user-friendly approach for measuring the access component of household food security. To support the consistent and comparable collection of the HFIAS, efforts are under way to develop a guide with a standardized questionnaire and data collection and analysis instructions. A set of domains have been identified that is deemed to capture the universal experience of the access component of household food insecurity across countries and cultures. Based on these domains, a set of questions has been developed with wording that is deemed to be universally appropriate, with minor adaptation to local contexts. These underlying suppositions, based on research in multiple countries, are being verified by potential users of the guide. The key remaining issue relates to the process for creating a categorical indicator of food insecurity status from the HFIAS.

  12. Food safety knowledge and hygiene practices among veterinary medicine students at Trakia University, Bulgaria.

    Stratev, Deyan; Odeyemi, Olumide A; Pavlov, Alexander; Kyuchukova, Ralica; Fatehi, Foad; Bamidele, Florence A

    The results from the first survey on food safety knowledge, attitudes and hygiene practices (KAP) among veterinary medicine students in Bulgaria are reported in this study. It was designed and conducted from September to December 2015 using structured questionnaires on food safety knowledge, attitudes and practices. Data were collected from 100 undergraduate veterinary medicine students from the Trakia University, Bulgaria. It was observed that the age and the gender did not affect food safety knowledge, attitudes and practices. There was no significant difference (p>0.05) on food safety knowledge and practices among students based on the years of study. A high level of food safety knowledge was observed among the participants (85.06%), however, the practice of food safety was above average (65.28%) while attitude toward food safety was high (70%). Although there was a significant awareness of food safety knowledge among respondents, there is a need for improvement on food safety practices, interventions on food safety and foodborne diseases. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  13. Measuring potential access to food stores and food-service places in rural areas in the U.S.

    Sharkey, Joseph R

    2009-04-01

    Geographic access to healthy food resources remains a major focus of research that examines the contribution of the built environment to healthful eating. Methods used to define and measure spatial accessibility can significantly affect the results. Considering the implications for marketing, policy, and programs, adequate measurement of the food environment is important. Little of the published work on food access has focused on rural areas, where the burden of nutrition-related disease is greater. This article seeks to expand our understanding of the challenges to measurement of potential spatial access to food resources in rural areas in the U.S. Key challenges to the accurate measurement of the food environment in rural areas include: (1) defining the rural food environment while recognizing that market factors may be changing; (2) describing characteristics that may differentiate similar types of food stores and food-service places; and (3) determining location coordinates for food stores and food-service places. In order to enhance measurements in rural areas, "ground-truthed" methodology, which includes on-site observation and collection of GPS data, should become the standard for rural areas. Measurement must also recognize the emergence of new and changing store formats. Efforts should be made to determine accessibility, in terms of both proximity to a single location and variety of multiple locations within a specified buffer, from origins other than the home, and consider multipurpose trips and trip chaining. The measurement of food access will be critical for community-based approaches to meet dietary needs. Researchers must be willing to take the steps necessary for rigorous measurement of a dynamic food environment.

  14. Food insecurity among students living with HIV: Strengthening safety nets at the Nelson Mandela Metropolitan University, South Africa.

    Steenkamp, L; Goosen, A; Venter, D; Beeforth, M

    2016-12-01

    The HIV prevalence in South Africa among students at higher education institutions (HEIs) in 2008 was reported to be 3.4%, with the highest HIV prevalence found in the Eastern Cape Province. Students at these facilities are also increasingly affected by socio-economic constraints that may impact on food security. Little is known about the impact of food insecurity on HIV-infected students in HEIs in South Africa. The purpose of this paper is to describe food insecurity and the nutritional status among HIV-infected students on the Nelson Mandela Metropolitan University campuses in South Africa, as well as current initiatives to strengthen the safety nets for food-insecure students. This descriptive, cross-sectional survey was conducted among a convenience sample of known HIV-infected, registered students (n = 63), older than 18 years of age and managed as part of the Campus Health Service antiretroviral therapy (ART) programme. Ethical approval for the study was obtained from the Research Ethics Committee (NMMU) and participants were included in the sample after providing written, informed consent. Findings indicate that food insecurity was common with more than 60% of the sample reporting food insecurity at the household level during the previous month. Of the sample, 51% were classified as being either overweight or obese. Although food insecurity did not contribute to weight loss in our sample, food-insecure students were more likely to consume inadequate amounts of vitamins and minerals, especially antioxidants that are important in supporting the immune system. Food insecurity has been identified as affecting the majority of HIV-infected students in this study, especially regarding their difficulty in accessing nutritious foods. As overweight and obesity also seem to threaten the health and future well-being of the students, appropriate management of the overweight individuals and those with obesity should be instituted in order to prevent the development

  15. The Prevalence of Service Excellence and the Use of Business Process Improvement Methodologies in Australian Universities

    Ciancio, Sharone

    2018-01-01

    Service transformation is an increasingly common pursuit in the higher education sector, with university strategic plans frequently featuring a "service excellence" objective and the adoption of leaner and more sustainable service models. Previous studies agree that service excellence is intentional not incidental, and systematic not…

  16. Improving Communication between Postgraduate Researchers and the University Library: A Case Study at De Montfort University Library and Learning Services

    Petch, Melanie; Fraser, Katie; Rush, Nathan; Cope, Alan; Lowe, Julie

    2016-01-01

    A well-established postgraduate researcher development program has existed at De Montfort University for many years. Library and Learning Services include modules on literature searching skills and critical appraisal. However, we recognized that researchers seemed to be disengaged with the services on offer. This concern informed a research…

  17. A window on⋯ the national food institute, technical university of Denmark

    Wegener, Henrik Caspar

    2011-01-01

    The National Food Institute is an institute of the Technical University of Denmark. The Institute has a staff of 400, out of which approximately 275 hold an academic degree. It is divided into five Divisions; Chemistry, Toxicology, Microbiology, Nutrition, Industrial Food Research, and a Manageme...... composition database. The results of the research activities forms part of the evidence-base used to give advice to national and international authorities....

  18. Food Insecurity and Behavioral Characteristics for Academic Success in Young Adults Attending an Appalachian University.

    Hagedorn, Rebecca L; Olfert, Melissa D

    2018-03-16

    In order to investigate the impact of food insecurity on college students in a highly health disparate region we (1) assessed the prevalence of food insecurity among young adults at a large, rural university in Appalachia, and (2) investigated the relationship between food insecurity and behavioral characteristics including academic performance, coping strategies, and money expenditure. A cross-sectional design was used to capture a representative sample of young adults attending a large, central Appalachian university in Fall 2016. The United States Department of Agriculture (USDA) Adult Food Security Survey was used to measure food insecurity. Independent variables include money expenditure (MES), coping strategies (CSS), academic performance (APS), and demographic, health, economic and culinary variables. Participant responses ( n = 692) showed one third (36.6%) of respondents were food-insecure. Students with higher scores for MES and CSS had significantly higher odds of being food-insecure (odds ratio (OR) = 2.07; 95% confidence interval (CI) 1.81 to 2.38 and OR = 1.20; 95% CI 1.16 to 1.23, respectively). The odds of high APS scores (OR = 0.79; 95% CI 0.73 to 0.86) were inversely related to food insecurity. Results of the logistic regression showed MES, CSS, health, and school year remained a significant predictor of food insecurity in college students. These findings suggest behavioral differences in terms of coping strategies, money expenditure, and academic progress among food-insecure students and can be used to identify and target at-risk students to promote student food security and well-being.

  19. Validated Competency Task Lists for General Merchandise Retailing, Food Service Management, and Business and Personal Services Marketing.

    Faught, Suzanne G.

    This publication contains competency task lists that address principal entry-level and career-sustaining jobs in the occupational categories of general merchandise retailing, food service management, and business and personal services marketing. Section I, Development of the Competency Task Lists, provides details on how the competencies were…

  20. Writing a Recipe for Teaching Sustainable Food Systems: Lessons from Three University Courses

    Christy Anderson Brekken

    2018-06-01

    Full Text Available The sustainability of the food system is at the forefront of academic and policy discussions as we face the challenge of providing food security to a growing population amidst environmental uncertainty and depletion, social disruptions, and structural economic shocks and stresses. Crafting a sustainable and resilient food system requires us to go beyond disciplinary boundaries and broaden critical and creative thinking skills. Recent literature calls for examples of pedagogical transformations from food systems courses to identify successful practices and potential challenges. We offer a recipe for what to teach by framing systems thinking concepts, then discuss how to teach it with five learning activities: deductive case studies, experiential learning, reflective narrative learning, system dynamics simulations and scenarios, and inductive/open-ended case studies, implemented with collaborative group learning, inter/trans-disciplinarity, and instructor-modeled co-learning. Each learning activity is animated with concrete examples from our courses at Oregon State University, University of Minnesota, and University of Vermont, USA. We discuss opportunities and challenges implementing these strategies in light of student, instructor, and institutional expectations and constraints. But the challenge is worth the effort, because food system transformation requires active learners and systemic thinkers as engaged citizens, food system advocates, entrepreneurs, and policy makers.

  1. Study on attitudes of students of Islamic Azad University Tehran Medical Branch toward food safety, 2016.

    Miri, Ali; Poursadeghiyan, Mohsen; Baneshi, Mohammad Mehdi; Biglari, Hamed; Yari, Ahmad Reza; Khammar, Alireza

    2017-05-01

    Given the importance of high-quality healthy food for humans, contamination control is the most important concern for healthy staff. To determine the attitudes of students at Islamic Azad University (Tehran Medical Branch) toward food safety. This cross-sectional and analytic-descriptive study was conducted on 326 students of Azad University of Medical Sciences in 2016. A self-made questionnaire consisting of 40 questions was used. The reliability of the questionnaire was confirmed using internal consistency method (Cronbach's alpha coefficient of 0.80). After collecting data, we use descriptive statistical indexes (mean and standard deviation) among demographic variables and the level of knowledge to describe and analyze the data. The participants' attitudes and operation are measured by Spearman tests, and the analytical results are given using SPSS version 20. According to the findings, 55.3, 30 and 14.7 percent of students had high, moderate and low attitude scores toward food safety, respectively. In addition, male and female students had equal attitudes toward food safety, and no significant relationship between sex and attitude was observed a significant difference (p>0.05), but between educational levels (p=0.008) and ages (p=0.001) of students significance was a positive correlation. Due to the low attitudes score of about half of the students of Islamic Azad University Tehran Medical Branch toward food safety, it can be claimed, food safety training in this community is required.

  2. Dietary, food service, and mealtime interventions to promote food intake in acute care adult patients.

    Cheung, Grace; Pizzola, Lisa; Keller, Heather

    2013-01-01

    Malnutrition is common in acute care hospitals. During hospitalization, poor appetite, medical interventions, and food access issues can impair food intake leading to iatrogenic malnutrition. Nutritional support is a common intervention with demonstrated effectiveness. "Food first" approaches have also been developed and evaluated. This scoping review identified and summarized 35 studies (41 citations) that described and/or evaluated dietary, foodservice, or mealtime interventions with a food first focus. There were few randomized control trials. Individualized dietary treatment leads to improved food intake and other positive outcomes. Foodservices that promote point-of-care food selection are promising, but further research with food intake and nutritional outcomes is needed. Protected mealtimes have had insufficient implementation, leading to mixed results, while mealtime assistance, particularly provided by volunteers or dietary staff, appears to promote food intake. A few innovative strategies were identified but further research to develop and evaluate food first approaches is needed.

  3. [Comparison of the somatotype, nutritional assessment and food intake among university sport and sedentary students].

    Leonardo Mendonça, Roberto Carlos; Sospedra, Isabel; Sanchis, Ignacio; Mañes, Jordi; Soriano, José Miguel

    2012-06-16

    The study of the somatotype and food intake among university students is important to carry out internal policies about the improvement of health and prevention of diseases. The aim of this study was to compare the somatotype, nutritional assessment and food intake of university sport and sedentary students. The sample were 1,299 university students (420 males and 879 females) from University of Valencia, during 2008-2009 and 2009-2010, who were evaluated for several anthropometric parameters, the somatotype and the nutritional and food intakes with a 7 day dietary diary. The somatotype was Endo-Mesomorph, Meso-Endomorph, Balanced Endomorph and Meso-Endomorph for sport and sedentary males, and sports and sedentary females, respectively. All groups had a high and low percentage of total calories in comparison with proteins plus lipids, and carbohydrates, respectively, as established in the nutritional objectives for the Spanish population. Low vitamin intakes, including E (in the sport males), A, D and E, folate and biotine (in the sedentary males) and A, D, E, folate and biotine (in the sport and sedentary females) were observed. All groups had a high intake of sodium and a deficit of potassium, calcium, iodine and magnesium. On the other hand, cereal groups were the most important in the energy dairy intake. Disequilibrium in macronutrients and micronutrients reflects the importance of developing food policies among University people to improve this situation. Copyright © 2011 Elsevier España, S.L. All rights reserved.

  4. Body Image, Food Addiction, Depression, and Body Mass Index in University Students.

    Şanlier, Nevin; Türközü, Duygu; Toka, Onur

    2016-01-01

    The relationship between body image, depression, food addiction and body mass index (BMI) and differences in these variables due to gender and field of education have not been studied extensively. This study was conducted on a total of 793 university students (20.19 ± 1.90 years). The Beck Depression Inventory, Yale Food Addiction, and Body Image Scale were used. It was determined that body image scores of females and individuals enrolled in health sciences programs were lower compared to those of males and those enrolled in the social sciences. There was a negative relationship between body image and depression and food addiction scores. There was a positive relationship between food addiction and depression scores, in addition to a positive relationship between food addiction and BMI.

  5. Factors affecting utilization of University health services in a tertiary ...

    2013-01-16

    Jan 16, 2013 ... Objective: To determine students' perception of health care services provided in a tertiary institution and ... evaluation of health services utilization among students in the .... African culture and health. ... Asian Am Pac Isl J.

  6. 75 FR 17584 - Schools and Libraries Universal Service Support Mechanism

    2010-04-07

    ..., wireless LAN controllers, VoIP-related services, and virtualization software. We also find that telephone... been designated as an eligible service, and the E-rate program pays for the software for a server-based... messaging is an ``add- on to voice mail'' service and not software for voice mail itself. Therefore, we find...

  7. The "take a nurse to lunch" program. A unique focus group improves and promotes food services.

    1998-10-01

    Dan Booth is the director of hospitality services for MaineGeneral Health. For this 450-bed health care organization, he directs six departments, which include environmental services, food and nutrition, security, laundry services, telecommunications, and transportation. In this article he describes how his Take a Nurse to Lunch program operates, what its benefits are, and how it was implemented.

  8. Methodological Approaches to Designing Integrated Systems of Management of Food Service Enterprises

    Yatsun Leonid M.

    2016-02-01

    Full Text Available The article presents materials of studying the processes of designing functions and structures of management of food service enterprises by criteria of composition of the enterprise objectives, their participation in the integration process of production, sales and organization of consumption of food products and services. There have been defined a qualimetric estimation of parameters for enterprises of different size by types of tasks — manufacture of products, marketing activities, customer service, personnel management, etc. Balance schemes of the production and economic system of enterprises regarding cost components and output of food products and services have been developed. The integrated approaches to designing management systems of food service enterprises on the basis of coordination of parameters of the target, linear, functional and resource subsystems have been proposed.

  9. A preliminary assessment of two hospital food service systems using parameters of food safety and consumer opinion.

    Hartwell, H; Edwards, J S

    2001-12-01

    The goal of any hospital caterer should be to provide food that meets nutritional requirements, satisfies the patient, improves morale and is microbiologically safe. Food distribution to hospital wards plays a critical role. The aim of this study was to compare two hospital food service systems using parameters of food safety and consumer opinion. An NHS hospital was selected where food delivery was due to change from a plated system to a cafeteria trolley system. Samples (50 g) of dishes (n = 27) considered to be high-risk were collected for three consecutive days from breakfast, lunch and supper meals. The samples were taken from a pre-ordered tray (similar to that of a patient) in the plated system and from the trolley on the ward in the cafeteria system of meal delivery (approximately six months after its introduction). Consumer opinions cards (n = 180) were distributed and interviews also conducted. Microbiologically, the quality of food items delivered by both systems was satisfactory. However, concern was raised with the plated system, not for hot foods cooling down but for chilled foods warming up and being sustained in ambient conditions. Overall consumer satisfaction and experience was enhanced with the trolley system. Food was hotter and generally perceived to be of a better quality. Satisfaction with cold desserts was not dependent on the delivery system.

  10. The Effect of Service Compact (SERVICOM) on Service Delivery in Nnamdi Azikiwe University Teaching Hospital Nnewi, Nigeria

    Jude Kennedy Emejulu; M. C. Muo; E. E.O. Chukwuemeka

    2014-01-01

    This study examined the effect of service compact (Servicom Service delivery) in Nnamdi Azikiwe University Teaching Hospital Nnewi. Questionnaire and face-to-face interviews were used in the collection of data. The hypotheses were tested using descriptive statistics. The study discovered among other things that with the inauguration of the SERVICOM Charter by the Federal Government of Nigeria, the Management of Nnamdi Azikiwe University Teaching Hospital Nnewi identified key areas that requir...

  11. Quality Management and Innovation in Information Services - The case study of the Documentation Services of the University of Minho

    Guedes, Susana

    2008-01-01

    [The present paper is based on a curricular traineeship, part of the Degree in Information Science, under the theme of the implementation of Quality Management Systems, occurred at the Documentation Services of the University of Minho (SDUM).] The SDUM have their main purpose in providing the best resources, services and easy access to all the community of the University of Minho (formed by students of several areas, teachers, collaborators and investigators). In or...

  12. Perceptions of International Students on Service Quality Delivery in a Malaysian Public University

    Njie, Baboucarr; Asimiran, Soaib; Baki, Roselan

    2012-01-01

    Purpose: The purpose of this study is to explore the perceptions of international students of service quality delivery (SQD) in a Malaysian public university. Design/methodology/approach: The study was limited to the University's immediate physical environment and its associated human and systems-based services. The physical environment in this…

  13. Publication Services at the University Library Graz: A New Venture, a New Role

    Ginther, Clara; Lackner, Karin; Kaier, Christian

    2017-01-01

    Establishing Publication Services in the library at the University of Graz did more than broaden the service portfolio of the library. A convergence of expertise at the library, needs of researchers at the university, and ongoing changes in scholarly communication also contributed to the evolution of the library's role and profile. The new…

  14. Family meal traditions. Comparing reported childhood food habits to current food habits among university students.

    De Backer, Charlotte J S

    2013-10-01

    The aim of this study is to investigate if reported childhood food habits predict the food habits of students at present. Questions addressed are: does the memory of childhood family meals promote commensality among students? Does the memory of (grand)parents' cooking influence students' cooking? And, is there still a gender difference in passing on everyday cooking skills? Using a cross-sectional survey, 104 students were asked about their current eating and cooking habits, and their eating habits and the cooking behavior of their (grand)parents during their childhood. Results show that frequencies in reported childhood family meals predict frequencies of students' commensality at present. The effects appear for breakfast and dinner, and stay within the same meal: recalled childhood family breakfasts predict current breakfast commensality, recalled childhood family dinners predict current dinner commensality. In terms of recalled cookery of (grand)parents and the use of family recipes a matrilineal dominance can be observed. Mothers are most influential, and maternal grandmothers outscore paternal grandmothers. Yet, fathers' childhood cooking did not pass unnoticed either. They seem to influence male students' cookery. Overall, in a life-stage of transgression students appear to maintain recalled childhood food rituals. Suggestions are discussed to further validate these results. Copyright © 2013 Elsevier Ltd. All rights reserved.

  15. THE SERVICES QUALITY LEVEL ASSESSESMENT IN THE TECHNICAL UNIVERSITY WITH SERVQUAL METHOD APPLYING

    STASIAK-BETLEJEWSKA, Renata

    2014-12-01

    Full Text Available Contemporary universities services quality level concerns mainly the education efficiency evaluation that results from the learning outcomes realization and innovative features of the teaching programs that differ universities offers. Technical universities attention is focused on ministerial requirements fulfillment which are strictly concentrated on the students skills obtaining in the relation to the employers’ market. The university services quality analysis ignores common expectations of students and candidates for students related to the technical or functional quality, such as university facilities and administrative workers empathy. The aim of this study is to identify the expectations of both students and candidates for studies at technical universities, what allows to identify university services quality level and areas needs improvement in terms of not only the educational services but also technical university facilities. Results show significant importance of the all examined service quality aspects in the context of expectations of candidates and students’ perception. Research findings allow not only to identify the technical university services quality, but also to support the university development within the scientific research process assistance.

  16. The Relation between Food Insecurity and Mental Health Care Service Utilization in Ontario.

    Tarasuk, Valerie; Cheng, Joyce; Gundersen, Craig; de Oliveira, Claire; Kurdyak, Paul

    2018-01-01

    To determine the relationship between household food insecurity status over a 12-month period and adults' use of publicly funded health care services in Ontario for mental health reasons during this period. Data for 80,942 Ontario residents, 18 to 64 years old, who participated in the Canadian Community Health Survey in 2005, 2007-2008, 2009-2010, or 2011-2012 were linked to administrative health care data to determine individuals' hospitalizations, emergency department visits, and visits to psychiatrists and primary care physicians for mental health reasons. Household food insecurity over the past 12 months was assessed using the Household Food Security Survey Module. Logistic regression models were used to estimate the odds of mental health service utilization in the past 12 months by household food insecurity status, adjusting for sociodemographic factors and prior use of mental health services. In our fully adjusted models, in comparison to food-secure individuals, the odds of any mental health care service utilization over the past 12 months were 1.15 (95% confidence interval [CI], 1.04 to 1.29) for marginally food-insecure individuals, 1.39 (95% CI, 1.19 to 1.42) for moderately food-insecure individuals, and 1.50 (95% CI, 1.35 to 1.68) for severely food-insecure individuals. A similar pattern persisted across individual types of services, with odds of utilization highest with severe food insecurity. Household food insecurity status is a robust predictor of mental health service utilization among working-age adults in Ontario. Policy interventions are required to address the underlying causes of food insecurity and the particular vulnerability of individuals with mental illness.

  17. Obesity and Food Choices among Faculty and Staff at a Large Urban University

    Freedman, Marjorie R.; Rubinstein, Rebecca J.

    2010-01-01

    Objective: In order to address increasing health care costs associated with obesity, this study sought to determine prevalence of overweight and obesity and examine eating behaviors, food choices, health beliefs, and attitudes of university employees. Participants and Methods: An online survey was distributed to greater than 3,800 faculty and…

  18. Reflective Implementation of DERIVE in Teaching Mathematics at the University of Food Technology, Plovdiv

    Dimitrova, Eva D.

    2007-01-01

    The Department of Mathematics at the University of Food Technology, Plovdiv, Bulgaria, has introduced the Computer Algebra System DERIVE into the Mathematics courses with a view to increasing student motivation and understanding of the material taught as well as the efficiency of the teaching process. With the aim of investigating the effect of…

  19. A Model Train-The-Trainer Program for HACCP-Based Food Safety Training in the Retail/Food Service Industry: An Evaluation.

    Martin, Kenneth E.; Knabel, Steve; Mendenhall, Von

    1999-01-01

    A survey showed states are adopting higher training and certification requirements for food-service workers. A train-the-trainer model was developed to prepare extension agents, health officers, and food-service managers to train others in food-safety procedures. (SK)

  20. Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food.

    Ferri, Emanuele; Galimberti, Andrea; Casiraghi, Maurizio; Airoldi, Cristina; Ciaramelli, Carlotta; Palmioli, Alessandro; Mezzasalma, Valerio; Bruni, Ilaria; Labra, Massimo

    2015-01-01

    In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of raw materials as well as their derived food products. The continuous advance in molecular biology allowed setting up efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. In this review, we considered the application of a genomics approach known as DNA barcoding in characterizing the composition of foodstuffs and its traceability along the food supply chain. Moreover, metabolomics analytical strategies based on Nuclear Magnetic Resonance (NMR) and Mass Spectroscopy (MS) were discussed as they also work well in evaluating food quality. The combination of both approaches allows us to define a sort of molecular labelling of food that is easily understandable by the operators involved in the food sector: producers, distributors, and consumers. Current technologies based on digital information systems such as web platforms and smartphone apps can facilitate the adoption of such molecular labelling.

