The document summarizes a St. Patrick's Day themed meal served at a long-term care facility for tuberculosis patients. Key details include:
- The menu included corned beef, potato colcannon, Irish salad, soda bread, and apple crumble.
- 46 meals were served, slightly under the target of 50. Most foods were well-received though salad ran out early.
- A consumer survey found most patients agreed the meal was professionally served, at proper temperature, and met expectations for quality and flavor.
This document discusses various aspects of meal management including definitions, importance, and preliminary essential elements. It covers topics like menu planning, types of menus, factors to consider when planning a menu, food purchasing, receiving, storage, and issuing. Menu planning facilitates evaluation, customer satisfaction and guides production. Types of menus include a la carte, table d'hote, party menus, and more. Factors to consider when planning a menu include nutrition, health, availability, and occasion. Purchasing involves getting the right products at the right time and price. Receiving ensures correct quantity and quality. Storage protects food from contamination according to guidelines. Issuing controls distribution of food into production.
This document discusses meal management and planning. Meal management refers to planning menus, purchasing food, preparing, and serving meals with goals of good nutrition, planned spending, and satisfying meals using time and energy efficiently. It provides guidelines for meal planning such as planning several days of simple, varied meals using seasonal foods. The document also discusses types of menus like a la carte, table d'hote, and cycle menus. It covers food purchasing considerations like choosing fresh, high quality meat, poultry, seafood, fruits and vegetables from reliable sources.
The document discusses how various foodservice operators are using grills to provide cooked-to-order items that diners prefer seeing prepared fresh. Operators discussed include Princeton University, Microsoft, a New Jersey hospital, and a law firm in Pittsburgh. Unusual items being grilled include quesadillas, crêpes, burgers made from bison or antelope, and a vegan eggplant terrine. Grilling helps satisfy demand for made-to-order stations and engages customers by allowing them to customize their orders.
This document provides 29 steps to create an ocean scene with waves and a moon in After Effects. Key steps include applying the Psunami plugin to a solid layer to generate ocean waves, adding a camera and linking its movement to the waves, importing and positioning a moon image, and coloring the scene using curves and tint adjustments. The final result simulates ocean waves lit by a moon with cloud cover that can be animated to reveal parts of the lunar surface.
Este documento provee guías sobre la transfusión de componentes sanguíneos y derivados plasmáticos. Resume las indicaciones, complicaciones y tratamiento de la transfusión masiva y ofrece pautas sobre los niveles mínimos de hemoglobina requeridos para la transfusión en diferentes situaciones clínicas como anemia aguda, crónica y en pediatría.
This document discusses various aspects of meal management including definitions, importance, and preliminary essential elements. It covers topics like menu planning, types of menus, factors to consider when planning a menu, food purchasing, receiving, storage, and issuing. Menu planning facilitates evaluation, customer satisfaction and guides production. Types of menus include a la carte, table d'hote, party menus, and more. Factors to consider when planning a menu include nutrition, health, availability, and occasion. Purchasing involves getting the right products at the right time and price. Receiving ensures correct quantity and quality. Storage protects food from contamination according to guidelines. Issuing controls distribution of food into production.
This document discusses meal management and planning. Meal management refers to planning menus, purchasing food, preparing, and serving meals with goals of good nutrition, planned spending, and satisfying meals using time and energy efficiently. It provides guidelines for meal planning such as planning several days of simple, varied meals using seasonal foods. The document also discusses types of menus like a la carte, table d'hote, and cycle menus. It covers food purchasing considerations like choosing fresh, high quality meat, poultry, seafood, fruits and vegetables from reliable sources.
The document discusses how various foodservice operators are using grills to provide cooked-to-order items that diners prefer seeing prepared fresh. Operators discussed include Princeton University, Microsoft, a New Jersey hospital, and a law firm in Pittsburgh. Unusual items being grilled include quesadillas, crêpes, burgers made from bison or antelope, and a vegan eggplant terrine. Grilling helps satisfy demand for made-to-order stations and engages customers by allowing them to customize their orders.
This document provides 29 steps to create an ocean scene with waves and a moon in After Effects. Key steps include applying the Psunami plugin to a solid layer to generate ocean waves, adding a camera and linking its movement to the waves, importing and positioning a moon image, and coloring the scene using curves and tint adjustments. The final result simulates ocean waves lit by a moon with cloud cover that can be animated to reveal parts of the lunar surface.
Este documento provee guías sobre la transfusión de componentes sanguíneos y derivados plasmáticos. Resume las indicaciones, complicaciones y tratamiento de la transfusión masiva y ofrece pautas sobre los niveles mínimos de hemoglobina requeridos para la transfusión en diferentes situaciones clínicas como anemia aguda, crónica y en pediatría.
The document defines and describes different types of non-chord tones (NCTs), which are notes that do not belong to the underlying chord. It discusses passing tones, neighbor tones, suspensions, and other NCTs. It provides examples to illustrate characteristics like diatonic vs. chromatic, upper vs. lower neighbors, submetrical vs. supermetrical duration, and accented vs. unaccented.
Die Geschmäcker sind verschieden, und auch die vier Jahreszeiten vertragen bestimmte Getränke besonders gut. Probierts aus, hier findet Ihr ein paar Empfehlungen für die Jahreszeiten!
Capital Stars financial advisory company provides intraday and delivery stock tips, futures calls, and commodity tips for both the stock market and commodity exchanges. They generate calls for both intraday and delivery trades in cash and futures/options markets across equities and commodities traded on major Indian exchanges. Capital Stars offers 2 days of free trial access to their trading calls for both equity and commodity markets to help traders earn maximum profits.
Este documento describe el muro como un medio de comunicación masiva y expresión social. Discute el origen de la intervención en muros como forma de expresión artística y política que surgió en eventos como mayo del 68 en París y el graffiti en Nueva York en los años 80. También menciona algunas brigadas chilenas pioneras en el uso de muros para la comunicación y propaganda política como medio artesanal.
Este documento define las diferentes fuentes de energía renovable y no renovable. Explica que la energía renovable proviene de fuentes naturales virtualmente inagotables como la eólica, geotérmica, hidroeléctrica, solar y biomasa. La energía no renovable incluye combustibles fósiles y nucleares que se encuentran en cantidades limitadas. También describe brevemente cómo se obtienen la energía solar, hidráulica y cómo funcionan los sistemas hidroeléctricos.
The document contains information about several Microsoft events happening in Istanbul, Turkey on April 27, 2013 and May 18, 2013. It discusses various Microsoft cloud computing services including Infrastructure as a Service (IaaS), virtual machines, disks, networking, data synchronization, application connectivity, and machine-to-machine and site-to-site connectivity. It also includes contact information for Onder Deger who can provide more details.
El documento presenta una tarea sobre el sistema esquelético humano. Explica que el esqueleto está formado por aproximadamente 200 huesos que interactúan a través de articulaciones y sirven de punto de inserción para los músculos. La tarea propone responder preguntas sobre los tipos de huesos, sus características y zonas, así como sobre articulaciones y su influencia en el entorno y hábitos.
