Practice Paper of the Academy of Nutrition and Dietetics: Principles of Productivity in Food and Nutrition Services: Applications in the 21st Century Health Care Reform Era

Abstract

Food and nutrition services, along with the health care organizations they serve, are becoming increasingly complex. These complexities are driven by sometimes conflicting (if not polarizing) human, department, organization, and environment factors and will require that managers shift how they think about and approach productivity in the context of the greater good of the organization and, perhaps, even society. Traditional, single-factor approaches to productivity measurements, while still valuable in the context of departmental trend analysis, are of limited value when assessing departmental performance in the context of an organization's goals and values. As health care continues to change and new models of care are introduced, food and nutrition services managers will need to consider innovative approaches to improve productivity that are consistent with their individual health care organization's vision and mission. Use of process improvement tools such as Lean and Six Sigma as strategies for evaluating and improving food and nutrition services efficiency should be considered.

Exploration of school meal food service management: a case study of a full-day school

“…The measurement was carried out by a hedonic test by measuring the texture, taste, and appearance of food products through the human senses using the hedonic scale. The hedonic scale, in the form of a face scale, was used to facilitate students in expressing their likes or dislikes in consuming food provided by the school [18].…”

Valor nutricional del almuerzo ofrecido por una organización no gubernamental a niños(as) de 4 a 12 años de edad en zonas urbano marginales de San José, Costa Rica, 2017-2018

“…Considerando que los objetivos nutricionales constituyen un proceso de planificación y gestión dentro del servicio de alimentación, desde las decisiones tomadas a nivel administrativo hasta la distribución de los alimentos; es de suma importancia que el personal desempeñe sus funciones con un objetivo nutricional claro dado que tiene un impacto directo sobre la población, y una falla en el proceso implica afectar la calidad nutricional de los alimentos ofrecidos 15 , situación que a todas luces se presenta en los resultados de esta investigación.…”

Personalized Portion: a New Approach in the Future Food Service

“…Gregoire & Theis, 2015;Henderson, 2004;Maynard et al, 2020).The concept of a personalized portion is associated with the amount of food adapted to each person and their needs, that is, only what is considered to be the recommended dose and adequate to the needs of each individual are served, making the individual meal experience a personalized act. Ensuring a personalized response to individual needs and characteristics, not forgetting the extrinsic factors to the individual such as the influence of environmental and social factors, providing the meal experience something individual, but promoting the conviviality and collectivist spirit(Martinelli & Cavalli, 2019; The Eat-Lancet Commission, 2019)…”