  1. Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food

    Emanuele Ferri

    2015-01-01

    Full Text Available In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of raw materials as well as their derived food products. The continuous advance in molecular biology allowed setting up efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. In this review, we considered the application of a genomics approach known as DNA barcoding in characterizing the composition of foodstuffs and its traceability along the food supply chain. Moreover, metabolomics analytical strategies based on Nuclear Magnetic Resonance (NMR and Mass Spectroscopy (MS were discussed as they also work well in evaluating food quality. The combination of both approaches allows us to define a sort of molecular labelling of food that is easily understandable by the operators involved in the food sector: producers, distributors, and consumers. Current technologies based on digital information systems such as web platforms and smartphone apps can facilitate the adoption of such molecular labelling.

  2. Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food

    Ferri, Emanuele; Airoldi, Cristina; Ciaramelli, Carlotta; Palmioli, Alessandro; Bruni, Ilaria

    2015-01-01

    In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of raw materials as well as their derived food products. The continuous advance in molecular biology allowed setting up efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. In this review, we considered the application of a genomics approach known as DNA barcoding in characterizing the composition of foodstuffs and its traceability along the food supply chain. Moreover, metabolomics analytical strategies based on Nuclear Magnetic Resonance (NMR) and Mass Spectroscopy (MS) were discussed as they also work well in evaluating food quality. The combination of both approaches allows us to define a sort of molecular labelling of food that is easily understandable by the operators involved in the food sector: producers, distributors, and consumers. Current technologies based on digital information systems such as web platforms and smartphone apps can facilitate the adoption of such molecular labelling. PMID:26783518

  3. Field validation of food service listings: a comparison of commercial and online geographic information system databases.

    Seliske, Laura; Pickett, William; Bates, Rebecca; Janssen, Ian

    2012-08-01

    Many studies examining the food retail environment rely on geographic information system (GIS) databases for location information. The purpose of this study was to validate information provided by two GIS databases, comparing the positional accuracy of food service places within a 1 km circular buffer surrounding 34 schools in Ontario, Canada. A commercial database (InfoCanada) and an online database (Yellow Pages) provided the addresses of food service places. Actual locations were measured using a global positioning system (GPS) device. The InfoCanada and Yellow Pages GIS databases provided the locations for 973 and 675 food service places, respectively. Overall, 749 (77.1%) and 595 (88.2%) of these were located in the field. The online database had a higher proportion of food service places found in the field. The GIS locations of 25% of the food service places were located within approximately 15 m of their actual location, 50% were within 25 m, and 75% were within 50 m. This validation study provided a detailed assessment of errors in the measurement of the location of food service places in the two databases. The location information was more accurate for the online database, however, when matching criteria were more conservative, there were no observed differences in error between the databases.

  4. Behind the Appearance of Reference Services at the Library University

    Lailatur Rahmi

    2016-12-01

    Full Text Available This study aims to describe the development of reference services at the Library of Universitas Indonesia. The research discussed about innovation in the development of new activities in the reference services. Analyzing reference services from librarians’ point of view concerning the new activities in reference services, including attitudes and policies toward activities. This research takes a descriptive qualitative approach and uses semiotic analysis refering to Semiology of Roland Bathes concerning significance from two stage,  denotation and connotation, for analyzing the result of interviews. The results showed that the Universitas Indonesia Library reference service provides some new activities. Librarians become more active, revealed to be closer  to users, and transformation of information technology is seen as one of the competitive need to accompany the development of knowledge. Transfer media eventually have implications not on technology but rather to communication of reference services in the Universitas Indonesia Library.

  5. Behind the Appearance of Reference Services at the Library University

    Lailatur Rahmi

    2018-01-01

    Full Text Available This study aims to describe the development of reference services at the Library of Universitas Indonesia. The research discussed about innovation in the development of new activities in the reference services. Analyzing reference services from librarians’ point of view concerning the new activities in reference services, including attitudes and policies toward activities. This research takes a descriptive qualitative approach and uses semiotic analysis refering to Semiology of Roland Bathes concerning significance from two stage,  denotation and connotation, for analyzing the result of interviews. The results showed that the Universitas Indonesia Library reference service provides some new activities. Librarians become more active, revealed to be closer  to users, and transformation of information technology is seen as one of the competitive need to accompany the development of knowledge. Transfer media eventually have implications not on technology but rather to communication of reference services in the Universitas Indonesia Library.

  6. Family food purchases of high- and low-calorie foods in full-service supermarkets and other food retailers by Black women in an urban US setting

    Benjamin W. Chrisinger

    2018-06-01

    Full Text Available Public health interventions to increase supermarket access assume that shopping in supermarkets is associated with healthier food purchases compared to other store types. To test this assumption, we compared purchasing patterns by store-type for certain higher-calorie, less healthy foods (HCF and lower-calorie, healthier foods (LCF in a sample of 35 black women household shoppers in Philadelphia, PA. Data analyzed were from 450 food shopping receipts collected by these shoppers over four-week periods in 2012. We compared the likelihood of purchasing the HCF (sugar-sweetened beverages, sweet/salty snacks, and grain-based snacks and LCF (low-fat dairy, fruits, and vegetables at full-service supermarkets and six other types of food retailers, using generalized estimating equations. Thirty-seven percent of participants had household incomes at or below the poverty line, and 54% had a BMI >30. Participants shopped primarily at full-service supermarkets (55% or discount/limited assortment supermarkets (22%, making an average of 11 shopping trips over a 4-week period and spending mean (SD of $350 ($222. Of full-service supermarket receipts, 64% included at least one HCF item and 58% at least one LCF. Most trips including HCF (58% and LCF (60% expenditures were to full-service or discount/limited assortment supermarkets rather than smaller stores. Spending a greater percent of total dollars in full-service supermarkets was associated with spending more on HCF (p = 0.03 but not LCF items (p = 0.26. These findings in black women suggest a need for more attention to supermarket interventions that change retailing practices and/or consumer shopping behaviors related to foods in the HCF categories examined. Keywords: Obesity, Store choice, Food choice, Food shopping, Supermarkets, African Americans

  7. Consolidating the University Career Service System in Taiwan

    Ho, Hsuan-Fu; Hu, Tien-Ling

    2017-01-01

    The university graduate unemployment rate reached a record high of 6% in 2009 in Taiwan; paradoxically, business managers complained that they could not find enough qualified employees. The mismatch between knowledge taught in universities and the requests of the job market has been criticized as the main reason for the escalation of the…

  8. Stakeholder Perception of Service Quality in Qatar Higher Education Institutions: An Application to Qatar University

    Shurair, Amal S.

    2017-01-01

    Managing quality of services offered by institutions of higher education is important in any country due to the inherent aim of producing quality graduates from programs offered in the university. Qatar has made substantial investments in higher education. Qatar University, being the national university of the country, the perception of stakeholders on the service quality in education becomes an important factor for developing a quality education system. Therefore, the main goal of this thesi...

  9. How the Goethe-Institut Finland Promotes Its Services to Finnish University Students of German Language

    Venho, Alexandra

    2013-01-01

    This study analyzes how the Goethe-Institut Finnland, a nonprofit cultural German institution, promotes its services to Finnish university students of German language, by focusing on the perspectives of students in HAAGA-HELIA University of Applied Sciences. The objective of the study is to identify the degree of familiarity of the Goethe-Institut Finnland among students of German language in HAAGA-HELIA University of Applied Sciences, to recognize the demand for its services for learners...

  10. Salmonella serotypeTyphi, Shigella, and intestinal parasites among food handlers at Bahir Dar University, Ethiopia.

    Abera, Bayeh; Yitayew, Gashaw; Amare, Hiwot

    2016-02-28

    Food handlers play a major role in the transmission of Salmonella serotype Typhi (S. Typhi), Shigella, and intestinal parasites. This study was conducted to determine the prevalence of S. Typhi, Shigella, and intestinal parasites among food handlers at Bahir Dar University, Ethiopia. A cross-sectional study was conducted in June 2014. Stool samples from 410 food handlers were examined for bacterial pathogens and parasites. Pearson's Chi-square test, Fisher's exact test, and bivariate and multivariate logistic regression analyses were used where appropriate. The prevalence of S. Typhi, Shigella, and intestinal parasites among food handlers was 11 (2.7%), 5 (1.2%), and 53 (12.9%), respectively. Among eight intestinal parasites identified, the two most prevalent intestinal parasites were hookworm 26 (6.3%) and G. lamblia 13 (3.1%). Male food handlers were more likely to be positive than were female food handlers for S. Typhi and intestinal parasites. Furthermore, food handlers who had a history of regular medical checkups were less infected with intestinal parasites. Being male (AOR: 2.1, 95% CI: 1.2, 4.4) and not attending medical checkups (AOR: 2.9, 95% CI: 1.4, 6.1) were independent predictors of intestinal parasitic infection in food handlers. Male food handlers were reluctant to have regular parasitological examinations. There was a high proportion of food handlers with S. Typhi, Shigella, and intestinal parasites in their faces. Special emphasis should be placed on S. Typhicarriers and male food handlers. Education and periodical medical checkups for intestinal parasites and S. Typhi should be considered as intervention measures.

  11. Food environments in university dorms: 20,000 calories per dorm room and counting.

    Nelson, Melissa C; Story, Mary

    2009-06-01

    Few young adults meet national dietary recommendations. Although home food availability likely has important influences on dietary intake, little research has examined this issue among young adults. The objective of this research was to conduct a detailed, observational assessment of food and beverages available in college-student dormitory rooms. Dormitory-residing students (n=100) were recruited from a large, public university. Research staff completed a detailed inventory of food and beverages in the dorm rooms, including nutrient contents and purchasing sources. Data were collected and analyzed in 2008. The mean number of food and beverage items per participant was 47 (range: 0-208), with 4% of participants not having any food or beverages. More than 70% of students had each of the following types of items: salty snacks, cereal or granola bars, main dishes, desserts or candy, and sugar-sweetened beverages. Fewer students had low-calorie beverages, fruits and vegetables, dairy products, tea/coffee, and 100% fruit/vegetable juice. The average number of calories per dorm room was 22,888. Items purchased by parents had a higher calorie and fat content than items purchased by students. Findings indicate that students maintain a wide array of food and beverages in their dormitory rooms. Parents purchased a substantial amount of food for their children's dormitory rooms, and these food items were less healthful than the food that students purchased. The foods observed in college students' living spaces may have an important impact on eating habits. Overall, young adult-oriented obesity prevention efforts are needed, and improving the various facets of campus food environments may mark an important component of such strategies.

  12. The Role of Universities in Preparing Graduates to Use Software in the Financial Services Workplace

    Tickle, Leonie; Kyng, Tim; Wood, Leigh N.

    2014-01-01

    The role of universities in preparing students to use spreadsheet and other technical software in the financial services workplace has been investigated through surveys of university graduates, university academics, and employers. It is found that graduates are less skilled users of software than employers would like, due at least in part to a…

  13. Where's the Justice in Service-Learning? Institutionalizing Service-Learning from a Social Justice Perspective at a Jesuit University

    Cuban, Sondra; Anderson, Jeffrey B.

    2007-01-01

    We attempt to answer "where" the social justice is in service-learning by probing "what" it is, "how" it looks in the process of being institutionalized at a Jesuit university, and "why" it is important. We develop themes about institutionalizing service-learning from a social justice perspective. Our themes were developed through an analysis of…

  14. Challenges and perspectives in Service Design curricula. The case of the Service Systems Design Master of Aalborg University in Copenhagen

    Götzen, Amalia De; Morelli, Nicola; Grani, Francesco

    2014-01-01

    In this paper the new Master program on Service Systems Design at Aalborg University in Copenhagen will be presented, focusing on the challenges of building such a curriculum and on its peculiar approach to Service Design through the Problem Based Learning methodology. All the semesters will be d...

  15. The Relationship Between Premenstrual Syndrome and Food Patterns in University Student Girls

    Darabi

    2014-12-01

    Full Text Available Background Premenstrual syndrome (PMS is a group of disorders that many girls and women suffer from. It is well known that an appropriate diet as well as environmental factors plays a major role in quality of life. Objectives This study evaluates food patterns for university student girls who suffer from PMS and are healthy. Materials and Methods Eighty-six university student girls from Ahvaz Jundishapur University of Medical Sciences participated in the survey and PMS was diagnosed using the diagnostic criteria of the American College of Obstetricians and Gynecologists. They completed a daily symptom-rating questionnaire for PMS symptoms. The score of categorical symptoms (mood-emotional and gastrointestinal disorders, pain, fatigue-focus, and other disorders were determined separately. Student food pattern was determined according to the Iranian food pyramid. The correlation between symptom scores and food group servings was determined by the Pearson correlation coefficient. Results The score for each categorical symptom showed significant differences between healthy and students who suffered from PMS (P < 0.001. A significant negative relationship was observed between milk consumption and pain score (P = 0.038, r = -0.224, and between total dairy consumption and pain score (P = 0.019, r = -0.253. Total disorder scores showed a significant negative relationship with total dairy product (P = 0.024, r = -0.243. Conclusions The results of the survey indicate that PMS symptoms are related to consuming less milk or dairy products. Therefore, an appropriate intake of foods according to standard food patterns (like the Iranian food pyramid is recommended.

  16. Effect of Dimensions of Service Quality on the Brand Equity in the Fast Food Industry

    Esmaeilpour Majid

    2016-12-01

    Full Text Available Due to the increasing competition in the industry and service sectors, creating the powerful brands has great importance in these industries. One of the main factors that help to create a powerful brand is investment and improving the quality of services. Nowadays, the competition for improving the quality of services is raised as a key strategic issue for organizations that operate in the services sector. The aim of this research is to investigate how the dimensions of service quality affect the brand equity in the fast food industry. The customers of fast food industry (Restaurant Raphael in Boushehr constitute the statistical population of this research. Given that the statistical population is unlimited, through sampling 390 questionnaires were distributed, collected and analyzed. For analyzing the data, the structural equations modelling was used by help of the software smart PLS. The results show that the entire dimensions of service quality of model SERVQUAL (tangible factors of services, reliability, responsiveness, assurance and empathy have a positive and significant impact on the brand equity. It also became clear that among the five dimensions of quality of services, the tangible factors of services have the most impact on the brand equity in the fast food industry. So implementing the programs to enhance the quality of services will have to a very large extent a positive effect on increasing the brand equity in the fast food industry.

  17. Business Students' Perception of University Library Service Quality and Satisfaction

    Hsu, Maxwell K.; Cummings, Richard G.; Wang, Stephen W.

    2014-01-01

    The main purpose of this study is to examine the college students' perception of library services, and to what extent the quality of library services influences students' satisfaction. The findings depict the relationship between academic libraries and their users in today's digital world and identify critical factors that may sustain a viable…

  18. Health Implications of Adults' Eating at and Living near Fast Food or Quick Service Restaurants.

    Jiao, J; Moudon, A V; Kim, S Y; Hurvitz, P M; Drewnowski, A

    2015-07-20

    This paper examined whether the reported health impacts of frequent eating at a fast food or quick service restaurant on health were related to having such a restaurant near home. Logistic regressions estimated associations between frequent fast food or quick service restaurant use and health status, being overweight or obese, having a cardiovascular disease or diabetes, as binary health outcomes. In all, 2001 participants in the 2008-2009 Seattle Obesity Study survey were included in the analyses. Results showed eating ⩾2 times a week at a fast food or quick service restaurant was associated with perceived poor health status, overweight and obese. However, living close to such restaurants was not related to negative health outcomes. Frequent eating at a fast food or quick service restaurant was associated with perceived poor health status and higher body mass index, but living close to such facilities was not.

  19. Service quality and customer satisfaction in Chinese fast food sector: A proposal for CFFRSERV

    Qingqing Tan

    2014-06-01

    Full Text Available This study investigates customer’s perception of Chinese fast food restaurant service quality and its relationship with customer satisfaction. Employing modified DINESERV scale, the study uses both quantitative and qualitative research approaches. Qualitative data collection consisted of face-to-face interviews and group discussion. A questionnaire was developed using three sources: interview responses of the customers, the restaurant’s survey and the literature. A total of 205 completed questionnaires were used in the analysis. The new measurement scale, Chinese Fast Food Restaurants Service Quality Scale (CFFRSERV, contained 28 items across six dimensions: assurance and empathy, food, cleanliness, responsiveness, reliability and tangibles. The findings from the study revealed that service quality variables have positive influence on customer satisfaction except reliability dimension. The findings provided a useful tool for service quality improvement in Chinese fast food restaurants. Validating the scale in other restaurants in various cities in China is an area for further research.

  20. The Food Service Worker and the Travis Air Force Base Experimental Food System: Worker Opinion and Job Satisfaction

    1975-04-01

    Surveys and interviews were administered to both civilian and military food service workers at Travis Air Force Base, both before and after dining system changes, to assess job satisfaction, opinions about additional training, and opinions about environmental and equipment features relevant to potential human factors problems.

  1. Evaluating a Chat Reference Service at the University of South Alabama's Baugh Biomedical Library

    Clanton, Clista C.; Staggs, Geneva B.; Williams, Thomas L.

    2006-01-01

    The University of South Alabama's Baugh Biomedical Library recently initiated a chat reference service targeted at distance education students in the biomedical sciences. After one year of service, the library conducted an evaluation of the chat reference to assess the success of this mode of reference service. Both traditional reference and…

  2. College students identify university support for basic needs and life skills as key ingredient in addressing food insecurity on campus

    Tyler D. Watson

    2017-09-01

    Full Text Available A recent University of California (UC systemwide survey showed that 42% of UC college students experience food insecurity, consistent with other studies among U.S. college students. As part of UC's efforts to understand and address student food insecurity, we conducted 11 focus group interviews across four student subpopulations at UC Los Angeles (n = 82. We explored student experiences, perceptions and concerns related to both food insecurity and food literacy, which may help protect students against food insecurity. Themes around food insecurity included student awareness about food insecurity, cost of university attendance, food insecurity consequences, and coping strategies. Themes around food literacy included existing knowledge and skills, enjoyment and social cohesion, and learning in the dining halls. Unifying themes included the campus food environment not meeting student needs, a desire for practical financial and food literacy “life skills” training, and skepticism about the university's commitment to adequately address student basic needs. The results of this study broadly suggest there is opportunity for the university to address student food insecurity through providing food literacy training, among other strategies.

  3. Kepuasan Kerja Karyawan Food And Beverage Service Department di Hotel Grand Tjokro Pekanbaru

    Lestari, Delia Putri; Ibrahim, Mariaty

    2016-01-01

    The purpose of this research is how employee satisfaction Food and Beverage Service Department in work and how efforts to improve employee job satisfaction Food and Beverage Service Department in Grand Tjokro Hotel.This research was used descriptive quantitatif method to describe the issues. The sample used in this research was 7 people. Quesionnaires, interviews, and observations were used to collect the research data.The results of this research indicate that based on the research results o...

  4. Prevalence of intestinal parasites among food handlers at cafeteria of Jimma University Specialized Hospital, Southwest Ethiopia

    Hundaol Girma

    2017-08-01

    Full Text Available Objective: To assess the prevalence of intestinal parasites and associated risk factors among food-handlers working at cafeteria of Jimma University Specialized Hospital, Jimma, Ethiopia. Methods: Socio-demographic and associated risk factors data were collected using a pretested structured questionnaire. Stool and finger-nail specimens were screened for intestinal parasites using direct wet mount and formol-ether concentration sedimentation techniques. Data were edited, cleaned, entered and analyzed using statistical package for social science (SPSS version 20. P ≤ 0.05 was taken as statistically significant. Results: A total of 94 food-handlers working at cafeteria of Jimma University Specialized Hospital were participated in the study. From the total 148 samples (94 stool and 54 fingernails content examined, 31 (33% were positive for one or more parasites. Over all eight types of intestinal parasites were identified. The most prevalent parasite identified was Ascaris lumbricoides (16% followed by Entamoeba histolytica/dispar (4.3%. There was significant association between parasitic infection and food handlers who did not practice hand washing after defecation and before serving food. Conclusions: Relatively high prevalence of intestinal parasites is detected indicating poor hygiene practice of the food-handlers at the study site. The study also identified finger-nail status, hand washing after defecation and before serving food as determinants of intestinal parasitic infection. It is crucial for provision of regular training on strict adherence to good personal hygiene and hygienic food-handling practices as well as regular inspection and medical checkup of food-handlers.

  5. Dietary intake of children participating in the USDA Summer Food Service Program

    The USDA summer food service program (SFSP) provides free lunches during the summer. This study examined the foods selected and consumed by participating children. Three hundred and two children were observed in 14 schools during a 4-week period in June, 2011; 50% were male; 75% were in elementary s...

  6. Successes and Challenges in School Meal Reform: Qualitative Insights from Food Service Directors

    Asada, Yuka; Ziemann, Margaret; Zatz, Lara; Chriqui, Jamie

    2017-01-01

    Background: The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) directed the US Department of Agriculture (USDA) to revise school meal standards to increase healthy food offerings. A critical stakeholder in the implementation of standards is Food Service Directors (FSDs). We sought to examine FSDs' perspectives on revised school meal standards to…

  7. School Lunch Consumption among 3 Food Service Providers in New Orleans

    Canterberry, Melanie; Francois, Samantha; van Hattum, Taslim; Rudov, Lindsey; Carton, Thomas W.

    2018-01-01

    Background: Louisiana has one of the highest rates of overweight and obese children in the United States. The Healthy School Food Collaborative (HSFC) was created to allow New Orleans's schools to select their own healthy school Food Service Provider (FSP) with requirements for higher nutritional standards than traditional options. The goal of…

  8. Best Practices for Financial Sustainability of Healthy Food Service Guidelines in Hospital Cafeterias.

    Jilcott Pitts, Stephanie; Schwartz, Brittany; Graham, John; Warnock, Amy Lowry; Mojica, Angelo; Marziale, Erin; Harris, Diane

    2018-05-17

    In February and March 2017 we examined barriers and facilitators to financial sustainability of healthy food service guidelines and synthesized best practices for financial sustainability in retail operations. We conducted qualitative, in-depth interviews with 8 hospital food service directors to learn more about barriers and facilitators to financial sustainability of healthy food service guidelines in retail food service operations. Analysts organized themes around headers in the interview guide and also made note of emerging themes not in the original guide. They used the code occurrence and co-occurrence features in Dedoose version 7.0.23 (SocioCultural Research Consultants) independently to analyze patterns across the interviews and to pull illustrative quotes for analysis. Two overarching themes emerged, related to 1) the demand for and sales of healthy foods and beverages, and 2) the production and supply of healthy foods and beverages. Our study provides insights into how hospital food service directors can maximize revenue and remain financially viable while selling healthier options in on-site dining facilities.

  9. Standard Male Body Image and its Influence on Food Values, Attitudes and Behavior in Food University

    Pâmela de Souza Dias

    2016-03-01

    Full Text Available Body image corresponds to the way the individual sees his body. The beauty standards body are established from references in which illusory short fall. The great changes in recent years in markets as food and fitness show mainly focused on developing new habits for health concerns and aesthetics. This study aimed to evaluate the correlation between body image values, attitudes and dietary behavior in college men. We used a range of silhouettes adapted model Stunkard, Sorenson e Schlusinger (1983 as cited in Kety, Rowland, Sidman & Matthysse, 1983 and Lima, Orlando, Teixeira, Castro e Damasceno (2008,

  10. Food Safety Awareness and Opinions of the Nursing and Medical Students at Gaziantep University

    Gulendam Karadag

    2012-08-01

    Full Text Available AIM: Food safety is defined as the prevention of any decay or contamination in food substances until they are ready for consumption. Foodborne diseases are a growing public health problem. Our research was conducted as a descriptive study to determine the food awareness and associated opinions of the students at the Faculty of Medicine and the Nursing Department of the Faculty of Medical Sciences at Gaziantep University. METHOD: The research was conducted with the students at the Faculty of Medicine and the Nursing Department of the Faculty of Medical Sciences at Gaziantep University between 8 March and 26 March 2010 and with 175 students who accepted to participate in the research. Verbal consent was obtained from the students before the initiation of the research. Data were collected by the researchers by face-to-face interview technique and by using a questionnaire of 20 questions which was prepared after a review of literature. Collected data were evaluated by using chi-square and student t-test analysis assessed by SPSS 11.0 program. RESULTS: Approximately 62.9% of the students were between 18-20 years of age. It was determined that 56.0% of the students were interested in food safety, 50.9% did not think that the food they consumed was safe, 41.7% paid attention to brand and nutrition values and whether the food is organic when they do food shopping. All students considered safety as a crucial factor in food consumption (100%, 60.0% paid attention to nutrition values, 58.3% paid attention to the expiry date and 41.8% paid attention to the brand on the package of food substances while shopping. Most of the students responded to the statement “food additives are carcinogen” as “yes” (70.9%; while 66.3% of the students responded as “I have no idea” to the statement “Additives with code E are not harmful to health”, and 55.4% of the students responded as “No” to the statement “all additives are harmful to human health

  11. The Awareness of Baba Nyonya Food amongst Culinary Arts Students in Management and Science University

    Ahmad R. Albattat

    2017-06-01

    Full Text Available Baba Nyonya food is a wonderful combination of Malay and Chinese cuisine with influences from Indonesia, Thailand, India, Holland, Portugal and England. Nyonya food presents the unique identity which combined culture and heritage, adapting ingredients and recipes. The purpose of this study is to find out awareness among Culinary Art students in the Management and Science University (MSU, Shah Alam about Baba Nyonya food, and to identify the uniqueness of Baba Nyonya’s food. In this study, resource based theory has been exploited for developing conceptual research framework. Data collected using self–administered questionnaire among 110 respondents involving students of Culinary Arts through convenience sampling method. The data analysis has been conducted using frequency, descriptive statistic as well as Statistical Package for Social Science (SPSS16. Results clarified that the culinary art students are aware about the uniqueness of Baba Nyonya food and the average ratio of students who know is overwhelming. The study concluded that the establishment of awareness among students about Baba Nyonya food is crucial related to the fact that Baba Nyonya food has been gradually forgotten.

