No abstract

This study was conducted to determine if a selective menu would increase the consumption of food by the clients and to identify which method of plate waste measurement, weighed return, visual estimation, or patient recall would the most accurate for hospitalized children ages 5 to 18. Trays (n = were visually assessed to determine the remaining food to the nearest fraction Each returned food item was individually weighed to the nearest 0.10 g. Patients were interviewed after the tray was removed. Results indicated that patients returned a smaller percentage of entrees than they did vegetables, starch, or items. Patients returned larger amounts of vegetables than desserts or dairy products. Smaller amounts of vegetables were returned by patients who had been offered selective menus than when nonselective menus were used. Amounts were determined by weighted return, visual estimation of return, and patient recall of amount returned. Changing menu styles from nonselective to selective resulted in less plate waste of vegetables but not of other food groups. Significant correlations were found between the three methods of estimating plate waste. Visual estimates, which had the highest correlation with weighed returns, underestimated some food categories.

Soymilk (4% and 6% solids) was substituted for lowfat milk in chocolate pudding, tomato soup and baked egg custard. 7;he substitution of soymilk produced a less viscous pudding that was darker in color and less sweet than that made with lowfat milk. Pudding prepared with 6% solids soymilk was also less smooth than the control. In tomato soup, soymilk increased viscosity and produced a lighter color product with a less intense tomato flavor than soup made with lowfat milk, Baked custard prepared with soyniilk was less smooth, darker in color and less sweet. All products were judged to have less characteristic flavors than controls.

Patients with Alzheimer 's disease (AD) are particularly vulnerable to many ofthe riskfactors ofmalnutrition. The delivery ofnutritional care to these patients is an essential component in reversing or averting the development of malnutrition in this population group. The attitudes of the staffinvolved in the care ofthese patients may greatly influence the quality ofcareprovided. Staffofspecial care units (SCU) for dementia patients and of adult day care programs (ADC) filled out a questionnaire designed to determine their attitudes towards the provision of nutritional care to AD patients. SCU staffscored significantly higher (p < .05) than ADC staffin only two ofthe

No abstract