Collaborate with customer. Engage the consumer.Mindtree Ltd.
The industrial revolution of the 18th century brought in automation in manufacturing processes, leading to a spectacular climb in productivity. Over the next two centuries, manufacturing processes advanced at a phenomenal pace that prompted improvement in the speed and efficiency of other processes down the value chain. At the end of the 20th century, exploding competition coupled with IT innovations opened up multiple avenues for consumers to make informed decisions.
Institutionalizing innovation, socialising engagement and networking changeAndy Williamson
Democracy is broken and to fix it we need to change the culture. We have to make democracy innovative, open and co-creative. This means transforming government to value partnership and innovation and empowering citizens to become active citizens.
El documento describe las principales características del iPhone 5s. Mantiene el mismo tamaño de pantalla de 4 pulgadas que el iPhone 5 pero incluye un nuevo procesador y cámara mejorada. Aunque el diseño exterior es similar, hay mejoras significativas en el interior como una batería ligeramente más grande. El documento también menciona el lanzamiento de iOS 7 que incluye cambios importantes en la interfaz de usuario y funciones para desarrolladores.
This document discusses the development of a children's gaming and learning app. It outlines personas for a child user, teacher, and parent. It then describes following an iterative prototyping process that involved defining requirements through online research and specifications, designing low and high fidelity prototypes, and usability testing. Key aspects included a user-centered design approach, interface design principles, and testing prototypes with users to gather feedback at various stages of the process. The overall goal was to create an intuitive app that satisfied users' needs and supported learning through gaming.
- Indian stock markets fell slightly on the day, with the Sensex and Nifty ending down 0.37-0.30%, as investors booked profits after recent gains.
- Selan Exploration Technology rose 4.71% after restrictions on purchases by NRIs were lifted. SpiceJet fell 13.78% on reports it will operate on a cash-and-carry basis with airports.
- Asian shares drifted and the dollar was steady ahead of the key US jobs report, while European shares rebounded on strong German factory orders data.
This document provides information from the Kendall Anderson Nutrition Center at Colorado State University about healthy eating tips for Thanksgiving. It suggests ways to make traditional Thanksgiving dishes like mashed potatoes, stuffing, and green beans healthier by reducing fat, salt, and calories. It also discusses portion control strategies and tips for choosing an appropriately sized turkey. A pumpkin stuffing recipe is included that incorporates vegetables. Upcoming nutrition programs from the center on topics like diabetes and healthy weight are advertised.
This document summarizes a study that investigated substituting breadcrumbs for ground beef in hamburgers to reduce protein content for those with Lysinuric Protein Intolerance (LPI). LPI requires a very low protein diet. The study tested hamburgers with 0%, 25%, 50%, and 75% breadcrumb substitutions for ground beef to analyze changes in volume, tenderness, color, taste, and texture. Objective tests and sensory evaluation were used to measure the dependent variables. Nutritional analyses showed reductions in protein, fat, and other nutrients as breadcrumb levels increased. The methodology section describes in detail how the hamburgers were prepared for each independent variable level. The purpose was to find acceptable hamburger alternatives for those
This document outlines learning objectives and definitions for a nutrition course. The objectives are for students to apply nutrition concepts to health conditions, identify food principles, plan balanced diets, monitor growth, and develop problem solving skills. It also defines key nutrition terms like macro/micronutrients, the food exchange system, and nutrient groups. References are provided for further information.
The document describes a sample assessment called CWRA+ for middle schools that measures students' critical thinking and writing skills. It consists of a performance task requiring written responses and selected response questions across three domains: scientific reasoning, critical reading, and critique of arguments. The tasks are designed to assess general skills applicable to various academic fields and life outside school, like problem solving, analysis, and writing mechanics. A sample performance task scenario and document library are provided to familiarize students with the format.
Vegan bodybuilding cookbook 100 high protein recipes to eat healthy, lose wei...Adam Mb
Whether you’re already vegan or interested in the vegan lifestyle, this
guide will show you why the vegan lifestyle is the best around. The
vegan diet is sometimes misunderstood; it is different from a vegetarian
diet because a vegan diet doesn’t include any products that have been
made from animals. The vegetarian diet excludes meat, but typically
vegetarians will eat dairy products, fish, and other items that come from
animals. However, eating vegan food is not only good for your health
but also for the environment and animals. In regard to your health,
meat, dairy, and fish have been linked to various diseases like diabetes,
cardiovascular disease, certain cancers, and weight gain. This guide
will show you some of the studies that have suggested the strong link
between eating meat and various diseases. In addition, the meat
industry takes a toll on the environment. Rainforest destruction, ocean
dead zones, excessive use of freshwater, pollution, and world hunger
are some of the issues that coincide with meat production. This guide
will show some of the statistics, and they are backed by science.
Many don’t know how animals are truly being raised in the
contaminants that are in their food. This guide will work to help expose
what’s going on behind closed doors. Animals are treated poorly and
live in horrible conditions, which does translate into the food being
eaten.
The document defines and describes different types of non-chord tones (NCTs), which are notes that do not belong to the underlying chord. It discusses passing tones, neighbor tones, suspensions, and other NCTs. It provides examples to illustrate characteristics like diatonic vs. chromatic, upper vs. lower neighbors, submetrical vs. supermetrical duration, and accented vs. unaccented.
Die Geschmäcker sind verschieden, und auch die vier Jahreszeiten vertragen bestimmte Getränke besonders gut. Probierts aus, hier findet Ihr ein paar Empfehlungen für die Jahreszeiten!
Capital Stars financial advisory company provides intraday and delivery stock tips, futures calls, and commodity tips for both the stock market and commodity exchanges. They generate calls for both intraday and delivery trades in cash and futures/options markets across equities and commodities traded on major Indian exchanges. Capital Stars offers 2 days of free trial access to their trading calls for both equity and commodity markets to help traders earn maximum profits.
Este documento describe el muro como un medio de comunicación masiva y expresión social. Discute el origen de la intervención en muros como forma de expresión artística y política que surgió en eventos como mayo del 68 en París y el graffiti en Nueva York en los años 80. También menciona algunas brigadas chilenas pioneras en el uso de muros para la comunicación y propaganda política como medio artesanal.
Este documento define las diferentes fuentes de energía renovable y no renovable. Explica que la energía renovable proviene de fuentes naturales virtualmente inagotables como la eólica, geotérmica, hidroeléctrica, solar y biomasa. La energía no renovable incluye combustibles fósiles y nucleares que se encuentran en cantidades limitadas. También describe brevemente cómo se obtienen la energía solar, hidráulica y cómo funcionan los sistemas hidroeléctricos.
The document contains information about several Microsoft events happening in Istanbul, Turkey on April 27, 2013 and May 18, 2013. It discusses various Microsoft cloud computing services including Infrastructure as a Service (IaaS), virtual machines, disks, networking, data synchronization, application connectivity, and machine-to-machine and site-to-site connectivity. It also includes contact information for Onder Deger who can provide more details.