  12. [Risk assessment for food preparation, cooking and service].

    Cottica, Danilo; Grignani, Elena

    2014-01-01

    The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).

  13. School Nutrition and Food Service Techniques for Children with Exceptional Needs: Guidelines for Food Service Personnel, Teachers, Aides, Volunteers, and Parents.

    Gunther, Margaret L.; Troftgruben, Judith A.

    Designed to help school food service personnel, teachers, aides, and volunteers extend the benefits of the school meal program to handicapped children, this manual discusses eating problems resulting from such conditions as cerebral palsy, mental retardation, blindness, orthopedic handicaps, and other health impairments. Specific recommendations…

  14. A Consumer Evaluation of Air Force Food Service

    1974-07-01

    Mexican foods, and North Dakotans would have had greater exposure to German foods. 10 TABLE 2 Types of Cooking Individuals were Raised on Cuisine ...17.(11) 17.(11) 17.(10%) 17.(10%) 17.(10%) 27.(11) 17.(11) 17.(11) French 17.(12) 17.(12%) %7.*(13) 17.(12) - (15%) 17.(12) %7.*(12) 17.(12) Chinese...Other 107.(3) 37,(5) 27.(7) 27.(7%) 27.(8) 27.(6%) 5%(4) 37,(6) *: Less than %7. Note: For each sample, the rank of the specific cuisine based on

  15. Influence of ICT on Reference Services in Selected University ...

    Journal Home > Vol 14, No 1-2 (2014) > ... What are the challenges of ICT on reference collections and services in the selected academic libraries? ... incomplete automation, reduced patronage (because of the availability of search engines), ...

  16. Food neophobia, life satisfaction and family eating habits in university students.

    Schnettler, Berta; Höger, Yesli; Orellana, Ligia; Miranda, Horacio; Lobos, Germán; Sepúlveda, José; Sanchez, Mercedes; Miranda-Zapata, Edgardo; Denegri, Marianela; Grunert, Klaus G; Salinas-Oñate, Natalia

    2017-04-03

    The aim of this study was to categorize university students based on their association between food neophobia and levels of subjective well-being, in general and in the food domain, and their perception of their family's eating habits. A survey was conducted among 372 university students from southern Chile. The questionnaire included the Food Neophobia Scale (FNS), Satisfaction with Life Scale (SWLS), Satisfaction with Food-related Life (SWFL), Health-related Quality of Life Index (HRQOL-4), and Family Eating Habits Questionnaire (FEHQ). Three student types were distinguished by cluster analysis: Group 1 (26.9%) had the highest scores on the FNS, SWLS and SWFL. Group 2 (40.8%) had a high score on the FNS but the lowest scores on the SWLS and SWFL. Group 3 (32.3%) had the lowest FNS score and high scores on the SWLS and SWFL. Group 2 stood out in having a low score on the FEHQ's component for cohesiveness of family eating. These results suggest that both neophobic and non-neophobic students have positive levels of satisfaction with life and food-related life, and that satisfaction among neophobic students is related to family eating patterns, especially cohesiveness in family eating.

  17. Food neophobia, life satisfaction and family eating habits in university students

    Berta Schnettler

    Full Text Available Abstract: The aim of this study was to categorize university students based on their association between food neophobia and levels of subjective well-being, in general and in the food domain, and their perception of their family's eating habits. A survey was conducted among 372 university students from southern Chile. The questionnaire included the Food Neophobia Scale (FNS, Satisfaction with Life Scale (SWLS, Satisfaction with Food-related Life (SWFL, Health-related Quality of Life Index (HRQOL-4, and Family Eating Habits Questionnaire (FEHQ. Three student types were distinguished by cluster analysis: Group 1 (26.9% had the highest scores on the FNS, SWLS and SWFL. Group 2 (40.8% had a high score on the FNS but the lowest scores on the SWLS and SWFL. Group 3 (32.3% had the lowest FNS score and high scores on the SWLS and SWFL. Group 2 stood out in having a low score on the FEHQ's component for cohesiveness of family eating. These results suggest that both neophobic and non-neophobic students have positive levels of satisfaction with life and food-related life, and that satisfaction among neophobic students is related to family eating patterns, especially cohesiveness in family eating.

  18. The Influence of Cognitive Status on Elder Food Choice and Meal Service Satisfaction.

    Crogan, Neva L; Short, Robert; Dupler, Alice E; Heaton, Grace

    2015-11-01

    This article describes the testing of a new nursing home food delivery system that empowers elders to choose the foods they want to eat and gives them an active voice in menu development. Using a 2-group, repeated measures design, 61 elderly residents from 2 eastern Washington nursing homes were recruited to participate in a 6-month study. Outcome measures included food and meal service satisfaction, body weight, serum prealbumin, and food intake. Serum prealbumin levels and body weight increased post intervention for treatment group residents. Mini-Mental Status Examination (MMSE) scores were not associated with the changes in serum prealbumin, body weight, or food intake. The MMSE scores did not influence the resident's ability to actively participate in the rate the food process or choose the foods they liked and preferred to eat. Cognitive impaired older adults experienced weight gain similarly to higher functioning elderly individuals. © The Author(s) 2012.

  19. High School Harvest: Combining Food Service Training and Institutional Procurement

    Conner, David; Estrin, Hans; Becot, Florence

    2014-01-01

    This article discusses High School Harvest (HSH), an Extension educator-led project in five Vermont schools to provide students with job training and food system education and to provide lightly processed produce to school lunch programs. One hundred and twenty-one students participated, logging 8,752 hours growing, harvesting, and processing…

  20. Behavioral Safety in the Food Services Industry: Challenges and Outcomes

    Lebbon, Angela; Sigurdsson, Sigurdur Oli; Austin, John

    2012-01-01

    During the course of a 6-year behavioral safety consult at a food and drink industry site, data were collected on the number of Occupational Safety Health Administration (OSHA) recordable incidents, number of lost and restricted days, and number of peer safety observations. Employees were trained to identify safe and unsafe behavior, conduct peer…

  1. Occurrence of Campylobacter spp. in raw and ready-to-eat foods and in a Canadian food service operation.

    Medeiros, Diane T; Sattar, Syed A; Farber, Jeffrey M; Carrillo, Catherine D

    2008-10-01

    The occurrence of Campylobacter spp. in a variety of foods from Ottawa, Ontario, Canada, and raw milk samples from across Canada was determined over a 2-year period. The samples consisted of 55 raw foods (chicken, pork, and beef), 126 raw milk samples from raw milk cheese manufacturers, and 135 ready-to-eat foods (meat products, salads, and raw milk cheeses). Campylobacter jejuni was detected in 4 of the 316 samples analyzed: 1 raw beef liver sample and 3 raw chicken samples. An isolation rate of 9.7% was observed among the raw chicken samples tested. This study also investigated the role of cross-contamination in disseminating Campylobacter from raw poultry within a food service operation specializing in poultry dishes. Accordingly, kitchen surfaces within a restaurant in Ottawa, Ontario, were sampled between March and August 2001. Tests of the sampling method indicated that as few as 100 Campylobacter cells could be detected if sampling was done within 45 min of inoculation; however, Campylobacter spp. were not detected in 125 swabs of surfaces within the kitchens of this food service operation. Despite the reported high prevalence of Campylobacter spp. in raw poultry, this organism was not detected on surfaces within a kitchen of a restaurant specializing in poultry dishes.

  2. A State-by-State Assessment of Food Service Regulations for Prevention of Norovirus Outbreaks.

    Kambhampati, Anita; Shioda, Kayoko; Gould, L Hannah; Sharp, Donald; Brown, Laura G; Parashar, Umesh D; Hall, Aron J

    2016-09-01

    Noroviruses are the leading cause of foodborne disease in the United States. Foodborne transmission of norovirus is often associated with contamination of food during preparation by an infected food worker. The U.S. Food and Drug Administration's Food Code provides model food safety regulations for preventing transmission of foodborne disease in restaurants; however, adoption of specific provisions is at the discretion of state and local governments. We analyzed the food service regulations of all 50 states and the District of Columbia (i.e., 51 states) to describe differences in adoption of norovirus-related Food Code provisions into state food service regulations. We then assessed potential correlations between adoption of these regulations and characteristics of foodborne norovirus outbreaks reported to the National Outbreak Reporting System from 2009 through 2014. Of the 51 states assessed, all (100%) required food workers to wash their hands, and 39 (76%) prohibited bare-hand contact with ready-to-eat food. Thirty states (59%) required exclusion of staff with vomiting and diarrhea until 24 h after cessation of symptoms. Provisions requiring a certified food protection manager (CFPM) and a response plan for contamination events (i.e., vomiting) were least commonly adopted; 26 states (51%) required a CFPM, and 8 (16%) required a response plan. Although not statistically significant, states that adopted the provisions prohibiting bare-hand contact (0.45 versus 0.74, P =0.07), requiring a CFPM (0.38 versus 0.75, P =0.09), and excluding ill staff for ≥24 h after symptom resolution (0.44 versus 0.73, P =0.24) each reported fewer foodborne norovirus outbreaks per million person-years than did those states without these provisions. Adoption and compliance with federal recommended food service regulations may decrease the incidence of foodborne norovirus outbreaks.

  3. Family food purchases of high- and low-calorie foods in full-service supermarkets and other food retailers by Black women in an urban US setting.

    Chrisinger, Benjamin W; DiSantis, Katherine Isselmann; Hillier, Amy E; Kumanyika, Shiriki K

    2018-06-01

    Public health interventions to increase supermarket access assume that shopping in supermarkets is associated with healthier food purchases compared to other store types. To test this assumption, we compared purchasing patterns by store-type for certain higher-calorie, less healthy foods (HCF) and lower-calorie, healthier foods (LCF) in a sample of 35 black women household shoppers in Philadelphia, PA. Data analyzed were from 450 food shopping receipts collected by these shoppers over four-week periods in 2012. We compared the likelihood of purchasing the HCF (sugar-sweetened beverages, sweet/salty snacks, and grain-based snacks) and LCF (low-fat dairy, fruits, and vegetables) at full-service supermarkets and six other types of food retailers, using generalized estimating equations. Thirty-seven percent of participants had household incomes at or below the poverty line, and 54% had a BMI >30. Participants shopped primarily at full-service supermarkets (55%) or discount/limited assortment supermarkets (22%), making an average of 11 shopping trips over a 4-week period and spending mean (SD) of $350 ($222). Of full-service supermarket receipts, 64% included at least one HCF item and 58% at least one LCF. Most trips including HCF (58%) and LCF (60%) expenditures were to full-service or discount/limited assortment supermarkets rather than smaller stores. Spending a greater percent of total dollars in full-service supermarkets was associated with spending more on HCF (p = 0.03) but not LCF items (p = 0.26). These findings in black women suggest a need for more attention to supermarket interventions that change retailing practices and/or consumer shopping behaviors related to foods in the HCF categories examined.

  4. Probabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea.

    Kim, Hyun Jung; Griffiths, Mansel W; Fazil, Aamir M; Lammerding, Anna M

    2009-09-01

    Foodborne illness contracted at food service operations is an important public health issue in Korea. In this study, the probabilities for growth of, and enterotoxin production by, Staphylococcus aureus in pork meat-based foods prepared in food service operations were estimated by the Monte Carlo simulation. Data on the prevalence and concentration of S. aureus as well as compliance to guidelines for time and temperature controls during food service operations were collected. The growth of S. aureus was initially estimated by using the U.S. Department of Agriculture's Pathogen Modeling Program. A second model based on raw pork meat was derived to compare cell number predictions. The correlation between toxin level and cell number as well as minimum toxin dose obtained from published data was adopted to quantify the probability of staphylococcal intoxication. When data gaps were found, assumptions were made based on guidelines for food service practices. Baseline risk model and scenario analyses were performed to indicate possible outcomes of staphylococcal intoxication under the scenarios generated based on these data gaps. Staphylococcal growth was predicted during holding before and after cooking, and the highest estimated concentration (4.59 log CFU/g for the 99.9th percentile value) of S. aureus was observed in raw pork initially contaminated with S. aureus and held before cooking. The estimated probability for staphylococcal intoxication was very low, using currently available data. However, scenario analyses revealed an increased possibility of staphylococcal intoxication when increased levels of initial contamination in the raw meat, andlonger holding time both before and after cooking the meat occurred.

  5. Twenty Years of Successful Private Management. The Debate over Private vs. Public Management of Food Service.

    Riegel, Ronald B.

    1994-01-01

    Companies such as ARA Services provide lunch every day to more than 1 million students in over 280 school districts nationwide. An Illinois superintendent lists several reasons for school districts to consider "outsourcing" their food-service operations, including cost-saving opportunities, capacity for offering comprehensive services…

  6. Resident complaints about the nursing home food service: relationship to cognitive status.

    Simmons, Sandra F; Cleeton, Patrick; Porchak, Tracy

    2009-05-01

    Most nursing home (NH) residents are not interviewed about their satisfaction with the food service due to cognitive impairment. The purpose of this study was to determine the proportion of NH residents able to complete a structured interview to assess food complaints when no cognitive status criteria were used to exclude residents from interview. Eighty-nine percent of 163 residents were able and willing to complete the interview, and 65% expressed complaints about the NH food service. Residents who expressed complaints ate less of their meals, had less cognitive impairment, and had more depressive symptoms than those who did not. This study shows that the majority of NH residents are able to reliably answer questions about their satisfaction with the food service, regardless of cognitive status, and the presence of complaints is related to poor meal intake and depressive symptoms.

  7. In their own words: A qualitative study exploring influences on the food choices of university students.

    Lambert, Michelle; Chivers, Paola; Farringdon, Fiona

    2018-06-11

    University students generally make independent decisions regarding food choices. Current research about knowledge of Australian Dietary Guidelines (ADG), sources of nutrition information and influences on food choices for this group is scarce. Qualitative data was collected from gender separated focus groups comprising four female (n=31) and four male (n=18) to identify: knowledge of ADG, sources of nutrition information; factors that influence food choices; perceived relevant nutrition messages and how best to deliver them. Gaps in knowledge were identified particularly regarding number of serves and serving size for food groups. Social media was the most commonly reported source of knowledge. Social media was also a major influence on food choice due to its impact on body ideals. Current health promotion nutrition messages were perceived irrelevant given the focus on long-term health risks. Health and adhering to the ADG were not identified as important. The desire to look a particular way was the major influence on food choices. SO WHAT?: While there is an awareness of ADG, our participants made a deliberate decision not to follow them. This provides a challenge for developing relevant preventive health messages for this target audience. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

  8. Does organic school food service provide more healthy eating environments than their non organic counterparts?

    He, Chen; Mikkelsen, Bent Egberg

    Organic food strategies are increasingly developing within European school food services at the same time as these services are being involved in measures aiming at promoting healthy eating at school and counter acting obesity. Schools have an important role to play in teaching children fundamental...... as sustainable consumption strategies are contributing to shaping the future school food culture. It is therefore imperative to study how these changes in agendas influences each other and to study the associations between healthy eating and organic supply strategies at school....... life skills, including good food habits according to a number of authoritative policy papers from Council of Europe, the WHO and the EU platform. Although there are great national differences, European school food culture seems to be in a transitional state in which both healthy eating as well...

  9. THE PERFORMANCE OF SERVQUAL TO MEASURE SERVICE QUALITY IN PRIVATE UNIVERSITY

    Leonnard

    2018-03-01

    Full Text Available The increasing number of educational services has caused a high competition in this industry. In Indonesia, the number of private universities is the highest compared to state universities and other forms of higher education institutions. Ability to predict factors that are important in providing educational services to achieve student satisfaction and make them loyal to the university is highly necessary. In this study, we investigated the main factors of service quality that affect student satisfaction and loyalty by collecting data from 319 students from London School of Public Relation in Jakarta. Structural equation modeling (SEM was employed to analyze the data through AMOS 24 statistical package. The findings indicated that the main factors influencing student satisfaction in private university are tangible and reliability consisting of: 1 comfortable lecture rooms, 2 adequate library facilities, 3 neat staff appearance, 4 non-discriminatory treatments provided by staff and lecturers, 5 high ability and knowledge provided by staffs and lecturers, and 6 appropriate academic services provided by the university. Student satisfaction with these factors would indirectly lead to loyalty to the university. Finally, service quality measurement through SERVQUAL was redundant as a model to measure the effect of service quality in educational service.

  10. Medical Universities Educational and Research Online Services: Benchmarking Universities’ Website Towards E-Government

    Farzandipour, Mehrdad; Meidani, Zahra

    2014-01-01

    Background: Websites as one of the initial steps towards an e-government adoption do facilitate delivery of online and customer-oriented services. In this study we intended to investigate the role of the websites of medical universities in providing educational and research services following the E-government maturity model in the Iranian universities. Methods: This descriptive and cross- sectional study was conducted through content analysis and benchmarking the websites in 2012. The research population included the entire medical university website (37). Delivery of educational and research services through these university websites including information, interaction, transaction, and Integration were investigated using a checklist. The data were then analyzed by means of descriptive statistics and using SPSS software. Results: Level of educational and research services by websites of the medical universities type I and II was evaluated medium as 1.99 and 1.89, respectively. All the universities gained a mean score of 1 out of 3 in terms of integration of educational and research services. Conclusions: Results of the study indicated that Iranian universities have passed information and interaction stages, but they have not made much progress in transaction and integration stages. Failure to adapt to e-government in Iranian medical universities in which limiting factors such as users’ e-literacy, access to the internet and ICT infrastructure are not so crucial as in other organizations, suggest that e-government realization goes beyond technical challenges. PMID:25132713

  11. Assessment of food offerings and marketing strategies in the food-service venues at California Children's Hospitals.

    Lesser, Lenard I; Hunnes, Dana E; Reyes, Phedellee; Arab, Lenore; Ryan, Gery W; Brook, Robert H; Cohen, Deborah A

    2012-01-01

    Marketing strategies and food offerings in hospital cafeterias can impact dietary choices. Using a survey adapted to assess food environments, the purpose of this study was to assess the food environment available to patients, staff, and visitors at the food-service venues in all 14 California children's hospitals. We modified a widely-used tool to create the Nutritional Environment Measures Survey for Cafeterias (NEMS-C) by partnering with a hospital wellness committee. The NEMS-C summarizes the number of healthy items offered, whether calorie labeling is present, if there is signage promoting healthy or unhealthy foods, pricing structure, and the presence of unhealthy combination meals. The range of possible scores is zero (unhealthy) to 37 (healthy). We directly observed the food-service venues at all 14 tertiary care children's hospitals in California and scored them. Inter-rater reliability showed 89% agreement on the assessed items. For the 14 hospitals, the mean score was 19.1 (SD = 4.2; range, 13-30). Analysis revealed that nearly all hospitals offered diet drinks, low-fat milk, and fruit. Fewer than one-third had nutrition information at the point of purchase and 30% had signs promoting healthy eating. Most venues displayed high calorie impulse items such as cookies and ice cream at the registers. Seven percent (7%) of the 384 entrees served were classified as healthy according to NEMS criteria. Most children's hospitals' food venues received a mid-range score, demonstrating there is considerable room for improvement. Many inexpensive options are underused, such as providing nutritional information, incorporating signage that promotes healthy choices, and not presenting unhealthy impulse items at the register. Copyright © 2012 Academic Pediatric Association. Published by Elsevier Inc. All rights reserved.

  12. Meals in orbit. [Space Shuttle food service planning

    1980-01-01

    Space foods which will be available to the Space Shuttle crew are discussed in view of the research and development of proper nutrition in space that began with the pastelike tube meals of the Mercury and Gemini astronauts. The variety of food types proposed for the Space Shuttle crew which include thermostabilized, intermediate moisture, rehydratable, irradiated, freeze-dried and natural forms are shown to be a result of the successive improvements in the Apollo, Skylab and Apollo Soyuz test project flights. The Space Shuttle crew will also benefit from an increase of caloric content (3,000 cal./day), the convenience of a real oven and a comfortable dining and kitchen area.

  13. In-flight food delivery and waste collection service: the passengers’ perspective and potential improvement

    Romli, F. I.; Rahman, K. Abdul; Ishak, F. D.

    2016-10-01

    Increased competition in the commercial air transportation industry has made service quality of the airlines as one of the key competitive measures to attract passengers against their rivals. In-flight services, particularly food delivery and waste collection, have a notable impact on perception of the overall airline's service quality because they are directly and interactively provided to passengers during flight. An online public survey is conducted to explore general passengers' perception of current in-flight food delivery and waste collection services, and to identify potential rooms for improvement. The obtained survey results indicate that in-flight service does have an effect on passengers' choice of airlines. Several weaknesses of the current service method and possible improvements have been established from the collected responses.

  14. 75 FR 67060 - Universal Service Reform Mobility Fund

    2010-11-01

    ... rulemaking. SUMMARY: In this document, the Federal Communication Commission proposes the creation of a new... U.S. Postal Service Express Mail and Priority Mail) must be sent to 9300 East Hampton Drive, Capitol... techniques or other forms of information technology. In addition, pursuant to the Small Business Paperwork...

  15. Hospital food service: a comparative analysis of systems and introducing the 'Steamplicity' concept.

    Edwards, J S A; Hartwell, H J

    2006-12-01

    Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been introduced. This seeks, through the application of a static, extended choice menu, revised patient ordering procedures, new cooking processes and individual patient food heated/cooked at ward level, to address some of the current hospital food service concerns. The aim of this small-scale study, therefore, was to compare a cook-chill food service operation against Steamplicity. Specifically, the goals were to measure food intake and wastage at ward level; 'stakeholders' (i.e. patients, staff, etc.) satisfaction with both systems; and patients' acceptability of the food provided. The study used both quantitative (self-completed patient questionnaires, n = 52) and qualitative methods (semi-structured interviews, n = 16) with appropriate stakeholders including medical and food service staff, patients and their visitors. Patients preferred the Steamplicity system overall and in particular in terms of food choice, ordering, delivery and food quality. Wastage was considerably less with the Steamplicity system, although care must be taken to ensure that poor operating procedures do not negate this advantage. When the total weight of food consumed in the ward at each meal is divided by the number of main courses served, at lunch, the mean intake with the cook-chill system was 202 g whilst that for the Steamplicity system was 282 g and for the evening meal, 226 g compared with 310 g. The results of this small study suggest that Steamplicity is more acceptable to patients and encourages the consumption of larger portions. Further evaluation of the Steamplicity system is warranted.

  16. Dietary contribution of foods and beverages sold within a university campus and its effect on diet quality of young adults.

