A laboratory analysis of total fat content and an examination of portion size of foods served in four New Jersey public middle‐school foodservice operations

Feldman, Charles; Briceno-Pinar, Edgar Alonso; Konas, David W.; Ruskin, Martin S.; Toney, Jeffrey H.; Wunderlich, Shahla M.

doi:10.1111/j.1748-0159.2009.00148.x

Cited by 8 publications

(3 citation statements)

References 27 publications

(41 reference statements)

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“…The importance of serving precise portions was perceived at a low level as well, even as it could ensure the consumption of planned amount of sodium. In a study conducted in middle schools in the USA, the actual portion sizes of menu items served as school meals ranged between 67% and 203% of the planned portion sizes [ 29 ]. As increase in a portion size is associated with increased amounts of food and energy intake [ 30 31 ], cooks should be trained to serve the precise portions planned in the recipes.…”

Section: Discussionmentioning

confidence: 99%

Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea

2023

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BACKGROUND/OBJECTIVES This study investigated the importance and performance level of sodium reduction practices in school meal service by school nutrition teachers and dietitians, and compared them according to school level and placement of the school nutrition teacher. SUBJECTS/METHODS An online survey was conducted with 608 nutrition teachers and dietitians in schools in the Republic of Korea from September 28 to November 12, 2021 (response rate: 57%). The questionnaire comprised 11 items related to sodium reduction practices (purchasing, food preparation and serving, and education). The importance and performance level of each item was rated on a 5-point scale. The mean differences were analyzed using t-tests or one-way analyses of variance and Duncan’s post-hoc tests. An importance-performance analysis was performed on sodium reduction practices. RESULTS Participating in sodium reduction education, sodium reduction education for cooks, and sodium reduction education for students were assessed to have high importance but low performance. Overall, the higher the school level, the lower was the importance level of sodium reduction practices. The performance in kindergartens and elementary schools was higher than that in middle and high schools. The importance in the purchasing category perceived by dietitians was lower as compared to nutrition teachers. In addition, the performance in the purchasing, food preparation and serving, and education categories perceived by dietitians was lower than those of nutrition teachers. CONCLUSION Sodium reduction education for nutrition teachers and dietitians, cooks, and students should prioritize practicing sodium reduction in school meal service. Specific guidelines for managing sodium reduction at all stages—purchasing, food preparation, and serving—should also be developed. The results could be used as basic data to reduce the sodium content in school meals.

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Section: Discussionmentioning

confidence: 99%

Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea

2023

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“…Looking closely at staffing structures and different levels and types of cook training could be important in identifying how different conditions shape cooks' perspectives and practices. Building on work conducted in schools (27) , researchers could also examine what forms of modification and experimentation take place in more centralized settings.…”

Section: Resultsmentioning

confidence: 99%

How cooks navigate nutrition, hunger and care in public-sector foodservice settings

Tsui

Morillo

2015

Public Health Nutr.

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Objective: To examine the perspectives and practices of cooks responsible for carrying out healthy meal programmes in publicly funded foodservice, in order to better understand what they consider to be 'good' food and where nutrition and nutritional standards fit into this conceptualization. Design: A qualitative, exploratory study involving in-depth interviews that were conducted with cooks and their supervisors about their work practices and perspectives on providing healthy food for clients. Setting: Participants were recruited from child-care, after-school, senior-centre and shelter settings that had participated in healthy menu training in New York City, USA. Subjects: Eighteen cooks and nine supervisors working in the aforementioned settings. Results: The views and practices of both cooks and supervisors about what constitutes 'good' food extend beyond a purely nutritional view of goodness to include the importance of addressing hunger and clients' food preferences, among other factors. Cooks address these by interacting with clients and altering recipes and menus in a range of ways to maximize the likelihood of food consumption and enjoyment. These approaches are often, but not always, compatible with setting-specific nutritional guidelines that may be set at the national, state, local or organizational level. Conclusions: Cooks play a key role in translating nutritional guidelines into what is served. In doing so, they engage in skilled labour and forms of care that increase the ability of public-sector foodservice to address food security and other goals, but these aspects of their work are not widely recognized.

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“…For example, a study of school meals in New Jersey comparing published nutritional information on menus to what was actually served indicated that, on average, the french fries studied contained 5 times the registered dietitian---approved fat content as a result of the food preparation techniques used. 13 In settings with less standardization than schools, kitchens may use a combination of processed foods and foods prepared on-site by hand (or "from scratch"), giving workers even more influence over what is served. Thus workers help to shape nutrition in all types of institutional foodservice, even in settings where processed foods are used extensively.…”

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confidence: 99%

Missed Opportunities for Improving Nutrition Through Institutional Food: The Case for Food Worker Training

et al. 2013

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The institutional food sector-including food served in schools, child care settings, hospitals, and senior centers-is a largely untapped resource for public health that may help to arrest increasing rates of obesity and diet-related health problems. To make this case, we estimated the reach of a diverse institutional food sector in 1 large municipality, New York City, in 2012, and explored the potential for improving institutional food by building the skills and nutritional knowledge of foodservice workers through training. Drawing on the research literature and preliminary data collected in New York City, we discuss the dynamics of nutritional decision-making in these settings. Finally, we identify opportunities and challenges associated with training the institutional food workforce to enhance nutrition and health.

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A laboratory analysis of total fat content and an examination of portion size of foods served in four New Jersey public middle‐school foodservice operations

Cited by 8 publications

References 27 publications

Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea

Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea

How cooks navigate nutrition, hunger and care in public-sector foodservice settings

Missed Opportunities for Improving Nutrition Through Institutional Food: The Case for Food Worker Training

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