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James W O - - 1993
Salmonella is a multi-faceted problem that must be attacked on many fronts. The results of Food Safety and Inspection Service's Puerto Rico Bacterial Control Project confirmed that there is no "silver bullet." The project showed that a combination of management commitment, process control, and specific interventions at key control points ...
Kelly M - - 1993
In this article I examine the operational implications of the findings reported in 'Entitlements, Coping Mechanisms and Indicators of Access to Food: Wollo Region, Ethiopia, 1987-88' (Kelly, 1992). The usefulness of anthropometric and other indicators for early warning and relief planning in Wollo is assessed by comparing the findings of ...
Cunningham C J - - 1993
Questionnaires were mailed to 500 food service operators in the Hamilton-Wentworth Region: 271 operators responded to the survey. The survey assessed the operators' perception of health inspection services; their knowledge of food handling procedures; their attitude toward evening inspections and their understanding of Hazard Analysis and Critical Control Point inspections. ...
Goren S - - 1993
Menus provided by food service managers of boarding homes for the elderly in Washington State were analyzed for nutrient content and frequency with which disease preventive foods were offered. Nutrition knowledge and flexibility of attitudes were measured among the food service managers. Forty-three homes responded. More than half of menus ...
Vance R P - - 1992
Discussions of pathology manpower typically involve short-term projections. For example, the best current data indicate a significant shortage of community-hospital/private-laboratory pathologists over the 5-year period from 1988 through 1993. Even though such short-term predictions are important in the debate over strategic planning in pathology, they need to be placed in ...
Knoll A H - - 1992
The end of the Proterozoic Eon was a time of pronounced biological, biogeochemical, climatic and tectonic change. New bio- and chemostratigraphic data provide an improved framework for stratigraphic correlation, making possible a deeper understanding of latest Proterozoic Earth history and providing tools for a chronostratigraphic division of late Proterozoic time.
Ferrari P - - 1992
During 1990 and 1991 the Veterinary and Public Health Services of USL 35 of Ravenna carried out a research programme aimed at the control of food-borne diseases in the sector of public catering services, in collaboration with the Public Health Laboratory (Presidio Multizonale di Prevenzione). The objectives were: obtaining sure ...
Schuster K - - 1991
By establishing Owensboro Harvest, a food collection and distribution program, Mary Tim Griffin, R.D., is achieving huge improvements in the quality of the food and the level of the nutrition being served to the needy and homeless in Owensboro, Kentucky. Here's how the hospital food-service director accomplished so much in ...
Yasukawa M - - 1991
For a laboratory stirred-tank fermentor (STF) with foaming system of 0.5M sulfite solution containing an anionic soft detergent, the performing of a foam-breaking apparatus with a rotating disk (FARD)fitted to the STF was evaluated. The gas holdup in a mechanical foam-control system (MFS), i.e., the stirred-tank fermentor with the rotating ...
Noseworthy E - - 1991
How are government controls affecting healthcare foodservices?Are growing elderly & outpatient populations changing foodservices' missions. What are the hottest trends? As members of the American Society for Hospital Food Service Administrators prepared for their annual meeting in Orlando, FM queried 11 Southeastern directors to learn their most pressing concerns & ...
Larkin E P - - 1991
The prevalence of mental disorder amongst prisoners refusing food was studied by examining the prison records of a remand prison and a dispersal prison. Food refusal occurred predominantly in the remand prison. Less than one per cent of the annual remand population engaged in this behaviour. The results indicate that ...
DeLuco D - - 1990
Consumers' perceptions of the quality of hospital food, food-related service, clinical service, and their importance were determined through telephone interviews with 223 adults randomly selected from an urban county in Ohio. Respondents (greater than 65%) indicated that hospital food was of good quality for characteristics of taste, aroma, appearance, tenderness, ...
Lutz S - - 1990
From in-house operations to marriages with fast-food operators, the food service at many hospitals has become a source of nourishment for budgets instead of a drain. But hospitals no longer are pushing the entrepreneurial limits of food sales like they did a few years back, mainly because they're realizing the ...
Dixon K - - 1990
Carryover in selective access analysers is of two types: physical (specimen) and chemical (reagent) carryover. There are four constants describing carryover of each analysis: s, the batch carryover constant; k, the interaction constant; m, the slope constant for reagent carryover; and C, the intercept constant for reagent carryover. Procedures to ...
Davies L - - 1990
Mass catering systems can be used to provide food for the elderly in their own homes, in luncheon clubs, in residential homes and similar establishments and in hospitals. Food and service should be not only nutritionally correct, but also pleasing and acceptable. Eating contributes to psychological and social as well ...