    Roy, Rajshri; Rangan, Anna; Hebden, Lana; Yu Louie, Jimmy Chun; Tang, Lie Ming; Kay, Judy; Allman-Farinelli, Margaret

    2017-02-01

    Tertiary education institutions have been linked with excessive weight in young adults. However, few data are available on the effect of foods from the university food environment on the diet quality of young adults. The aim of this study was to describe the association of a number of foods and beverages consumed at university food outlets with the diet quality of young adults. This was a cross-sectional survey in which the 103 university student participants, aged 19 to 24 y, contributed 5 d of dietary data. A purposely designed, validated smartphone application was used to collect the data. Diet quality was assessed by adherence to the 2013 dietary guidelines for food groups and nutrients, and the validated Healthy Eating Index for Australians (HEIFA-2013) was applied. Individual HEIFA-2013 scores were compared with the frequency of food purchase and consumption from university outlets to assess a dose-response effect of the food environment. Comparisons by tertiles of diet quality for body mass index, waist circumference, and takeaway food consumption (university and other) were computed using a one-way analysis of variance and post hoc Tukey test. There was a statistically significant difference between the number of university foods and beverages consumed in 5 d and the HEIFA-2013 scores: More on-campus purchases resulted in a poor-quality diet (P = 0.001). As the HEIFA-2013 tertile scores increased, there was a significant decrease in the number of university campus and other takeaway foods consumed; body mass index and waist circumference showed a decrease in trend. Efforts to improve the diet quality of young adults attending university may benefit from approaches to improve the campus food environment. Copyright © 2016 Elsevier Inc. All rights reserved.

  17. Effect of a Publicly Accessible Disclosure System on Food Safety Inspection Scores in Retail and Food Service Establishments.

    Choi, Jihee; Scharff, Robert L

    2017-07-01

    The increased frequency with which people are dining out coupled with an increase in the publicity of foodborne disease outbreaks has led the public to an increased awareness of food safety issues associated with food service establishments. To accommodate consumer needs, local health departments have increasingly publicized food establishments' health inspection scores. The objective of this study was to estimate the effect of the color-coded inspection score disclosure system in place since 2006 in Columbus, OH, by controlling for several confounding factors. This study incorporated cross-sectional time series data from food safety inspections performed from the Columbus Public Health Department. An ordinary least squares regression was used to assess the effect of the new inspection regime. The introduction of the new color-coded food safety inspection disclosure system increased inspection scores for all types of establishments and for most types of inspections, although significant differences were found in the degree of improvement. Overall, scores increased significantly by 1.14 points (of 100 possible). An exception to the positive results was found for inspections in response to foodborne disease complaints. Scores for these inspections declined significantly by 10.2 points. These results should be useful for both food safety researchers and public health decision makers.

  18. [Food habits and health-related behaviors in a university population].

    Sánchez Socarrás, Violeida; Aguilar Martínez, Alicia

    2014-09-18

    The university population is considered a particularly vulnerable group from the nutritional point of view as it begins to take responsibility for their food and going through a critical period in the consolidation of habits and food-related behaviors. Previous studies highlight the loss of healthy dietary patterns and the need to develop educational and nutritional interventions. To analyze habits and food-related behaviors in a university population in Catalonia as a starting point to develop effective strategies for health promotion. Cross-sectional observational study of dietary habits and food-related behaviors (alcohol, tobacco and physical activity) in Catalan university students. Lunch and dinner at home were the essential meals of the surveyed students while breakfast and afternoon snack were omitted about 20% of cases. The obtained dietary pattern was characterized by an excessive consumption of red meat (84%) and poor or very poor consumption of vegetables (39.8%), cereals (92.6%) and fruit (73.9%). The consumption of alcohol was low, and the most consumed beverage was beer. The majority of students reported not being regular smokers. Among regular smokers predominated women. Alcohol consumption was also low and beer was the most consumed beverage. A considerable number of students were used to performing moderate or intense physical activity three or more times a week, although a similar proportion not perform any physical activity regularly. In the studied population, food habits that deviate from the recommendations of the Mediterranean Diet are detected in a large number of students: low consumption of fruits and vegetables, increased consumption of dairy products and a predominance in the consumption of red meat in front of poultry. These changes are in line with those that occurred in recent years in Spain and in other industrialized countries. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  19. Food safety knowledge of undergraduate students at a Canadian university: results of an online survey

    Sarah M. Courtney

    2016-11-01

    Full Text Available Abstract Background Foodborne diseases are an important public health issue, and young adults are an important demographic to target with food safety education. Our objective was to assess the food safety knowledge of undergraduate students at a Canadian university, to identify potential areas for such education. Methods In February 2015, we conducted an online survey of 485 undergraduate students at a university in Ontario, Canada. We assessed various food-related factors, including cooking frequency and prior food handling or preparation education. We then modeled the relationship between ‘overall knowledge score’ and the demographic and food skills/cooking experience predictors using multivariable log-binomial regression, to determine factors associated with relatively higher proportions of correct responses. Results Respondents were, on average, 20.5 years old, and the majority (64.8 % lived off campus. Students cooked from basic ingredients infrequently, with 3 in 4 doing so a few times a year to never. Students averaged 6.2 correct answers to the 11 knowledge questions. Adjusting for other important covariates, older age and being a current food handler were associated with relatively higher knowledge, whereas working/volunteering in a hospital and infrequent cooking were associated with relatively lower knowledge. Males in the Faculty of Science had relatively higher knowledge than females in the Faculty of Science, both of whom had relatively higher knowledge than all students in other Faculties. Among students who had never taken a food preparation course, knowledge increased with self-reported cooking ability; however, among students who had taken such a course, knowledge was highest among those with low self-reported cooking ability. Conclusions Consistent with other similar studies, students in Faculties outside of the Faculty of Science, younger students, and those who cook infrequently could benefit from food safety education

  20. Food safety knowledge of undergraduate students at a Canadian university: results of an online survey.

    Courtney, Sarah M; Majowicz, Shannon E; Dubin, Joel A

    2016-11-09

    Foodborne diseases are an important public health issue, and young adults are an important demographic to target with food safety education. Our objective was to assess the food safety knowledge of undergraduate students at a Canadian university, to identify potential areas for such education. In February 2015, we conducted an online survey of 485 undergraduate students at a university in Ontario, Canada. We assessed various food-related factors, including cooking frequency and prior food handling or preparation education. We then modeled the relationship between 'overall knowledge score' and the demographic and food skills/cooking experience predictors using multivariable log-binomial regression, to determine factors associated with relatively higher proportions of correct responses. Respondents were, on average, 20.5 years old, and the majority (64.8 %) lived off campus. Students cooked from basic ingredients infrequently, with 3 in 4 doing so a few times a year to never. Students averaged 6.2 correct answers to the 11 knowledge questions. Adjusting for other important covariates, older age and being a current food handler were associated with relatively higher knowledge, whereas working/volunteering in a hospital and infrequent cooking were associated with relatively lower knowledge. Males in the Faculty of Science had relatively higher knowledge than females in the Faculty of Science, both of whom had relatively higher knowledge than all students in other Faculties. Among students who had never taken a food preparation course, knowledge increased with self-reported cooking ability; however, among students who had taken such a course, knowledge was highest among those with low self-reported cooking ability. Consistent with other similar studies, students in Faculties outside of the Faculty of Science, younger students, and those who cook infrequently could benefit from food safety education. Supporting improved hand hygiene, in particular clarifying hand

  1. Baseline for food waste generation - A case study in Universiti Tun Hussein Onn Malaysia cafeterias

    Alias, A. R.; Mokhlis, N. A. Mohd; Zainun, N. Y.

    2017-11-01

    Increasing population and economy status have contributed to the increasing volume of solid wastes produced in Malaysia and it creates problems on the existing solid waste management system. Ineffective waste management system was one of the issues that often discussed. The purpose of this study was to suggest the best method for managing food waste in Universiti Tun Hussein Onn Malaysia (UTHM) cafeterias. The scope of the study was to identify the type and quantity of waste generated in each cafeteria. The study area was carried out at six cafeteria in UTHM including residential college cafeteria which are Tun Dr. Ismail (TDI), Tun Fatimah (TF) and Tun Syed Nasir (TSN), G3’s cafeteria, Arked, and Dr. Munie’s cafeteria located at the Faculty of Civil and Environmental Engineering (FKAAS). In this study, food waste was quantified in unit of kilogram (kg). Results of the study showed that total food waste in selected UTHM’s cafeterias was 6197.5 kg for two months. Food waste generated in G3’s cafeteria was the highest value with 1823.5 kg among another cafeteria. This is due to strategic location for students and staff to take meals, the variety of food sold and reasonable price were major factors of generating food waste. Meanwhile, the Dr. Munie's Cafeteria located in FKAAS recorded the least total production of food waste as staffs and students take their meals at others cafeterias. Through literature review, there are list of methods on waste management were identified and composting method was suggested for food waste management in UTHM since the waste was produce in very large quantity.

  2. Club Ed: This University Is at Your Service

    Bartlett, Thomas

    2008-01-01

    Lots of colleges treat students like customers. How many have an ice-cream truck? And valet parking? And a concierge desk? And an enormous hot tub in the middle of the campus? Not too many. Actually, only one: High Point University. This once-sleepy institution in the hills of North Carolina has undergone a revival in the last couple of years,…

  3. Food control and a citizen science approach for improving teaching of Genetics in universities.

    Borrell, Y J; Muñoz-Colmenero, A M; Dopico, E; Miralles, L; Garcia-Vazquez, E

    2016-09-10

    A Citizen Science approach was implemented in the laboratory practices of Genetics at the University of Oviedo, related with the engaging topic of Food Control. Real samples of food products consumed by students at home (students as samplers) were employed as teaching material in three different courses of Genetics during the academic year 2014-2015: Experimental Methods in Food Production (MBTA) (Master level), and Applied Molecular Biology (BMA) and Conservation Genetics and Breeding (COMGE) (Bachelor/Degree level). Molecular genetics based on PCR amplification of DNA markers was employed for species identification of 22 seafood products in COMGE and MBTA, and for detection of genetically modified (GM) maize from nine products in BMA. In total six seafood products incorrectly labeled (27%), and two undeclared GM maize (22%) were found. A post-Laboratory survey was applied for assessing the efficacy of the approach for improving motivation in the Laboratory Practices of Genetics. Results confirmed that students that worked on their own samples from local markets were significantly more motivated and better evaluated their Genetic laboratory practices than control students (χ(2)  = 12.11 p = 0.033). Our results suggest that citizen science approaches could not be only useful for improving teaching of Genetics in universities but also to incorporate students and citizens as active agents in food control. © 2016 by The International Union of Biochemistry and Molecular Biology, 44(5):450-462, 2016. © 2016 The International Union of Biochemistry and Molecular Biology.

  4. Pre-Service Teachers’ Attitudes Toward Teaching Science and Their Science Learning at Indonesia Open University

    Nadi SUPRAPTO; Ali MURSID

    2017-01-01

    This study focuses on attitudes toward (teaching) science and the learning of science for primary school among pre-service teachers at the Open University of Indonesia. A three-year longitudinal survey was conducted, involving 379 students as pre-service teachers (PSTs) from the Open University in Surabaya regional office. Attitudes toward (teaching) science’ (ATS) instrument was used to portray PSTs’ preparation for becoming primary school teachers. Data analyses were used, including descrip...

  5. Pengaruh Service Quality Terhadap Competitive Advantage Melalui Student Loyalty Dan University Reputation Sebagai Variabel Intervening

    Kevin, Kristianto

    2015-01-01

    This study is aims to examine the effect of service quality to competitive advantage with student loyalty and university reputation as intervening variables. Data that used in this study are primary data. This study use students from 6 private universities in Surabaya as samples with purposive sampling method. Hypotheses in this study is analyzed using structural equation model (SEM) with SmartPLS 2.0. The result revealed that, service quality significantly affect competitive advantage direct...

  6. Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

    Christina Strotmann

    2017-08-01

    Full Text Available The aim of the study was to reduce food waste in a hospital, a hospital cafeteria, and a residential home by applying a participatory approach in which the employees were integrated into the process of developing and implementing measures. Initially, a process analysis was undertaken to identify the processes and structures existing in each institution. This included a 2-week measurement of the quantities of food produced and wasted. After implementing the measures, a second measurement was conducted and the results of the two measurements were compared. The average waste rate in the residential home was significantly reduced from 21.4% to 13.4% and from 19.8% to 12.8% in the cafeteria. In the hospital, the average waste rate remained constant (25.6% and 26.3% during the reference and control measurements. However, quantities of average daily food provided and wasted per person in the hospital declined. Minimizing overproduction, i.e., aligning the quantity of meals produced to that required, is essential to reducing serving losses. Compliance of meal quality and quantity with customer expectations, needs, and preferences, i.e., the individualization of food supply, reduces plate waste. Moreover, establishing an efficient communication structure involving all actors along the food supply chain contributes to decreasing food waste.

  7. The role of universities in preparing graduates to use software in the financial services workplace

    Tickle, Leonie; Kyng, Tim; Wood, Leigh N.

    2014-02-01

    The role of universities in preparing students to use spreadsheet and other technical software in the financial services workplace has been investigated through surveys of university graduates, university academics, and employers. It is found that graduates are less skilled users of software than employers would like, due at least in part to a lack of structured formal training opportunities in the workplace, and a lack of targeted, coherent learning opportunities at university. The widespread and heavy use of software in the workplace means that there is significant potential for productivity gains if universities and employers address these issues.

  8. Utilization of dental services in a population of Nigerian University ...

    Results: The results revealed only 14.1% of the subjects had utilised dental services in the past one year with a significant higher dental care use by the females than males (p<0.01). The major reasons for visiting dentist in the past 12 months among the subjects were pain from teeth (20.8%) and the need for cleaning of ...

  9. Sustainability of University Technology Transfer: Mediating Effect of Inventor’s Technology Service

    Fang Li

    2018-06-01

    Full Text Available Based on the perspective of knowledge transfer and the technology acceptance model (TAM, this paper constructs a university technology transfer sustainable development model that considers the inventor’s technology service from the perspective of the long-term cooperation of enterprise, and analyzes the mediating effect of the inventor’s technology service on university technology transfer sustainability. By using 270 questionnaires as survey data, it is found that the availability of an inventor’s technology service has a significant positive impact on the attitude tendency and practice tendency of enterprise long-term technological cooperation; enterprise technology absorption capacity and trust between a university and an enterprise also have significant influence on an inventor’s technical service availability. Therefore, the inventor’s technology service acts as a mediator in the relationship between university technology transfer sustainability and influence factors. Universities ought to establish the technology transfer model, which focuses on the inventor’s tacit knowledge transfer service, and promotes the sustainable development of the university.

  10. Knowledge Construction and Personal Relationship: Insights about a UK University Mentoring and Coaching Service

    Hargreaves, Eleanore

    2010-01-01

    This article examines interview data from 12 mentors/coaches and eight of their clients in order to explore a mentoring and coaching service among UK university staff. Both mentors/coaches and clients were administrative or academic employees of the Institute of Education or affiliated colleges at London University, UK. Their roles related to the…

  11. What to Do about Being Overwhelmed: Graduate Students, Stress and University Services

    Oswalt, Sara B.; Riddock, Christina C.

    2007-01-01

    Few studies have examined graduate students and stress. At a large, Southeastern university, 223 graduate students completed a survey about factors contributing their stress, current coping strategies and related university services. A majority felt stressed (48.9%) or very stressed (24.7%). There were significant differences in coping strategies…

  12. New Educational Services Development: Framework for Technology Entrepreneurship Education at Universities in Egypt

    Abou-Warda, Sherein Hamed

    2016-01-01

    Purpose: The overall objective of the current study is to explore how universities can better developing new educational services. The purpose of this paper is to develop framework for technology entrepreneurship education (TEPE) within universities. Design/Methodology/Approach: Qualitative and quantitative research approaches were employed. This…

  13. The Nature of Choice and Value for Services and Amenities in Australian Universities

    Yezdani, Omer

    2015-01-01

    In two decades, Australian university students have accumulated over $25 billion in debt, a figure that is expected to increase dramatically over the next few years. The literature has rarely considered students' attitudes about ancillary services and amenities, despite their importance to the character of university life and substantial…

  14. Mutations technology in the service of food security

    Sobeih, S.A.S.

    2013-01-01

    Nuclear techniques of various physical mutagens such as, X-rays, Gamma rays, Beta partials, Neutrons, Lasers, Electron beams, Ion beams irradiation and some chemical mutagens had significantly contributed in developing superior crop varieties of seeds and vegetatively propagated crops. Those released mutant cultivars in different groups had great economic impact on agriculture and food production and added billions of dollars in the economy of many countries. More than 3200 crops varieties of different crops have been officially released by mutation breeding technique. Almost half (48%) of all mutant crop varieties is recorded in cereals. Rice is the crop with the highest number of mutants and accounts for (53%) of the mutant cereals under cultivations followed by barley which makes up (20%) of all cereals mutant varieties globally. More than half (60%) of the mutants crop varieties have been released in Asia. China alone accounts for more than(25%) of all mutant varieties that have been officially released globally. Nuclear technology is an important way to reduce the gap of food between consumption and climate change and on the other hand to increase production. (author)

  15. Longitudinal multigroup invariance analysis of the satisfaction with food-related life scale in university students

    Schnettler, Berta; Miranda, Horacio; Miranda-Zapata, Edgardo

    2017-01-01

    This study examined longitudinal measurement invariance in the Satisfaction with Food-related Life (SWFL) scale using follow-up data from university students. We examined this measure of the SWFL in different groups of students, separated by various characteristics. Through non......-probabilistic longitudinal sampling, 114 university students (65.8% female, mean age: 22.5) completed the SWFL questionnaire three times, over intervals of approximately one year. Confirmatory factor analysis was used to examine longitudinal measurement invariance. Two types of analysis were conducted: first, a longitudinal...... students of both sexes, and among those older and younger than 22 years. Generally, these findings suggest that the SWFL scale has satisfactory psychometric properties for longitudinal measurement invariance in university students with similar characteristics as the students that participated...

  16. ONLINE SERVICES FOR 'OPEN' COOPERATION OF UNIVERSITY TEACHERS

    A. Manzhula

    2013-08-01

    Full Text Available In this article the basic stages of creating open educational resources were defined (creation, storing, protection, publication, social assessment, search of creative partners, forming a culture of social exchange and collaboration, as well as analysis of tools for such type of creative activity was made, following free online service were described: Google docs, Google Drive, Yandex Disc, Creative Commons, Innovative Teachers Net. The intensity of ICT and open educational resources use, general attitude and position toward open educational resources among teachers were analyzed.

  17. The role of veterinary services in animal health and food safety surveillance, and coordination with other services.

    Bellemain, V

    2013-08-01

    The control of animal health and food safety has undergone profound changes and is now seen in terms of a global approach, 'from the stable to the table'. The risks themselves have also evolved, principally due to changing practices, and this, coupled with increased knowledge and changes in consumer demands, has led to a more global conception of production chains. In terms of official controls, targeted control of the final food product has gradually been replaced by control of the production processes and an integrated approach to hazards throughout the production chain. This, in turn, has resulted in a new division of responsibilities among the producers (farmers), the manufacturers and the administration; namely, Veterinary Services. The areas in which veterinarians are involved have gradually been extended from animal production to all levels of the food production chain. Animal health interventions on farms are comparable to interventions in agri-food companies. Both are, or should be, included in veterinary training and education. To meet new challenges, the current trend is for Veterinary Services to be responsible for, or coordinate, sanitary interventions from the stable to the table. Coordination between Veterinary Services and other relevant authorities is a key component of good public governance, especially for effective action and optimal management of the resources available.

  18. Users' Satisfaction with Library Services: A Case Study of Delta State University Library

    Ikolo, Violet E.

    2015-01-01

    The study focused on users' satisfaction with library services at the Delta State University main Library, Abraka, Delta State. The objective was to find out if users are satisfied with the services, facilities, the library environment, information sources and staff of the library. Using the descriptive survey design, the population for the study…

  19. Educational Service Quality in Zanjan University of Medical Sciences from Students' Point of View

    Mohammadi, Ali; Mohammadi, Jamshid

    2014-01-01

    This study aims at evaluating perceived service quality in Zanjan University of Medical Sciences (ZUMS). This study was cross-sectional and authors surveyed educational services at ZUMS. Through stratified random sampling, 384 students were selected and an adapted SERVQUAL instrument was used for data collection. Data analysis was performed by…

  20. Breaking Ground on the University Garden: Service-Learning and Action Research

    Davis, Bryce Collin

    2014-01-01

    The purpose of this dissertation was to document, analyze, understand, and describe how the environmental virtue ethics of undergraduate students were impacted after participating in a service-learning project designed to establish a new university garden. This service-learning project occurred during the fall semester of 2011, on the campus of…

  1. Developing a Services Science Graduation Programme at the University of Twente

    Sorathia, V.S.; Ferreira Pires, Luis; Pires, L.F.; van Sinderen, Marten J.; Wijnhoven, Alphonsus B.J.M.

    2010-01-01

    The recent growth in the services sector implies that more people must be trained in this area. This inspired us to develop a Services Science Graduation Programme at the University of Twente, the Netherlands. We propose a study programme of five years, consisting of a Master phase of two years and

  2. Service Quality in Higher Education--A Case Study of Universiti Brunei Darussalam

    Alani, Farooq; Yaqoub, Yasir; Hamdan, Mahani

    2015-01-01

    No one doubts the value and importance of quality education, and quality assurance is one major driving force to achieve this. Measuring the performance of service quality of education services of Universiti Brunei Darussalam (UBD), as part of the quality assessment, was assessed based on Parasuraman's five Servqual dimensions. The assessment was…

  3. Blending Community Service and Teaching to Open Vision Care and Eye Health Awareness to University Students

    Do, Chi-wai; Chan, Lily Y. L.; Wong, Horace H. Y.; Chu, Geoffrey; Yu, Wing Yan; Pang, Peter C. K.; Cheong, Allen M. Y.; Ting, Patrick Wai-ki; Lam, Thomas Chuen; Kee, Chea-su; Lam, Andrew; Chan, Henry H. L.

    2016-01-01

    A vision care-based community service subject is offered to general university students for fulfillment of a service-learning compulsory credit requirement. Here, a professional health subject is taught in a way that caters to generalist learners. Students gain basic skills they can apply to provide vision screenings for the needy population. All…

  4. Support Services for Higher Degree Research Students: A Survey of Three Australian Universities

    Silva, Pujitha; Woodman, Karen; Taji, Acram; Travelyan, James; Samani, Shamim; Sharda, Hema; Narayanaswamy, Ramesh; Lucey, Anthony; Sahama, Tony; Yarlagadda, Prasad K. D. V.

    2016-01-01

    A survey was conducted across three Australian universities to identify the types and format of support services available for higher degree research (HDR, or MA and Ph.D.) students. The services were classified with regards to availability, location and accessibility. A comparative tool was developed to help institutions categorise their services…

  5. Career Services at Colleges and Universities: A 30-Year Replication Study

    Vinson, Bonita M.; Reardon, Robert C.; Bertoch, Sara C.

    2014-01-01

    This study examines career planning programs and career services offices at colleges and universities in the United States as viewed by senior student affairs officers (SSAOs). Findings from a 1979 study of career services offices (CSOs) were compared to the current findings. Additionally, new areas of research were examined in order to provide…

  6. Counseling and Connecting with the Military Undergraduate: The Intersection of Military Service and University Life

    Bonar, Ted C.; Domenici, Paula L.

    2011-01-01

    The majority of military undergraduates at universities are National Guard and Reserve personnel and prior-service military veterans, all difficult to identify on campus. These students face unique cultural challenges. Though the academic literature primarily addresses disability services and administrative programs often focus on "wounded…

  7. The student health services at the University of Pretoria from 2000 to 2005

    D H van Papendorp

    2007-11-01

    Full Text Available The University of Pretoria’s Student Health Services provides free, voluntary, family-medicine-orientated health services with an emphasis on offering preventative medicine and health education to enrolled students. ABSTRAK Die Universiteit van Pretoria se Gesondheidsdienste voorsien gratis, vrywillige gesins-medisyne-georiënteerde gesondheidsdienste met die klem op voorkomende medisyne en gesondheidsopvoeding aan ingeskrewe studente.

  8. Incorporating Service-Learning, Technology, and Research Supportive Teaching Techniques into the University Chemistry Classroom

    Saitta, E. K. H.; Bowdon, M. A.; Geiger, C. L.