El documento presenta una tarea sobre el sistema esquelético humano. Explica que el esqueleto está formado por aproximadamente 200 huesos que interactúan a través de articulaciones y sirven de punto de inserción para los músculos. La tarea propone responder preguntas sobre los tipos de huesos, sus características y zonas, así como sobre articulaciones y su influencia en el entorno y hábitos.
Collaborate with customer. Engage the consumer.Mindtree Ltd.
The industrial revolution of the 18th century brought in automation in manufacturing processes, leading to a spectacular climb in productivity. Over the next two centuries, manufacturing processes advanced at a phenomenal pace that prompted improvement in the speed and efficiency of other processes down the value chain. At the end of the 20th century, exploding competition coupled with IT innovations opened up multiple avenues for consumers to make informed decisions.
Institutionalizing innovation, socialising engagement and networking changeAndy Williamson
Democracy is broken and to fix it we need to change the culture. We have to make democracy innovative, open and co-creative. This means transforming government to value partnership and innovation and empowering citizens to become active citizens.
El documento describe las principales características del iPhone 5s. Mantiene el mismo tamaño de pantalla de 4 pulgadas que el iPhone 5 pero incluye un nuevo procesador y cámara mejorada. Aunque el diseño exterior es similar, hay mejoras significativas en el interior como una batería ligeramente más grande. El documento también menciona el lanzamiento de iOS 7 que incluye cambios importantes en la interfaz de usuario y funciones para desarrolladores.
This document discusses the development of a children's gaming and learning app. It outlines personas for a child user, teacher, and parent. It then describes following an iterative prototyping process that involved defining requirements through online research and specifications, designing low and high fidelity prototypes, and usability testing. Key aspects included a user-centered design approach, interface design principles, and testing prototypes with users to gather feedback at various stages of the process. The overall goal was to create an intuitive app that satisfied users' needs and supported learning through gaming.
- Indian stock markets fell slightly on the day, with the Sensex and Nifty ending down 0.37-0.30%, as investors booked profits after recent gains.
- Selan Exploration Technology rose 4.71% after restrictions on purchases by NRIs were lifted. SpiceJet fell 13.78% on reports it will operate on a cash-and-carry basis with airports.
- Asian shares drifted and the dollar was steady ahead of the key US jobs report, while European shares rebounded on strong German factory orders data.
This document provides information from the Kendall Anderson Nutrition Center at Colorado State University about healthy eating tips for Thanksgiving. It suggests ways to make traditional Thanksgiving dishes like mashed potatoes, stuffing, and green beans healthier by reducing fat, salt, and calories. It also discusses portion control strategies and tips for choosing an appropriately sized turkey. A pumpkin stuffing recipe is included that incorporates vegetables. Upcoming nutrition programs from the center on topics like diabetes and healthy weight are advertised.
This document summarizes a study that investigated substituting breadcrumbs for ground beef in hamburgers to reduce protein content for those with Lysinuric Protein Intolerance (LPI). LPI requires a very low protein diet. The study tested hamburgers with 0%, 25%, 50%, and 75% breadcrumb substitutions for ground beef to analyze changes in volume, tenderness, color, taste, and texture. Objective tests and sensory evaluation were used to measure the dependent variables. Nutritional analyses showed reductions in protein, fat, and other nutrients as breadcrumb levels increased. The methodology section describes in detail how the hamburgers were prepared for each independent variable level. The purpose was to find acceptable hamburger alternatives for those
This document outlines learning objectives and definitions for a nutrition course. The objectives are for students to apply nutrition concepts to health conditions, identify food principles, plan balanced diets, monitor growth, and develop problem solving skills. It also defines key nutrition terms like macro/micronutrients, the food exchange system, and nutrient groups. References are provided for further information.
The document describes a sample assessment called CWRA+ for middle schools that measures students' critical thinking and writing skills. It consists of a performance task requiring written responses and selected response questions across three domains: scientific reasoning, critical reading, and critique of arguments. The tasks are designed to assess general skills applicable to various academic fields and life outside school, like problem solving, analysis, and writing mechanics. A sample performance task scenario and document library are provided to familiarize students with the format.
Vegan bodybuilding cookbook 100 high protein recipes to eat healthy, lose wei...Adam Mb
Whether you’re already vegan or interested in the vegan lifestyle, this
guide will show you why the vegan lifestyle is the best around. The
vegan diet is sometimes misunderstood; it is different from a vegetarian
diet because a vegan diet doesn’t include any products that have been
made from animals. The vegetarian diet excludes meat, but typically
vegetarians will eat dairy products, fish, and other items that come from
animals. However, eating vegan food is not only good for your health
but also for the environment and animals. In regard to your health,
meat, dairy, and fish have been linked to various diseases like diabetes,
cardiovascular disease, certain cancers, and weight gain. This guide
will show you some of the studies that have suggested the strong link
between eating meat and various diseases. In addition, the meat
industry takes a toll on the environment. Rainforest destruction, ocean
dead zones, excessive use of freshwater, pollution, and world hunger
are some of the issues that coincide with meat production. This guide
will show some of the statistics, and they are backed by science.
Many don’t know how animals are truly being raised in the
contaminants that are in their food. This guide will work to help expose
what’s going on behind closed doors. Animals are treated poorly and
live in horrible conditions, which does translate into the food being
eaten.
In house education for Currumbin Clinic nursing staff on the Perfect Meals for Patients Program within the hospital. This program aims to help control weight in a light psych clinic through opt in portion control measures.
This document discusses the benefits of families eating meals together. It notes that historically, families would eat dinner together to catch up with each other's days. However, modern schedules have made this more difficult. Research shows children who regularly eat with their families consume more fruits and vegetables. Eating together enhances family bonds, communication, and children's well-being. It also promotes healthier dietary habits that can prevent issues like obesity, depression, and academic problems. The document provides tips for making mealtime a positive experience, such as turning off screens and encouraging nutritious food choices.
(E book)cooking & recipes - the pacific islands cookbookmarisepim
This document provides information about a Pacific Islands cookbook that was compiled by the Agricultural Development in the American Pacific Project using recipes from various islands. It discusses the importance of promoting local foods from the Pacific Islands and their role in cultural identity, economic self-sufficiency, and health. The cookbook includes estimated nutritional values for each recipe to help people understand how the foods fit within a healthy diet.
The document provides an overview and guide to the Mediterranean diet. It discusses the foods that are emphasized in the diet like vegetables, whole grains, fish, healthy fats. It provides a weekly menu plan with recipes for 7 days of meals. The menus and recipes showcase meals that are typical of the Mediterranean diet and highlight the nutritional benefits of the foods included.
This document discusses the obesity epidemic in the United States and the role of menu labeling in consumer food choices. It provides examples showing that meals from sit-down restaurants often contain more calories than fast food. Studies found that posting calorie information on menus led consumers to reduce calorie intake by over 100 calories. The document also outlines sample healthy and unhealthy daily menus, and proposes a 3-phase exercise program for weight loss that progresses from walking to strength training.
