Patients with Alzheimer 's disease (AD) are particularly vulnerable to many ofthe riskfactors ofmalnutrition. The delivery ofnutritional care to these patients is an essential component in reversing or averting the development of malnutrition in this population group. The attitudes of the staffinvolved in the care ofthese patients may greatly influence the quality ofcareprovided. Staffofspecial care units (SCU) for dementia patients and of adult day care programs (ADC) filled out a questionnaire designed to determine their attitudes towards the provision of nutritional care to AD patients. SCU staffscored significantly higher (p < .05) than ADC staffin only two ofthe
Rats offered a diet in which there is an imbalance of amino acids together with a protein-free diet eat very little of the imbalanced diet; however, when rats that were selecting the protein-free diet were fed a single meal (1-3 gm.) of a diet in which the imbalance was corrected, their preference was reversed, but only temporarily. As the sensory properties of the imbalanced and corrected diets are very similar, this suggests that (a) the rat associates a beneficial effect with ingestion of the corrected diet; (b) it does not immediately thereafter recognize the imbalanced diet as a novel diet; (c) subsequently, ingestion of the imbalanced diet is associated with an undesirable effect and aversion to the imbalanced diet again develops.
When performed correctly, performance appraisals are a valuable management tool in the development of employees. The purposes of this study were to determine the degree that evaluations are being given to foodservice employees, how they are being presented and why managers give performance appraisals. A questionnaire was mailed to foodservice directors in three types of noncommercial foodservice operations: public schools (n = 214), long‐term care (LTC) facilities (n = 231), and hospitals (n = 107). Frequency of appraisal was different among the three types of facilities (p < .001). Only 53% of the school respondents reported that their foodservice employees receive an evaluation at least once a year compared to 90% and 96% of LTC and hospital foodservice employees, respectively. Both written and oral evaluations were conducted significantly more often in hospitals and LTC facilities than in schools (95%, 83% and 53%, respectively). The office was the most frequently used location for conducting evaluations. All of the respondents from hospitals, and the majority of those from LTC facilities (95%) and schools (57%), reported using evaluation forms for performance appraisals of foodservice employees. Respondents stated that their primary reason for conducting appraisals was to analyze strengths and weaknesses, in order to assist the employee in improving performance. Foodservice managers may want to examine their performance appraisal process to maximize its effectiveness.
Retired, non-sedentary, elderly men (66 to 80 years) participated in this study. Three-day food records, one-week records of daily physical activity and information on health habits and medical and physical activity status were obtained. Analysis of the food records showed a mean total energy intake of 2040 +/- 461 (SD), with carbohydrates contributing 46.7 +/- 10.8% of total energy, fat 34.3 +/- 8.9%, protein 16.9 +/- 3.1%, and alcohol 1.9 +/- 2.7%. Mean consumption of the selected nutrients studied were above the Recommended Dietary Allowances (RDA). The mean activity level in a typical week was 14.6 +/- 6.8 Cooper points. Results of this study suggest that maintaining physical activity and consuming a nutritionally adequate diet may contribute significantly to the maintenance of health and well-being among the elderly and may delay the deterioration of functional capacity which accompanies the normal process of aging.
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