    2011-01-01

    Technology was integrated into service-learning activities to create an interactive teaching method for undergraduate students at a large research institution. Chemistry students at the University of Central Florida partnered with high school students at Crooms Academy of Information Technology in interactive service learning projects. The…

  9. Problems and Expectations of University Students Attending Higher Education in Turkey: Orientation Services

    Kutlu, Mustafa

    2005-01-01

    The objective of this research is to find out the problems and expectations of the students in Inonu University (in Malatya, a city in east Turkey) concerning the orientation services. An additional objective is to ascertain whether students' expectations with regard to orientation services differ according to their sex, their place of origin, and…

  10. Academic Service Climate as a Source of Competitive Advantage: Leverage for University Administrators

    Martin, Angela; Kennedy, Barbara; Stocks, Belinda

    2006-01-01

    The psychological climate literature examines links between facets of climate, such as service orientation and a range of individual and organisational outcomes including work attitudes and performance. This study investigated the relationship between the service climate of an Australian university and outcomes important to its key stakeholders. A…

  11. Exploring changes in middle-school student lunch consumption after local school food service policy modifications.

    Cullen, Karen Weber; Watson, Kathy; Zakeri, Issa; Ralston, Katherine

    2006-09-01

    This study assessed the impact of changes in school food policy on student lunch consumption in middle schools. Two years of lunch food records were collected from students at three middle schools in the Houston, Texas area. During the first year, no changes occurred in the school food environment. After that school year was completed, chips and dessert foods were removed from the snack bars of all schools by the Food Service Director. Students recorded the amount and source of food and beverage items consumed. Point-of-service purchase machines provided a day-by-day electronic data file with food and beverage purchases from the snack bars during the 2-year period. Independent t-tests and time series analyses were used to document the impact of the policy change on consumption and sales data between the two years. In general, student consumption of sweetened beverages declined and milk, calcium, vitamin A, saturated fat and sodium increased after the policy change. Snack chips consumption from the snack bar declined in year 2; however, consumption of snack chips and candy from vending increased and the number of vending machines in study schools doubled during the study period. Ice cream sales increased significantly in year 2. Policy changes on foods sold in schools can result in changes in student consumption from the targeted environments. However, if all environments do not make similar changes, compensation may occur.

  12. Service quality that improves customer satisfaction in a university: a case study in Institut Teknologi Indonesia

    Theresia, L.; Bangun, R.

    2017-12-01

    Universities should provide better service quality to get more customers. The purpose of this study was to find service quality which has impact on the increasing of customer satisfaction in a university. This study is a case study in Institut Teknologi Indonesia (ITI). The result of the study will help ITI to improve its service quality to increase customer satisfaction. This study employs path analysis technique. The data were collected through questionnaires developed from the literature. Questionnaires have two parts namely 1) service quality and 2) customer satisfaction. Service quality is measured through 22 questions with five service quality dimensions: 1) Tangibles, 2) Reliability, 3) Responsiveness, 4) Assurance and 5) Empathy. Customer Satisfaction is measured through 4 questions. The data then are processed by SPSS. The results showed that the students preferred to tangible quality improvement than intangible aspect.

  13. [Profile of sensitization to allergens in children with atopic dermatitis assisting to Allergology Service of University Hospital, Nuevo Leon, Mexico].

    Yong-Rodríguez, Adrián; Macías-Weinmann, Alejandra; Palma-Gómez, Samuel; Arias-Cruz, Alfredo; Pérez-Vanzzini, Rafael; Gutiérrez-Mujica, José Julio; González-Díaz, Sandra Nora

    2015-01-01

    Sensitization to allergens in atopic dermatitis patients is a risk factor for developing asthma and allergic rhinitis in the future,as well as an aggravating factor in the course of the disease. Recent studies have attributed the activity of the proteases of some antigens to cause a grater defect in the epithelial barrier and a more severe disease. To know the sensitization to allergens pattern in children with atopic dermatitis attended at Allergology Service of University Hospital of UANL, Mexico, and to know if these children have higher sensitization to antigens with proteolytic activity. A retrospective study was done reviewing the skin prick test reports done in our service to children ranging from 5 months to 16 years old, diagnosed with atopic dermatitis during a period of 2 years, from January 2012 to January 2014. The frequency of sensitization to aeroallergens and food were analyzed as well as the weal size (≥6mm) on the skin in response to each particular allergen in the case of food skin prick test. Reports of skin tests of 66 children, 30 boys and 36 girls, were included; 37 of children were sensitized to more than one allergen,18/66 had asthma and/or allergic rhinitis, 40/66 60% skin prick tests were positive to high activity protease aeroallergens (Dermatophagoides pteronyssinus/Dermatophagoides farinae). Regarding food, sensitization was seen in 38 children; fruits and vegetables were the two most common foods. Only seven children had skin prick weal bigger than 6 mm, mainly to egg, fish and cow's milk. Children with atopic dermatitis are often sensitized to high protease activity aeroallergens, polysensitization is very common and the association with airway allergy is seen early in life. Sensitization to food is also common in these patients, but only a small percentage showed a response large enough to be associated with disease severity.

  14. The school food environment and adolescent obesity: qualitative insights from high school principals and food service personnel

    Ellerbeck Edward F

    2007-05-01

    Full Text Available Abstract Objectives To examine high school personnel's perceptions of the school environment, its impact on obesity, and the potential impact of legislation regulating schools' food/beverage offerings. Methods Semi-structured interviews were conducted with the principal (n = 8 and dietitian/food service manager (n = 7 at 8 schools (4 rural, 4 suburban participating in a larger study examining the relationship between the school environment and adolescent health behavior patterns. Results Principal themes included: 1 Obesity is a problem in general, but not at their school, 2 Schools have been unfairly targeted above more salient factors (e.g., community and home environment, 3 Attempts at change should start before high school, 4 Student health is one priority area among multiple competing demands; academic achievement is the top priority, 5 Legislation should be informed by educators and better incorporate the school's perspective. Food service themes included: 1 Obesity is not a problem at their school; school food service is not the cause, 2 Food offerings are based largely on the importance of preparing students for the real world by providing choice and the need to maintain high participation rates; both healthy and unhealthy options are available, 3 A la carte keeps lunch participation high and prices low but should be used as a supplement, not a replacement, to the main meal, 4 Vending provides school's additional revenue; vending is not part of food service and is appropriate if it does not interfere with the lunch program. Conclusion Discrepancies exist between government/public health officials and school personnel that may inhibit collaborative efforts to address obesity through modifications to the school environment. Future policy initiatives may be enhanced by seeking the input of school personnel, providing recommendations firmly grounded in evidence-based practice, framing initiatives in terms of their potential impact on the

  15. 77 FR 54924 - Temporary Concession Contract for the Operation of Lodging, Food and Beverage and Retail Services...

    2012-09-06

    ... DEPARTMENT OF THE INTERIOR National Park Service [NPS-WASO-CONC-10876; 2410-OYC] Temporary Concession Contract for the Operation of Lodging, Food and Beverage and Retail Services in Canyon de Chelly... services include lodging, food and beverage and retail. DATES: January 1, 2013. FOR FURTHER INFORMATION...

  16. A General Model for Food Purchasing in Captive Food Service Institutions.

    1979-08-28

    pounds Turnip greens Canned Asparagus 904 38 cases* Chicken Canadian Bacon 1670 1670 pounds Turkey breast Veal 3580 358 pounds Hamburger Rump roast 9648...65 11. RAW TURNIP PRICES .. .. ....... ............. 66 12. PROCESSED CHICKEN PRICES...planning, edited by Birchflield (10), emphasizes the Importance of standard recipes in determining quantities of food required for menu items. Standard

  17. The value of producing food, energy, and ecosystem services within an agro-ecosystem

    Porter, John Roy; Constanza, Robert; Sandhu, Harpinder

    2009-01-01

    Ecosystem Services within an Agro- Ecosystem Agricultural ecosystems produce food, fiber, and nonmarketed ecosystem services (ES). Agriculture also typically involves high negative external costs associated with, for example, fossil fuel use. We estimated, via fieldscale ecological monitoring...... and economic value-transfer methods, the market and nonmarket ES value of a combined food and energy (CFE) agro-ecosystem that simultaneously produces food, fodder, and bioenergy. Such novel CFE agro-ecosystems can provide a significantly increased net crop, energy, and nonmarketed ES compared...... with conventional agriculture, and require markedly less fossil-based inputs. Extrapolated to the European scale, the value of nonmarket ES from the CFE system exceeds current European farm subsidy payments. Such integrated food and bioenergy systems can thus provide environmental value for money for European Union...

  18. Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university.

    Pulz, Isadora Santos; Martins, Paula Andréa; Feldman, Charles; Veiros, Marcela Boro

    2017-03-01

    The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus. A cross-sectional descriptive design was used, applying the classic Nutrition Environment Measures Survey-Restaurants (NEMS-R) adapted for Brazil and an original methodology to evaluate and classify qualitatively the nutritional quality and characteristics of the food. A census of all campus food environments was applied. The main results show most food and beverage products were made with processed ingredients and had a lower nutritional quality and price when compared with similar products made on premises, that is, processed iced tea compared with fresh tea ( p flour salgados compared with baked wholegrain flour salgados ( p flour biscuits compared with those made with whole grains ( p = .028). Only 16% of the outlets provided food ingredients or nutritional information of products available. The overall options for healthy food choices and good nutritional quality on campus were mostly limited by the availability and higher prices of products. These findings could be used to develop new policy perspectives for the offering of healthy food items and to facilitate better food choices among students in a healthier food environment.

  19. Service-learning from the views of university teachers: a qualitative study based on focus groups.

    Shek, Daniel T L; Chan, Stephen C F

    2013-01-01

    Under the New Undergraduate Curriculum at The Hong Kong Polytechnic University (PolyU), students are required to take a 3-credit subject to fulfill service-learning requirements. To understand the views of teachers regarding service-learning, five focus group interviews (n=33) are conducted to examine the perceived characteristics and myths of service-learning as well as colleagues' views on the policy at PolyU. Results showed that most informants are aware of service-learning and have seen its benefits to both students and teachers. Most informants also possess positive views about service-learning. Nevertheless, in terms of service-learning at PolyU, three different groups of views on service-learning are observed, namely, positive, negative, and mixed views. This paper also discusses teachers' views on the anticipated difficulties of service-learning implementation and the ways, by which to promote the subject in the PolyU context.

  20. Modeling the mental health service utilization decisions of university undergraduates: A discrete choice conjoint experiment.

    Cunningham, Charles E; Zipursky, Robert B; Christensen, Bruce K; Bieling, Peter J; Madsen, Victoria; Rimas, Heather; Mielko, Stephanie; Wilson, Fiona; Furimsky, Ivana; Jeffs, Lisa; Munn, Catharine

    2017-01-01

    We modeled design factors influencing the intent to use a university mental health service. Between November 2012 and October 2014, 909 undergraduates participated. Using a discrete choice experiment, participants chose between hypothetical campus mental health services. Latent class analysis identified three segments. A Psychological/Psychiatric Service segment (45.5%) was most likely to contact campus health services delivered by psychologists or psychiatrists. An Alternative Service segment (39.3%) preferred to talk to peer-counselors who had experienced mental health problems. A Hesitant segment (15.2%) reported greater distress but seemed less intent on seeking help. They preferred services delivered by psychologists or psychiatrists. Simulations predicted that, rather than waiting for standard counseling, the Alternative Service segment would prefer immediate access to E-Mental health. The Usual Care and Hesitant segments would wait 6 months for standard counseling. E-Mental Health options could engage students who may not wait for standard services.

  1. The Effects of Transportation Services On the Scale of Food Retailing

    Yim, Youngbin

    1992-01-01

    Employment centers, residential locations, and home-to-work trips have traditionally been the focus of the urban transportation planning (UTP) process, while shopping and social/recreational trips have been largely neglected. This paper seeks to improve understanding of the relationships between transportation services and other urban activities; specifically, it examines the food retailing industry. How do transportation systems influence the scale economies of food retailing, and how then d...

  2. Students’ experiences of university social responsibility and perceptions of satisfaction and quality of service

    José Luis Vázquez

    2015-03-01

    Full Text Available The principal aim of this paper is to identify the factors that define students’ perceptions of university social responsibility (USR in a Spanish university, and analyse the impact of that view on their perceptions of satisfaction and quality of service. Particularly, it is hypothesized that the overall perception of university social responsibility has a positive effect on students’ experiences of satisfaction, partially mediated by the assessment regarding the quality of university services. In doing that, a self-report study was conducted with a total sample of 400 undergraduate students of the University of León, in Spain. Structural equation modeling with PLS was used to test the students’ overall perception of USR in order to achieve higher standards of quality of service and satisfaction. Results supported a structure of six factors explaining students’ views regarding university social responsibility, of which only internal management affects the overall perception. Likewise, quality of service and satisfaction are strongly correlated among them. Implications of these findings for marketing in university settings are discussed.

  3. A nudge in a healthy direction. The effect of nutrition labels on food purchasing behaviors in university dining facilities.

    Cioffi, Catherine E; Levitsky, David A; Pacanowski, Carly R; Bertz, Fredrik

    2015-09-01

    Despite legislation that requires restaurants to post nutritional labels on their products or menu items, the scientific literature provides inconsistent support for the idea that adding labels to foods will change buying patterns. Lack of success of previous research may be that sample sizes have been too small and durations of studies too short. To assess the effect of nutrition labeling on pre-packaged food purchases in university dining facilities. Weekly sales data for a sample of pre-packaged food items were obtained and analyzed, spanning three semesters before and three semesters after nutritional labels were introduced on to the sample of foods. The labels summarized caloric content and nutrient composition information. Mean nutrient composition purchased were calculated for the sample of foods. Labeled food items were categorized as high-calorie, low-calorie, high-fat, or low-fat foods and analyzed for change as a function of the introduction of the labels. Data were obtained from all retail dining units located at Cornell University, Ithaca, NY where the pre-packaged food items were sold. Results indicated that the introduction of food labels resulted in a 7% reduction of the mean total kcals purchased per week (p < 0.001) from the labeled foods. Total fat purchased per week were also reduced by 7% (p < 0.001). Percent of sales from "low-calorie" and "low-fat" foods (p < 0.001) increased, while percent of sales from "high-calorie" and "high-fat" foods decreased (p < 0.001). The results suggest that nutrition labels on pre-packaged foods in a large university dining hall produces a small but significant reduction of labeled high calorie and high fat foods purchased and an increase in low calorie, low fat foods. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia.

    Dagnew, Mulat; Tiruneh, Moges; Moges, Feleke; Tekeste, Zinaye

    2012-10-02

    Food borne disease are major health problems in developing countries like Ethiopia. Food handlers with poor personal hygiene working in food establishments could be potential sources of disease due to pathogenic organisms. However; information on disease prevalence among food handlers working in University of Gondar cafeterias are very scarce. The aim of this study is to assess the prevalence of nasal carriage of Staphylococcus aureus, their drug resistance pattern and prevalence of intestinal parasites among food handlers working in University of Gondar student's cafeterias. A cross sectional study was conducted among food handlers working in University of Gondar student's cafeterias. A pretested structured questionnaire was used for collecting data. Nasal swab and stool were investigated for S. aureus and intestinal parasites; respectively as per the standard of the laboratory methods. Among 200 food handlers, females comprised 171(85.5%). The majority (67.5%) of the food-handlers were young adults aged 18-39 years. One hundred ninety four (97%) of the food handlers were not certified as a food handler. Forty one (20.5%) food handlers were positive for nasal carriage of S. aureus, of these 4(9.8%) was resistant for methicilin. Giardia lamblia was the most prevalent parasites 22 (11%), followed by Ascaris lumbricoides 13(6.5%), Entamoeba histolytica 12 (6%), Strongyloides stercolaris (0.5), Taenia species 1(0.5%) and Schistosoma mansoni 1(0.5%). The finding stressed that food handlers with different pathogenic micro organisms may pose significant risk on the consumers. Higher officials should implement food handler's training on food safety, periodic medical checkup and continuous monitoring of personal hygiene of food handlers.

  5. Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia

    Dagnew Mulat

    2012-10-01

    Full Text Available Abstract Background Food borne disease are major health problems in developing countries like Ethiopia. Food handlers with poor personal hygiene working in food establishments could be potential sources of disease due to pathogenic organisms. However; information on disease prevalence among food handlers working in University of Gondar cafeterias are very scarce. The aim of this study is to assess the prevalence of nasal carriage of Staphylococcus aureus, their drug resistance pattern and prevalence of intestinal parasites among food handlers working in University of Gondar student’s cafeterias. Method A cross sectional study was conducted among food handlers working in University of Gondar student’s cafeterias. A pretested structured questionnaire was used for collecting data. Nasal swab and stool were investigated for S. aureus and intestinal parasites; respectively as per the standard of the laboratory methods. Results Among 200 food handlers, females comprised 171(85.5%. The majority (67.5% of the food-handlers were young adults aged 18–39 years. One hundred ninety four (97% of the food handlers were not certified as a food handler. Forty one (20.5% food handlers were positive for nasal carriage of S. aureus, of these 4(9.8% was resistant for methicilin. Giardia lamblia was the most prevalent parasites 22 (11%, followed by Ascaris lumbricoides 13(6.5%, Entamoeba histolytica 12 (6%, Strongyloides stercolaris (0.5, Taenia species 1(0.5% and Schistosoma mansoni 1(0.5%. Conclusion The finding stressed that food handlers with different pathogenic micro organisms may pose significant risk on the consumers. Higher officials should implement food handler’s training on food safety, periodic medical checkup and continuous monitoring of personal hygiene of food handlers.

  6. Relationship between food habits and tooth erosion occurrence in Malaysian University students.

    Manaf, Zahara Abdul; Lee, Mei Tee; Ali, Nor Hazirah Muhammad; Samynathan, Selvamary; Jie, Ying Phor; Ismail, Noor Hasnani; Bibiana Hui Ying, Yong; Wei Seng, Yeo; Yahya, Nurul Asyikin

    2012-04-01

    Tooth erosion is a growing dental problem; however, the role of diet in the aetiology of tooth erosion is unclear. A cross-sectional study was conducted to determine the association between tooth erosion occurrence and the consumption of acidic foods and drinks among undergraduate university students. A total of 150 undergraduate students (33 males and 117 females) aged 19 to 24 years at Universiti Kebangsaan Malaysia participated in this study. The Basic Erosive Wear Examination was used to assess the occurrence of tooth erosion. Information regarding dental hygiene practices, usual dietary habits, and consumption of acidic foods and drinks was obtained through a structured questionnaire. In all, 68% of subjects had tooth erosion. Subjects who reported having received information about healthy eating were less likely to have tooth erosion (χ(2) [1, N = 150] = 7.328, P = 0.007). The frequencies of milk (OR = 0.29, 95% CI = 0.13-0.67) and tea/coffee (adjusted OR = 0.42, 95% CI = 0.19-0.95) consumption were negatively associated with tooth erosion. Dental hygiene practice, the frequency and amount of acidic food and drink intake, and body mass index classification were not significantly associated with the risk of tooth erosion (P > 0.05). A high prevalence of tooth erosion was observed among this group of students. Preventive measures, such as dietary advice and increased consumption of milk at a younger age, may reduce the occurrence of tooth erosion among this age group.

  7. ASSESSMENT OF GOOD PRACTICES IN HOSPITAL FOOD SERVICE BY COMPARING EVALUATION TOOLS.

    Macedo Gonçalves, Juliana; Lameiro Rodrigues, Kelly; Santiago Almeida, Ângela Teresinha; Pereira, Giselda Maria; Duarte Buchweitz, Márcia Rúbia

    2015-10-01

    since food service in hospitals complements medical treatment, it should be produced in proper hygienic and sanitary conditions. It is a well-known fact that food-transmitted illnesses affect with greater severity hospitalized and immunosuppressed patients. good practices in hospital food service are evaluated by comparing assessment instruments. good practices were evaluated by a verification list following Resolution of Collegiate Directory n. 216 of the Brazilian Agency for Sanitary Vigilance. Interpretation of listed items followed parameters of RCD 216 and the Brazilian Association of Collective Meals Enterprises (BACME). Fisher's exact test was applied to detect whether there were statistically significant differences. Analysis of data grouping was undertaken with Unweighted Pair-group using Arithmetic Averages, coupled to a correlation study between dissimilarity matrixes to verify disagreement between the two methods. Good Practice was classified with mean total rates above 75% by the two methods. There were statistically significant differences between services and food evaluated by BACME instrument. Hospital Food Services have proved to show conditions of acceptable good practices. the comparison of interpretation tools based on RCD n. 216 and BACME provided similar results for the two classifications. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  8. The Impact of Food Quality Information Services on Food Supply Chain Pricing Decisions and Coordination Mechanisms Based on the O2O E-Commerce Mode

    Xiaoqiu Yu

    2018-01-01

    Full Text Available This paper considers the price conflict problem between the online channel of a food processing factory and the offline channel of the food retailers in food supply chains by analyzing the pricing decisions and coordination mechanisms between the food processing factory and food retailers under the influence of a food quality information service. First, the Stackelberg game method and the Bertrand game method are used to optimize the pricing decisions with the goal of maximizing the profits of the food processing factory and retailer. The analysis shows that the food quality information service level is positively correlated with the price of the factory’s own channel, and the influence of the food quality information service level on the price of the food processing factory’s or the food retailer’s own channel is stronger than its influence on the price of a competitor’s channel. Second, the food supply chain members’ pricing decisions are analyzed using the case analysis method by considering practical problems in the food supply chain. The results indicate that the food processing factory should use the Stackelberg game to make pricing decisions. However, it is optimal for the food retailer to make pricing decisions under the Bertrand game, and the total profit of the food supply chain is optimized under centralized decision making. Finally, we use both the quantitative discount mechanism and the Stackelberg game method to analyze the profits obtained by the food processing factory and retailer. The results indicate that the food processing factory should implement a quantitative discount mechanism when the quantity discount coefficient is greater than 0.4, and the retailer should implement a quantity discount mechanism when the quantity discount coefficient is in the range of 0.25 to 0.4.

  9. Polycyclic aromatic hydrocarbon levels and risk assessment for food from service facilities in Korea.

    Park, Shin-Woong; Jeong, Jun-Hyun; Her, Jae-Young; Kim, Mina K; Lee, Kwang-Geun

    2017-06-01

    In this study, levels of benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene (BaP), dibenzo[a,h]anthracene, benzo[g,h,i]perylene and indeno[1,2,3-c,d]pyrene in 412 food items collected from food service facilities in Korea were analysed. The concentrations of the eight polycyclic aromatic hydrocarbons (PAHs) ranged 0.13-0.48 μg/kg. The concentrations of benzo[a]pyrene in all food samples were foods regulated by European Union legislation. PAH contents were employed to conduct exposure and risk assessment. The chronic daily intake of PAHs from 412 food samples was 5.48 × 10 -6 -4.70 ×x 10 -4  µg-TEQ BaP /kg/day with margins of exposure of 1.04 × 10 9 -1.16 × 10 11 .

  10. The role of the United States Food Safety and Inspection Service after the Chernobyl accident

    Engel, Ronald E.; Randecker, Victor; Johnson, Wesley

    1989-01-01

    The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) inspects domestic and imported meat and poultry food products to assure the public that they are safe, wholesome, not economically adulterated and properly labeled. The Service also monitors the activities of meat and poultry plants and related activities in allied industries, and establishes standards and approves labels for meat and poultry products. As part of its responsibility, shortly after the Chernobyl accident occurred, FSIS developed a plan to assess this accident's impact on domestically produced and imported meat and poultry

  11. The role of the United States Food Safety and Inspection Service after the Chernobyl accident

    Engel, Ronald E; Randecker, Victor; Johnson, Wesley [Food Safety and Inspection Service, United States Department of Agriculture (United States)

    1989-09-01

    The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) inspects domestic and imported meat and poultry food products to assure the public that they are safe, wholesome, not economically adulterated and properly labeled. The Service also monitors the activities of meat and poultry plants and related activities in allied industries, and establishes standards and approves labels for meat and poultry products. As part of its responsibility, shortly after the Chernobyl accident occurred, FSIS developed a plan to assess this accident's impact on domestically produced and imported meat and poultry.

  12. Toward a food service quality management system for compliance with the Mediterranean dietary model.

    Grigoroudis, Evangelos; Psaroudaki, Antonia; Diakaki, Christina

    2013-01-01

    The traditional diet of Cretan people in the 1960s is the basis of the Mediterranean dietary model. This article investigates the potential of this model to inspire proposals of meals by food-serving businesses, and suggests a methodology for the development of a quality management system, which will certify the delivery of food service according to this dietary model. The proposed methodology is built upon the principles and structure of the ISO 9001:2008 quality standard to enable integration with other quality, environmental, and food safety management systems.