The document discusses the three ingredients to a healthy life: healthy choices, exercise, and annual checkups. It promotes CODE325 salads, which contain three fruits or two vegetables and help reduce the risk of long-term diseases. The company's goal is to create an easy and fun way for people to live healthier lives through their five-day pledge and walk-a-thon event, which provides fresh fruits and vegetables to low-income preschoolers.
This presentation highlights the importance of portion control to maintain a healthy weight. Learn about serving sizes, how to read a nutritional label, and how the number of calories has changed in the same food item over 20 years due to the ingredients.
Portion sizes of many foods have increased significantly over the past 20 years, contributing to larger waistlines for many Americans. Researchers found that commercial portions can be up to eight times larger than federal standards, and many foods contain 2.5 or more servings compared to the labeled serving size. Larger portions mean more calories consumed. Experts say this trend towards larger portions has paralleled rising obesity rates in the country.
The document provides an overview of nutrition basics including defining nutrition, reputable nutrition research methods, categorizing nutrient needs, understanding calories and energy nutrients, analyzing the standard American diet, calculating percentages of calories from carbohydrates, fat and protein, functions of vitamins, minerals and water, factors influencing food choices, assessing nutritional status, establishing dietary reference intakes, using food guides to plan meals, and using exchange lists to plan meals.
Food & Beverage Record SheetNameJiwu CuiDate 1024 .docxkeugene1
Food & Beverage Record Sheet
Name: Jiwu Cui Date: 10/24 Day of Project (select one): 1 2 3
Instructions: Write down everything you eat and drink for a 24-hour period. See the first page of project instructions for more details on how to record your food and beverages.
Time of Day What You Ate or Drank Amount
9am
Whole organic milk
1 glass
9am
Organic brown eggs
2
12:30pm
Thai basil fried rice
1
8pm
Noodle
1
Food & Beverage Record Sheet
Name: Jiwu Cui Date:10/25 Day of Project (select one): 1 2 3
Instructions: Write down everything you eat and drink for a 24-hour period. See the first page of project instructions for more details on how to record your food and beverages.
Time of Day What You Ate or Drank Amount
8am
Whole organic milk
1 glass
8am
Organic brown eggs
2
8:30
Hot water
2 cups
1pm
Fried chicken wings
8 pieces
7pm
Lettuce and cheese Sandwiches
1
Food & Beverage Record Sheet
Name: Jiwu Cui Date:10/26 Day of Project (select one): 1 2 3
Instructions: Write down everything you eat and drink for a 24-hour period. See the first page of project instructions for more details on how to record your food and beverages.
Time of Day What You Ate or Drank Amount
10am
Organic whole milk
1 glass
10am
Organic brown eggs
2
1:30pm
BBQ chicken rice
1
3:30pm
Hot mocha
1 cup
7:30pm
Bacon cheese burritos
1
Physical Activity Record Sheet
Name: Jiwu Cui Date:10/29 Day of Project (select one): 1 2 3
Instructions: Write down all activities for a 24-hour period
Type Of Activity Time Spent On Activity
Muscle strength training
60 minutes
Physical Activity Record Sheet
Name: Jiwu Cui Date:10/30 Day of Project (select one): 1 2 3
Instructions: Write down all activities for a 24-hour period
Type Of Activity Time Spent On Activity
Running
10 minutes
Muscle strength training
40 minutes
Physical Activity Record Sheet
Name: Jiwu Cui Date:10/31 Day of Project (select one): 1 2 3
Instructions: Write down all activities for a 24-hour period
Type Of Activity Time Spent On Activity
Indoor Cycling
10 minutes
Muscle strength training
50 minutes
“MyPlate Checklist”
Recommended servings/day per food group based on gender
To estimate serving sizes, go tohttps://www.choosemyplate.gov/, and select “MyPlate” on the top left hand menu bar. Select each group individually e.g. Fruits, Vegetables”, etc for serving sizes for each group. This is not a perfect science, but an estimate of what you’re eating.
Food Group
Fruits
Vegetables
Protein Foods
Grains
Dairy.
Most of the foods we eat, provide several nutrients. So to make a wiser diet plan, it is prudent to select a combination of foods that deliver a full contingent of nutrients for good health. Our major focus should be on selecting foods that will deliver all the essential nutrients without excessive energy intake. Food choices made over years influence the body’s health, and consistently poor choices increase the risks of developing chronic diseases.
The document provides a two-day diet record and intake analysis for a nutrition student. It includes tables listing all foods and beverages consumed each day, including amounts. The summary analyzes the diet based on national nutrition guidelines, finding high carbohydrate and fat intake. A revised meal plan is proposed focusing on increasing vegetables and fruits while decreasing fat and red meat. The analysis concludes the changes would provide health benefits but may be difficult for the patient.
Allison Kliewer is a registered dietitian living in San Antonio, Texas. She received a master's degree in science from the University of the Incarnate Word in 2012 and a bachelor's degree in science from Henderson State University in 2010. Currently, she works as a clinical dietitian at North Central Baptist Hospital and has previous experience as a dietetic technician at St. Luke's Baptist Hospital. She is an active member of several professional organizations and volunteer activities. Kliewer has received several honors and awards for her academic and athletic achievements.
- The 77-year old female patient was admitted to the hospital for vomiting blood and abdominal pain. She suffered from multiple comorbidities and underwent several surgeries previously.
- During her 13-day hospital stay, she developed several complications including ileus, sepsis, pneumonia, and small bowel obstruction. Her condition continued to decline despite treatment.
- She passed away after being placed on comfort care measures only. Her complex medical history and multiple postoperative complications ultimately led to her death.
This document provides a business plan for Sonny Sport Nutrition, a proposed sports nutrition service for athletes at the University of the Incarnate Word. The summary is:
Sonny Sport Nutrition will provide individualized sports nutrition services and education to athletes at the University of the Incarnate Word. The company aims to help athletes enhance performance, speed recovery, and make informed choices about nutrition, supplements, and more. As the only such service in the area, it will offer UIW a unique recruiting advantage as the school transitions to Division I athletics. The business will be operated as a limited liability corporation by its founder, a registered dietitian with experience as an athlete and coach.
This document describes a case of exertional rhabdomyolysis in a 28-year-old male soccer player after participating in a 3-day, 7-game soccer tournament. He experienced cramping and was diagnosed with rhabdomyolysis. He was treated with IV fluids and supportive care and discharged after 10 days. Rhabdomyolysis results from skeletal muscle breakdown causing the release of intracellular contents into circulation. Causes discussed include exertion, dehydration, electrolyte imbalances, heat illness, trauma, and drugs. The pathophysiology involves disruption of sodium-potassium pumps in muscle cells leading to calcium overload, activation of proteases, and muscle cell breakdown.