Lacey J C JC - - 1990
It is generally true that evolving systems begin simply and become more complex in the evolutionary process. For those who try to understand the origin of a biochemical system, what is required is the development of an idea as to what simpler system preceeded the present one. Here we present ...
Decker R - - 1989
An earlier article ("MMs must be selective in awarding food contracts because of potential liability," HMM July, p.20-1) developed the law concerning the immediate liability of a hospital for food served to patients, employees and the public in the snack bar or cafeteria. That article was concerned mostly with products ...
Gellert G A - - 1989
The results of an investigation into an outbreak of food-borne disease at a hospital in Los Angeles County are reported. The outbreak occurred at a luncheon buffet for nonpatient visitors attending an event at the hospital, which was catered by the hospital. The food source and etiologic agent(s) responsible for ...
Palit H V - - 1989
Helen VerDuin Palit discusses her work as Executive Director of City Harvest, Inc., a nonprofit agency that coordinates the distribution of donated excess food to soup kitchens and shelters throughout New York City.
Campbell C C - - 1987
A representative sample of emergency food relief (EFR) programs was selected on the basis of a census of 1,488 EFR programs in New York State. The census was a two-stage telephone survey. EFR was provided in every county although there was considerable variation in the amount of EFR per county. ...
Yellowlees W - - 1987
The association between the organic movement and 'alternative medicine' may have been one reason for the failure of the McCarrison Society in Britain to appeal to many National Health Service doctors and dentists. This is unfortunate because the aims of the McCarrison Society have nothing to do with any system ...
Carr A C - - 1987
Collapsing DSM-III schizotypal and borderline groups to form a borderline population is unwarranted when the results are then related to borderline personality organization. In a comparison of overlapping scoring systems for inferring defensive operations, Lerner, Albert, and Walsh intertwine fact and theory extravagantly and are not justified by their chosen ...
Loevinsohn B P - - 1986
To improve attendance at mobile clinics for children food incentives were offered to attenders in a rural municipality in northern Nicaragua. Clinic attendance in villages where food incentives were offered was higher than that in control villages (96.5% vs 63.3% of child population, p less than 0.005). When food was ...
Sobelman R - - 1986
It is doubtful that food quality issues will figure prominently in the decision as to which hospital a patient will check into. The quality of dietary services can, however, influence the patient's perception of the overall quality of health care services being provided. Selecting the right food production system, therefore, ...
Grant N K - - 1986
The purpose of this study was to elicit opinions of residents in an extended care agency regarding the food and food services they received. In order to get specific information about both the positive and negative responses to these aspects of care, the Critical Incident Technique was used. The findings ...
Wodi B E - - 1985
We set out to develop a sanitation management scheme that will enable health regulatory authorities to utilize available personnel more efficiently in the regulation of the food service industry given the current budgetary and manpower constraints. Previous analyses of the Annual Food Service Establishment Sanitation Inspection Summary records from a ...
Cash E M - - 1985
Seventy-one hospitalized patients completed surveys pertaining to their attitudes toward factors affecting food consumption and food preferences. Patients were divided into two groups, those who finished the entrée and those who did not. Appetite and aroma were found to be the principal factors affecting food consumption. Mood, length of hospitalization, ...
Mayfield B K - - 1984
Data from four vendors indicated that purchasing from a prime vendor decreased food cost by 2.5%, as compared with the line-item bidding system. However, the range for prime vendor purchasing was from 2.5% lower than line-item bidding to 8% higher. Thus, if a thorough evaluation of purchasing systems is not ...
Williams P G - - 1984
Royal Prince Alfred Hospital, Sydney, introduced the first chilled meal system into a major Australian hospital twenty years ago. Recently the food service has been converted back to a centralised system with conventional food production. The change has resulted in reduced operating costs and better quality food. This suggests that ...
Seal M J - - 1983
Administrators of dietetic services and educators in food service systems management identified levels of education and degree of experience needed to develop competencies in food service systems management. Master's level competencies that emerged from the analysis provide a framework for design and evaluation of graduate programs. Also, the differentiation of ...
Wharton P A - - 1983
Information on food customs and recipes, collected from Indian, Pakistani and Bangladeshi immigrant women attending the Sorrento Maternity Hospital, in Birmingham, UK is presented. The calculated nutrient composition of these recipes is given, together with the composition of a number of Asian foods and spices taken from various food tables.
Turnlund J R - - 1983
A survey of 11 hospitals in Bangladesh revealed that most heads of hospital food service had little or no training in nutrition and dietetics, hospital diets were usually inadequate, therapeutic diets were seldom used, and kitchen sanitation was poor. However, in three hospitals in which the heads of food service ...
Turnlund J R - - 1983
A survey of hospital food service and dietetics was conducted in the largest hospitals of six Middle Eastern countries: Bahrain, Jordan, Kuwait, Lebanon, Saudi Arabia, and Syria. There were very few individuals with training in food service and dietetics in any of the countries. The effect of this lack of ...