  13. Longitudinal multigroup invariance analysis of the satisfaction with food-related life scale in university students.

    Schnettler, Berta; Miranda, Horacio; Miranda-Zapata, Edgardo; Salinas-Oñate, Natalia; Grunert, Klaus G; Lobos, Germán; Sepúlveda, José; Orellana, Ligia; Hueche, Clementina; Bonilla, Héctor

    2017-06-01

    This study examined longitudinal measurement invariance in the Satisfaction with Food-related Life (SWFL) scale using follow-up data from university students. We examined this measure of the SWFL in different groups of students, separated by various characteristics. Through non-probabilistic longitudinal sampling, 114 university students (65.8% female, mean age: 22.5) completed the SWFL questionnaire three times, over intervals of approximately one year. Confirmatory factor analysis was used to examine longitudinal measurement invariance. Two types of analysis were conducted: first, a longitudinal invariance by time, and second, a multigroup longitudinal invariance by sex, age, socio-economic status and place of residence during the study period. Results showed that the 3-item version of the SWFL exhibited strong longitudinal invariance (equal factor loadings and equal indicator intercepts). Longitudinal multigroup invariance analysis also showed that the 3-item version of the SWFL displays strong invariance by socio-economic status and place of residence during the study period over time. Nevertheless, it was only possible to demonstrate equivalence of the longitudinal factor structure among students of both sexes, and among those older and younger than 22 years. Generally, these findings suggest that the SWFL scale has satisfactory psychometric properties for longitudinal measurement invariance in university students with similar characteristics as the students that participated in this research. It is also possible to suggest that satisfaction with food-related life is associated with sex and age. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Hungry in hospital, well-fed in prison? A comparative analysis of food service systems.

    Johns, Nick; Edwards, John S A; Hartwell, Heather J

    2013-09-01

    Meals served in prisons and hospitals are produced in similar ways and have similar characteristics, yet hospital patients are often at risk of being undernourished, while prisoners typically are not. This article examines field notes collected during nutritional studies of prison and hospital food service, which confirmed the difference in nutrient intake claimed by other authors. A comparison of food service processes and systems showed that the production of meals and the quality leaving the kitchen was similar in both types of institution. However, the delivery and service system was found to be much less coherent in hospital than in prison. Transport and service of hospital food were subject to delays and disruptions from a number of sources, including poor communication and the demands of medical professionals. These meant that meals reached hospital patients in a poorer, less appetising condition than those received by prisoners. The findings are discussed in the light of previous work and in terms of hospital food service practice. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

  15. Food choices and health during military service: increases in sugar- and fibre-containing foods and changes in anthropometric and clinical risk factors.

    Bingham, Clarissa M L; Lahti-Koski, Marjaana; Absetz, Pilvikki; Puukka, Pauli; Kinnunen, Marja; Pihlajamäki, Harri; Sahi, Timo; Uutela, Antti; Jallinoja, Piia

    2012-07-01

    To analyse changes in food choices, diet-related risk factors and their association during 6 months of military service. Longitudinal cohort study in Finland, where all men are liable to military service and a clear majority of each age group completes service. Dietary intake data were collected by self-administered questionnaire before and at 6 months of service. Three dietary indices based on food frequencies were developed to characterize the diet: Sugar Index, Fibre Index and Fat Index. Thirteen diet-related risk factors were measured at the beginning and at 6 months of service. Military environment, two geographically distinct garrisons. Male conscripts aged 18-21 years (n 256) performing military service. During 6 months of service, positive changes concerned more frequent use of fibre-rich foods (P = 0·011), improved body composition (BMI, waist circumference, muscle mass, fat mass and percentage body fat, P ≤ 0·003 for all), decreased systolic blood pressure and increased HDL cholesterol (P foods and increased total cholesterol, TAG and blood glucose (P foods was inversely associated with anthropometric risk factors at baseline and with sugar-rich foods at both time points. Despite more frequent consumption of sweet foods, military service with a unified, nutritionally planned diet, a controlled environment and high physical load has a positive effect on conscripts' health risk factors. The negative changes in blood lipids and glucose may reflect more varied free-time eating.

  16. The Effect of Service Compact (SERVICOM on Service Delivery in Nnamdi Azikiwe University Teaching Hospital Nnewi, Nigeria

    Jude Kennedy Emejulu

    2014-12-01

    Full Text Available This study examined the effect of service compact (Servicom Service delivery in Nnamdi Azikiwe University Teaching Hospital Nnewi. Questionnaire and face-to-face interviews were used in the collection of data. The hypotheses were tested using descriptive statistics. The study discovered among other things that with the inauguration of the SERVICOM Charter by the Federal Government of Nigeria, the Management of Nnamdi Azikiwe University Teaching Hospital Nnewi identified key areas that required re-evaluation and attention based on the submissions of every service unit and department, after an analysis of the Strengths, Weaknesses, Opportunities and Threats (SWOT of each of the service areas. A pre-SERVICOM Charter workshop which was supervised by the Federal Government was held in the various institutions nationwide to enable care providers enumerate their current service capacity and identify their impediments. In the light of the foregoing, some of the recommendations proffered are that the SERVICOM Charter project should be sustained and supervision and control of the SERVICOM Charter project should be intensified in order to ensure that the Nigerian factor of service-fatigue would not supervene in care delivery in the near future.

  17. Intestinal Parasitological infection of employee in food manufacture anddistribution centers of Ilam University of Medical Sciences

    R Nasrifar

    2005-10-01

    Full Text Available Backgrand and Aims: Food centers' employee may be carrier of bacteria (eg. Salmonella, E coil,taphylococcus aureus and intestinal parasitical infection. With regard the importance of the roleof manufacturer and distribnter of food materials in enviromental health, the status and assessmentof these infections is necessary.Method:182 employee of food manufacture and distribntion centers' of Ilam University ofMedical Sciences were examined. 3 feaces sample were obtained from each porson in 3 days andby five different laboratory method (i.e. scoth-tape, direct thechuics, Ether formaline, Telmen'Flotation were examined. Date analysis was dane by SPSS Version, and chi square test.Results: 49.2 percent of employee had positive parasitical infection, which 45.1 percent hadprotoza and 9.7 percent had intestinal helminth. The most infections of protoza were due toEntamoeba coli, Endolimax nane, giardia Lamblia, blastocystis hominis, Chilomastix mesniliand Iodamoeba buetschlii. The most infection of intestinal heliminth were Oxyuris VermicularisHymenolepis nana, Ascaris Lumbericoides, Tricocephal, Tricosterongylus.Conclusion: The high occurance of intestinal protoza may be due to Low level of public healthand, not favouring of hygine basis in food manufacture and distribution rlaces.

  18. University psychiatry in Italy: organisation and integration of university clinics and the National Health Service

    Pier Maria Furlan

    2013-09-01

    Full Text Available INTRODUCTION: In the Italian psychiatric system, community-based care has become increasingly important and widespread since the national reform of 1978. This report aims to provide an overview of the involvement of university medical schools in this process, considering their responsibility for teaching and training specialist practitioners and professionals. METHODS: The study was carried out between early 2010 and February 2011. An 18-items, self-administered, questionnaire was designed to investigate the number of faculty members that are responsible both for running a clinical ward and for providing community-based healthcare. RESULTS: Nine out of 53 faculty members (17% manage a Mental Health Department, 9 (17% manage a University Department, and 2 (3.8% manage both types of department. Less than half of the teachers have full responsibility (hospital and community; however the percentage reaches 73.2% if we include the hospital wards open to the community emergencies. The remaining 26.8% have no responsibility for community psychiatry. Moreover there were undoubtedly still too many universities with specialisation schools that are without an appropriate network of facilities enabling them to offer complex psychiatric training. DISCUSSION: As expected, there were several types of healthcare management that were not uniformly distributed throughout Italy and there were also marked differences between mental health care provision in the North, Centre, and South of Italy. The university involvement in clinical responsibility was great, but at the management level there was a lack of equality in terms of clinical care, which risks being reflected also on the institutional functions of teaching and research.

  19. Consumer Response to Gastrointestinal Illness Perceived To Originate from Food Service Facilities.

    Garnett, Erin S; Gretsch, Stephanie R; Null, Clair; Moe, Christine L

    2016-10-01

    Consumer responses to food product recalls have been documented, but there is little information on how consumers respond to illnesses or outbreaks associated with food service facilities. This study uses an on-line survey of 885 adults conducted in 2012 to determine how respondents changed their dining behavior following personal experiences with and secondhand reports of gastrointestinal illness believed to be associated with food service facilities. In response to personally experiencing gastrointestinal illness that they attributed to a food service facility, 90% of survey participants reported that they avoided the implicated facility for a time following the incident; almost one-half decided to never return to the facility they believed had made them ill. In response to a secondhand report of gastrointestinal illness, 86% of respondents reported they would avoid the implicated facility for a time, and 22% said they would never return to the facility. After both personal experiences of illness and secondhand reports of illness, consumer responses were significantly more severe toward the implicated facility than toward all other food service facilities. Frequent diners avoided facilities for shorter periods of time and were less likely to never go back to a facility than were infrequent diners. The survey results indicate that 24 to 97 fewer meals were purchased per respondent, or a 11 to 20% reduction in meals purchased outside the home, in the year following respondents' illness. Future estimates of the economic burden of foodborne illnesses, including those caused by noroviruses, should consider the impacts on the food service industry attributable to changes in consumer behavior, in addition to health care costs and loss of productivity.

  20. A Universal Design Approach to Government Service Delivery: The Case of ChileAtiende.

    Sandoval, Leonardo

    2016-01-01

    A common challenge for government administrations that aim to improve the delivery of information and services to citizens is to go beyond a government-centred approach. By focusing on citizens and the needs of a wide range of citizens, Universal Design (UD) can help to increase the effectiveness, efficiency and satisfaction of government services. This paper examines the case of an internationally recognised Chilean government service delivery programme inspired by UD principles known as ChileAtiende ("ChileService"). A brief account of its creation and current status is provided.

  1. FROM ARCHITECTURE TO RELIGIOUS SERVICES: APPLYING “UNIVERSAL DESIGN” PRINCIPALS ON RELIGIOUS SERVICES

    Gören, Ayşe Burcu

    2016-01-01

    Universal Design isa design concept of all products, environments and information systems whichaims to be accessed, understood and used by the broadest possible spectrum ofhuman ability regardless of their age, size, ability or disability. Universaldesign puts high value on both diversity and inclusiveness. The name father ofUniversal Design is Ronald Mace, who challenged the conventional approach ofdesigning for the average user and provided a design foundation for moreaccessible and usable ...

  2. 78 FR 45176 - Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service...

    2013-07-26

    ...This notice announces the annual adjustments to the national average payment rates for meals and snacks served in child care centers, outside-school-hours care centers, at-risk afterschool care centers, and adult day care centers; the food service payment rates for meals and snacks served in day care homes; and the administrative reimbursement rates for sponsoring organizations of day care homes, to reflect changes in the Consumer Price Index. Further adjustments are made to these rates to reflect the higher costs of providing meals in the States of Alaska and Hawaii. The adjustments contained in this notice are made on an annual basis each July, as required by the laws and regulations governing the Child and Adult Care Food Program.

  3. Changes in Diet after Introduction of a Full Service Supermarket in a Food Desert

    Dubowitz, Tamara; Ghosh-Dastidar, Madhumita; Cohen, Deborah A.; Beckman, Robin; Steiner, Elizabeth D.; Hunter, Gerald P.; Flórez, Karen R.; Huang, Christina; Vaughan, Christine A.; Sloan, Jennifer C.; Zenk, Shannon N.; Cummins, Steven; Collins, Rebecca L.

    2016-01-01

    Placing full-service supermarkets in food deserts (areas with limited access to healthy foods) has been proposed as an important policy strategy to confront inequalities in healthy food access. Capitalizing on a natural experiment, we enrolled n=1,372 randomly selected households from two comparable neighborhoods, one of which received a full-service supermarket in 2013. We looked at the impact on residents’ diet, perceived access to healthy foods and satisfaction with one’s neighborhood as a place to live. Baseline data was collected in 2011, and follow-up in 2014. Relative to the comparison neighborhood, we found a net positive change in the intervention neighborhood in overall dietary quality, total kilocalories, added sugars, and solid fats, alcohol and added sugars (SoFAAS). However, we did not observe differential improvement in fruit and vegetable intake, whole grain consumption or body mass index (BMI). Regular users of the new supermarket had significantly improved perceived access to healthy foods compared to others, but use of the new supermarket was not related to dietary changes or to improvements with neighborhood satisfaction. Our study is the first to our knowledge to have found significant improvements in multiple dietary outcomes and neighborhood satisfaction among residents of a food desert, following the opening of a supermarket. Our study supports the Healthy Food Financing Initiative and other policies that incentivize food retail venues to locate in food deserts, but we recommend further efforts proceed with caution until research has clarified the mechanisms through which diet is improved and associations with weight status/obesity have been observed. PMID:26526243

  4. Improving student satisfaction of Andalas University Dormitory through Service Quality and Importance Performance Analysis

    Putri, Nilda Tri; Anggraini, Larisa

    2018-03-01

    Residential satisfaction of university dormitories serve as one of the significant aspects in the framework of sustainability in higher education. This research investigated the quality of dormitory services in Andalas University Dormitory based on student’s satisfaction. According to management residential, the enrollment of residential student has increased gradually in Andalas University. In 2016, capacity of residential student is 1686, but only 1081 students can stay at dormitory because some rooms in bad condition. There are a lot of problems and complaints regarding dormitory’s service quality i.e water problems, leaky rooms and bathrooms, cleanliness and inadequate facilities in residential college. In addition, there are 20% of last year student’s residential check out before the time of contract runs out. The aim of this research are understanding the level of GAP exists between expectation and perception students’ residential in the content of service quality and evaluating the improvement priority services using Importance Performance Analysis. This study is measuring service quality by using Responsiveness, Assurance, Empathy, Reliability and Tangible dimension. A negative GAP indicates that the actual services are than what was expected and the GAP is highlighted area for improvement. Based on IPA, management should improve this following dimension services : responsiveness, tangible and assurance dimension.

  5. Factors affecting utilization of university health services in a tertiary institution in South-West Nigeria.

    Obiechina, G O; Ekenedo, G O

    2013-01-01

    Most university health services have extensive health infrastructures, for the provision of effective and efficient health services to the students. In this study, we have tried to determine student's perception of factors affecting their utilization. To determine students' perception of health care services provided in a tertiary institution and assess students' attitude towards utilization. Simple random sampling technique was used to select 540 respondents, comprising of 390 males and 150 females. A structured and self-administered questionnaire was the instrument used to collect data for the study, while data collected was analyzed using descriptive statistics of frequency count and percentage. High cost of drugs (72.0%), non availability of essential drugs (54.8%), time spent waiting for treatment (67.2%), inadequate referral services (81.7%), and satisfaction with services (60.6%) were considered by the respondents as factors affecting the utilization of university health services. Students-medical staff relationship and accessibility to health facility (77.6% and 74.3% respectively) were, however, not considered as factors that affect utilization of university health services. It is recommended that to improve utilization and cost of care, government should make necessary efforts to incorporate tertiary institution into National Health Insurance scheme so that students above the age of 18 years can benefit from free treatment.

  6. A Comparison of Characteristics and Food Insecurity Coping Strategies between International and Domestic Postsecondary Students Using a Food Bank Located on a University Campus.

    Hanbazaza, Mahitab; Ball, Geoff D C; Farmer, Anna P; Maximova, Katerina; Farahbakhsh, Jasmine; Willows, Noreen D

    2017-12-01

    We compared food insecurity status, coping strategies, demographic characteristics, and self-rated health of international and domestic postsecondary students requesting emergency food hampers from a campus food bank (CFB). We collected data from a cross-sectional convenience sample of domestic and international students who accessed the CFB at the University of Alberta. Food insecurity was prevalent (international students: n = 26/27 (96.2%), domestic students: n = 31/31 (100%)). Compared with their domestic peers, international students were less likely to rate their mental health negatively (14.8% vs 38.7%, P = 0.04). The primary income source was government loans (54.8%) for domestic students and research assistantships (33.3%) for international students. To cope with not having enough money for food, the majority of both student groups delayed bill payments or buying university supplies, applied for loans or bursaries, purchased food on credit, or worked more. International students were less likely to ask friends or relatives for food (48.1% vs 77.4%, P = 0.02). Domestic and international students mostly used similar coping strategies to address food insecurity; however, they paid for their education using different income sources. Distinct strategies for international and domestic students are required to allow more students to cover their educational and living expenses.

  7. Examining actors into boosting the provision of universal service in the Vietnamese context

    Do Manh, Thai; Williams, Idongesit

    2017-01-01

    are very important in formulating and implementing universal service policy. Originality/value - There have been a few studies applying actor network theory in analysing the formulation of policy, especially in universal service. The paper wants to close this gap.......Purpose - The paper looks at the formulation of the BMGF-VN project to examine which actors participated in the formulation of this project, how their interests were translated into this project, and what lessons may be drawn for the formulation and implementation of universal service policy...... in Vietnam in general. Design/methodology/approach - The paper recruits the actor network theory and qualitative analysis to analyse the BMGF-VN project. Findings - the involvement of non-government actors in formulating and implementing the project, the focus not only on the supply side but also demand side...

  8. Pre-Service English Teachers’ Beliefs Towards Grammar And Its Teaching At Two Turkish Universities

    İsmail Zeki DİKİCİ

    2012-07-01

    Full Text Available This paper examines pre-service English teachers’ beliefs towards grammar studying at two Turkish Universities. A total of 90 pre-service English teachers, 57 of whom were studying at Muğla University and 33 of whom were studying at Onsekiz Mart University in Turkey, were involved in this study. The research participants completed two questionnaires. The aim of this paper is to look into pre-service English teachers’ beliefs towards grammar and its teaching as well as their knowledge on the metalanguage of grammar. The findings reveal that although a great majority of the participants favour the use of metalanguage in teaching grammar, and support the deductive grammar teaching practises, they themselves still have serious problems even with the most basic grammatical terminology.

  9. K-12 School Food Service Staff Training Interventions: A Review of the Literature

    Stephens, Lacy; Shanks, Carmen Byker

    2015-01-01

    Background: School food service professionals are vital to implementing national nutrition standards in school meal programs. Appropriate and effective training for these professionals may be one key to producing healthful meals that students are excited to eat and also meet United States Department of Agriculture (USDA) nutrient guidelines. A…

  10. Professional Networks among Rural School Food Service Directors Implementing the Healthy, Hunger-Free Kids Act

    Lubker Cornish, Disa; Askelson, Natoshia M.; Golembiewski, Elizabeth H.

    2015-01-01

    Purpose/Objectives: This study was designed to explore the professional networks of rural school food service directors (FSD), the resources they use for implementing the Healthy, Hunger-free Kids Act of 2010 (HHFKA), and their needs for information and support to continue to implement successfully. Methods: Rural FSD participated in an in-depth…

  11. Home Economics--Food Service Catering. Kit No. 54. Instructor's Manual [and] Student Learning Activity Guide.

    Lowery, Ann

    An instructor's manual and student activity guide on food service, catering are provided in this set of prevocational education materials which focuses on the vocational area of home economics. (This set of materials is one of ninety-two prevocational education sets arranged around a cluster of seven vocational offerings: agriculture, home…

  12. Effects of light reduction on food webs and associated ecosystem services of Yaquina Bay

    Reduced water clarity can affect estuarine primary production but little is known of its subsequent effects to consumer guilds or ecosystem services. We investigated those effects using inverse analysis of modeled food webs of the lower (polyhaline) and upper (mesohaline) reache...

  13. On-The-Job Training: A Practical Guide for Food Service Supervisors.

    Hospital Research and Educational Trust, Chicago, IL.

    The on-the-job training guide was developed to assist food service supervisors in preparing, presenting, and evaluating a Job Instruction Training (JIT) lesson, a method which employs step-by-step learning of job-related tasks. Part 1, preparing for a JIT lesson, discusses the checklist of duties, the job description, the skills inventory, the…

  14. Career Preparation Program Curriculum Guide for: Hospitality/Tourism Industry (Food Services).

    British Columbia Dept. of Education, Victoria. Curriculum Development Branch.

    This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

  15. Medical Services: DoD Hazardous Food and Nonprescription Drug Recall System

    1986-08-15

    This publication implements policy of the Office of the Under Secretary of Defense for Research and Engineering for the establishment of a hazardous ... food and nonprescription drug recall system. It has been coordinated with and concurred in by the DMSB and the Services.

  16. Basic Skills in the Hotel & Food Service Industries. Workforce & Workplace Literacy Series. Revised.

    BCEL Brief, 1993

    1993-01-01

    This report contains a list of 21 contacts and 9 references concerned with workplace literacy programs in the hotel and food service industries. Each listing includes addresses and telephone numbers, prices if applicable, and a brief description of the resource or materials. The materials listed are mostly reports of workplace literacy projects in…

  17. Evaluation of two recommended disinfection methods for cleaning cloths used in food services of southern Brazil.

    Bartz, Sabrina; Tondo, Eduardo Cesar

    2013-01-01

    In the State of Rio Grande do Sul (RS), Southern Brazil, a good manufacturing practices regulation was published recommending two disinfection methods for cleaning cloths used in food services. The aim of the present study was to evaluate the efficacy of those methods. Cleaning cloths were sampled without prior notice at food services, on common working days. For the analyses, the cloths were divided in two sub-samples, being one of them microbiologically analyzed. The second sub-sample was further divided in two pieces and submitted to hand washing for two minutes. After that, one piece was boiled in water for 15 min and the other one was soaked in a 200 ppm sodium hypochlorite solution for 15 min. Both pieces of cloth were submitted to microbiological analyses. Cleaning cloths presented total aerobic mean counts of 6.9 ± 6.7 log/cm(2). All cleaning cloths presented coliform contamination, and 40% demonstrated mean counts of 6.2 ± 5.6 log/cm(2). Presumptive S. aureus mean counts of 5.5 ± 4.9 log/cm(2) were found. No statistic correlation was observed among the number of meals served daily in the food services and the microbiological contamination levels. After washing and disinfection, microbiological counts were significantly (p disinfect cleaning cloths used in food services.

  18. Characterization and energy potential of food waste from catering service in Hangzhou, China.

    Guo, Xiao-Hui; Sun, Fa-Qian; Sun, Ying-Jun; Lu, Hao-Hao; Wu, Wei-Xiang

    2014-08-01

    Safe disposal of food waste is becoming an impending issue in China with the rapid increase of its production and the promotion of environmental awareness. Food waste from catering services in Hangzhou, China, was surveyed and characterized in this study. A questionnaire survey involving 632 units across the urban districts showed that 83.5% of the food waste was not properly treated. Daily food waste production from catering units was estimated to be 1184.5 tonnes. The ratio of volatile solid to total solid, easily biodegradable matter (including crude fat, crude protein and total starch) content in total solid and the ratio of total organic carbon to nitrogen varied in ranges of 90.1%-93.9%, 60.9%-72.1%, and 11.9-19.9, respectively. Based on the methane yield of 350 mL g VS(-1) in anaerobic batch tests, annual biogas energy of 1.0 × 10(9) MJ was estimated to be recovered from the food waste. Food waste from catering services was suggested to be an attractive clean energy source by anaerobic digestion. © The Author(s) 2014.

  19. [Analysis of food service and opinion of its users in a Catalan prison].

    Sáiz Izquierdo, María Elena; Fornons Fontdevila, David; Medina Luque, F Xavier; Aguilar Martínez, Alicia

    2014-07-01

    Studies on food services are increasing actually in Spain. However, there still is very little information on how this service is organized in prisons, and even less about how it is perceived by its residents. To analyze the food service and menu in the Modelo Prison in Barcelona, and confront it with the perception of prisoners. Semi-structured open interview with an official of the Division of Prisons, participant observation in the dining room and other spaces by one of the study researchers, and a specifically designed questionnaire adapted to this kind of institution. Nutrition and menu quality assessment was performed using the DIAL program and healthy eating index (IAS). The supplied menus usually contain an excess of fat (41.3%) and carbohydrate deficit (41.7 %) even if is acceptable under IAS score (58.4 points). 75% of residents uses the dining room for daily main meals, spending less than 15 minutes on average per meal. The space is considered very noisy. The portions are considered adequate, but the taste, quality and service of food are negatively valued. Some gaps between institutional proposals and everyday practices and perceptions of users are clearly denoted. Some changes in food and dishes served in the menus -such as reducing meat and increasing consumption of legumes- could contribute to improve nutrition, perception and final cost of the menu. A greater variety of food and more possibility of choice in the dining room and in the shop could be also positive. A strategic reorganization of the use of time and space in the dining room that would reduce the feeling of discomfort and noise could contribute to a better and more enjoyable use of it, while contributing to a better perception of food and welfare in general. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  20. Backcasting to identify food waste prevention and mitigation opportunities for infant feeding in maternity services.