The authors worked together effectively to provide information about healthy eating and supplement use at a booth at Northeast Baptist Hospital over two days in March. They discussed their topic in February and decided to provide correct information about supplements and the benefits of a balanced diet given media coverage of supplements. Their booth used different materials like posters, handouts, and activities to engage people. A survey of 7 people found that all found the booth helpful and wanted to see more nutrition booths, with most finding the presenters knowledgeable. The booth successfully reached many people to provide truthful information about supplements and healthy diets.
This study investigated the prevalence of anemia and nutrient deficiencies in the first year after laparoscopic gastric bypass surgery in 377 patients. The results found that 25% of patients developed anemia, with 33% having iron deficiency, 15% with folate deficiency, and 50% with vitamin B12 deficiency. Overall, 63% of patients were diagnosed with at least one of these deficiencies. Female patients and those with a prior gastric band had higher rates of deficiencies. The study recommends increased supplementation of iron, folate, and B12 after surgery to prevent deficiencies and anemia.
1) The study surveyed 40 NCAA Division II swimmers about their nutrition knowledge, supplement use, and use of sodium bicarbonate.
2) It found that 85% of swimmers used supplements, with males being more likely to use supplements than females. The majority believed supplements were necessary to perform well but had little actual knowledge about supplements.
3) Regarding sodium bicarbonate specifically, 17% of swimmers reported using it, with most saying it improved performance but one reporting side effects. Knowledge of its side effects was low overall.
The document discusses a study assessing NCAA swimmers' use of sodium bicarbonate (SB), including their knowledge, beliefs, and perceived benefits. It reviews literature showing many athletes consume supplements without fully understanding them. Studies found swimmers commonly use multivitamins and creatine. SB acts as a buffer against lactic acid buildup, potentially improving short-term, high-intensity performance. However, its effects on swimmers specifically are unclear due to limited research. The purpose of this study is to understand NCAA swimmers' SB use, attitudes, and nutrition knowledge.
This document summarizes research on the use of sodium bicarbonate as an ergogenic aid among collegiate athletes, particularly swimmers. It finds that sodium bicarbonate can benefit performance in high-intensity, short-duration exercise by acting as a buffer and reducing muscle acidosis. However, its effects on performance are moderate. While some studies show it can improve swimming performance, more research is needed, especially on collegiate swimmers and their motivations for using sodium bicarbonate. In general, many athletes lack nutrition knowledge and are influenced by coaches and peers to use supplements like sodium bicarbonate without fully understanding their effects.
This document summarizes two studies that investigated the effects of sodium bicarbonate supplementation on sprint and endurance exercise performance. The first study found that sodium bicarbonate ingestion increased the intensity of repeated sprint exercise in trained male athletes but did not affect lactate or hydrogen ion ratios. The second older study found that sodium bicarbonate ingestion improved average and peak power output during repeated sprint cycling in males and females. It also found benefits for endurance cycling performance in trained male cyclists. Both studies provide evidence that sodium bicarbonate can enhance sprint and endurance sports performance.
This document provides recipes for several dishes:
1) Red Potato Colcannon, a potato and cabbage dish, made by steaming potatoes and sautéing cabbage and onions before mixing together.
2) Fighting Green Irish Salad, a salad with lettuce, asparagus, peas, tomatoes and a lemon vinaigrette dressing.
3) Lucky Apple Crumble, a dessert of baked apples topped with an oat and flour crumble topping.
The document announces a St. Patrick's Day lunch being held on March 14th from 11:30 am to 1:00 pm in the TCID dining room. A traditional Irish menu including Irish salad, colcannon, soda bread, corned beef, and apple crumble will be served at the standard staff price.
The document contains a survey asking the respondent to rate statements about a meal experience on a scale of agree, disagree, neither agree nor disagree, or not applicable. The statements cover the professionalism of foodservice staff, proper food temperatures, staff politeness, attractiveness of served foods, quality and flavor of ingredients meeting expectations, and wanting to have the meal again. It requests suggestions to improve the meal experience and closes with an Irish blessing.
The document announces a St. Patrick's Day lunch celebration on March 14th from 11:30 am to 1:00 pm in the TCID dining room. The lunch will feature traditional Irish foods like Fighting Irish Green Salad, Fried Potato Colcannon, Soda Bread, Brown Sugar and Mustard Glazed Corned Beef, and Lucky Apple Crumble. A short poem is also included wishing good health, luck, and happiness.
The document outlines a 3-day menu designed by a dietetic intern to meet the nutritional needs of patients at the Texas Center for Infectious Disease, a long-term care facility. The menu was created to follow guidelines for a cardiac, 200g carbohydrate, renal, and mechanical soft diet based on the facility's population which includes patients with tuberculosis, substance abuse issues, and malnutrition from various countries. Nutritional analysis of the menu shows it meets standards for heart healthy eating while controlling carbohydrates and restricting nutrients for renal and dental diets.
This study examined the prevalence of anemia and nutrient deficiencies in the first year after laparoscopic gastric bypass surgery in 377 patients. Key results included:
- 66% of patients developed new anemia within the first post-op year
- 33% were iron deficient at one year
- 15% were folic acid deficient
- 50% were vitamin B12 deficient
- Overall, 63% of patients were deficient in iron, folic acid, or B12 by the end of the first post-op year. Risk was higher in females.
This document describes a case of exertional rhabdomyolysis in a 28-year-old male soccer player after participating in a 3-day, 7-game soccer tournament. He experienced cramping and was diagnosed with rhabdomyolysis. He was treated with IV fluids and supportive care and discharged after 10 days. Rhabdomyolysis results from skeletal muscle breakdown causing the release of intracellular contents into circulation. Causes discussed include exertion, dehydration, electrolyte imbalances, heat illness, trauma, and drugs. The pathophysiology involves disruption of sodium-potassium pumps in muscle cells leading to calcium overload, activation of proteases, and muscle cell breakdown.
This patient is a 28-year-old male who was admitted to the hospital for exertional rhabdomyolysis and acute renal failure after participating in a soccer tournament. He had a history of heat exhaustion from soccer previously. During his hospital stay he was aggressively hydrated and his renal function and creatine kinase levels gradually improved. Nutrition education was provided regarding adequate carbohydrate intake for his high activity levels and future prevention of similar issues.
Promoting Wellbeing - Applied Social Psychology - Psychology SuperNotesPsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
ABDOMINAL TRAUMA in pediatrics part one.drhasanrajab
Abdominal trauma in pediatrics refers to injuries or damage to the abdominal organs in children. It can occur due to various causes such as falls, motor vehicle accidents, sports-related injuries, and physical abuse. Children are more vulnerable to abdominal trauma due to their unique anatomical and physiological characteristics. Signs and symptoms include abdominal pain, tenderness, distension, vomiting, and signs of shock. Diagnosis involves physical examination, imaging studies, and laboratory tests. Management depends on the severity and may involve conservative treatment or surgical intervention. Prevention is crucial in reducing the incidence of abdominal trauma in children.