Rossi W A - - 1983
All Americans, and most likely all individuals in all societies, have mismated feet; that is, the two feet of probably no individual are exactly alike in size, shape, or proportions. This conclusion was based on the findings of a demographic foot-measurement survey embracing 6800 adults (4000 females, 2800 males), conducted ...
Ishkanian I A - - 1983
A survey of 15 hospitals in Lebanon revealed that food service personnel in most hospitals had no training in nutrition, dietetics, or food service management. Kitchen sanitation was inadequate. Therapeutic diets were usually incorrectly planned and seldom used. The need for training food service personnel was recognized only in hospitals ...
Niekamp A A - - 1983
Quiche were heat processed in a food service convection oven in four different oven load sizes (4, 8, 12, and 16 quiche) to determine evaporation losses and energy usage. The experiment was repeated using models made from bentonite to simulate quiche. Bentonite-water dispersions, prepared with 82.7% distilled water and 17.3% ...
Simonis P L - - 1983
The performance of dietetic technicians was examined from two perspectives. Supervisors provided evaluation data, and technicians reported priority of various task functions. The survey sample consisted of ADA technician members and graduates of ADA-approved programs. Most of the technicians reported they were functioning in positions requiring backgrounds primarily in nutrition ...
Downey E A - - 1983
Planning means projecting management; it is often irregular, non-linear, and erratic. It is important to identify aspects of high predictability. Planning is the process of knowing the needs of the areas to be served, deciding on objectives for the food service, and making changes in these objectives. Good planning occurs ...
Stone L - - 1983
An analysis of food transactions in a Nepalese village provides an interpretation of the cultural place of illness within high caste Hindu traditions. In several realms of village social life, rules of food transfer simultaneously mark hierarchical relationships between people and symbolize an interdependency among them. In these contexts, food ...
Leonard R - - 1982
Effects of a prosthetic tongue on vowel intelligibility and food management in a patient who underwent total glossectomy are discussed. Results of the vowel intelligibility study indicate improvement from 48% to 64% on the Vowel Rhyme Test with use of the prosthesis. Analyses of listener confusions suggest that the most ...
Drake R - - 1981
Hospitals Food Service Departments around the world are faced with the need to undergo major change. No longer are the principles of cookery learned from mother and practised at home acceptable for providing the food requirements of a hospital. The Food Service Department budget is often 9-11 percent of the ...
Fromm B - - 1980
To optimize resource utilization for the provision of health-care services, well designed food cost accounting systems should facilitate effective decision-making. Fiscal reports reflecting the financial status of an organization at a given time must be current and representative so that managers have adequate data for planning and controlling. The computer-assisted ...
Baldwin D J - - 1980
Beveling or otherwise modifying the tips of micropipettes has been found to improve their performance. Although some success has been reported, especially with wet beveling methods, problems and uncertainties are significant. In this paper we describe both manual and automated dry beveling systems which use a bevel table and bevel ...
Specian R D - - 1980
The microanatomic arrangement of the muscular, nervous, and excretory systems as well as the organization of the tegument are described for the rostellum of Hymenolepis diminuta. An inner circular and an outer longitudinal layer of muscle comprise the rostellar capsule, delimiting the rostellum from the scolex proper. A similar muscular ...
Paladino F V - - 1979
Reanalysis of empirical data relating the energetic ost of running (Erun = cm3 02 g-1 km-1) to body mass (g) indicate the slopes of these regression analyses are indistinguishable when bipeds and quadrupeds are compared. The results agree with previous theoretical conclusions that the cost of transport in all runners ...
Romanelli F - - 1979
The cost and the availability of energy resources affect the cost of food service operations. Food service managers need to know the energy consumption and costs associated with preparation of various food products using various types of equipment. One study offers a technique that can enable them to measure these ...
Herz M L - - 1979
The analysis of food service costs in this article provides an overview of the potential for cost containment of alternative food service systems for facilities ranging in capacity from 100 to 550 beds. This work was conducted mainly with U.S. Army hospital facilities in mind; however, the methodology and overall ...
Deignan P B - - 1978
A sharing of food service facilities between two institutions has cut costs and has benefited patients and dietary staff. It was aided by a standardization of menus, which increased the variety to the patient but simplified menu tabulation and production for the food service operation. The program's success has enhanced ...
Richner H - - 1978
When a phase locked loop (PLL) is used for decoding FSK (frequency shift keying) modulated signals its output is very sensitive to even slight changes of the ''mark'' and ''space'' frequencies which-by international convention-are rather close together. The use of a nonstandard circuit around the PLL can improve greatly its ...
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