    Ryan-Fogarty, Yvonne; Becker, Genevieve; Moles, Richard; O'Regan, Bernadette

    2017-03-01

    Food waste in hospitals is of major concern for two reasons: one, healthcare needs to move toward preventative and demand led models for sustainability and two, food system sustainability needs to seek preventative measures such as diet adaptation and waste prevention. The impact of breast-milk substitute use on health services are well established in literature in terms of healthcare implications, cost and resourcing, however as a food demand and waste management issue little has been published to date. This paper presents the use of a desk based backcasting method to analyse food waste prevention, mitigation and management options within the Irish Maternity Service. Best practice in healthcare provision and waste management regulations are used to frame solutions. Strategic problem orientation revealed that 61% of the volume of ready to use breast-milk substitutes purchased by maternity services remains unconsumed and ends up as waste. Thirteen viable strategies to prevent and manage this waste were identified. Significant opportunities exist to prevent waste and also decrease food demand leading to both positive health and environmental outcomes. Backcasting methods display great promise in delivering food waste management strategies in healthcare settings, especially where evidenced best practice policies exist to inform solution forming processes. In terms of food waste prevention and management, difficulties arise in distinguishing between demand reduction, waste prevention and waste reduction measures under the current Waste Management Hierarchy definitions. Ultimately demand reduction at source requires prioritisation, a strategy which is complimentary to health policy on infant feeding. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Applied research and service activities at the University of Missouri Research Reactor Facility (MURR)

    Alger, D.M.

    1987-01-01

    The University Of Missouri operates MURR to provide an intense source of neutron and gamma radiation for research and applications by experimenters from its four campuses and by experimenters from other universities, government and industry. The 10 MW reactor, which has been operating an average of 155 hours per week for the past eight years, produces thermal neutron fluxes up to 6-7x10 14 n/cm 2 -s in the central flux trap and beamport source fluxes of up to 1.2x10 14 n/cm 2 -s. The mission of the reactor facility, to promote research, education and service, is the same as the overall mission of the university and therefore, applied research and service supported by industrial firms have been welcomed. The university recognized after a few years of reactor operation that in order to build utilization, it would be necessary to develop in-house research programs including people, equipment and activity so that potential users could more easily and quickly obtain the results needed. Nine research areas have been developed to create a broadly based program to support the level of activity needed to justify the cost of operating the facility. Applied research and service generate financial support for about one-half of the annual budget. The applied and service programs provide strong motivation for university/industry association in addition to the income generated. (author)

  2. Experience with the Implementation of Clinical Pharmacy Services and Processes in a University Hospital in Belgium.

    Somers, Annemie; Claus, Barbara; Vandewoude, Koen; Petrovic, Mirko

    2016-03-01

    This article summarizes the experience with the development of clinical pharmacy services in the Ghent University Hospital in Belgium. Implementation of clinical pharmacy services in Belgian hospitals has not been evident because these activities were initially not structurally financed. The aim is to describe the strengths and weaknesses of the clinical pharmacy development process, and the milestones that enhanced the progress. Furthermore, the organisation of clinical pharmacy in the Ghent University Hospital is explained, including back- and front-office activities, seamless pharmaceutical care and medication safety improvement. Some working methods, procedures and tools are explained for different clinical pharmacy services. In particular, the clinical pharmacy projects for geriatric patients as well as the preparation of clinical pharmacy services for the accreditation process are explained. We also reflect on the organisation model and the future development of clinical pharmacy, taking into consideration facilitators and potential barriers.

  3. Introduction of a university-based counselling service for older adults.

    Bhar, Sunil S; Silver, Mark

    2014-03-01

    Despite the growing number of older adults in Australia, many do not access counselling, partly because of the lack of trained mental health professionals for older people. This paper describes an innovative solution for providing counselling services to older adults, and geropsychology training to postgraduate psychology students. A university-based counselling clinic for older adults was described – an outreach service for older adults living in the community or in residential aged care facilities in metropolitan Melbourne, Australia. Over its first 13 months, the clinic provided a total of 266 sessions of counselling to 57 clients (41 living in residential aged care), and involved six postgraduate students. This paper describes the potential benefits of the clinic for clients and students and the resources needed to support this model of service delivery. Thus, it provides a blueprint for other universities for developing similar services for older adults.

  4. Are products sold in university vending machines nutritionally poor? A food environment audit.

    Grech, Amanda; Hebden, Lana; Roy, Rajshri; Allman-Farinelli, Margaret

    2017-04-01

    (i) To audit the nutritional composition, promotion and cost of products available from vending machines available to young adults; and (ii) to examine the relationship between product availability and sales. A cross-sectional analysis of snacks and beverages available and purchased at a large urban university was conducted between March and September 2014. Sales were electronically tracked for nine months. A total of 61 vending machines were identified; 95% (n = 864) of the available snacks and 49% of beverages (n = 455) were less-healthy items. The mean (SD) nutrient value of snacks sold was: energy 1173 kJ (437.5), saturated fat 5.36 g (3.6), sodium 251 mg (219), fibre 1.56 g (1.29) and energy density 20.16 kJ/g (2.34) per portion vended. There was a strong correlation between the availability of food and beverages and purchases (R 2 = 0.98, P Vending machines market and sell less-healthy food and beverages to university students. Efforts to improve the nutritional quality are indicated and afford an opportunity to improve the diet quality of young adults, a group at risk of obesity. © 2016 Dietitians Association of Australia.

  5. [Microbiological verification of a self control plan for a hospital food service].

    Torre, I; Pennino, F; Crispino, M

    2006-01-01

    During the past years, it has been an increment of food related infectious diseases. In order to avoid micro biological food contamination, adherence to good manufacturing is required through control measures of food safety practices. Updated national and European regulations underline the need to apply the HACCP system, overcoming the old concept of sample control on the end user product. This work shows results of microbiological controls made along the whole productive chain. Measurements are made using biomolecular techniques (PFGE) in order to assess the management of the micro biological risk of the self control plan applied to a hospital food service of Naples. The use of the PFGE applied on some micro-organisms gram negative potentially pathogen, underlines the circulation, continued in time, of these micro-organisms within the cooking area. In addition, cross contamination between several matrixes of samples has been detected.

  6. University-School Collaboration as a Tool for Promoting Pre-Service Mathematics Teachers’ Professional Skills

    Kilic, Hulya; Tunc Pekkan, Zelha

    2017-01-01

    In this paper, we discuss pre-service mathematics teachers’ professionalgains from a university-school collaboration where they were given opportunityto observe two teacher educators’ instructional practices in a 6th gradeclassroom, interact with students in one-to-one fashion and reflect on theteacher educators’ and their own practices. Three pre-service teachers out ofnine volunteers attended all modelling and practice sessions for 20 weeks. Thedata collected through interviews, field notes...

  7. A Survey of Self-Reported Food Allergy and Food-Related Anaphylaxis among Young Adult Students at Kuwait University, Kuwait.

    Ali, Fatima

    2017-01-01

    To conduct a survey on self-reported food allergy to milk, egg, peanuts, tree nuts, fish, shellfish, wheat, and sesame, as well as reported food-related anaphylaxis and epinephrine prescription practices among Kuwaiti students attending Kuwait University. One thousand questionnaires that included data on age, gender, presence of food allergies, and associated details were distributed. All participants reporting an allergy were categorized as having a perceived food allergy. Those with a convincing clinical history and history of undergoing diagnostic food allergy testing were further categorized as having a probable food allergy. Of the 1,000 questionnaires, 865 (86.5%) were completed. Of the 865 students, 104 (12.02%) reported food allergy (perceived), and 47 of these (45.19%) were probable food allergies. For milk (46.7%), peanut (35.7%), fish (60%), and sesame (50%), probable food allergy occurred in early childhood (≤5 years) while those of egg (44.4%) and wheat (57.1%) occurred in late childhood (6-10 years), and shellfish (40%) occurred in early adolescence (11-15 years). Of the 47 students with a probable food allergy, 28 (59.6%) were moderate to severe: 20 (71%) of these moderate-to-severe allergy cases reported at least 1 food-related anaphylactic episode while 8 (29%) denied such episodes. Equally important, of the 28 students, 6 (21%) received an autoinjectable epinephrine prescription, while 22 (79%) did not receive any. In this study the reported occurrence of perceived food allergy was low and probable food allergy occurred mostly in early childhood. Milk, egg, and nut allergies were the most commonly reported in both groups. © 2017 S. Karger AG, Basel.

  8. Packaging's Contribution for the Effectiveness of the Space Station's Food Service Operation

    Rausch, B. A.

    1985-01-01

    Storage limitations will have a major effect on space station food service. For example: foods with low bulk density such as ice cream, bread, cake, standard type potato chips and other low density snacks, flaked cereals, etc., will exacerbate the problem of space limitations; package containers are inherently volume consuming and refuse creating; and the useful observation that the optimum package is no package at all leads to the tentative conclusion that the least amount of packaging per unit of food, consistent with storage, aesthetics, preservation, cleanliness, cost and disposal criteria, is the most practical food package for the space station. A series of trade offs may have to be made to arrive at the most appropriate package design for a particular type of food taking all the criteria into account. Some of these trade offs are: single serve vs. bulk; conventional oven vs. microwave oven; nonmetallic aseptically vs. non-aseptically packaged foods; and comparison of aseptic vs. nonaseptic food packages. The advantages and disadvantages are discussed.

  9. An integrated model to measure service management and physical constraints' effect on food consumption in assisted-living facilities.

    Huang, Hui-Chun; Shanklin, Carol W

    2008-05-01

    The United States is experiencing remarkable growth in the elderly population, which provides both opportunities and challenges for assisted-living facilities. The objective of this study was to explore how service management influences residents' actual food consumption in assisted-living facilities. Physical factors influencing residents' service evaluation and food consumption also were investigated. A total of 394 questionnaires were distributed to assisted-living residents in seven randomly selected facilities. The questionnaire was developed based on an in-depth literature review and pilot study. Residents' perceived quality evaluations, satisfaction, and physical constraints were measured. Residents' actual food consumption was measured using a plate waste technique. A total of 118 residents in five facilities completed both questionnaires and food consumption assessments. Descriptive, multivariate analyses and structural equation modeling techniques were employed. Service management, including food and service quality and customer satisfaction, was found to significantly influence residents' food consumption. Physical constraints associated with aging, including a decline in health status, chewing problems, sensory loss, and functional disability, also significantly influenced residents' food consumption. A significant relationship was found between physical constraints and customer satisfaction. Foodservice that provides good food and service quality increases customer satisfaction and affects residents' actual food consumption. Physical constraints also influence residents' food consumption directly, or indirectly through satisfaction. The findings suggest that food and nutrition professionals in assisted-living should consider the physical profiles of their residents to enhance residents' satisfaction and nutrient intake. Recommendations for exploring residents' perspectives are discussed.

  10. Analisa Dan Perancangan E-Service Portal Untuk Calon Mahasiswa Baru Pada Binus University

    Eli Suryani

    2010-12-01

    Full Text Available The purpose of this study is to analyze and design the application of e-service portal to help Marketing BINUS university to improve the speed and ease of service for Prospect students with the integration of transaction and information services required prospective students, and can be presented in a personalized to adds its own interesting experience for user. It would create a competitive advantage of the University which also potentially triggering an increase in the number of intake students. The methodology used is the method of analysis, which reviews and interviews conducted directly to the field, distributing questionnaires, observing and analyzing the data and needs, and using the design method, which includes design of business models, user interface design and database design. Results to be achieved is a web portal, where the system can facilitate prospective students to obtain the desired information services in full, and with a presentation that can be personalized and make transactions easier and faster. Conclusions obtained are BINUS University can take advantage of e-service in a web portal for prospective new students as supporting its competitive advantage in the utilization of information technology and support one of its primary missions to create service excellence in all fields. 

  11. Tracing temperature patterns of cut leafy greens during service in North Carolina school food service.

    Thomas, Ellen M; Chapman, Benjamin; Jaykus, Lee-Ann; Phister, Trevor

    2014-09-01

    Contaminated fresh produce has been increasingly identified as a cause of foodborne illnesses. Because of concerns about pathogen growth on these food items at retail, the 2009 U.S. Food and Drug Administration Food Code established that cut leafy greens (lettuce, spinach, spring mix, cabbage, arugula, and kale) must have time and temperature controls for safety and hence should be kept at refrigerated temperatures (5°C or lower). The purpose of this study was to determine the temperature profiles of cut leafy greens in single-serving clamshell containers provided as part of the North Carolina School Lunch Program and to compare the two policies that North Carolina has in place to control the temperature of these products (the 3-day rule and time in lieu of temperature). Temperatures were recorded with data loggers in 24 schools during a 3-day period. In all cases, substantial temperature variability was found for these products, including temperatures above 5°C for at least 1 h on each of the 3 days. In some cases, temperatures reached above 5°C for more than 3 h throughout the serving time. The results demonstrate the importance of developing a protocol for continuous temperature monitoring of leafy greens served in school lunch programs.

  12. Utilization of Oral Health Care Services by University Undergraduates in Lagos, Nigeria.

    Makanjuola, J O; Uti, O G; Sofola, O O

    2015-01-01

    Data on the utilization of the available oral health facilities by university undergraduates is scarce in Nigeria. To determine the level of utilization of oral health care services and to identify the barriers to seeking treatment among University of Lagos students. A cross-sectional survey was carried out among University of Lagos undergraduates. Systematic sampling was used to select participants after randomly selecting a male and female hostel. Self-administered questionnaires were distributed to participants and collected immediately. The data was analyzed using Epi info version 6.04 software. Statistical significance was evaluated with chi square test and p-value facilities.

  13. Relationships between food consumption and living arrangements among university students in four European countries - a cross-sectional study.

    El Ansari, Walid; Stock, Christiane; Mikolajczyk, Rafael T

    2012-04-24

    The transition of young people from school to university has many health implications. Food choice at the university can differ because of childhood food consumption patterns, sex and the living arrangements. Food consumption may change especially if students are living away from home. We aimed to assess food consumption patterns among university students from four European countries and how they differ by their living arrangements. We analysed data from a cross-country survey assessing health and health behaviours of students. The sample comprised a total of 2402 first year undergraduate students from one university in each of the countries of Germany, Denmark, Poland and Bulgaria. Food consumption was assessed by means of a food frequency questionnaire with 9 food groups (indicators). Students' food consumption patterns differed across the countries. Frequent consumption of unhealthy items was common. Bulgarian students reported most often frequent consumption of sweets and cakes and snacks (e.g. chips and fast food). Polish students reported the least frequent consumption of vegetables and a low consumption of fruits. Across all countries except Bulgaria, men reported substantially more often frequent consumption of snacks than women. Students living at parental home consumed more fruit, vegetables, and meat than those who resided outside of their family home in all studied countries. There was more variation with regard to cakes and salads with more frequent consumption of cakes among Bulgarian female students and Danish male students and more frequent consumption of salads among Danish female students not living at parental home, compared to students from other countries. Nutrition habits of university students differed across countries and by sex. Students living at parental home displayed more healthy nutrition habits, with some exceptions.

  14. Relationships between food consumption and living arrangements among university students in four European countries - A cross-sectional study

    El Ansari Walid

    2012-04-01

    Full Text Available Abstract Background The transition of young people from school to university has many health implications. Food choice at the university can differ because of childhood food consumption patterns, sex and the living arrangements. Food consumption may change especially if students are living away from home. We aimed to assess food consumption patterns among university students from four European countries and how they differ by their living arrangements. Methods We analysed data from a cross-country survey assessing health and health behaviours of students. The sample comprised a total of 2402 first year undergraduate students from one university in each of the countries of Germany, Denmark, Poland and Bulgaria. Food consumption was assessed by means of a food frequency questionnaire with 9 food groups (indicators. Results Students’ food consumption patterns differed across the countries. Frequent consumption of unhealthy items was common. Bulgarian students reported most often frequent consumption of sweets and cakes and snacks (e.g. chips and fast food. Polish students reported the least frequent consumption of vegetables and a low consumption of fruits. Across all countries except Bulgaria, men reported substantially more often frequent consumption of snacks than women. Students living at parental home consumed more fruit, vegetables, and meat than those who resided outside of their family home in all studied countries. There was more variation with regard to cakes and salads with more frequent consumption of cakes among Bulgarian female students and Danish male students and more frequent consumption of salads among Danish female students not living at parental home, compared to students from other countries. Conclusions Nutrition habits of university students differed across countries and by sex. Students living at parental home displayed more healthy nutrition habits, with some exceptions.

  15. Relationships between food consumption and living arrangements among university students in four European countries - A cross-sectional study

    2012-01-01

    Background The transition of young people from school to university has many health implications. Food choice at the university can differ because of childhood food consumption patterns, sex and the living arrangements. Food consumption may change especially if students are living away from home. We aimed to assess food consumption patterns among university students from four European countries and how they differ by their living arrangements. Methods We analysed data from a cross-country survey assessing health and health behaviours of students. The sample comprised a total of 2402 first year undergraduate students from one university in each of the countries of Germany, Denmark, Poland and Bulgaria. Food consumption was assessed by means of a food frequency questionnaire with 9 food groups (indicators). Results Students’ food consumption patterns differed across the countries. Frequent consumption of unhealthy items was common. Bulgarian students reported most often frequent consumption of sweets and cakes and snacks (e.g. chips and fast food). Polish students reported the least frequent consumption of vegetables and a low consumption of fruits. Across all countries except Bulgaria, men reported substantially more often frequent consumption of snacks than women. Students living at parental home consumed more fruit, vegetables, and meat than those who resided outside of their family home in all studied countries. There was more variation with regard to cakes and salads with more frequent consumption of cakes among Bulgarian female students and Danish male students and more frequent consumption of salads among Danish female students not living at parental home, compared to students from other countries. Conclusions Nutrition habits of university students differed across countries and by sex. Students living at parental home displayed more healthy nutrition habits, with some exceptions. PMID:22531503

  16. Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service

    Chicken fillets (Pectoralis major) are one of popular items for food service. In the store, especially in fast food service stores, ready-to-cook meat products are commonly stored in freezers before use. The frozen meat can be cooked either directly from a frozen stage or after thawing. However, the...

  17. Experts stress both wellness and amenity aspects of food and nutrition services in assisted living facilities for older adults

    There has been no consensus on best practices in food and nutrition services in assisted living facilities (ALFs) for older adults. We documented experts’ views on optimal food and nutrition services emphases in ALFs, and factors affecting their views. One hundred thirty-five national experts speci...

  18. 5 CFR 831.202 - Continuation of coverage for food service employees of the House of Representatives.

    2010-01-01

    ... employees of the House of Representatives. 831.202 Section 831.202 Administrative Personnel OFFICE OF... Continuation of coverage for food service employees of the House of Representatives. (a) Congressional employees who provide food service operations for the House of Representatives can elect to continue their...

  19. Toward Food System Sustainability through School Food System Change: Think&EatGreen@School and the Making of a Community-University Research Alliance

    Yael Harlap

    2011-05-01

    Full Text Available This paper describes the theoretical and conceptual framework and the research and practice model of Think&EatGreen@School, a community-based action research project aiming to foster food citizenship in the City of Vancouver and to develop a model of sustainable institutional food systems in public schools. The authors argue that educational and policy interventions at the school and school board level can drive the goals of food system sustainability, food security, and food sovereignty. The complex relationship between food systems, climate change and environmental degradation require that international initiatives promoting sustainability be vigorously complemented by local multi-stakeholder efforts to preserve or restore the capacity to produce food in a durable manner. As a step towards making the City of Vancouver green, we are currently involved in attempts to transform the food system of the local schools by mobilizing the energy of a transdisciplinary research team of twelve university researchers, over 300 undergraduate and graduate students, and twenty community-based researchers and organizations working on food, public health, environmental and sustainability education.

  20. Increasing Culturally Diverse Meals in Head Start Using a Collaborative Approach: Lessons Learned for School Food Service Modifications

    Hoffman, Jessica A.; Agrawal, Tara; Thompson, Douglas; Ferguson, Tyler; Grinder, AnnMarie; Carter, Sonia; Healey, Christine; Bhaumik, Urmi; Castaneda-Sceppa, Carmen

    2012-01-01

    Head Start's performance standards require that the nutrition programs "serve a variety of foods which consider cultural and ethnic preferences and which broaden the child's food experience" (Head Start Program Performance Standards and Other Regulations, 2006). In this study, food service modifications were made via a participatory…

  1. 14 CFR 135.122 - Stowage of food, beverage, and passenger service equipment during aircraft movement on the...

    2010-01-01

    ... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Stowage of food, beverage, and passenger....122 Stowage of food, beverage, and passenger service equipment during aircraft movement on the surface... when any food, beverage, or tableware furnished by the certificate holder is located at any passenger...

  2. 14 CFR 125.333 - Stowage of food, beverage, and passenger service equipment during airplane movement on the...

    2010-01-01

    ... 14 Aeronautics and Space 3 2010-01-01 2010-01-01 false Stowage of food, beverage, and passenger... food, beverage, and passenger service equipment during airplane movement on the surface, takeoff, and... certificate holder may move an airplane on the surface, take off, or land unless each food and beverage tray...

  3. Income Disparities in the Use of Health Screening Services Among University Students in Korea

    Lee, Su Hyun; Joh, Hee-Kyung; Kim, Soojin; Oh, Seung-Won; Lee, Cheol Min; Kwon, Hyuktae

    2016-01-01

    Abstract Public health insurance coverage for preventive care in young adults is incomplete in Korea. Few studies have focused on young adults’ socioeconomic disparities in preventive care utilization. We aimed to explore household income disparities in the use of different types of health screening services among university students in Korea. This cross-sectional study used a web-based self-administered survey of students at a university in Korea from January to February 2013. To examine the associations between household income levels and health screening service use within the past 2 years, odds ratios (ORs) and 95% confidence intervals (CIs) were estimated using logistic regression with adjustment for various covariables. Of 2479 participants, 45.5% reported using health screening services within 2 years (university-provided screening 32.9%, private sector screening 16.7%, and both 4.1%). Household income levels were not significantly associated with overall rates of health screening service use with a multivariable-adjusted OR (95% CI) in the lowest versus highest income group of 1.12 (0.87–1.45, Ptrend = 0.35). However, we found significantly different associations in specific types of utilized screening services by household income levels. The multivariable-adjusted OR (95% CI) of university-provided health screening service use in the lowest versus highest income level was 1.74 (1.30–2.34; Ptrend income level was 0.45 (0.31–0.66; Ptrend income groups among university students in Korea, although overall rates of health screening service use were similar across income levels. Low-income students were more likely to use university-provided health screening services, and less likely to use private sector screening services. To ensure appropriate preventive care delivery for young adults and to address disparities in disadvantaged groups, the expansion of medical insurance coverage for preventive health care, establishment of a usual source of

  4. Government food service policies and guidelines do not create healthy school canteens.

    de Silva-Sanigorski, Andrea; Breheny, Tara; Jones, Laura; Lacy, Kathleen; Kremer, Peter; Carpenter, Lauren; Bolton, Kristy; Prosser, Lauren; Gibbs, Lisa; Waters, Elizabeth; Swinburn, Boyd

    2011-04-01

    In 2006, the Victorian Government adopted the School Canteens and other school Food Services (SCFS) Policy that bans the sale of sweet drinks and confectionary and recommends the proportions of menu items based on a traffic light system of food classification. This study aims to determine whether compliance with the policy improves the nutritional profile of the menus. Items from food service menus were assessed for compliance with the SCFS policy and categorised as 'everyday' ('green'), 'select carefully' ('amber') or 'occasionally' ('red') (n=106). Profile analysis assessed differences in the nutritional profile of the menus between sub-groups. Overall, 37% of menus contained items banned under the policy. The largest proportion of items on the assessed menus were from the 'amber' category (mean: 51.0%), followed by 'red' (29.3%) and 'green' (20.3%). No menus met the traffic light-based recommendations and there was no relationship between policy compliance and the proportion of items in each of the three categories. To increase the healthiness of the school food service we recommend a greater investment in resources and infrastructure to implement existing policies, and establishing stronger monitoring and support systems. © 2011 The Authors. ANZJPH © 2011 Public Health Association of Australia.