TEST BANK For Community Health Nursing A Canadian Perspective, 5th Edition by...Donc Test
TEST BANK For Community Health Nursing A Canadian Perspective, 5th Edition by Stamler, Verified Chapters 1 - 33, Complete Newest Version Community Health Nursing A Canadian Perspective, 5th Edition by Stamler, Verified Chapters 1 - 33, Complete Newest Version Community Health Nursing A Canadian Perspective, 5th Edition by Stamler Community Health Nursing A Canadian Perspective, 5th Edition TEST BANK by Stamler Test Bank For Community Health Nursing A Canadian Perspective, 5th Edition Pdf Chapters Download Test Bank For Community Health Nursing A Canadian Perspective, 5th Edition Pdf Download Stuvia Test Bank For Community Health Nursing A Canadian Perspective, 5th Edition Study Guide Test Bank For Community Health Nursing A Canadian Perspective, 5th Edition Ebook Download Stuvia Test Bank For Community Health Nursing A Canadian Perspective, 5th Edition Questions and Answers Quizlet Test Bank For Community Health Nursing A Canadian Perspective, 5th Edition Studocu Test Bank For Community Health Nursing A Canadian Perspective, 5th Edition Quizlet Test Bank For Community Health Nursing A Canadian Perspective, 5th Edition Stuvia Community Health Nursing A Canadian Perspective, 5th Edition Pdf Chapters Download Community Health Nursing A Canadian Perspective, 5th Edition Pdf Download Course Hero Community Health Nursing A Canadian Perspective, 5th Edition Answers Quizlet Community Health Nursing A Canadian Perspective, 5th Edition Ebook Download Course hero Community Health Nursing A Canadian Perspective, 5th Edition Questions and Answers Community Health Nursing A Canadian Perspective, 5th Edition Studocu Community Health Nursing A Canadian Perspective, 5th Edition Quizlet Community Health Nursing A Canadian Perspective, 5th Edition Stuvia Community Health Nursing A Canadian Perspective, 5th Edition Test Bank Pdf Chapters Download Community Health Nursing A Canadian Perspective, 5th Edition Test Bank Pdf Download Stuvia Community Health Nursing A Canadian Perspective, 5th Edition Test Bank Study Guide Questions and Answers Community Health Nursing A Canadian Perspective, 5th Edition Test Bank Ebook Download Stuvia Community Health Nursing A Canadian Perspective, 5th Edition Test Bank Questions Quizlet Community Health Nursing A Canadian Perspective, 5th Edition Test Bank Studocu Community Health Nursing A Canadian Perspective, 5th Edition Test Bank Quizlet Community Health Nursing A Canadian Perspective, 5th Edition Test Bank Stuvia
These lecture slides, by Dr Sidra Arshad, offer a quick overview of the physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar lead (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
6. Describe the flow of current around the heart during the cardiac cycle
7. Discuss the placement and polarity of the leads of electrocardiograph
8. Describe the normal electrocardiograms recorded from the limb leads and explain the physiological basis of the different records that are obtained
9. Define mean electrical vector (axis) of the heart and give the normal range
10. Define the mean QRS vector
11. Describe the axes of leads (hexagonal reference system)
12. Comprehend the vectorial analysis of the normal ECG
13. Determine the mean electrical axis of the ventricular QRS and appreciate the mean axis deviation
14. Explain the concepts of current of injury, J point, and their significance
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. Chapter 3, Cardiology Explained, https://www.ncbi.nlm.nih.gov/books/NBK2214/
7. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
1. Theme Meal: St. Patrick’s Day
Allison Kliewer
Baptist Health System Dietetic Internship
With
Texas Center for Infectious Disease
March 6, 2013
2. Theme Meal Kliewer 2
Theme Meal Part One
The role as a director of dietary services is just one of the many roles that dietitians play.
According to the Academy of Nutrition and Dietetics a qualified dietitian must be utilized by
long term care facilities to plan, manage, and implement dietary service activities in order to
ensure that the residents receive adequate nutrition (2013). The dietitian must have training
and experience in budgeting and purchasing of food supplies, and in supervising institutional
food preparation, service and storage (2013). Long term care facilities must also have sufficient
dietary support personnel and sufficient staff preparation; there must be enough staff to
prepare and serve palatable, attractive, nutritionally adequate meals at proper temperatures
and times to support proper sanitary techniques being utilized (2013). To serve a theme meal, a
dietitian must be involved in all components of dietary service to ensure all guidelines and
policies are being followed, to evaluate the success of the meal, and to determine what can be
done to improve the quality and service.
The Texas Center for Infectious Disease (TCID) is a long term care facility with a unique
patient population. The patients suffer from tuberculosis (TB) and most have a drug resistant
form of TB. Many of the patients also suffer from psychiatric issues and substance abuse. Due
to their medical condition upon admittance, many patients stay at TCID for many months or
possibly years before they are healthy enough to be released. Therefore, to occupy time,
educate, and prepare the patients to be able to live on their own (without state support), the
patients have access to various activities while at TCID.
3. Theme Meal Kliewer 3
Most of the patients admitted are malnourished and very underweight due to the
physiological effect TB has on the body. Nutrition and diet is very important for the patients so
that they may gain weight and recover from their disease/diseases. Dietary service plays a large
role on the patient’s recovery, furthermore, the patient’s interest in the food adds to their
timely recovery. Dietary services should meet and aim to exceed patient expectations to better
the food environment and food relationship for the patient.
The theme meal lunch provided traditional Irish menu options with the following
nutrient profiles (Table 1). The corned beef is not the healthiest item, however, it was decided
with the registered dietitian that the beef would be an item the patients had never been served
while at this facility. Initially a lamb stew was chosen as the main entrée. However, lamb was
the entrée for the previous theme meal and was found to be costly. Therefore, corned beef was
chosen to offer variety at a lower cost to the facility.
4. Kliewer 4
Table 1
Theme meal Nutrient Analysis
Serving
Size
Total
Calories
Total
Fat
Saturated
Fat
Cholesterol Carbohydrates Protein Sodium Fiber
Mustard Glazed Corned
Beef
198 g 438 27 g 8.6 g 189 mg 13 g 23 g 846 mg 0 g
Red Potato Colcannon
1 cup 182 4 g 2 g 11 mg 31 g 6 g 653 mg 5 g
Fighting Green Irish
Salad 2 cups 113 7 g 1 g 0 mg 10 g 3 g 152 mg 3 g
Brown Soda Bread
1 slice 169 1.9 g 0.9 g 6 mg 32.4 g 6.2 g 355 mg 3 g
Lucky Apple Crumble
½ cup 264 5 g 0 g 0 mg 56 g 3 g 75 mg 3 g
Silver Oaks Communications. (2009). Nutrition Calc Plus 3.2. The McGraw Hill Companies.
5. To excite and involve the patients for the theme meal, flyers were posted around the
hospital in high traffic areas so that the patients and staff could read and plan for the meal. The
time, date, theme, and courses being served were included on the flyers. Furthermore, the
recreation director was contacted for participation in the theme meal. Ideas of crafts and
activities were provided for the recreation team so that the patients could participate in
activities specifically related to the theme meal. Marketing plays a role in any promotion. Bingo,
arts and crafts, and trivia were used for the theme meal marketing. The promotional material,
consumer survey, arts and crafts completed by the patients, and the meal can be viewed in
Appendix I.
The state facility receives budgeted funds every day for 72 people. The rate per person,
per day is $5.87 daily for all three meals. Breakfast cost $1.87 per meal, leaving $2.00 for lunch,
and $2.00 for dinner each day. Staff is allowed to purchase meals at $3.25 per meal, which is
recorded as profit. Although TCID is given money to provide for 72 patients, there are currently
only 44 patients at the hospital receiving meals from the cafeteria. Therefore, there is a cushion
for the cost of meals. The theme meal is given $144.00 (72 pt x $2.00) by the state and has
been made to serve 50 people; allowing $2.88 for each theme meal tray.
Texas Center for Infectious Disease is unique in many ways, for example, the kitchen
often purchases food from venues that are not in their contract such as HEB. This is due to the
fact that many of the patients are from other countries and request food items that are not
standard ordered items. Many patients are underweight, and weight maintenance and gain are
important to the treatment of the patients: TCID works to provide the patients with their
6. Theme Meal Kliewer 6
individual requests. Based on the monthly food service report from February, 2013, the facility
spent $1655.86 on food items purchased from HEB. Therefore, over ten percent of total food
cost is not on contract, which in turn raises the transportation cost of food because of the
numerous trips to HEB. The facility also has a total cost of $334.59 in stored food items,
including frozen, USDA, and dry storage (February, 2013). There were items required in the
theme meal that were not on contract with the facility and had to be picked up from HEB.
The total cost of the meal is based on the amount of product used and can be seen in
Table 2 along with the ingredient list, standardized amount needed, and amount purchased.
The recipes were standardized to fit the facility using Food for Fifty with the help of the head
cook. Pricing for the theme meal was solely based on food cost. Pricing excluded labor,
transportation, and inventory. The meal was estimated to have a food cost percentage of 163%
based on 50 meals served, 20 were staff meals at $3.25 and 30 were patient meals at the state
budgeted $2.00.
7. Theme Meal Kliewer 7
Table 2
Theme Meal Cost Analysis
Ingredient Amount Needed
for Recipe
Standardized
Amount
Amount
Purchased
Cost of
Purchased Items
Total
Food Cost
All Purpose Flour 13 1/2 cup 7 lbs 50 lb bag 13.74 1.92
Whole Wheat Flour 10 cup 5 lbs 5 lb bag 2.98 2.98
Baking Soda 7 1/2 tsp 0.09 lbs
1 case (12 x 2
lb bags) 14.43 0.05
Salt 21 tsp 0.26 lbs 25 lb bag 3.77 0.04
Buttermilk 10 cup 0.6 gallon 2 half gallons 2.15 1.29
Small Red Potatoes 13 lbs 13 lbs 50 lb bag 22 5.72
Butter 2 sticks, 16 Tbls 0.5 lbs 30 lb case 74.85 1.25
Onions, Sliced 6 1/2 cup 3.4 lbs 50 lb bag 15 1.02
Cabbage 7 heads 7 heads 7 heads 1.5 1.50
low fat Milk 13 cups 6.5 pints 7x ½ pint 1.4 1.30
white Pepper 3 1/4 tsp 0.5 oz 1 BLT (4 oz) 2.58 0.32
Lemons 8 each 1 box 1 box 22.5 22.50
Lemon Juice 1 1/2 cup 0.37 quarts 1 quart 2.47 0.91
Canola Oil 15 1/2 cup .97 gallon 1 gallon 3.99 38.70
Sugar 6 tsp 0.08 lbs 50 lb bag 26.52 0.04
Pepper 1 1/2 tsp 0.02 lbs 4.25 lbs 24.31 0.11
Boston or Bibb Lettuce 12 heads 12 heads 1 case (24 ct) 26 13.00
Asparagus
12 cup (6
bunches) 6 bunches 6 bunches 2.98 2.98
Peas, Shelled 12 cups 6.25 lbs 20 lbs 13.9 4.34
Grape or Cherry
Tomatoes 6 pints 6 pints 6 pints 1.88 1.88
Light Brown Sugar 10 1/2 cup 5.5 lbs
1 case (12 x 2
lb bags) 26.13 5.99
Brown Mustard 12 oz 12 oz 1 each (12 oz) 5.4 64.80
Corned Beef (Beef brisket,
32 lbs) 26.62 lbs 26.62 lbs 4.25 per lb 4.25 4.25
Oats (42 OZ) 7 cup 56 oz
1 case (12 x
42 oz bags) 29.49 3.28
Ground Cinnamon 10 1/2 tsp 0.13 lbs 1 lb 4.42 0.57
Apple Juice Concentrate,
Frozen 12 oz 12 oz
1 can (12 fl
oz) 0.97 0.97
Apples, peeled, cored,
thickly sliced 42 cups 70 each
1 case (125
ct) 38.5 21.56
Total 388.11 203.29
8. Theme Meal Kliewer 8
Theme Meal Part Two
The theme meal was chosen for Thursday March 14, 2013 in celebration of St. Patrick’s
Day. The theme was to bring cultural awareness to the patients by celebrating a familiar
holiday. Traditional Irish food was the focus of the menu along with healthy cooking styles and
ingredients. The meal included red potato colcannon, fighting green Irish salad, brown soda
bread, lucky apple crumble, and mustard glazed corned beef. The beef chosen is not the
healthiest cut of meat, however, after communication with the facilities preceptor, corned beef
was chosen for the purpose of can cutting, and to offer the patients a meat that had not been
previously available.
Production was planned to serve 50 trays. The soda bread was made in four loaves and
cut into 12 diagonal slices, producing only 48 slices. The other menu items produced enough for
50 trays. The fighting green Irish salad ran out at 12:50 pm, ten minutes before lunch was over.
The servings, leftovers, and what was done with the food after the meal can be seen in Table 3.
Table 3
Production Analysis
Servings Made Servings Left
Over
Action
Mustard Glazed Corned Beef 50 12 Save and offer at dinner
Red Potato Colcannon 50 3-4 Throw out
Fighting Green Irish Salad 50 0 Ran out at 12:50 pm
Brown Soda Bread 48 6 Save and offer at dinner
Lucky Apple Crumble 50 20 Save and offer at dinner
9. Theme Meal Kliewer 9
The amount of meals served was 46, showing that a meal for 50 is adequate. The
amount of food leftover was predicted as the amount is common for this facility. The salad
proved to be liked by the consumers due to the fact that the salad ran out. The apple crumble
had the most leftover, but this can be due to the fact that the consumers had three different
dessert options to choose from. It is important to note that the administration staff was sent
home early, before lunch, due to a maintenance issue. Therefore, there could have easily been
over 50 trays served had they been there. The average trays served in the TCID facility is 50 for
lunch, however, due to the popularity and success of the previous Navajo theme meal, the staff
and patients might have been looking forward to another theme meal so that the turnout was
still good at 46 trays.