  5. Role of compostable tableware in food service and waste management. A life cycle assessment study.

    Fieschi, Maurizio; Pretato, Ugo

    2018-03-01

    It is estimated that in Europe 88-100 million tonnes of food waste are generated every year, with a Global Warming Potential (GWP) of around 227 MT of CO 2 equivalents generated for their collection and disposal. A 12% of this waste is estimated to arise from food service within the hospitality sector, which includes quick service restaurants, casual and fine dining, contract catering (canteens, prisons, hospitals, schools etc.) as well as indoor and outdoor events and exhibitions. Given this considerable amount and that the mixed unsorted collection is often the only practicable way to handle such waste flows, the choice of tableware and cutlery can make a big difference in facilitating waste collection as well as in reducing the overall environmental impact of food waste management. This study compares the environmental performance of using biodegradable & compostable single use tableware with organic recycling of food waste through composting against a traditional scenario using fossil-based plastic tableware and disposal of the waste flows through incineration and landfill. The study has taken into account the main requirements of the recently published Product Environmental Footprint (PEF) methodology of the European Commission. The results confirm that the use of biodegradable and compostable tableware combined with organic recycling is the preferred option for catering in quick service restaurants, contract catering and events, since it reduces significantly the carbon, water and resource footprint and is fully in line with the principles of a circular economy. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. [Public food service in Milan city and Hinterland: GMP application (Part 1)].

    Pontello, M; Dal Vecchio, A; Bertini, I; Valerio, E

    2005-01-01

    Food service establishments are recognized as a critical sector concerning foodborne diseases occurrence, that is associated to contributing factors such as the anticipated preparation of meals that are often highly handled, and long-time distributed. A survey has been planned to evaluate the application of HACCP plan, in order to select a statistically representative sample of food services (restaurant, pizza-shop, bar, ..) in two Milan area' Public Health Units (PHU). During the inspections a proper check-list has been filled up in order to give a conformity evaluation about the global situation and about three specific sections: hygiene of food-handlers, procedures control, temperatures management. The food services have been found satisfactory in 9/106 and 5/54 cases in Milan City and in hinterland, respectively; among the two areas, highly significant differences have been revealed about temperatures management (68% and 28% unsatisfactory, respectively). In Milan City restaurants provided with HACCP plan scores are significantly different from unprovided restaurants scores (global and the three sections' evaluation); in Milan hinterland differences between provided and unprovided HACCP plan restaurants regard temperature management scores only. Useful suggestions to improve the quality of surveillance activity come from complex and heterogeneous findings shown in this study.

  7. Developing Traditional Food Service: A Portrait of Women in Culinary Industry

    Maukar, S. M. D.; Langitan, F. W.; Tangkere, T. F. S.; Dondokambey, A.

    2018-02-01

    The purpose of this research is to obtain data about development of traditional food service for small woman business in Minahasa Toulour, Indonesia. The type of research used is descriptive qualitative method. The result of this research is to show that the profile data of the development of the service quality of the catering service business and the traditional home industry of the small business women at the grassroots around Lake Tondano, Minahasa, is in desperate need of rocks and guidance, because although it has the strength and opportunities such as traditional food products, the taste is quite good and popular consumer, the main raw material is the main agricultural products Minahasa so the price is relatively affordable, the role of print media and electronics to support the socialization of traditional foods Regional, National, International so it can be exported abroad, but on the other hand is also faced with weaknesses both internally and externally such as the lack of traditional entrepreneurial knowledge of Minahasa’s traditional cuisine, suffering from a lack of capital, and the impact of lack of knowledge and lack of capital result in the following items being prepared, as limited and monotonous as well lack of innovation, inadequate food business equipment, lack of clear health insurance, information dissemination and limited development, although facilities exist but cannot be implemented due to lack of funds, poor sanitation is noticed.

  8. Linkages Among Water Vapor Flows, Food Production, and Terrestrial Ecosystem Services

    Johan Rockström

    1999-12-01

    Full Text Available Global freshwater assessments have not addressed the linkages among water vapor flows, agricultural food production, and terrestrial ecosystem services. We perform the first bottom-up estimate of continental water vapor flows, subdivided into the major terrestrial biomes, and arrive at a total continental water vapor flow of 70,000 km3/yr (ranging from 56,000 to 84,000 km3/yr. Of this flow, 90% is attributed to forests, including woodlands (40,000 km3/yr, wetlands (1400 km3/yr, grasslands (15,100 km3/yr, and croplands (6800 km3/yr. These terrestrial biomes sustain society with essential welfare-supporting ecosystem services, including food production. By analyzing the freshwater requirements of an increasing demand for food in the year 2025, we discover a critical trade-off between flows of water vapor for food production and for other welfare-supporting ecosystem services. To reduce the risk of unintentional welfare losses, this trade-off must become embedded in intentional ecohydrological landscape management.

  9. Development of a method for controlling salt and sodium use during meal preparation for food services

    Cristina Barbosa Frantz

    2013-02-01

    Full Text Available OBJECTIVE: The study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. METHODS: The method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. RESULTS: The result was a method consisting of 9 stages: (1 determination of the sodium content in the ingredients; (2 and 3 analysis of menu planning and sodium content; (4 follow-up of food preparation; (5 estimate of the amount of sodium used in the preparations; (6 and 7 selection and following of the preparations with average- and high-sodium content; (8 definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9 creation of recommendations for the use of salt and sodium. CONCLUSION: The Controlling Salt and Sodium use During Meal Preparation may contribute to global discussions regarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases.

  10. Soil food web properties explain ecosystem services across European land use systems.

    de Vries, Franciska T; Thébault, Elisa; Liiri, Mira; Birkhofer, Klaus; Tsiafouli, Maria A; Bjørnlund, Lisa; Bracht Jørgensen, Helene; Brady, Mark Vincent; Christensen, Søren; de Ruiter, Peter C; d'Hertefeldt, Tina; Frouz, Jan; Hedlund, Katarina; Hemerik, Lia; Hol, W H Gera; Hotes, Stefan; Mortimer, Simon R; Setälä, Heikki; Sgardelis, Stefanos P; Uteseny, Karoline; van der Putten, Wim H; Wolters, Volkmar; Bardgett, Richard D

    2013-08-27

    Intensive land use reduces the diversity and abundance of many soil biota, with consequences for the processes that they govern and the ecosystem services that these processes underpin. Relationships between soil biota and ecosystem processes have mostly been found in laboratory experiments and rarely are found in the field. Here, we quantified, across four countries of contrasting climatic and soil conditions in Europe, how differences in soil food web composition resulting from land use systems (intensive wheat rotation, extensive rotation, and permanent grassland) influence the functioning of soils and the ecosystem services that they deliver. Intensive wheat rotation consistently reduced the biomass of all components of the soil food web across all countries. Soil food web properties strongly and consistently predicted processes of C and N cycling across land use systems and geographic locations, and they were a better predictor of these processes than land use. Processes of carbon loss increased with soil food web properties that correlated with soil C content, such as earthworm biomass and fungal/bacterial energy channel ratio, and were greatest in permanent grassland. In contrast, processes of N cycling were explained by soil food web properties independent of land use, such as arbuscular mycorrhizal fungi and bacterial channel biomass. Our quantification of the contribution of soil organisms to processes of C and N cycling across land use systems and geographic locations shows that soil biota need to be included in C and N cycling models and highlights the need to map and conserve soil biodiversity across the world.

  11. Nutritional knowledge, food habits and health attitude of Chinese university students--a cross sectional study.

    Sakamaki, Ruka; Toyama, Kenji; Amamoto, Rie; Liu, Chuan-Jun; Shinfuku, Naotaka

    2005-02-09

    We have previously shown that irregular lifestyle of young Japanese female students are significantly related to their desire to be thinner. In the present study, we examined the nutritional knowledge and food habits of Chinese university students and compared them with those of other Asian populations. A self-reported questionnaire was administered to 540 students, ranging in age from 19-24 years. Medical students from Beijing University (135 men and 150 women) in Northern China and Kunming Medical College in southern China (95 men and 160 women) participated in this study. The parametric variables were analyzed using the Student's t-test. Chi-square analyses were conducted for non-parametric variables. Our results showed that 80.5% of students had a normal BMI and 16.6 % of students were underweight with the prevalence of BMI>30 obesity being very low in this study sample. Young Chinese female students had a greater desire to be thinner (62.0%) than males (47.4%). Habits involving regular eating patterns and vegetable intake were reported and represent practices that ought to be encouraged. The university and college arenas represent the final opportunity for the health and nutritional education of a large number of students from the educator's perspective. Our findings suggest the need for strategies designed to improve competence in the area of nutrition.

  12. Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling.

    Fernandes, Ana Carolina; de Oliveira, Renata Carvalho; Rodrigues, Vanessa Mello; Fiates, Giovanna Medeiros Rataichesck; da Costa Proença, Rossana Pacheco

    2015-08-01

    This study investigated Brazilian university students' perceptions of the concept of calories, how it relates to food healthiness, and the role of calorie information on menus in influencing food choices in different restaurant settings. Focus groups were conducted with 21 undergraduate students from various universities. Transcriptions were analysed for qualitative content, by coding and grouping words and phrases into similar themes. Two categories were obtained: Calorie concept and connection to healthiness; and Calorie information and food choices in restaurants. Calories were understood as energy units, and their excessive intake was associated with weight gain or fat gain. However, food healthiness was not associated to calorie content, but rather to food composition as a whole. Calorie information on restaurant menus was not considered enough to influence food choices, with preferences, dietary restrictions, food composition, and even restaurant type mentioned as equally or more important. Only a few participants mentioned using calorie information on menus to control food intake or body weight. Students' discussions were suggestive of an understanding of healthy eating as a more complex issue than calorie-counting. Discussions also suggested the need for more nutrition information, besides calorie content, to influence food choices in restaurants. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Exploring the Concern about Food Allergies among Secondary School and University Students in Ontario, Canada: A Descriptive Analysis.

    Majowicz, Shannon E; Jung, James K H; Courtney, Sarah M; Harrington, Daniel W

    2017-01-01

    Our objective was to explore the perceived risk of food allergies among students in Ontario, Canada. We analyzed blinding questions ("I am concerned about food allergies"; "food allergies are currently a big threat to my health") from three existing food safety surveys, given to high school and university undergraduate students ( n = 3,451) circa February 2015, using descriptive analysis, and explored how concern related to demographics and self-reported cooking ability using linear regression. Overall, high school students were neutral in their concern, although Food and Nutrition students specifically were significantly less concerned ( p = 0.002) than high school students overall. University undergraduates were moderately unconcerned about food allergies. Concern was highest in younger students, decreasing between 13 and 18 years of age and plateauing between 19 and 23 years. Among students aged 13-18 years, concern was higher among those who worked or volunteered in a daycare and who had previously taken a food preparation course. Among students aged 19-23 years, concern was higher among females and those with less advanced cooking abilities. Concern was significantly correlated with perceiving food allergies as a personal threat. This study offers a first exploration of perceived risk of food allergies among this demographic and can guide future, more rigorous assessments.

  14. AN EXPLORATORY ANALYSIS OF FAMILIARITY AND WILLINGNESS TO USE ONLINE FOOD SHOPPING SERVICES IN A LOCAL AREA OF TEXAS

    Hiser, Jennifer; Nayga, Rodolfo M., Jr.; Capps, Oral, Jr.

    1999-01-01

    Online food shopping is not only one of the newest innovations in grocery shopping but also one of the many services integrating the changing needs of consumers and the increasing use of modern technology. A survey was conducted in the Bryan/College Station area of Texas to determine a quantitative profile of consumers, via logit analysis, who are familiar with the concept of online food shopping and who are willing to use an online food shopping service. Older people, females, major shoppers...

  15. Service and obligations of public service in the electrical sector law; Servicio universal y obligaciones de servicio publico en la Ley del Sector Electrico

    Cuetara Martinez, J.M. de la; Gonzalez Sanfiel, A.

    1998-12-01

    Our article starts from the need of reconsidering the traditional public service concept; to this goal, the new categories universal service and public service obligations are useful instruments. After defining its notes, we identify them as different kinds of a common gender and separate then from other next categories, as are general interest services and policy obligations. Finally, we applied the obtained findings to the Electricity Sector, identifying an universal service in the supply of electrical energy to all the claimants and various concrete public service obligations in its principal sub sectors (production, transportation, distribution, trading and supply). (Author)

  16. Implementation of Cooperative Learning in the Center for Community Service and Continuing Education at Kuwait University

    Alansari, Eissa M.

    2006-01-01

    The purpose of this study is to review the success of implementation of cooperative learning in various courses delivered at the Center for Community Service and Continuing Education at Kuwait University. According to recent research in the field of social cognition, learning situations which make use of the social context often achieve superior…

  17. Computing Services Planning, Downsizing, and Organization at the University of Alberta.

    Beltrametti, Monica

    1993-01-01

    In a six-month period, the University of Alberta (Canada) campus computing services department formulated a strategic plan, and downsized and reorganized to meet financial constraints and respond to changing technology, especially distributed computing. The new department is organized to react more effectively to trends in technology and user…

  18. Family History, Gender, and Eating and Body Image Concerns in University Students Seeking Counseling Services

    Cavallini, Adriane Q.; Erekson, David M.; Steinberg, Rachel M.; Clayson, Rachelle A.; Albright, Dallin D.

    2018-01-01

    Family history events have been shown to be reliable predictors of eating and body image concerns; however, little is known regarding how family history events compare in a clinical sample, or if these events differ by gender. The current study addresses this paucity, focusing on 3,129 university students seeking clinical services. Having a family…

  19. Evaluation of radiological service of Dental Clinic, Uberlandia Federal University (MG-Brazil)

    Vieira, C.D.V.T.

    1985-01-01

    The management related problems and the quality of dental radiographs of the Radiographic Service of the Dental Clinic, Uberlandia Federal University (MG-Brazil) are evaluated. The results are based on the examinations of 404 dental files from patients atending the Dental Clinic in 1983. Frequency distribution, mean and percentages were computed for the variables studied. (M.A.C.) [pt

  20. Institutional Branding: A Content Analysis of Public Service Announcements from American Universities

    Clayton, Michael J.; Cavanagh, Kevin V.; Hettche, Matt

    2012-01-01

    American universities receive millions of dollars worth of media exposure every year via Public Service Announcements (PSAs) broadcast during their respective school's athletic competitions. This research explores the message strategies and executional devices used by NCAA FBS (National Collegiate Athletic Association Football Bowl Subdivision)…

  1. Service Quality of State Universities in Turkey: The Case of Ankara

    Eres, Figen

    2011-01-01

    The aim of this study is determine the service quality perceptions of students being educated at state universities in Ankara. The sample of the study is composed of final grade students of faculties of Economics and Administrative Sciences. The sample of the study is composed of a total of randomly selected students. There were 416 returned…

  2. Teaching, Research, and Service: The Satisfiers of Education Faculty at Western Michigan University.

    Serafin, Ana Gil

    This report investigated a random sample of 54 (divided equally between male and female) full-time regular education faculty actively engaged in classroom activities at Western Michigan University in Venezuelan postsecondary education to learn: (1) their satisfaction levels with their role functions of teaching, research, and service; and (2) if…

  3. "Going Going....." Why Are Males Underrepresented in Pre-Service Primary Education Courses at University?

    Lovett, Trevor

    2014-01-01

    This sociological qualitative study identifies reasons why female pre-service teachers believe males are underrepresented in primary education courses at Australian universities. The findings of the study suggest that the nineteenth century naturalistic discourse of nurturance continues to sustain the notion that primary school teaching is a…

  4. University-School Collaboration as a Tool for Promoting Pre-Service Mathematics Teachers' Professional Skills

    Kilic, Hulya; Tunc Pekkan, Zelha

    2017-01-01

    In this paper, we discuss pre-service mathematics teachers' professional gains from a university-school collaboration where they were given opportunity to observe two teacher educators' instructional practices in a 6th grade classroom, interact with students in one-to-one fashion and reflect on the teacher educators' and their own practices. Three…

  5. Predictors of College Students' Willingness to Use Social Network Services: The Case of Two Turkish Universities

    Çelik, Ali Kemal; Karaaslan, Abdulkerim

    2014-01-01

    Purpose: The purpose of this paper is to determine predictors of social network services use among college students at two Turkish universities, with particular emphasis on Facebook, Twitter, Foursquare, and Instagram. Design/methodology/approach: A written questionnaire was administered to 822 college students from various faculties. The data…

  6. Service quality in education at Addis Ababa University: the case of ...

    Despite the fact that tertiary level education has been immensely operational, maintaining quality education has become a challenge in Ethiopia. This paper is trying to find out the problem related to service quality in education at Faculty of Business and Economics of Addis Ababa University (Accounting, Economics, ...

  7. Short-Term Effectiveness of Psychotherapy Treatments Delivered at a University Counselling Service

    Monti, Fiorella; Tonetti, Lorenzo; Ricci Bitti, Pio Enrico

    2016-01-01

    This work aimed to evaluate the short-term effectiveness of psychotherapy delivered at the counselling service of the University of Bologna (Italy), by means of a single group longitudinal study including a 6-months follow-up. To this end, sixty-six students completed the 6-months follow-up and filled in the Symptom Questionnaire (SQ) three times,…

  8. College and University Dining Services Administrators' Intention to Adopt Sustainable Practices: Results from US Institutions

    Chen, Chao-Jung; Gregoire, Mary B.; Arendt, Susan; Shelley, Mack C.

    2011-01-01

    Purpose: The purpose of this paper is to examine college and university dining services administrators' (CUDSAs) intention to adopt sustainable practices. Design/methodology/approach: The theory of planned behavior (TPB) including constructs of subjective norm (SN), attitude, perceived behavior control, and personal norm (PN), formed the…

  9. Students' Perceived Quality of Library Facilities and Services in Nigerian Private Universities

    Oluwunmi, A. O.; Durodola, O. D.; Ajayi, C. A.

    2016-01-01

    In a highly competitive academic environment, students are becoming more selective and demanding in their choice of University. Hence, it is essential for educational institutions, particularly privately-owned institutions, to be interested in getting feedback on the quality of their facilities and services. With a focus on four private…

  10. Universal Service Obligations: The Role of Subsidization Schemes and the Consequences of Accounting Separation

    Mirabel, F.; Poudou, J.C.; Roland, M.

    2007-01-01

    This paper (i) highlights the role that unit subsidies can play in the compensation scheme of a Universal Service Obligation (USO), and (ii) shows that welfare may be reduced when regulation requires accounting separation of network activities for vertically integrated USO providers. This suggests that accounting separation should be avoided when a USO is implemented. (authors)

  11. Why Teach Social Entrepreneurship: Enhance Learning and University-Community Relations through Service-Learning Outreach

    Wessel, Stacy; Godshalk, Veronica M.

    2004-01-01

    This article focuses on providing a convincing argument for incorporating social entrepreneurship into the business professor's classroom. The outreach provided by social entrepreneurship enhances learning and promotes university-community relations. Service-learning engagement activities, in the form of social entrepreneurship, create a three-way…

  12. 77 FR 33895 - Universal Service Contribution Methodology; a National Broadband Plan for Our Future

    2012-06-07

    ... contribution system in an effort to promote efficiency, fairness, and sustainability. The Commission seeks... improved; and recovery of universal service contributions from consumers. DATES: Comments are due on or... print, electronic files, audio format), send an email to [email protected] or call the Consumer...

  13. Now It's Necessary: Virtual Reference Services at Washington State University, Pullman

    Nicol, Erica Carlson; Crook, Linda

    2013-01-01

    While virtual reference services (VRS) are becoming more and more common in academic libraries, implementing and maintaining well-used and effective VRS can be a challenge in the face of competing demands on time, staffing, and funding. Between 2011 and 2012, librarians at Washington State University, Pullman (WSU) have overhauled and reorganized…

  14. A case for teaching English as a service subject at universities in ...

    A case for teaching English as a service subject at universities in Kenya. ... of this is that the learner is expected to acquire and utilize skills using a language he or she is not quite ... paper discusses the English language needs of Kenyan students at the time of entry to ... EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT

  15. Quality of service management efficient scheme for the universal mobile telecommunications system

    E. Zaleta–Alejandre

    2008-04-01

    Full Text Available This research work proposes a new Radio Resource Management (RRM scheme in order to accomplish the Quality of Service (QoS management for the Universal Mobile Telecommunications System (UMTS. The solution is based on UMTS standardization and a performance evaluation is presented to demonstrate its efficiency.

  16. How Do Colleges and Universities Assess the Education and Training of Military Service Personnel?

    Palmer, James C.; Ludwig, Meredith J.

    1991-01-01

    In a study of the ways colleges and universities regard prior learning of military service members who apply for admission to undergraduate degree programs, 66 colleges evaluated prototype transcripts and assessed problems in awarding degree credit. A number of problems are seen as needing to be addressed by both schools and the military.…

  17. Community Service and University Roles: An Action Research Based on the Philosophy of Sufficiency Economy

    Nuangchalerm, Prasart; Chansirisira, Pacharawit

    2012-01-01

    This study employs action research to develop community service through university roles by applying the philosophy of sufficiency economy of His Majesty the King Bhumibol Adulyadej to fulfill villagers' way of life. Participatory learning, seminar, field trip and supervision were employed for strategic plan. Data were collected by participatory…

  18. Service to the Electric Utility Industry by the Ford Nuclear Reactor, University of Michigan

    Burn, R.R.; Simpson, P.A.; Cook, G.M.

    1993-01-01

    Since 1977, the staff of the University of Michigan's Ford Nuclear Reactor has been providing irradiation, testing, analytical, and training services to electric utilities and to suppliers of the nuclear electric utility industry. This paper discusses the reactor's irradiation facilities; reactor programs and utilization; materials testing programs; neutron activation analysis activities; and training programs conducted

  19. Do recommendations for institutional food service result in better food service? A study of compliance in Danish hospitals and nursing homes from 1995 to 2002-2003.

    Mikkelsen, B E; Beck, A M; Lassen, A

    2007-01-01

    Since 1995, significant efforts by authorities and researchers have been directed towards addressing the nutritional problems in Danish hospitals and nursing homes. The purpose of this study was to investigate whether the increased focus on nutritional problems in patients and nursing home residents has resulted in measurable progress. A questionnaire-based study was carried out among foodservice managers in Danish hospitals (n=96) and nursing homes (n=898) in 1995 and 2002/3 (n=90) and (n=682), respectively. The study used compliance with selected issues in the official Danish recommendations for institutional food service as an indicator for progress. The issues included: using nutrient calculated recipes/menus, offering menu choice options, using feedback routines on acceptability of menus, maintaining nutritional steering committees, employing food and nutrition contact persons, employing official recommendations and offering choice between three different menu energy levels. Hospitals had a higher compliance compared to nursing homes. In 1995, this was the case for all questions asked and differences were statistically significant. Also in 2002/3, hospitals had a higher compliance, except in the case of established feedback routines. Differences were statistically significant. The results indicate that nutritional care is higher on the agenda in hospital, than in nursing homes. However, very little progress can be seen in compliance when results are analysed over the 8-year period. The only progress for nursing homes was that more homes had implemented feedback routines on acceptability of food service in 2002/3 than in 1995. The difference was statistically significant. For hospitals, however, no progress was found between 1995 and 2002/3. The attempts to improve the nutritional status of hospital patients and nursing home residents seem to have failed. Still, the initiatives taken to improve the situation seem relevant. Especially the nursing homes might

  20. Pre-Service Teachers’ Attitudes Toward Teaching Science and Their Science Learning at Indonesia Open University

    Nadi SUPRAPTO

    2017-10-01

    Full Text Available This study focuses on attitudes toward (teaching science and the learning of science for primary school among pre-service teachers at the Open University of Indonesia. A three-year longitudinal survey was conducted, involving 379 students as pre-service teachers (PSTs from the Open University in Surabaya regional office. Attitudes toward (teaching science’ (ATS instrument was used to portray PSTs’ preparation for becoming primary school teachers. Data analyses were used, including descriptive analysis and confirmatory factor analysis. The model fit of the attitudes toward (teaching science can be described from seven dimensions: self-efficacy for teaching science, the relevance of teaching science, gender-stereotypical beliefs, anxiety in teaching science, the difficulty of teaching science, perceived dependency on contextual factors, and enjoyment in teaching science. The results of the research also described science learning at the Open University of Indonesia looks like. Implications for primary teacher education are discussed.