The planned budget was less than $400 total for the theme meal. This is over twice as
much as what is given for a lunch meal by the state ($144). The budget is not strictly controlled
due to the fact that the cafeteria is receiving more money from the state than what they are
using on the patients. As discussed earlier, the facility receives money to provide for 72
patients, while there are only 44 patients in the hospital at this time. Therefore, the theme
meal was allowed to exceed the $144 budget. The actual food cost was $203.29 going over the
state allotment by $59.29, but under the facilities budget by $196.71. The forecasted food cost
percentage was 163 percent and the actual food cost percentage was 177 percent. This is
because there were only 46 trays served during the meal instead of 50 that was estimated.
There were 18 staff trays, out of the 46 trays, served at $3.25 providing a $58.50 profit.
However, the profit difference did not make up for the total cost of food, and the meal cost the
facility $88.79.
10. Theme Meal Kliewer 10
A questionnaire was developed to target the consumer population. The purpose of the
survey was to assess how the consumers perceived the meal and meal service. The survey was
based on an agreement scale (A= agree, D= disagree, NE= neither agree nor disagree, N/A= not
applicable). The rating scales included neither agree/disagree and not applicable so that the
consumer did not feel pressured into an answer. Compared to other scale surveys, the
agreement scale is more difficult and requires the surveyor to completely understand the
statement being rated. The survey developed had seven statements for the consumer to rate
and an open-ended option so that comments about the meal experience could be left. As
discussed with the facility’s preceptor, the survey might be a little difficult for the patients, but
it was agreed that a challenge would be beneficial to the patient population. In other TCID
activities, the patients are encouraged to practice their English and written communication
skills, so the survey was concluded to be appropriate. The survey was personally handed to
each consumer after the consumer sat down. The consumer was encouraged to take the survey
on their own time and told that there are no right or wrong answers. The surveys were picked
up when finished as indicated by the consumer.
The results from the consumer survey can be seen in Table 4. There were a total of 37
(80%) surveys completed. There were approximately six people (loose estimate, based solely on
observations) who took the meal tray to-go and did not receive a survey. Two surveys left a
question blank; therefore, those questions were adjusted for 36 total surveys.
11. Theme Meal Kliewer 11
Table 4
Survey Results
A D NE N/A
The foodservice staff appeared professional 35(94%) 0 2(5%) 0
The food was at the proper temperature (whether hot or
cold) when served
34(92%) 0 3(8%) 0
The foodservice staff were polite and responded to any
questions I had
37(100%) 0 0 0
Foods on the serving line appeared attractive 32(89%) 1(3%) 3(8%) 0
The quality of ingredients meets my expectations 31(86%) 0 4(11%) 1(3%)
The flavor of the food meets my expectations 33(89%) 0 3(8%) 1(3%)
I would like to have this meal again 31(84%) 2(5%) 3(8%) 1(3%)
Results displayed as n(%); number of consumers with percent of total in parenthesis.
Of the 37 completed surveys, 27 agreed to every statement on the survey, while eight
answered differently, and two left a question blank. There were eight comments left for those
who agreed to all seven questionnaire statements. The statements are listed below:
Improve tea; too much water
Tea too watery
Soup is great
String beans need more flavor
Fun menu today, thank you. Soda bread, pea salad and beef were all very good
I’d like to come again
I appreciated the effort that goes into having meals and different foods. Thanks
Good survey. Good food, real good job with temperatures, and always good flavor
The consumers were not limited to the theme meal menu options and other options
12. Theme Meal Kliewer 12
were available. The first four statements listed do not apply to the theme meal, rather to the
facility as they are about regular food items and the beverage. The last four statements do
apply and reveal an appreciation of the meal. There were four comments left from those whom
did not agree to all seven of the questionnaire statements or who left a statement blank. The
statements are listed below:
Maybe a little more spices, but that’s my opinion
Liked the salad with asparagus, meat was great/tender
Uniforms would make professional
Cook the asparagus longer, and then chill. It was tough.
There were three comments left from the ten that did not agree to every statement. The
first statement listed was from a survey that agreed to all, but left one question blank and
therefore, was not included with the other agree surveys.
Seventy-three percent of those who took the survey agreed to all questionnaire statements
and therefore, agreed that the foodservice staff appeared professional, the food was at the
proper temperature, staff was polite, foods were attractive, ingredients met expectations,
flavor met expectations, and they would like to have the St. Patrick’s Day meal again. The
question that had the lowest amount of agree ratings was the statement that the consumers
would want the meal again (n= 31). This shows that Irish food might not be accepted as well as
other food items. This could be due to the lack of exposure, or simply that this population does
not enjoy typical Irish food.
The theme meal went as planned with no surprises or mishaps. The staff working at the
TCID facility was very helpful and greatly contributed to the success of the meal. I personally did
13. Theme Meal Kliewer 13
not enjoy much of the meal with the exception of the salad. However, the asparagus was not
cut as thin as the recipe suggested, and therefore was a bit tough to eat. Also, the salad bar was
not large enough to hold the theme salad and was placed on a table rather than ice. I would
have liked to have the asparagus thinly cut and the salad served on ice to maintain proper cold
temperatures.
14. Theme Meal Kliewer 14
References
Academy of Nutrition and Dietetics Quality Management Committee. (2013). Academy of
Nutrition and Dietetics: Revised 2012 Standards of Practice in Nutrition Care and
Standards of Professional Performance for Registered Dietitians. Journal of the Academy
of Nutrition and Dietetics. In press.
Silver Oaks Communications. (2009). Nutrition Calc Plus 3.2. The McGraw Hill Companies.
West, B., Shugart, G., & Wilson, M. (1979). Food for Fifty. 6th
ed. John Wiley & Sons. NY
16. Theme Meal Kliewer 16
oin us for lunch Thursday the 14th of March from
11:30 am to 1:00 pm to celebrate a St. Patrick's Day
meal in the TCID dining room. We will be serving
traditional St. Patrick's Day foods that we hope for
you to enjoy!
(Same standard price for staff!)
On the Menu:
ighting Irish Green Salad
ed Potato Colcannon
oda Bread
rown Sugar and Mustard Glazed Corned Beef
ucky Apple Crumble
J
F
R
S
B
L
For each petal on the shamrock
This brings a wish your way-
Good health, good luck, and happiness
For today and everyday
17. Theme Meal Kliewer 17
Rate the following statements according to the scale by marking:
A= Agree D= Disagree NE= Neither Agree nor Disagree N/A= Not Applicable
Please list anything that would have made this meal and experience more favorable.
Thank you for your time and participation. “May your blessings outnumber the shamrocks that grow,
and may trouble avoid you wherever you go.” -Irish Blessing
A D NE N/A
The foodservice staff appeared professional
The food was at the proper temperature (whether hot or cold)
when served
The foodservice staff were polite and responded to any
questions I had
Foods on the serving line appeared attractive
The quality of ingredients meets my expectations
The flavor of the food meets my expectations
I would like to have this meal again